1892 
757 
THE  RURAL  NEW-YORKER. 
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MAKING  PRIZE  CREAMERY  BUTTER. 
The  R.  N.-Y.  sent  these  questions  to  the  winners  in 
the  dairy  contest  at  the  great  Pure  Food  Show.  Re¬ 
plies  from  most  of  them  follow  : 
1.  From  how  many  different  herds  was  the  milk  taken  from  which 
the  butter  was  made,  and  what  breed.  If  any,  preponderated  ? 
2.  Was  the  cream  raised  by  creamers,  or  separated  by  a  separator, 
and  what  Implement  was  used  ? 
3.  Was  the  butter  made  from  sweet  or  ripened  cream  ? 
4.  If  from  ripened  cream,  do  you  use  Boyd’s  starter?  And  how  do 
you  determine  when  the  proper  degree  of  ripeness  has  been  reached  ? 
5.  What  churn  do  you  use  and  what  butter  worker  ? 
6.  At  what  temperature  do  you  churn,  and  what  Is  the  average 
time  taken  by  the  process  ? 
7.  How  do  you  determine  when  the  cream  has  been  sufficiently 
churned  ? 
8.  How  much  salt  do  you  use  to  the  pound  of  butter,  and  what  kind  ? 
9.  Do  you  use  butter  color,  and,  If  so,  what  kind  ? 
10.  How  often  do  you  work  butter,  and  what  time  elapses  between 
workings  ? 
11.  Do  you  market  your  butter  In  prints  or  packages,  or  both  ? 
1.  Mostly  Jerseys.  2.  We  use  the  Cooley  creamer. 
3.  Cream  was  ripened.  4.  We  do  not  use  any  “  starter.” 
Experience  has  taught  us  when  the  cream  is  ready  to 
churn.  5.  We  use  a  box  churn  and  Mason  worker. 
C).  We  churn  at  62  to  64  degrees  and  it  requires  40  to  (50 
minutes  at  this  season  of  the  year.  7.  By  the  sound 
and  appearance  of  the  granules  through  glass  in  churn. 
8.  We  use  three-quarter  ounce  of  Ashton’s  salt  per 
pound.  9.  Ransom’s  butter  color.  10.  We  work  the  but¬ 
ter  twice — five  hours  between  workings.  11.  We  ship 
in  both  prints  and  packages. 
austonvii.de,  pa.  creamery. 
1.  Grade  llolsteins,  Guernseys  and  Jerseys  and  a  few 
herds  of  mixed  breeds.  2.  The  Cooley  creamer.  3. 
Ripened  cream.  4.  I  use  a  starter  and  churn  when  the 
cream  is  acidified  enough  to  produce  a  fine  aroma,  and 
also  the  largest  yield  of  butter.  5.  Davis’s  swing 
churn  and  Mason’s  power  butter  worker.  6.  I  churn 
at  a  temperature  of  64  degrees  at  this  season.  The 
work  takes  about  an  hour  and  a  half.  7.  It  is  so  when 
the  butter  has  entirely  separated  from  the  milk  and 
forms  fine  granules  about  the  size  of  a  large  pin 
head.  8.  Half  an  ounce  per  pound  of  C  salt  for  prints; 
three-fourths  of  an  ounce  for  larger  packages.  9.  Yes, 
Hanson’s  Danish;  but  I  use  none  in  summer.  10. 
Twice — first  right  after  churning,  and  again  the  fol¬ 
lowing  morning.  11.  In  half-pound  prints  and  pound 
and  five-pound  packages,  mostly  in  half-pound  prints. 
Supt.  West  Dudley  Creamery,  Mass,  JOHN  i.  beck. 
How  They  Built  a  Vermont  Creamery. 
