MOORE’S RURAL NEW-YORKER: 
A WEEKLY JOURNAL, DEVOTED TO 
Agriculture, Horticulture, Mechanic Arts and Sci¬ 
ence, Education, Rural and Domestic Economy, 
General Intelligence, the Markets, &c., &c. 
CONDUCTED BY D. D. T. MOORE. 
ASSISTED BY 
J. H. B1XBY, L. WETHERELL, and H. C. WHITE. 
Dr. M. M. RODGERS, Foreign Correspondent. 
CONTRIBUTORS AND CoRReAoNDKNTS: 
D. B. Lanowortiiy, 
William Garrutt, 
S. P. Ciiatman, 
David Ely, 
Myron Adams, 
H. P. Nok'roN, 
T. O. Peters, 
F. W. Day, 
T. E. W ETMORE, 
R. B. Warren, 
Archibald Stone, 
Chester Dewey, li.. d. 
.1. Clement, 
D. W. Ballou, Jr., 
R. G. Pardee, 
I. Hildreth. 
Jas. H. Watts, 
W. K. Wyokose, 
W. ID Bristol. 
Wm. Perry Yoaa , 
S. Luther, 
D. D. Whitino. 
And numerous others—practical, scientific, and literary 
writers—whose names are necessarily omitted. 
PROGRESS AND IMPBOVEMENT. 
DAIRY INTEREST OF NEW YORK-NO. 5. 
TIIE PROPERTIES OF MILK. 
As the dairy interest may be advanced 
by a more accurate knowledge of the prop¬ 
erties of milk, than is possessed bv a multi- 
titude of dairymen, whose avocation has 
left them little time for research, it will be 
our aim in this number to furnish such facts 
that we have been able to glean as shall elu¬ 
cidate the point. 
The appearance of milk is too universally 
known to need description, though even a 
casual observer cannot have failed to dis 
cover, that milk from different cows, or at 
different times, does not alwajs present the 
same appearance. It is usually heavier than 
water, in the proportion of 103 to 100, al¬ 
though from 80 to 90 pounds in every 100 
of cows milk, are water. In common with 
numerous vegetables, milk consists besides 
water, of organic substances, such as sugar 
and butter, also of the curd or casein, and 
of inorganic matter, partly insoluble in pure 
water. The proportions of tl ese several 
ingredients in 100 parts are given by Prof. 
Johnston, in his valuable work on Agricul¬ 
tural Chemistry in the accompanying table: 
Casein, or cheeee,. 4.48 
Butter,. 3.13 
Milk sugar,. 4.77 
Inorganic matter,. O.tiO 
Water,. 87.02 
100 . 
The Casein, of milk is a nitrogenous body, 
like gluten, albumen, or animal muscle. It 
is a white flaky substance, and can be sep¬ 
arated from milk in various ways, as we 
shall have occasion to show when treating 
of cheese making. 
The butter or oil in milk exists in minute 
globules scattered through the liquid en¬ 
veloped in casein; which being lighter than 
milk, rises when left undisturbed for a 
time iu the form of cream. Agitating milk 
frequently, or placing it in a deep vessel re¬ 
tards the rising of the cream, hence the 
so common use of shallow pans. Its rising 
is promoted by warmth. 
The sugar of milk is obtained, in its dis¬ 
tinct state, by separating the butter and 
casein from the whey — which may be ef¬ 
fected by mixing it while hot with well beat 
white of egg, to coagulate what curd may 
be remaining, and straining it through a 
cloth, so as to produce clear whey. This 
is boiled down to one fourth its bulk, and 
set to cool in an earthen dish, in a dark 
place. In a few days, minute white crystals 
are deposited in the bottom and side of the 
dish. These crystals are sugar of milk. 
This sugar is less sweet than cane sugar, 
harder, less soluble in water, and gritty be¬ 
tween the teeth. It is readily dissolved by 
the casein of milk and when so dissolved, 
fermentation takes place, and lactic acid, or 
the acid of milk, is formed. Carbonic acid 
is given off, as in the fermenting of other 
liquids,—producing alcohol. In milk the 
two are natural!v intermixed, and with the 
casein at a certain temperature cause the 
milk to become sour and ferment. Of the 
artificial action of these properties in form¬ 
ing butter and cheese, we shall have occa¬ 
sion to speak hereafter. 
