ADOBE'S RUBAI. NEW-YORKER 
VALUABLE STATISTICS CONCERNING 
BUTTER-MAKING 
How Much Milk Required for a Pound of Butter. 
volving barrel cburu; salt at rate of one 
ounoe to the pound, and sold butter on an 
average at cents per pound at the fac¬ 
tory. 
The Union factory, of Bangor, N. Y., re¬ 
ports 96 days' milk, amounting to 233.101 
pounds, and 9,522 pounds of butter sold, 
making an average of 24pounds of milk 
Notwithstanding the great increase in 
dairying during the past ten years, and the 
Introduction of butter factories, very few 
statistics have been given showing the 
quantity of milk required for a pound of 
butter, as an average, for the season, from 
a large number of cows. We have numer¬ 
ous statements, from time to time, showing 
what the milk of a single cow will yield in 
butler for short periods, and at different 
seasons of the year. These statements are 
generally quite unsatisfactory, Inasmuch as 
the milk from cows of different breeds, and 
from different Cows of the same breed, va¬ 
ries greatly in quality. Then again, the 
distance from the time of calving, feed of 
the cows, and other circumstances, have so 
much intluence that most of the records 
•bowing the quantity of butter made during 
brief periods cauuot be taken as a safe 
guide for the average yield of a herd of cows 
during the season. The question of setting 
milk deep or shallow'. Is one upon which 
dairymen still differ in opinion. One man 
gel s more butter for a week by deep setting, 
and another by shallow setting. Nearly all 
these experiments are unsatisfactory, be¬ 
cause they have not been continued long 
enough, and most of them are worthless, be¬ 
cause t hey have been badly conducted, or 
have been made by persons so strongly 
prejudiced in favor of the one or tin; other 
system, that accurate and reliable results 
cannot be had from them. 
The question is constantly occurring, 
“ How many pounds of milk are required 
for a pound of butter from an average herd 
which is kept in the ordinary way during 
the season?” The cheese factories seem to 
have settled the question that it takes on 
an uverage about ten pounds of milk to 
make one pound of cured cheese, one sea¬ 
son with another. Home factories, it is 
true, report a little better result than this, 
but it is generally understood t hat no cheese 
maker would bo warranted in buying milk 
to bo made up into a. good “shipping 
cheese ” on a basis of anything less than the 
ten pound average. What the dairy public 
now desires to know is the number of 
pounds of uillk required for a pound of but¬ 
ter. when the herds are similar to the cheese 
dairying herds, and have similar fcod and 
treatment- If we can determine w ith any 
dogroo of acouracy this question, dairymen 
will at once be able to tell whether there is 
more profit in turning milk into cheese or 
into butter. We have statistics from the 
creameries of Franklin county, N. Y., which 
we regard as of great value in helping to 
solve this problem of “how much milk to 
the pound of butter.” 
In Franklin county the creameries use 
the Jewett Pan, and the temperature of the 
milk is kept uniform by means of cold 
water liowing under it. The statistics of 
the factories referred to represent yields 
from comparatively shallow settings. If 
Mime of the Orange county factories, or fac¬ 
tories which employ the pool and pails, will 
furnish us statistics showing the average 
from deep settings during the season, the 
merits of tin? two systems may be very 
sat isfactorily compared and summed up. 
L. B. Sperry of Malone, N. Y.. Secretary 
of the Berry butter factory, reports as fol¬ 
lows :—Factory commenced receiving milk 
21th May, and closed Oct. 2$tb, 1871; whole 
number pounds of milk received, 125,988; 
pounds of butter made, 10,931. Thus show¬ 
ing a fraction over twenty-five and one- 
tenth pounds of milk to the pound of butter. 
Sales of butter averaged a little over thirty- 
one cents per pound. 
8. W. Dickerson of the Moria butter fac¬ 
tory, reports as followsFactory com¬ 
menced operation 23d May, and closed Sept. 
10th, 1871; whole number pounds of milk 
received. 348,368, which made 15,050 pounds 
of butter, being an average of one pound of 
butter from 28>£ pounds of milk. Milk set 
in Jewett pan, about six inches deep, and 
kept at temperature of 00" to 62°—except in 
hottest weather, when It went up to65'; 
used dash churn and salted butter at rate 
of one ounoe salt to one pound butter; sales 
of butter were made at 30c. 
P. W. Shields, Treasurer of the Keeler 
butter factory, reports that the factory 
commenced taking in milk June 27th, and 
closed Oct. 22d; the whole quantity of inilk 
received amounted to 152,829 pounds, which 
made 7,387 pounds of butter, or an average 
of one pound of butter for twenty and five- 
sevenths pounds of milk; set milk five inch¬ 
es deep in Jewett pan; churned with re¬ 
fer a pound of butter. 
