THE CULTIVATOR, 
151 
charine, and highly flavored, nearly without acid; very 
generally admired as a first rate fruit; keeps well through 
the winter; trees thrifty, with a spreading top; some¬ 
times they are greatly loaded with fruit; the apples grow 
in clusterSa 
Winesap _From 12th month to 6th month. 
Neverfail or Oeniting .—Middle size; form round, some¬ 
what long, lessening towards the crown; color red and 
yellow striped; the fiesh is tender, juicy and well fla¬ 
vored; keeps as well as the Newtown pippin or Wine- 
sap ; nearly two weeks later than common apple trees in 
leaves and blossoms in spring. 
Green Newtown Pippin .—,Some object to this variety on 
account of it slow growth, and a long time coming into 
bearing; but that fault can be remedied by grafting or 
inoculating on good thrifty bodies. Upwards of 30 trees 
of this sort, all grafted on seedling bodies, more than 20 
years since, came into good bearing nearly as soon as 
most other varieties planted at the same time. 
From the best information that I have obtained, I have 
reason to believe that the Newtown pippin will not of¬ 
ten come to good maturity much north of the 41st degree 
of latitude, except in some warm situations. They re¬ 
quire longer and warmer seasons to get their growth to 
perfection than any other choice varieties I am acquaint¬ 
ed with, except the Limbertwig, said to be a capital va¬ 
riety in the south, and which does not come to good ma¬ 
turity as far north as 40° lat. 
American Pippin .—[This variety we consider wholly 
unworthy of'cultivation,—as it continues insufferably 
hard until it has lost all its flavor in ripening, and is much 
inferior as a keeper to some other far better varieties.— 
Eos.] 
Wintergreen .—This apple is of a moderate size; the 
form nearly round, somewhat tapering towards the blos¬ 
som end, which is full and even; color dull green at the 
time of gathering winter fruit; they do not come to per¬ 
fection for use till the 3d month, at which time they be¬ 
come a pale yellow; the flesh is of a dead sweet, very 
rich, of a yellow color; with proper care they will keep 
till harvest. Bears abundantly and constantly. 
The above described varieties of apples, I have with 
great care and attention, selected from several hundred 
sorts of grafted fruit, principally from the nurseries and 
fruit gardens in the eastern states; some choice fruit from 
the south, which are calculated for family use, ripening 
in succession most of the year. 
The time of ripening is calculated for the 40th degree 
of latitude; but will vary with the age of the trees, dif¬ 
ferent situations, or changes of the seasons. 
Andrew Hampton. 
Six miles north oj Richmond, Indiana, 1st mo. 1843. 
ASHES FOR.PEACH TREES. 
We advise our readers who have peach trees, to place 
ashes around them at the surface of the ground, not 
leached, but new ashes. And they will do no harm if 
put around quince, pear or apple trees, since all of these 
are more or less subject to the attacks of worms at the 
surface of the earth, and ashes are found to be one of the 
best preventives of the borer, as well as one of the best 
auxiliaries to the growth of the tree. For the quince 
bush, we have found nothing equal to blacksmith cin¬ 
ders and coal ashes; and those who have these materials, 
may turn them to good account by this use of them. The 
ashes should be applied two or three times in the course 
of the summer, commencing in June. 
SMOKING ORCHARDS. 
In the last number of the Journal of the Royal Ag. 
Society, is an account of a successful mode of preserving 
orchards from the caterpillar, &c. by smoking them. 
The smoking is done by placing a large iron kettle on 
four low wheels, and putting in it dry wood, weeds, rub¬ 
bish, and some brimstone, and kindling it with a bellows, 
which drives a strong and continual stream of smoke 
through a moveable tube, to every tree, and every part 
of a tree in succession. The smoking being commenced 
on the windward side of the orchard, and followed row 
by row, the moth and apple weevil, and black apple fly, 
will be driven out and the crop saved. 
SAVE YOUR SOAP SUDS. 
There is scarcely a plant that is not benSfitted by wa¬ 
tering with soap suds. It furnishes nutritive matter as 
well as moisture; keeps off insects, and promotes a ra¬ 
pid growth. The Gard. Chronicle states that while there 
has been a great failure in the cabbage and cauliflower 
gardens generally, those watered with soap suds have 
produced plants of the finest quality, and entii-ely escaped 
the.injuries inflicted by insects upon others. 
Curious Horticultural Fact—^Third Crop Ap¬ 
ples _The following is an extract from a letter re¬ 
ceived at the office of the Phil. Forum, from Portsmouth, 
Ohio. The apples sent, were exhibited deservedly as a 
curiosity. 