We  bought  this  location  in  February,  1891.  It  con¬ 
sists  of  a  dwelling-house,  woodshed  and  barn,  and  20 
acres  of  land,  about  five  of  it  tillable,  for  $1,000.  The 
barn  being  new,  we  proceeded  to  convert  it  into  a 
creamery,  using  the  basement  for  ice.  The  place  is 
located  near  the  village  and  railroad  depot.  A  spring 
giving  us  an  abundant  supply  of  excellent  water,  is 
not  more  than  30  feet  distant  from  the  creamery, 
elation  has  been  organized  to  stay.  Our  patrons  have 
cows  coming  fresh  in  milk  in  the  fall,  so  that  we  shall 
make  much  more  butter  during  the  winter  months 
than  in  the  summer.  Several  of  them  have  built  silos 
this  season,  more  of  them  contemplate  building  next 
year,  as  they  believe  in  having  green,  succulent  feed 
for  the  winter  months.  Most  of  them  are  filled  with 
northern  corn  ears  and  stalks  cut  into  the  silo. 
Taking  the  management  ail  together,  we  are  quite 
satisfied  that  we  started  about  right,  but  in  some 
things  there  is  yet  a  chance  for  improvement.  We 
have  been  very  well  favored  by  being  able  in  the  be¬ 
ginning  to  secure  the  services  of  a  good  butter-maker, 
and  he  has  already  made  his  services  so  valuable  that 
we  shall  try  to  keep  him,  as  we  do  not  believe  in 
changing  when  we  are  well  served.  He  is  now  at¬ 
tending  the  Dairy  School  at  the  experiment  station  at 
Burlington. 
Here  are  more  definite  answers  to  the  ques¬ 
tions  :  1.  Jerseys  and  their  grades  preponderate. 
2.  We  use  the  Cooley  creamer.  3.  The  cream  was 
ripened.  4.  We  use  no  “starter,”  but  determine  the 
proper  “  ripeness  ”  by  experience.  5.  We  use  a  square 
box  churn,  and  Mason’s  butter  worker.  6.  We  churn 
at  64  degrees,  and  use  about  one  hour  in  the  process. 
7.  We  constantly  watch  the  churning.  Many  years’ 
experience  has  taught  us  unfailing  signs.  8.  We  use 
from  a  half  to  one  ounce  to  suit  our  customers.  Some¬ 
times  we  use  Higgins’s,  but  the  sample  at  the  I  ure 
Food  Show  was  salted  with  Ashton’s— three-quarters  of 
an  ounce  to  the  pound.  9.  We  use  Thatchei’s  butter 
color.  10.  One  working  only.  11.  We  market  in  tubs 
and  prints.  snARON  (vt.)  creamery  co. 
From  a  Connecticut  Creamery. 
1.  I  cannot  tell  the  breed,  but  there  were  some  Jer¬ 
seys.  2.  All  from  the  Cooley  creamer.  3.  It  was 
made  from  ripened  cream.  4.  I  do  not  use  Boyd’s 
starter.  I  determine  the  proper  degree  of  acidity  by 
taste  and  the  knowledge  that  can  be  gained  only  by 
observation  and  experience,  and  cannot  be  explained 
on  paper.  In  this  case  the  cream  is  gathered  only 
four  times  a  week  ;  then  two  days’  cream  is  brought 
at  once.  For  some  to  me  unknown  cause,  it  ripened 
faster  than  usual  the  night  I  had  the  cream  from  which 
the  “  show  ”  butter  was  made,  and  it  had  passed  the 
point  when,  in  my  opinion,  I  could  get  the  finest  flavor; 
thus  I  did  not  score  as  high  on  flavor  as  I  would  have 
done  had  I  been  able  to  churn  it  two  hours  earlier.  5. 
We  use  the  Davis  swing  churn  and  Skinner  power 
worker.  6.  Sixty-six  degrees  was  the  churning  tem¬ 
perature.  The  time  of  churning  varies  with  the 
amount  of  cream  in  the  churn  ;  60  minutes  for  125 
pounds  is  about  my  time.  7.  I  can  only  say  that  I  stop 
the  churn  when  the  cream  first  breaks,  wash  all  down 
and  put  in  about  a  pint  of  salt  to  100  pounds  of  butter, 
and  let  the  churn  run  until,  when  it  is  stopped,  the 
granular  butter  will  all  be  on  top  of  the  buttermilk. 