The Cold Spring factory, of Malone, re¬ 
ports 441,267 pounds of milk received, and 
19,770 pounds of butter made, or one pound 
of butter from 22 31-100 pounds of milk. 
The Barley Spring factory, of Chautauqua, 
reports 270,811 pounds of milk for 12,012 
pounds of butter made, or 22 55-100 pounds 
of milk to one of butter. 
These statistics are of great interest and 
value. From them we learn the fact that 
herds of our common cows at pasture, with 
no extra at tent ion to feed above that usual¬ 
ly given to lierdB in the cheese-dairying dis¬ 
tricts, produce milk that has yielded, as an 
average, for the season, a pound of butter 
from only 20 5-7 pounds of milk, Again, 
that tin; average of five factories is only 
22 6-10 pounds of milk required for one 
pound of butter. We have taken the aver¬ 
age of the five factories hist in the list be¬ 
cause the first one named was troubled with 
defective water, which the manager thought 
lessened the yield of butter, as (lie milk 
could not be held at the proper temperature. 
If wo assume that 22 pounds of milk w ill 
make a pound of butter which scIIb at 31c., 
then butter-making at factories is a little 
better than cheese making when cheese 
sells tor 14c. per pound, to say nothing of 
the difference between the value of the 
skimmed milk over the whey. 
We should judge, from these statistics, 
that 22 pounds of milk for a pound of but¬ 
ter may be as safely taken as an average at 
butter factories, as 10 pounds of milk for a 
pound of cheese at cheese factories. 1 1 will 
be observed that the early closing of the 
factories has considerable Influence on per 
coinages. The milk in the fall and early 
winter is rich in cream, and if these facto¬ 
ries had continued their operations up to 
.January, as is the case with many cheeso 
factories, we have no doubt the quantity of 
milk for a pound of butter would have been 
reduced to near 20 pounds. 
We shall be glad to receive further sta¬ 
tistics from the butter factories. Such re¬ 
ports as those we have given are of very 
great importance to dairymen, because they 
establish something definite and reliable 
from which a basis of profits may be esti¬ 
mated by those who propose to enter upon 
this busiress. 
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CONDENSED MILK. 
I would like a little information on the 
subject of condensed milk. 1 want to know 
where there is an establishment for con¬ 
densing milk; >vhat such milk is worth in 
market; what amount of milk it takes for a 
gallon of condensed milk; w'hat would be 
t he expense of an apparatus, etc.— William 
Sheldon, Oswego C., A. 3". 
1. There are two or three establishments 
for condensing milk on the Harlem Road. 
The one at Brewster, N. Y., is under tho 
management of Ml’. JOHN Gaii, Bouden, 
who is a soil of the inventor of the process 
for condensing in vacuo. 
2. The sugared condensed milk sells in 
market at from 28 to 30 cents per pound, 
the plain condensed milk at 30 to 40 cents 
per quart. 
3. It takes four gallons of milk, as it cornea 
from the cow, to make one gallon of plain 
condensed milk. In other words, three- 
quarters of its bulk in water being evap¬ 
orated. 
4. A factory with suitable apparatus, eto., 
complete, will cost from 810,000 to 815,000. 
Some of the factories, with apparatus, etc., 
have cost as much as $50,000. 
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DAIRY N0TE8. 
Clmm Power.—Please tell the readers 
of the Rural New-Yorker that a nearly 
worn-out reaper or mower gearing, set up 
edgew'ise, and strongly staked dowm, makes 
a good pow’er for churning. Put a pole on 
the driving-wheel (by means of a wire or 
chain) to hitch the horse to, and another 
pole, notched in tho end, for a tumbling- 
rod. Have a post on tho outside for the 
lever to work on, and you have just the 
thing right—motion and all—for churning 
without back-ache or arm-ache. I have used 
one for two years, in this way, and like it.— 
J. O. A. B., Morrison , Whiteside Co., III. 
Horse Power for Churning' Wanted. 
—I would like to get, this spring, a power 
for churning—not a tread power of any de¬ 
scription, but a sweep power to be run by 
a horse. Will any of your readers let me 
know where they can be had, or will the 
manufacturer advertise?— A. King. 
Siarjr of it Jkralist. 
DAILY RURAL LIFE. 
FROM THE DIARY OF A GENTIEMAH HEAR HEW YORK CITY. 