“ My June apples were ripe on the first of June, and 
in blossom for a second crop which ripened the last of 
July, with blossoms for a third crop which ripened the 
last week in September—at which time the tree was in 
blossom for the fourth time—the fruit was blighted by 
the frost when the apples were of the size of a robin’s 
egg. A few bunches of blossoms w’ere observed on the 
tree in the beginning of November. An opportunity of¬ 
fering, I send you three apples—the bottle being small, 
I had necessarily to send you small apples—but they will 
serve as specimens of a great narural curiosity. My June 
apple tree, which blossomed five times last year, and 
yielded ripe fruit three times, is again covered with blos¬ 
soms thicker than ever this spring.” 
LICE ON CABBAGE. 
Maj. S. has lately succeeded in destroying the lice on 
cabbage and other plants, by sprinkling them with a 
strong decoction of tobacco, walnut leaves, and the leaves 
of the pride of China. 
Pendleton, S. C., Aug. 5, 1843. J. B. S. 
The Plum Curculio killed by Salt —Capt. Lovett 
of Beverly, informs Mr. Hovey of the Magazine of Hor¬ 
ticulture, that by applying about half a peck of salt a- 
round each tree, spreading it as far as the branches ex¬ 
tend, he, as well as some others who have tried it, have 
saved their fruit from this insect. The time to apply it, 
is about the first of June. 
Mildew on Gooseberries _The great difficulty wdth 
which gooseberry growers in this country are obliged to 
contend, is the mildew, which in most cases renders the 
imported varieties worthless. The Farmer’s Gazette 
states that the mildew is prevented by sprinkling fine 
salt around the bushes, or where it can be had, by pla¬ 
cing sea weed around them. Watering with soap suds, 
before the fruit forms, and using compost for manures, is 
also good. 
Strawberries _This month is the best time for plant¬ 
ing strawberry beds. Abundant directions for their cul¬ 
ture, will be found in our previous vols. 
JUJomcstic ©conom^. 
INTERESTING EXPERIMENTS ON THE MAKING 
OF BUTTER. 
In the 1st no. of the new series of the Quarterly Jour¬ 
nal of Agriculture, we find a valuable paper by Prof. 
Traill, on the making of butter, the principal results of 
which we have condensed for this no. of the Cultivator. 
In making the experiments the milk of several cows was 
mixed, strained, a certain number of pints taken, and the 
cream churned in glass vessels. The whole series was 
conducted with the greatest nicety and accuracy. The 
objects proposed, were to ascertain the comparative ad¬ 
vantages of churning, 
1. Sweet cream alone. ^ 
2. Sweet milk and cream together. 
3. Sour cream, or that slightly acid. 
4. Sour milk and cream together. 
5. Scalded or clouted cream. 
The experiments also embraced the rise of the tempe¬ 
rature of the cream in churning, which was found to be 
from 6 to 8 degrees; the effect of external temperature; 
and that of adding water to the churn, as practiced by 
many. The difference in the yield of butter between the 
first milk drawn and the last, or the strippings, was also 
ascertained. 
Experiment 1. Value of the first and last portions of 
milk. 
No. 1. First pint milked. Quantity of butter, 31 grs. 
No. 2. Pint of the whole milking,.252 
No. 3. Last pint of the milking, . 416 
In one instance the difference was still greater, the 
first pint yielding only 5 grains, and the last 651 of but¬ 
ter. An experiment was made to ascertain the quantitj'- 
of curd yielded by the first and last portions, but the dif¬ 
ference was scarcely perceptible, showing that the quan¬ 
tity of caseine throughout the milk is nearly the same. 
Experiment 2. This was made on sweet cream, sweet 
milk and cream, sour cream, sour milk and cream, and 
scalded cream. Three quarts of milk of the same quality 
were used in each case. 
No. 1. Sweet cream alone. Gave of butter, 1386 grs. 
No. 2. Sweet milk and its cream together. 
Churned 3 hours, but no butter. 
No. 3. Sour cream alone,. 1756 
No. 4. Sour milk and its cream together, .. 1968 
No. 5. Scalded cream alone,. 1998 
The butter of No. 1, was of a good color and well fla¬ 
vored; that of No. 3, in both color and taste was good; 
No. 4 was paler, but flavor good; No. 5, was of a rich 
yellow color and of good taste. 
Experiment 3, was a repetition of the foregoing. Not 
quite as much butter was made, as it was a month later 
in the season; and as before, no butter was made from 
the sweet cream and milk. From these and other expe¬ 
riments, it was proved that scalded cream, or that taken 
from scalded milk, gave the most butter; the next sour 
milk and cream; the next from the slightl}^ sour cream; 
and the smallest quantity from the sweet cream. In none 
of the experiments could butter be made from the sweet 
cream and milk together. 
Experiments 4 and 5, were made to determine the 
time in which, with the same exposure, rancidity com¬ 
menced. It was found that the batter from the scalded 
cream kept worst; then that of the sour milk and cream; 
then the sour cream; and the best was that from the 
sweet cream. 
Experiment 6, was made to determine whether the 
liability to turn rancid was not in proportion to the a- 
mount of caseine or curd in each. Experiments showed 
this to be the case, the kinds containing th€ most curd 
being those which exhibited rancidity the earliest. This 
proved the necessity of perfectly freeing butter from all 
milk after churning. 