If  it  is  obstinate,  I  put  in  more  water  and  salt,  and 
shake  it  more.  8.  I  vary  the  amount  of  salt  according 
to  the  taste  of  the  trade.  Some  like  one-fourth,  some 
one-half,  some  three-fourths  and  some  as  high  as  1  % 
ounce  to  one  pound.  I  use  the  Genesee.  9.  The 
butter  exhibited  was  of  natural  color.  I  now  use  Wells, 
Richardson  Co.’s  color.  10.  For  the  regular  trade  I 
lasting  for  25  to  50  years;  possibly  much  longer,  if  in 
good  soil,  with  the  fertility  properly  maintained. 
Van  Buren  County,  Mich.  T.  t.  iaon. 
I  know  of  those  now  in  good  condition  about  an 
orchard  on  Grand  Isle,  Lake  Champlain,  which  were 
planted  as  windbreaks  not  less,  I  feel  sure,  than  40 
years  ago.  I  think  the  trees  are  less  than  two  feet 
apart.  My  own  hedges  were  planted  21  years  ago, 
and  are  now  about  20  feet  high.  The  young  trees 
were  set  about  14  inches  apart,  and  make  a  perfectly 
wind-tight  hedge,  the  branches  being  alive  and  vigor¬ 
ous  close  to  the  ground,  spreading  each  way  about 
five  feet.  This  hedge  has  never  been  pruned  or  thin¬ 
ned,  except  to  take  out  a  few  alternate  trees  to  make 
some  light  ladders.  I  do  not  think  it  would  injure  the 
hedge  as  a  windbreak  or  fence  to  remove  every  other 
tree  from  the  whole  of  it ;  but  it  is  not  necessary  to  do 
so,  as  no  ill  effects  due  to  crowding  are  yet  to  be  seen. 
The  soil  is  a  dry  sandy  ridge  on  which  it  has  not  been 
possible  to  get  sugar  maples  or  elms  to  grow  without 
liberal  mulching.  It  is  immaterial  whether  such  a 
hedge  is  set  in  fall  or  spring,  but  the  roots  should  be 
kept  wet  and  the  trees  planted  as  soon  after  lifting  as 
possible.  Trees  four  to  six  feet  high  are  the  best. 
Orleans  County,  Vt.  T.  H.  hoskins. 
I  have  arbor-vitae  hedges  which  have  stood  over  35 
years,  and  there  are  no  signs  that  they  will  not  stand 
twice  that  length  of  time.  They  were  planted  in 
different  hedges  of  different  sizes,  from  one  to  five 
feet  high.  When  planted  they  were  set  out  from  one 
foot  to  about  15  inches  apart.  The  smaller  plants  now 
look  just  as  well  as  those  that  were  larger  when 
planted.  We  plant  so  that  the  side  branches  of  one 
tree  barely  touch  those  of  another.  Arbor-vitaes  can 
be  planted  deeper  than  they  stood  in  the  nursery  as 
they  root  to  the  surface.  Arbor-vitae  hedges  should 
be  trimmed  only  in  late  spring  as  they  are  commenc¬ 
ing  new  growth.  They  do  not  do  this  as  early  as 
pines,  spruces,  &c.  Severe  autumn  pruning  injures 
and  soon  kills  all  kinds  of  conifers  in  our  climate.  We 
have  hedges  over  25  feet  in  height.  When  allowed  to 
grow  high,  they  should  be  grown  broad  at  the  base, 
narrowing  gradually  to  the  top.  Robert  dougdas. 
Waukegan,  Ill. 
