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. 30 
MOORE’S RURAL NEW-YORKER 
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CANADIAN BUTTER- HOW IMPROVED 
FOR SHIPMENT ABROAD. 
A correspondent from Canada writes 
us concerning the European butter trade. 
He says:—‘“I notice from your reports in 
the Rural New-Yorker, in which quota¬ 
tions of prices are given for dairy pro¬ 
ducts in London, that Canadian butter 
brings from 60s. to 100s. the cwt., while 
French butter sells at 130s. to loOs. Why 
is it that our best butter sells so much be¬ 
low the Normandy brands? What is the 
secret of Normandy manufacture, and can 
not something be done to raise the standard 
of prices in London for Canadian butter, 
etc.” 
Wo do not suppose the art <>f butter 
making to be any further advauoed or bet¬ 
tor understood in France than in America. 
Indeed the American system of creameries 
embraces the best practice so far as butter 
manufacture is concerned. Good, sweet 
pasturage, clean, fresh water, and kind 
treatment to stock — cleanliness in milking 
and in handling the milk—the water sys¬ 
tem of setting the milk to maintain uneven 
temperature—together with the usual plan 
of churning and working the butter as 
practiced at our best creameries—these are 
the main features for producing line but¬ 
ter. There is nothing in the manufacture 
of French butter that is superior to Amer¬ 
ica!! creamery manufacture; but one rea¬ 
son why Normandy butter brings such a 
good price in Loudon is because it reaches 
that market as sweet and as full of flavor 
as when it leaves the hands of the dairy¬ 
maid. 
The great bulk of butter made iu Cana¬ 
da comes from farm dairies, and is unequal 
in color, llavor and texture. Some of it, of 
course, may bo of the very finest grade; 
and if it were packed in such a way as to 
reach Loudon as perfect in flavor as when 
first shipped, it doubtless would command 
a better price than that named in our quo¬ 
tations. 
What is greatly needed iu Canada Is a 
better system of packing than now obtains, 
and especially with that designed for the 
European markets. Rutter, to keep well 
for any considerable time, must be exclud¬ 
ed, as far as possible, from tho air. The 
usual way of packing In tubs and casks 
will not do tills in as perfect a manner as is 
required to ensure nice, fresh llavor. A 
better way is to surround tho butter with 
brine on the plan of the White package. 
Iu this plan the tub is made very much in 
form of the old Welsh tub, except that it 
is more tapering. Tho staves are heavy, 
and heads are provided at both ends, so as 
to make a package that will not leak. In 
packing, the tub is turned on the small 
end, and a sack of cotton cloth is made to 
fit the tub, and into this the butter is 
packed, until it reaches to about an inch 
of the groove for holding the upper head. 
A cloth is now laid upon the top of the 
butter, and the edges of the sack brought 
over this and neatly laid down. Then the 
head is put in its place and tho hoops 
driven home. The package is now turned 
upon the large end, and the sack of butter 
drops down, leaving a space on the sides 
and top. Strong brine is now poured 
through a hole in the small end until it fills 
all the intervening spaces. Itwill float the 
butter. The hole is tightly corked, and the 
butter is pretty effectually excluded from 
tho air. Butter put up in this way, we 
know from actual experiment, will keep a 
year in sound condition, and we believe 
would cross the Atlantic and open as fresh 
in the London market as when it left the 
dairy on this side. 
Experiments have boen made in sending 
butter from California to our Eastern 
markets, packed in brine, and it came in 
prime, fresh condition, and altogether su¬ 
perior to the same kind of butter put up 
in dry packages. A favorite style of put¬ 
ting up butter in California is to make iu 
two-pound rolls and wrap iu thin muslin. 
Now, in shipiling East, a new, stout oak faar- 
rel, iron-bound, was taken, and a large 
canvass bag made to fit the inside. Then 
the two-pound rolls, covered with thin 
muslin wrappers, were packed in u^wight 
layers, the head put in place, and the bar¬ 
rel filled with brine until tbe rolls were 
entirely surrounded with the pickle. Tho 
butter th.ua treated made the journey to 
New York without any deterioration in 
llavor, and we have no doubt it would 
. have crossed the Atlantic iu sound condi¬ 
tion. 