Write a Book.— March 18.—Yes; this is 
what some of my supposed-to-be friends 
advise. But I remember that old saying, 
“Oh! that mine enemy had but written a 
book! ” and fearing that a good many would 
take me for one, and tear my work in pieces, 
1 must decline the honors of an author at 
present. There seem to be but two kinds 
of books that pay their authors anything 
handsome for the labor. In one ease the 
remuneration comes in cash, and the other 
in honor. The most useful and beneficial 
kinds merely bring honor and very little 
cash, and that is poor encouragement to 
those who have the good of mankind at 
heart. If 1 were to write a book it would 
certainly be on some rural subject requiring 
considerable study and a long series of ex¬ 
periments, involving considerable expenso 
in time and money. Ho far the honor of 
the thing is concerned, it is all very well to 
write such a work as lioopes on Evergreens, 
Thomas’ American Fruit (’ulturist, or 
Downing’s immense Cyclopedia of Pomolo¬ 
gy, but no man who lias hail any experience 
in these dejiai'tments of horticulture be¬ 
lieves that the authors ever have, or ever 
will, receive one-tenth of what their works 
cost them. To collect the required infor¬ 
mation to write such works costs more 
money (to say nothing about the requisite 
study and labor of writing) than any aut hor 
ever received from his publisher. The same 
truth holds good in all departments of sci¬ 
ence, simply because the masses prefer 
something more easily digested than wis¬ 
dom. 
Grafting Geranium a. — March 19.— 
Many of the new Zonal geraniums arc won¬ 
derfully slow growers on their own roots, 
requiring two or three years to obtain a 
good, showy plant. Among the plain-leaved 
sorts there are plenty of strong, vigorous 
growers. I am using these for stocks upon 
which to graft the more delicate kinds. 
Craft ing geraniums has been practiced but 
very little in this country, but 1 think that 
when our gardeners learn its value, it will 
be extensively used for the slow growing 
but elegant Zonal varieties. Even for the 
purpose of obtaining a supply of good strong 
cuttings, grafting the weaker sorts upon 
the stronger will be found of considerable 
value to the commercial florist. 
A Visit to Rutgers College. — March 
20. — A few minutes ride on t he cars to-day 
brought me to New Brunswick, N. J., where 
the old Rutgers Scientific School or College 
is located. This famous old school having 
received the fuuds apportioned to the State 
by' the general Government in aid of agri¬ 
cultural colleges, it is now supposed to teach 
agriculture as well as theology, the latter 
being the principal object of its founders. 
A farm has been purchased, and, under tho 
management of Prof. Geo. H, Cook, who is 
a practical as well as scientific agriculturist, 
it will no doubt soon be worthy’ of u visit by 
the farmers of New Jersey and adjoining 
States. 
I presume that the students of Rutgers 
College will have the privilege of walking 
over the farm and looking at the big Short- 
IIorns and Long-Horns, and perhaps see 
how some strong Celt can hoe beets and po¬ 
tatoes; but 1 have my doubts in regard to 
any college student trying to learn how to 
get a living by t illing the soil. Boys gener¬ 
ally go to college for the purpose of becom¬ 
ing lawyers, doctors or ministers; and if 
they fail in this, perhaps some kind of 
manual labor will be taken up as a dernier 
resort. 
When one looks over the course of study 
mapped out for the students in any of our 
colleges, agricultural us well as others, it is 
uo wonder that so few are ever able to get 
an honest living by the sweat of their brow 
or use of their brains. Their heads are 
crammed full of old fossil if erous nonsense, 
for which they have no more use in tho 
voyage of life than a dog has for a fish-hook 
and line. Rutgers College is as good as the 
general run of such institutions, and prob¬ 
ably’bet ter than sonio that could be named, 
but, I ask, in the name of common sense, 
and the good of mankind, when will the 
educators of men and women learn that 
©very child is notoast in the same mold, nor 
fitted for the same position in life? Why 
should every young man or woman be com- | 
pelled to pursue the same courso of study 
in order to graduate with college honors? 
Our greatest men are specialists who have 
studied one subject thoroughly', instead of 
spending their time endeavoring to grasp 
that for which they had neither capacity or 
natural inclination. It certainly speaks 
well for the youth of our country that so 
few arc ruined by the present system of ed¬ 
ucation, which tends to suppress natural 
talent and make them mere machines to do 
the bidding of others. They are taught to 
absorb the ideas of others as a sponge does 
water, and not to create, remodel and pro¬ 
gress. 
JBomcfilic (fcononm. 
SELECTED RECIPES. 