Arbor-vitaes,  to  make  a  permanent  hedge,  should  not 
be  planted  nearer  than  three  feet  apart  with  plants 
not  more  than  18  inches  high,  and  should  be  kept 
trimmed  down  to  18  inches  till  the  bottom  is  well 
filled  in  and  the  plants  are  thick  together  ;  the  beauty 
of  a  hedge  is  in  its  base  and  the  height  should  not  be 
over  three  feet  except  as  a  screen.  Trees  set  two  feet 
apart  will  thicken  at  the  base  sooner  and  if  there  are 
no  trees  to  hinder  the  outward  spread  of  the  roots 
there  need  be  no  fears  that  they  will  not  last  a  lifetime. 
As  years  pass  on  such  hedges  need  an  annual  dressing 
of  well  rotted  manure.  The  ground  should  be  well 
prepared  as  for  the  best  garden.  The  plants  should 
be  set  with  the  least  exposure  of  the  roots  to  sun  and 
wind  just  as  the  sap  is  in  good  flow  in  spring,  and 
should  be  carefully  mulched  and  properly  tended. 
When  so  planted  and  given  proper  care  and  pruning, 
they  will  last  100  years.  To  insure  long  life  the  hedge 
should  be  conic  and  not  flat  on  the  top. 
Janesville,  Wis.  geo.  j.  keldogg. 
West  of  Lake  Michigan,  the  American  arbor-vitae  is 
salt  on  the  Skinner  power  worker,  then  work  across  not  very  satisfactory  as  a  hedge  plant.  In  our  interior 
the  printing  worker  once  by  hand,  then  tub  or  print  ciimate  it  becomes  dingy,  and  takes  on  its  adult  form 
and  contributes  much  towards  our  success,  as  the 
water,  after  it  has  been  drawn  inside  the  building, 
does  not  reach  above  55  degrees  in  the  summer.  Re¬ 
pairs,  fixtures  and  whole  outfit  cost  about  $2,100. 
We  use  a  six-horse  power  boiler  to  warm  the  building, 
cream  tempering  vats,  and  water  to  clean  up  with, 
and  a  one-horse  tread  power  to  churn  and  work  with, 
made  by  the  St.  Albans  (Vt.)  Foundry  Company.  An 
automatic  speed  regulator  controls  its  working,  so 
that  it  gives  the  least  possible  amount  of  trouble  to 
the  operator.  Aside  from  the  working  of  the  tread 
power,  the  single  horse  does  all  the  trucking  around 
the  creamery  and  to  the  depot. 
We  have  two  200-gallon  cream  tempering  vats  made 
by  the  Vermont  Farm  Machine  Company,  and  a  200- 
gallon  square  box  churn,  and  a  Mason  improved  power 
worker.  We  get  the  cream  from  about  450  cows.  It 
is  gathered,  or  rather  delivered,  by  the  farmers  three 
times  a  week ;  all  of  them  use  the  Cooley  creamer. 
We  are  now  making  about  6,000  pounds  of  butter  per 
month.  We  sell  most  of  it  to  the  consumers  in  tubs 
and  prints  ;  the  remainder  is  sold  by  a  commission 
firm  in  Boston.  That  wre  make  a  good  article  is  as¬ 
sured  by  the  success  it  has  met  with  in  finding  a  pro¬ 
fitable  market  and  at  all  the  exhibits  where  we  have 
entered  our  goods. 
Our  patrons  have  received  for  the  past  twelvemonth 
an  average  of  22  cents  per  pound  for  butter,  after  all 
expenses  have  been  paid.  Although  this  is  not  a  very 
high  price,  yet  the  patrons  are  well  satisfied,  as  it  is 
the  first  year  of  our  operations,  and  the  managers 
are  sure  they  have  learned  profitable  lessons  from  the 
past  year,  and  are  confident  that  this  creamery  asso-#!j 
with  the  Carver  print. 
The  premium  butter  was  salted  a  quarter  of  an 
ounce  to  the  pound  in  the  granular  form  and  set  away 
for  a  while.  After  about  five  hours,  it  was  worked 
over  once,  set  overnight,  then  worked  again  and 
packed.  This  was  very  nearly  the  same  method  I  used 
at  the  Conway,  Mass.,  creamery  when  I  made  the  but¬ 
ter  that  took  the  gold  medal  at  the  Bay  State  Fair, 
Boston,  1889,  the  cream  for  which  was  tempered  by 
me,  as  I  was  then  learning  my  trade  in  that  factory. 
