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VOLUME IV. NO. 16 . >■ 
ROCHESTER, N. Y.-SATURDAY, APRIL 
MOORE’S RURAL NEW-YORKER : 
A QUARTO WEEKLY 
Agricultural, Literary and Family Newspaper 
CONDUCTED BY D. D. T. MOORE, 
WITH AX ABLE CORPS OF ASSISTANT EDITORS. 
The Rural New-Yorker is designed to be unique and 
beautiful in appearance, and unsurpassed in Value, Purity 
and Variety of Contents. Its conductors earnestly labor 
to make it a Reliable Guide on the important Practical Sub- 
jects connected with the business of those whose interests 
it advocates. It embraces more Agricultural, Horticul¬ 
tural, Scientific, Mechanical, Literary and News Matter_ 
interspersed with many appropriate and handsome engrav¬ 
ings— than any other paper published in this Country. 
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j | Progress and Improvement. 
done every day; in smaller ones it should 
not be allowed to sour before churning. To 
havo butter come hard in summer, cream 
should bo cooled boforo tho operation is 
commenced. Sixty to sixty-two degrees 
whilo churning has boon considered the 
most desirable temperature, for producing 
tho largest amount and best quality of but¬ 
ter. lho best authorities claim that more 
and better butter can be made when cream 
is churned from an hour to an hour and a 
half, and in no case would wo recommend 
its boingdono in less than half an hour, un- 
Tho particles of butter in tho 
THE MANUFACTURE OF BUTTER. 
The great importance of butter as an ar¬ 
ticle of daily use and commerce, render ap¬ 
propriate all well considered information 
connected- with its manufacture. It might 
bo takon for granted that tho dairymen of 
our country understood the making of as 
common an articlo as butter, wore it not for 
tho largo amount which every year goes to 
market in a condition so bad as to render 
its salo and use next to impossible. 
One of tho essential requisites of a butter 
dairy, is the selection of cows best adapted 
to that business. Every farmer or dairyman 
well understands tho wide difference be¬ 
tween cows, not only in the amount of milk 
they yield, but of tho richness of the same. 
A cow that does not yield rich milk should 
never bo kept in a dairy; they are bettor 
adapted to the milkman. To determine tho 
quality, tho lactometer is useful, but it re¬ 
quires long and closo observation to enable 
any one to determine fully, the good quali¬ 
ties of milch stock. A very safe method is 
to set and churn tho milk by itself. If a 
cow does not yield a pound of butter a day, 
under good circumstances, sho is adapted to 
some other place than a butter dairy. 
Next in importance is, good pasture. It 
is essential that cows havo enough feed, and 
that of a good quality. Fresh, rich, juicy 
feed will enhance both tho quantity and 
quality of milk and butter. The supply 
should bo kept up through tho season, for 
which purpose use may be made of corn 
sown broad-cast; to be cut when feed is 
shortest, during the dry season. Another 
thing not to bo overlooked, is a supply of 
water. Clear spring or brook water is best, 
for though muddy water will satisfy thirst, 
cows will not drink as much as will bo no- 
cessary, neither will the milk bo as pure as 
when pure water is drank. Cows are bet¬ 
ter, more comfortable and profitable, for 
having shade in hot weather, and if there 
are no shade trees in the pasture, the sooner 
they are planted tho bettor. 
Having secured good cows, and attended 
properly to their feeding and watering, next 
SCO that tho milking is done rightly. To 
secure tho largest amount of milk much 
care will be necessary in relieving them of 
the lacteal treasure. Milking is an art easily 
acquired, and should bo performed with 
care, gentleness and fidelity. Milk as quick 
as practicable, and be certain you get tho 
last drop, for these “ strippings” are the 
richest parts of the milk. Raising the 
cream also, demands attention. A good 
practice is to strain it into shallow pans._ 
Some let it cool partially before straining. 
Milk should stand in tho pans until all tho 
cream has raisod, which will require from 
thirty-six to forty-eight hours. In hot 
weather loss should bo put in a pan, or tho 
milk will sour boforo all tho cream rises._ 
The cellar in which it is to stand should be 
pure and sweet, as any impuro matter, like 
decaying vegetables, damp or mould, will 
impart a bad taste to tho butter. So, also, 
tho food of tho cow often imparts its flavor 
to tho cream and butter. 