To determine the amount of inorganic 
matter in 100 parts of milk it is only neces- 
sai-y to evaporate the milk carefully to dry¬ 
ness, and then burn in a crucible what re¬ 
mains. This incombustible portion or ash 
indicates the inorganic saline matter con¬ 
tained in the milk. [’rot. Norton in his 
excellent “Elements of Scientific Ao-ricul- 
O 
ture,” furnishes the composition of two sam¬ 
ples, each of the ash from 1,000 lbs. of 
milk, in a table which we copy. 
No. 1. No. % 
Phosphate of Lime,.23 .34 
Phosphate of Magnesia,.05 .07 
Chloride of Potassium,.14 .18 
Chloride of Sodium, (com. salt,). .02 .03 
Free Soda,.04 .05 
0.50 0.67 
It will be observed, the proportion in 1,000 
parts is very small, but as we may have oc¬ 
casion to refer to it again, it will not be un¬ 
profitable here. There are other peculiar¬ 
ities and properties of milk, which will more 
fully appear, when we come to detail the 
modus operandi of the manufacture of but¬ 
ter and cheese. + 
DESTRUCTION OF BUSHES, &c. 
Editors Rural: —In your paper I some¬ 
times notice inquiries respecting the best 
method of destroying bushes, foul or troub¬ 
lesome weeds, (fee. These inquiries are 
doubtless made by farmers, who are them¬ 
selves the proper persons to answer them; 
but, as I have a few moments leisure, I will 
spend them in giving a kind of general 
answer to all such inquiries. 
My answer will require a little knowledge 
of Vegetable Physiology; but in this age 
of the world, when even farmers cannot 
remain profitably and creditably ignorant of 
what so nearly concerns their profession, 
the farmer who is not willing to inform him¬ 
self on the subject, ought to quit the field 
and leave it to others. 
With a little knowledge of this kind, then 
suppose I were the owner of a field that 
was fast being overrun with Canada thistles 
and other foul plants, shrubs, (fee., liow 
would I rid myself of these nuisances?— 
Without experience, and with the knowl¬ 
edge supposed, I might reason thus:—An¬ 
nual plants may be destroyed if their seed¬ 
ing be prevented. Hence, pull, cut, plow, 
or anything to prevent their coming to ma¬ 
turity ; but make thorough work of it, and 
repeat the process as often as necessary.— 
Thus would I deal with May-weed, wild 
mustard, (called also wild raddish, char¬ 
lock,) <fec. 
Biennials and some perennials may be de¬ 
stroyed in this manner, i. e. by preventing 
their seeding, which occurs on the second 
or third year, instead of the first. Cut 
them about the time of dowering, and re¬ 
peat the process when necessary, being 
careful to cut near the ground; or plow, 
cultivate, &c., at any time before seeding. 
Thus would I deal with bur-dock, red- 
root, wild-parsnip, &c., always making thor¬ 
ough work of it. 
In regard to Canada thistles, milk-weeds^ 
St. Johns wort, snapdragon, daisies, &c., 
and shrubs, as elders, (fee., I might theorize 
thus:—These plants have a perennial root, 
but the leaves, we are told, perform the of¬ 
fice of lungs and digestive organs. If this 
be true, the plant, deprived of its leaves 
must die as certainly, if not as soon, as an 
animal deprived of its corresponding organs. 
So much for theory; I will try it Take a 
young plant, cut off all the leaves as fast 
as they appear, and the plant will either 
die prematurely, or, if sustained for a time 
by the vital energy of the root, will be 
stinted in its growth, produce nothing in 
perfection, and die when the season of ma¬ 
turity arrives. Now what says observation ? 
Look at our cabbage plants, young beets, 
carrrots, (fee., as the turkeys, hens or ducks, 
crop one set of leaves after another. A 
corn plant treated thus, would never attain 
a foot in height. It is true, these are per¬ 
ennials, or biennials ; but some of the 
grasses (which are perennials,) as every 
farmer knows, will soon “ run out ” if too 
closely pastured. Crop any of the above- 
named vegetables soon after flowering, and 
if they start again repeat the process, and 
they will ejic livithout fail. Now treat the 
Canada thistle, ifec., in the same manner, 
and if the effect is not as immediate,; (afe 
perennial roots have a greater ■tenacity of 
life than annua! or biennial,) it will be as¬ 
certain. Let the work be done thorough- 
ly; i. e., cut all, large and small, and cut 
them close to the ground; repeating the 
process when necessary, and the result will; 
be certain. Instead of cutting, frequent 
and thorough plowing would perhaps be 
better. 