Orange Chips.—Cut your oranges long¬ 
ways, t ake out all t he pulp, and put the rinds 
into rather strong salt and water for six 
days, then boil them in a large quantity of 
spring water until they are tender; take 
them out, and lay them on a hair sieve to 
drain, then make a thin syrup of fine loaf- 
sugar (one pound to one quart of water); 
put in vour peels, and boil I hem over a slow 
fire till you see the sirup candy about the 
pan and peels, then take t hem out and grate 
fine sugar over them. Lay them on a hair 
sieve to drain, and set them in a stove, or 
before the fire to dry. Lemon chips or can¬ 
died peel may be made in the same way. 
Rosie's Raised Cake. — Three cups 
bread-dough, two cups sugar, one cup but¬ 
ter, or half cup butter and half cup lard, two 
eggs, nutmeg to suit the tast e, one wine-glass 
of wine, half a teaspoonful of soda, one 
pound of raisins chopped or stoned; beat all 
thoroughly together, and let it stand to raise 
till quite light. Always roll raisins in a plen¬ 
ty of flour before putting into the dough to 
prevent their sinking. We kuow Rosie’s 
cako is excellent, for we have often been 
favored with it. And, also, 
Rogio’s Sally Luira.—One spoonful of 
butter, one of sugar, one egg, one pint of 
milk, one quart of flour with two tcaspoon- 
fuls of cream of tartar sifted with the Hour, 
and one teaspoonful of soda added the last 
thing. This is an excellent breakfast cake, 
as well as tea cake; and is sometimes varied 
by stirring in a pint of whortleberries. 
Truffles nil Yin.—Take some good-sized 
fresh truffles, wash them perfectly clean, 
put them in a saucepan with a pod of garlic, 
a bundle of sweet herbs, and pepper arid salt 
to taste; till up the saucepan, so as tocover 
the truffles, with some very good stock and 
white wine in equal parts. Let them boil 
gently till done, and serve dry in a napkin. 
Truffles a 1’ Italienne.— Lay some traffics 
cut iu slices in a dish that will stand the 
fire; straw over them some parsley and 
shalot finely minced, some pepper, and a lit¬ 
tle -alt; pour some olive oil over them, put 
them iu the oven, covered close, fora quar- 
t er of an hour or twenty’ minutes, and whou 
(lone squeeze the juice of a lemon over, and 
serve. 
Truffles Sautees. —Put some butter iu a 
saucepan, and some truffles cut in slices; 
toss them for live minutes, then moisten 
with a glass of sherry, and add pepper, salt, 
a little powdered nutmeg, aud a small piece 
of glaze; let them stew gently till clone. 
Serve with sippets of bread fried in butter. 
Orange Salad. —Peel eight oranges with 
a sharp knife, so as to remove every vestige 
of skin from them, core them as you would 
core apples, then cut them in slices, and lay 
them in a deep dish ; strew over them plen¬ 
ty of powdered loaf-sugar, then add a large 
wine-glassful of pale brandy; keep the dish 
oovered close till the time of serving. 
--- 
ODDS AND ENDS. 
Cracked AVlieat. — Immediately aftei 
breakfast put a kettle of water to boil, with 
a st earner above, placing therein a two-quart 
tin vessel, half full of cracked wheat, a ta¬ 
blespoonful of salt, and water enough to 
cover. Allow it to steam all day (with less 
t ime it tastes raw); add hot water occasion¬ 
ally, just enough to keep the cracked wheat 
covered; it will swell double. Allow it to 
stand till cold, then turn it on a plate; 
servo at any meal, with cream and sugar. 
For tho sake of hygiene I have, at every’ 
meal, cracked wheat, Graham, oat-meal or 
sump.—M ona, Titusville, Pci. 
Graham Bread.—Stir into two quarts 
of blood-warm water enough Graham flour 
to make about the consistency of pancakes; 
add half a piut of yeast and a tablespoonful 
of salt; allow it to stand all night in a warm 
place; early next morning add two cups of 
common molasses and stir iu enough flour 
to make about as thick as for cake—not 
good if too thick; at ten o'clock put into 
deep buttered tius (about four), set in a 
warm place to rise; in two hours it will bo 
light enough. Bake one hour. 
Does Gypsum Injure Land, — John 
La hew asks if gypsum injures land. No. 
Wo have used it, and know farms upon 
which it lias been used thirty years. It 
does no injury that we know or can con¬ 
ceive of. _ 
To Prevent Maple Molasses Crystal¬ 
lizing.—After having hermetically sealed 
it, shake it thoroughly before setting it 
away, and it w ill never crystallize.—P. II. 
K., Farmington, Pa. 