Churning performs an important part of 
the making of good butter. To make 
sweet, high-flavored butter, the cream must 
bo churned often. In large dairies this is 
highly colored, and not as good flavor.— 
Churns have been constructed with thor- 
momotors attached, but wo should prefer to 
put that instrument in the cream rather 
than outsido tho churn. 
After churning, too much care cannot bo 
exercised in working, salting and packing 
butter. Some recommend washing it in one 
or two waters, but this practice cannot bo 
too strongly discountenanced. It injures 
tho texture, color, and keeping properties. 
In many places the hands are used as butter 
workers, in preference to a ladlo or other 
simplo machine. Tho practice should bo 
discontinued—the natural warmth of the 
hand will molt, to some extent, the butter 
with which it comes in contact, rendering it 
oily and destroying its flavor and proper¬ 
ties for keeping. Buttor should bo worked 
enough to removo the butter-milk, and thor¬ 
oughly incorporate enough salt. Some 
dairy maids use a largo cloth to absorb tho 
milk, that tho butter will not bo over-work¬ 
ed. About an ounce to a pound is tho 
quantity of salt used, though if tho buttor 
is soft more will be nocossary, as more will 
work out with tho milk. New York and 
Boston commission houses, that keep Turks 
Island and Liverpool salt for sale, strongly 
recommend those kinds as best, or tho only 
kinds that can safely bo used to preserve 
butter. Closo analysis has demonstrated 
that common Onondaga salt is more pure 
than Turks Island or Liverpool, and to our 
conviction, it can bo usod with quite as much 
safety, and an equally satisfactory result.— 
The great point is, to salt it enough to pre- 
servo it without any injury to its flavor. It 
will require moro salt when designed for 
packing than for present use. 
Tho packages or tubs in which buttor is 
sont to market, have much influence in the 
sale, and tho price, obtained. A largo ma¬ 
jority of New York and western butter is 
sent to market in ash tubs, largest at tho 
top, with a loose fitting covers. We have 
heretofore labored to convince dairymen 
that this kind of package, known as the 
“Welch tub,” should not bo used. Butter 
doos not koep as well in them, and cannot 
bo sold for as high a price as if properly 
put up. I ho best kind of butter tubs aro 
thoso which havo given so much character 
to “Orange County butter.” Thoso aro 
made—staves and heading of well seasoned 
ivhite oak — barrel shapo, with half-round 
walnut hoops, with the bark on. Wo have 
been assured and reassured by dealers in 
New \ork, that butter which commands not 
more than twelve or fourteen cents, in 
\\ elch tubs, will at once sell at twenty or 
twenty-two, after being repacked in good 
order in the Orange county oak kegs. This 
is well woith tho attention of all dairymen 
and dealer! Small kogs generally sell hot¬ 
ter and for higher prices than large onos. 
Kegs should bo well soaked with brine, 
and weighed, marking tho weight on the 
samo. Salt should bo sprinkled on tho bot¬ 
tom of tho keg, over which many good dai¬ 
rymen put a. cotton cloth cut some larger 
than the size of tho tub. Pack the buttor 
in solid, putting no salt between layers. If 
the keg cannot bo filled at once, put a cot¬ 
ton cloth over tho top, on which sprinklo 
salt, which will all bo removed when more 
uttor is to bo put in tho keg. Koep the 
tub as tight as possible, and whon full, put 
on a cotton cloth, tucking it in around the 
edges. Put over this a slight covering of 
salt and head up the keg, taking care to 
have the butter fill, it as much as possible. 
If thero is any danger of leaking, or of the 
kegs not being air tight, use a cement of 
whito lead and oil, made thick, to stop up 
ovory crovico. f 
TREE-PLANTING ASSOCIATIONS. 
These Socioties, in the thicker settle¬ 
ments, in the villages and clsowhore, mav 
be organized with much benefit, as thoy can 
be made very easy, simple and effective, and 
add greatly to tho porsonal improvement 
and onjoyment of tho members, as woll as 
to tho beauty of the landscape. 
Lot any number assemble together, adopt 
a constitution and by-laws, which may be 
few and simple, for their goveranco. Let 
them havo their stated meetings, and when 
general business is attondod to, discuss some 
subject connected with tho objects of the 
association, and hoar essays and addresses. 