A few words in regard to the time and 
frequency of cutting. I have said about 
the time of flowering, or a little after. I 
once knew a field, and a road-side, covered 
so thickly with Canada thistles that no grass 
could grow among them. They were mow¬ 
ed close to the ground when : n full flower¬ 
ing, or a little after, and for several years 
after scarce a plant could be seen, and the 
few that did appear were very diminutive. 
In other instances I have known both Can¬ 
ada thistles and milk-weeds cut about the 
time of plowing for buckwheat. The ground 
was plowed, the grain sown, and at the time 
of harvesting, some of the thistles and 
weeds that survived the first operation, or 
that sprang up afterwards, were again in 
flower and of course were cut with the 
grain. Both were afterwards found to be 
nearly or quite “ used up,” and the buck¬ 
wheat had the credit of it. It was in real¬ 
ity the effect of the seasonable cutting and 
plowing. I would prefer to cut them after 
flowering, even when the seed is partially 
grown, because the formation of the seed 
draws hard on the root, and let the plants 
be burned on the spot before even the im¬ 
mature seed can have time or opportunity 
to scatter. Early cutting is of little or no 
use, (as the root is still vigorous and will 
continue to send forth new shoots,) unless 
it be followed up during the whole season, 
even to its close. 
In regard to bushes I would reason 
thus:—If the plant be cut early in the 
spring, the vigor of the root is not affected. 
Hence all trees in their prime, except those 
that are less tenacious of life, as the pine, 
spruce, hemlock, (fee., and those that bleed 
profusely, as the maple, birch, (fee., will send 
up shoots from the root, if the tree be cut 
at any time between the fall of the leaf in 
autumn and its reappearance in the spring; 
and some even of these exceptions will start 
again if cut late in the spring. But let the 
young shoots be removed a few times du¬ 
ring the summer and the destruction of 
the root is certain. Trees will ordinarily 
renew their shoots as often as they are re¬ 
moved, some till the latter part of July; 
(I speak of young thrifty trees,) others till 
about the same time in August; and others 
even till October. An example of each in 
order would be the maple, the apple, and 
the Mulberry. Hence cut late, (i. e. about 
the time when they cease to renew their 
shoots, or to grow for the season, but before 
the leaves begin to die,) or if before, repeat 
the cutting at this time; otherwise the root 
will be as vigorous as ever. 
THE “ME SHILLING” GATE. 
These remarks, which are theory com¬ 
bined with experiment and observation, may 
(furnish a hint for the management of buds 
and grafts, (during the first season of their 
growth,) when the whole top of the stock, 
or tree, has. ^eerf cut away.; I would re¬ 
move all the ydiing shoots (always haying 
reference'’to the size and strength ofjdie 
l^bck aijp tlje jthrjftijniss of /the. Rod ffr' 
graft,) that may spring .ijp during thd early 
part of the season. If removecUin* the 
latter part, the root, and even the whole 
tree will suffer, according to my theory; a 
conclusion which is sustained by observa¬ 
tion. 
Down East, 1851. 
THE “NINE SHILLING” GATE. 
Mr. Moore: — Your “Rural” of to-day, 
(May 1,) as usual brings a new subject; or 
rather, as the ever variable occupation to 
which its pages are devoted requires, it 
gives the old subject a new and improved 
form, in the “Ne Plus Ultra” Gate. 
We old farmers who were the fortunate 
recipients of a pittance of common plain 
English, obtained in a “log cabin” in the 
back-woods, are not bound to understand 
all the “ultras” interspersed most perplex- 
ingly in many modern prints, but some of 
us understand “Gate” like a book, whilst too 
many have only learned “ Bars.” Justice 
to our “ Rural,” however, demands the 
acknowledgement that she “skips the hard 
words” satisfactorily. 