11.  Our  main  production  is  in  prints,  but  we  have  a 
family  trade  for  which  we  pack  in  jars. 
Butter  Maker.  t.  m.  Johnson. 
WHAT  ABOUT  ARBOR  VITAE  HEDGES? 
1.  What  distance  apart  should  arbor-vitae  plants  be  set  to  make 
the  thriftiest  and  longest-lived  hedges?  2.  When  and  how  should 
they  be  set?  3.  With  proper  care,  how  long  will  such  a  hedge  last? 
1.  Plants  12  to  18  inches  high  should  be  planted  not 
over  18  inches  apart.  Close  planting  dwarfs  to  a  lim¬ 
ited  extent,  which  is  desirable  when  a  hedge  is  not  to 
attain  over  three  to  four  feet  in  height.  2.  The  last 
half  of  April  is  to  be  preferred,  although  any  time  in 
May  will  answer.  In  well  prepared  soil  the  plants 
should  be  set  at  the  same  depth  at  which  they  stood  in 
the  nursery.  Compact  the  soil  firmly  about  the  roots. 
3.  Fifteen  to  twenty  years  and  probably  longer. 
Painesville,  Ohio.  J-  HARRISON. 
1.  Plant  in  two  rows,  10  to  12  inches  apart;  the 
plants  1 K  foot  apart  in  the  rows;  those  in  the  one  row 
opposite  the  spaces  in  the  other.  2.  Plant  in  the 
spring;  before  growth  commences.  3.  Under  favor* 
able  conditions,  such  a  hedge  should  be  long-lived, 
of  leaf  earlier  than  at  the  East;  yet  in  sheltered 
places,  properly  pruned,  it  makes  a  handsome  hedge, 
but  not  equal  to  our  White  spruce  or  Platte  red  cedar. 
We  set  Arbor-vitses  three  feet  apart  in  the  row.  The 
best  time  to  set  is  when  the  buds  begin  to  start  in  the 
spring.  Hedges  planted  by  me  20  years  ago  are 
still  in  good  condition  except  in  color,  which  is  not  as 
good  as  when  the  trees  sported  their  primary  leaves. 
Iowa  Agricultural  College.  [i*rof.]  j.  l.  budd. 
Let  Them  Alone,  They’ll  Come  Home. 
E.  M.  F.,  Hartford,  Conn.— October  8  I  set  out  90 
white  narcissus  bulbs ;  to-day  I  find  that  they  are 
all  up  and  growing.  I  set  them  six  inches  deep,  and 
supposed  that  the  proper  time.  Ought  they  to  come 
up  this  fall?  Would  it  have  been  better  to  set 
them  later  so  that  they  would  not  come  up  this  fall  ? 
If  I  have  made  a  mistake,  I  will  dig  them  up  and  put 
some  more  in  their  place,  for  I  wish  to  have  them  as 
nice  as  they  can  be  made  to  grow  next  spring. 
Ans. — No,  leave  them  in  the  soil.  Such  bulbs  often 
sprout  at  this  season.  They  are  better  in  the  soil 
than  out. 
MISCELLANEOUS. 
M.  M.,  Engelhard,  N.  C  —  We  cannot  determine  the 
name  of  the  grass  positively  from  the  sample  sent,  but 
we  believe  it  to  be  Barn-yard  Grass— Panic um  crus-gal li 
Celery  Manure.— J.  A.  M.,  Saco,  Me.— For  celery,  to 
be  applied  in  spring,  we  would  prefer  old  farm  manure, 
whether  from  horses,  cows  or  both.  Green  manure  is 
not  desirable.  Unleached  wood  ashes  and  fine  bone 
flour  (not  meal)  will  make  an  excellent  fertilizer— 
probably  as  effective  as  any  of  the  usual  brands. 