Thoro aro a thousand topics that might 
come up and bo most edifyingly enlarged 
upon. Such a co'urso would lead to tbo’t, 
induce investigation and research; the hab¬ 
its and constitutions of plants would be 
studied, and the laws of vegetable Physiolo¬ 
gy unfolded. This would enlarge tho mind 
and open to it now beauties, strengthen tho 
social principle among tho members, for 
what is moro heart-refining amL thought- 
elevating than tho sincero contemplation 
and study of plants,—God’s beautiful mes¬ 
sengers, speaking silently but impressively 
to tho minds of mon 
The association should havo its officers 
and committees, and be composod of both 
sexes. A light membership fee might bo 
exacted, and a weekly payment of a few 
ponnies, which should bo applied judiciously 
in procuring and putting out shade and or¬ 
namental trees, &c., for the public improve¬ 
ment. The Society might, through its ap¬ 
propriate committees, arrange the grouping, 
sotting, &c., of tho troes. Thoso who de¬ 
sired, should havo tho privilege of paying 
their dues, in procuring or planting trees 
undor tho direction of the appropriate com¬ 
mittees. 
Such an association, in any village, start¬ 
ed on right principles and well supported, 
would soon convert the place into a little 
rural paradise, making it tho boauty and 
pride of all the country around, while it 
would raise tho value of real estate in a 
manner that would astonish youx - moro 
money plodding people. 
Nor is this all; it would beautify tho in¬ 
ner man, and moro truly make tho inhabit¬ 
ants neighbors, in tho fullest sense of the 
term. Yes, then, organize tree planting so¬ 
cioties, and give them a generous suppoi’t. 
Plant out the trees with liberal hands and 
give them the requisite after care; mingle 
your views freely on all subjects relevant to 
your objocts, and you will surely be blessed 
many fold. 2s or need you stop here, but, 
though it bo in a small way, you may make 
of it an effective Horticultural Society that 
shall bo of groat use to all within its circle 
of influence. 
THE WILD TURKEY-COCK. 
Above we present a portrait from life, of i 
a Wild Turkey-cock, and shall follow it next i 
week with an engraving of the hen—the 
mother of tho above — which was taken 
wild some years since, at the West. It is 
now ascertained, beyond a doubt, that tho 
domestic Turkey originated in tho Wild Tur¬ 
key of the American forests, tho’ it is quite 
uncertain when they wero first inti’oduced 
into Eux-ope. It was taken to England, 
in 1530, and in 1573 it is mentioned in books 
of husbandry, as forming the staple of the 
farmer’s oi’dinary Christmas dinner. Wo 
copy on the next page a valuable essay on 
“Rearing Turkeys,” by A. W. Dodge, Esq., 
of Massachusetts. 
oily liquor obtained from the kitchen pot 
where cowslips have been boiled for greens. 
It is effectual, healing tho sores in a very 
short time. But “greens” are of short du¬ 
ration, yet if the virture lays in tho cowslip, 
it might be obtained, peidiaps, at any time 
while the leaf holds green. Possibly the 
expressed juice would bo better yet. 
SEASONABLE LABOR. 
the women can get it without hard work.— 
It is poor policy for a farmer to bo drawing 
up wood at midsummer. 
ISow that you aro ready, plow deep, pul- 
vei-ize well. Sow the best seed of its kind 
1 —till every piece of ground and crop tlior- 
j ou ghly—and watch the progress with thank- 
j f ul hearts, for seed time and harvest are the 
sure promise, especially to the diligent, sys¬ 
tematic, and intelligent farmer. 
COWS-CHAPPED TEATS. 
When cows are thus afflicted, it is not 
only troublesome to them, but unpleasant 
to tho milker. If it is owing to tho state of 
the blood, as it may at times be, it is well to 
cloanse tho animal’s system with some gen- 
tle physic. External applications will then 
bo moro effective. Tho bag and teats must 
bo well cleaned with clean cold water.— 
Bran water is good. So is good clean lard, 
applied after the ablutions. A healing oint¬ 
ment, at all events, should bo applied. A 
writer in tho Michigan Farmer recommends 
the application of linseed oil, immdiately 
after milking. He avers it is better than 
cold water or lard. It is softening and 
healing in its effects, while it allays fever 
also. Tho samo i*omodv, he adds, is equally 
good for ehappod hands. 