Experiment 7, was instituted to ascertain the effect of 
overchurning, or continuing the process after the full se¬ 
paration of the butter. It was found that the quantity of 
butter was considerably increased, when the churning 
was continued half an hour after the butter had formed; 
but the product was pale, soft, and of an inferior qualily, 
as compared with that churned the necessary time only. 
Experiment 8, was instituted to determine whether the 
addition of either cold or hot water to the cream in churn¬ 
ing, had any influence on the quality or quantity of the 
butter. The experiment showed that the addition of 
warm water shortened the period of churning a trifle, 
gave a little more butter, but injured its quality much. 
Cold water appeared to produce little effect any way,un¬ 
less the external temperature was very great, when it 
rendered the butter more solid and improved the quality. 
In each case a number of experiments were made, and 
the results are therefore more satisfactory than a single 
experiment could have been. Some of the principal of 
these results are as follows; 
1. The addition of some cold water is useful, when the 
cream is thick and the weather hot. 
2. That cream alone is more easily churned, than a 
mixture of cream and milk. 
3. That butter from sweet cream has the best flavor, 
and keeps the longest. 
4. That scalding the cream gives most butter, but be¬ 
comes rancid soonest. 
5. That churning the milk and cream together when 
slightly acid, is on the whole the best process. 
6. That the keeping of butter depends on its perfect 
freedom from caseine or buttermilk. 
A BUTTER TABLE. 
Messrs. Gaylord & Tucker —I will attempt to say 
a word on the subject of butter making. There has been 
quite enough said about milking, setting the milk, churn¬ 
ing, &c.; my object will be to attend to some small es¬ 
sentials after the butter is churned. One positive direc¬ 
tion is, never touch it with the naked hand, for it assu¬ 
redly gives it a greasy, oily taste. Some persons may 
say that I throw myself into the hands of the critic, by 
saying that butter is greasy, but they are welcome to make 
what they can out of it. I will give you a specification 
of a simple machine to separate the butter from all the 
liquid matter: and if any person can improve on it, or 
describe a better one, the information will be gratefully 
received. The one I have in use, is a maple plank or 
board, three feet long, two feet at one end, six inches at 
the other, a true ti^er on each edge, with strips six 
inches wide, nailed on the two sides; there are cleats at 
each end on the under side, in which is inserted at the 
narrow end, a leg 17 inches long, and two legs at the 
wide end, 22 inches long. On the surface of the board, 
near the narrow end and in the center, is an iron staple; 
a stick of maple 3 inches square, 3 feet 10 inches long, a 
little tapering, a gudgeon in the end, with a flat head 
that will turn into the staple; the other end may be 
turned or shaved to form a handle. Butter on this board, 
worked and pressed with this stick, has the benefit of the 
liquid substance constantly draining from it as the work¬ 
ing progresses, and the labor can be performed in a quar¬ 
ter of the time, much better, and much less laborious ex¬ 
ertion, than any other plan that has come to my know¬ 
ledge. A Saratoga County Farmer. 
Aug. 8, 1843. 
\ CURE FOR SALIVATION, &c. 
Messrs. Gaylord & Tucker —I send you a recipe to 
cm-e the scurvy or salivation. I have never known it to 
fail. If you think proper to put it in your paper you can 
do so. Scrape off the outsiile of persimmon bark—take 
as much of the bark as can be grasped between the thumb 
and fore finger—the same quantity of the bark of sumach 
root, the same of red shank or red roof, the same of com¬ 
mon pine root, (small pieces,) the same of parsley roots 
and tops; put all into two quarts of water, boil slow un¬ 
til it is reduced to one quart; then add half pint vinegar, 
• half pint of honey, one ounce alum, one do. of saltpetre; 
after it settles, pour off into bottles; use often through 
the day in rinsing the mouth, gargling, &c.; use it im¬ 
mediately after meals. There is no danger if it was 
swallowed—no necessity for swallowing. 
Thos. J. Holmes. 
Concord, Baker co., Geo., 1843. 
FRENCH SAVORY SAUCE. 
To 4 lbs. of veal fat from the kikneys, cut small, add 
lb. ham, 1^ lb. rasped bacon, 5 or 6 chopped carrots, 
8 small onions, a large bunch of parsley, 3 cloves, 2 bay 
leaves, some thyme, basil, mace, 3 lemons, (sliced with¬ 
out peel or seed,) and 1 lb. of butter; boil them in any 
weak broth; skim; simmer for five or six hours; strain 
and keep the liquor for use. 
FRENCH MODE OF COOKING POTATOES. 
When the potatoes are boiled, cut them in slices and 
put them in a sauce pan; pour some onion broth over 
them; then add a piece of butter and keep the potatoes 
hot without boiling. Slice eight onions, and set them on 
the fire; when they are tender, take a large spoonful of 
flour which is to be well mixed with them; add salt. 