I am so much gratified with your kind¬ 
ness in exhibiting, and the good qualities of 
your“Ne Plus Ultra,” that I take a few 
moments this eve to compare it with my old 
“nine shilling” gates that have been on du¬ 
ty from 12 to 14 years without any repairs 
—a 2 inch oak plank 12 feet long, and 14 
inches wide, made my oldest gate frame, 
and there was lumber left 
— Length of top rail 12 feet—bottom ; 
rail about 11,—each 6 inches at the wide, j 
or hinge end, and 2^ at latch end,—brace 
2 by 2, and stiles 3 by 2—the rails framed 
into the latch end stile, and the hinge end ! 
stile framed into the rails,—both stiles run- j 
ning below the bottom rail as far as the 
desired width of the bottom board. The 
hin<m end stile tenon runs down throuo-h the 
O O 
bottom rail 2 by 2 inches, and furred out 
flush with the edge of the rail to receive the 
bottom board—or the bottom board may be 
dispensed with and the pickets extend to the 
bottom of gate. 
The brace is toed in on top of lower rail 
againsf hinge stile, and the top rail against 
the latch stile, —pickets nailed to rails and 
brace, of any desired length and width and 
distance apart,— Fastened by a mortice in 
the latch post,—a bevel each side of the post 
to shove the wooden latch back as the gate 
is opened either way, and then by a chain 
to which it is suspended, its own weight 
forces it into the mortice, or in place of a 
chain a wooden spring causes it to catch.— 
The posts are of oak timber about 10 to 12 
inches diameter, the hinge post cut down to 
6 inches, and a square shoulder left for the 
concave end of the bottom rail to rest 
against and upon, which forms the lower 
hinge. A 2 inch centre is left at the top of 
the same post to pass through the upper 
rail forming the hinge, which completes the 
Gate and fixtures with no iron, excepting 
about 1 lb. of nails. 
i Now if you think a “nine shilling” article 
would be used by any of your readers who 
would not aspire to the “ Ne Plus Ultra,” 
$2,00 article, you’are at liberty to lay it be- 
foffe them„ahd if there are yet. -any who re¬ 
fuse to adopt so cheap a-“ h WL saving” ma¬ 
chine as “farm gates,” they give better ev¬ 
idence of “ love of labor” in vjasting time, 
than proper economy in the use of it. The 
attempted sketch of my gate, is made with¬ 
out the aid of drafting implements, or any 
knowledge of the use of them, and no pre¬ 
tensions are made to proportions, neither is 
it necessary for the desired object, which is 
to show a cheap and very substantial, and 
durable gate. My posts are from trees 
that had been girdled and were dry when 
cut, and a lasting kind of oak; and with the 
preserving qualities of the salted grease 
used to keep them in “running order,” no 
marks of decay exist, and but little appear¬ 
ance of wear from daily use for 12 to 14 
years. % A Down Easter. 
“REPRODUCTION OF VEGETABLE LIFE.” 
In No. 18, page 138, of volume 2 of the 
Rural, is an article on the above subject, 
in which it is said, that “ every tree, (fee., 
produces seed in its natural state,” &c.— 
The writer mentions one exception, the 
“ potato onion;” and says, “ if any of our 
readers can add to the number,” &c. I am 
not aware of any others that are entirely 
exceptions, and yet there are several that 
are nearly so. Several species of the onion 
family show a decided preference to this 
mode of reproduction; viz., among natives, 
' the Allium canadense, (meadow garlic,) and 
A. vineale, (field garlic;) and among exotics, 
the A. oleraceum, (striped onion,) A. sativum, 
(garden garlic,) (fee. Of the saccharum 
oficinarum, (sugar cane,) Fleischmann says, 
; “the cane never flowers.” (See Com.Pat. 
Rep. 1848, pp. 283, (fee.) Every one knows 
that the cane is cultivated by planting the 
young bulbs which form at the knots, or 
joints, although the above named writer 
speaks in the same place, about “ propaga¬ 
ting the cane from the seed,” which, how¬ 
ever, is found to be exceedingly difficult of 
j germination. 
Similar phenomena may also be found in 
the animal kingdom. We find there some 
beings which propagate by bulbs or buds, 
from their sides, or edges; of which the hy¬ 
dra, (sprouting polypus,) may be given as 
an example. Others may he cut into any 
number of pieces, and each piece will be¬ 
come a perfect animal of its kind; of which 
the tainia, (tape worm,) may serve as an 
example. The analogy might be still far¬ 
ther traced. h. 
We believe in large crops which leave 
the land better than they found it, making 
both the farmer and the farm rich at once. 
| VOLUME II. NO. U. r 
( WHOLE NO. 76. 
ROCHESTER, N. ^-THURSDAY, JUNE n, 1851. 