An acquaintance informs us, that a bet¬ 
ter remedy yet, is tho application of tho 
With the farmer, each season has its ap¬ 
propriate, even^its indispensablo labors.— 
Those of the spring season aro multifarious 
and of too much impoiffanco to be neglect¬ 
ed. First in timo and importance, are re¬ 
pairs of the fence. Those should be put in 
good order. 
The cattle will soon bo turned from the 
yard, but not a hoof should be allowed to 
go upon tho meadow, or wheat fiold. A 
drove of cattle going ovor the wet soil in 
eaidy spring, leave a blight upon every spot 
over which they pass. Keep them in tho 
yard as long as possible. 
If not already attended to, see that all 
the di-ains and water courses aro cleaned 
out. Standing water, at this timo, will kill 
grass and wheat if not soon removed. 
Sow clover and timothy seed. Though 
the price may be high, let not a crop of 
wheat grow, without seeding the field. The 
fall feed, and the turf to turn under for the 
next ci-op, will moro than compensate for 
all the expense. Have a care that the seed 
is pure. It is bad policy to buy and sow 
noxious weeds. It is good policy to sow 
timothy or clover with spring grain. 
This is just tho season to look to tho ma¬ 
nure. If any is wanted for spring crops, 
select the finest and best, that from the 
stable, and any that was left after putting 
in wheat. All that is left in the yard should 
bo put into convenient piles. It will rot 
faster, retain more of its good qualities, and 
be less liable to loach with spi-ing rains.— 
The barn yard will likewiso bocomo dry and 
clean. 
Take good care of the stock, especially 
that portion which is to raise the young. 
Grain in small quantities may bo used in 
feeding with decided profit. 
Get your tools ready. Flows, harrows, 
hoes, harnesses and all necessary farm im¬ 
plements. A day spent now, for this pur- 
pose, will accomplish as much, and not be 
as valuable to the farmer, as a good day for 
work after the summer’s business has been 
commenced. 
If you have not a good wood pile, get one 
at once and have the wood for summer use 
split fine, and placed under cover, whore 
CULTIVATION OF CARROTS. 
Editors Rural :—In volume 3, number 
9, I find a couple of articles, setting forth 
the importance of the carrot crop, as food 
for stock and working horses. I have cul¬ 
tivated the carrot, as a field crop, many 
years, and every year become the more con¬ 
vinced of their value. Last season I had 
j half an acre,—they wore not measured, but 
when gathered, wore estimated at 400 bush¬ 
els. and my crops have seldom been short of 
that when measured. They havo been fed 
to six work horses, and my cows; and one 
thing is certain, give my work horses a feed 
of half cari-ots and half corn in the ear, and 
thoy invariably show a decided preference 
for the carrots. As to their value in yield¬ 
ing nutriment, I am not able to state. But 
Prof. Mapes rates them nearly equal to 
oats—but when fed with other food, the as¬ 
sistance they render in tho better digestion 
of that food, makes the carrot much moro 
valuable than oats. 
Raising carrots comes under tho term of 
“ much labor on a little land,” but I have 
found, by proper management, much of the 
labor can bo saved. I will state what kind 
of a piece of land I would select for carrots, 
and how I would manage the crop. I would 
select a piece of land so wet that its surface 
had never boon turned with a plow, though 
not so wet but that Timothy and red-top 
grass would floui-ish well. (But where 
thoso grasses aro destroyed with surface wa¬ 
ter in tho heat of the summer, weeds aro 
subject to grow, which would make it ex¬ 
pensive to weed the cari-ots.) The soil, a 
fine, deep vegetable mould, resting on a 
porous, sandy subsoil. As soon as thofrost 
was out of the ground, I would thorough 
drain the piece, putting tho drains not less 
than throe foot deep, from 25 to 40 feet 
apart—tho distance regulated by the light 
or porous nature of the subsoil. 
As soon as tho ground was dry enough, I 
would rig tho big plow with one of Smith’s 
“Jointers” on tho beam, and team enough 
to turn a furrow as doep as the plow could 
do tho work, to get a good depth of fine soil 
on the top of tho sod; and if the subsoil plow 
i. 