We see no reason w r by Canadian butter 
cannot be made to take a high stand in the 
English markets, and command a much 
better price than now obtains. Wo know, 
from our observation of Canadian dairy 
lands, that they have the requisites for 
producing good butter. What is needed 
most, in our opinion, is thu introduction 
of creameries or butter factories where 
there shall bo high skill in manufacturing, 
so that a uniform, fine flavored and good 
textured butter will obtain. Then, by 
adopting the " brine package,” as we have 
suggested, or something similar, and ship¬ 
ping the lots as soon as made, or when 
fresh, Canadian dairymen will find no diffi¬ 
culty iu realizing good prices. 
Wo have tested hundreds of samples of 
Normandy, Irish, and other kinds of high- 
priced butter in the London market, and 
have found nothing better in llavor or tex¬ 
ture than that manufactured in our best 
American creameries. The best grades of 
French butter are lighter salted than Amer¬ 
ican. High salting is considered a defect 
in tho Loudon market, and if our corre¬ 
spondent is shipping butter abroad, this 
fact should be fully borne in mind. High 
salted butter, even though it be unobjec¬ 
tionable otherwise iu llavor, texture mid 
color —will not command so good a price as 
it would if light suited. Wo have no doubt 
that the best grades of Canadian butter lose, 
iu price, on this account, when reaching 
Loudon; but a much greater loss is sus¬ 
tained from inferior manufacture and in¬ 
ferior packages. 
- +++ -- 
ARTIFICIAL BUTTER. 
The French are ingenious In their prep¬ 
arations of food. They are most successful 
in tho art of deceiving the palate with sub¬ 
stitutes which cost less than the genuine 
article. Of this class of foods wo suppose 
is that recently notloed in the Popular Sci¬ 
ence Monthly, and which originated from a 
request of i he Victualing department of 
the French Navy for some wholesome sub¬ 
stitute for butter. To moot this request 
Mkok Mourtez, after a long course of ex¬ 
periments, has succeeded in producing an 
excellent, substitute for genuine butter 
that does not become rancid with time, and 
is otherwise highly recommended. Tho 
following details of the process are given 
by the Monthly: 
“Experiments made with cows submit¬ 
ted to a very severe and scanty diet led to 
the discovery that they coutiuue to give 
milk, though in greatly diminished quanti¬ 
ty, and that this milk always contains but¬ 
ter; whence it is inferred that this butter 
was formed from tho fat contained iu the 
animal tissues, the fat Undergoing conver¬ 
sion into butter through the intluence of 
the milk-secreting fluids. Acting on this 
hint Moruruz’s process begins with split¬ 
ting up the animal fats. Finely divided 
fresh beef suet is placed in a vessel contain¬ 
ing water, carbonate of potash and fresh 
sheep’* stomachs, previously cut up into 
small fragments. Tho temperature of the 
mixture is then raised to about I IT Fnhr., 
when, under tho joint influence of the pep¬ 
sin and of tho heat, the fat becomes sepa¬ 
rated from tho cellular tissue. The fatty 
matter floating on the top is decanted, and 
after cooling submitted to very powerful 
hydraulic pressure. Tho SCmi-lluid oleo¬ 
margarine is thus separated from tho stea¬ 
rins, and becomes the basis of tbe butter 
to be afterward produced. One hundred 
pounds of this olco-margorine, along with 
about twenty-two quarts of milk aud 
eighteen quarts of water, aro poured into a 
churn, and to this mixture are added a 
small quantity of annotto and about three 
ounces of tho soluble matter obtained by 
soaking for some hours, in milk, cow’s ud¬ 
ders and milk glands. The mixture is then 
churned and the butter obtained, after be¬ 
ing well washed with cold water and sea¬ 
soned, is ready for use. If required to be 
kept for a long time it is merited by a gentle 
heat in order to eliminate all the water.” 
■-- 
DAIRY NOTES. 
Dried Cream.—If your correspondent 
means white specks in butter, I can tell the 
cause. I have been in the butter business 
thirty years and have watched every crook 
and turn, change and effect, till I have 
found tho true cause. Air does not hurt 
the cream iu the least. If you skim the 
milk before it tastes tart, or as soon as the 
cream looks wrinkly, you will have no white 
specks; you can see the specks iu the cream 
if it stands too long. If the weather is 
cold, turn in boiling water; if warm, a 
lump of ice two or three times a day. Some 
scald tho milk; I think my way best; you 
will not burn your pans or lingers; the ob¬ 
ject of heating the milk is to get up heat 
enough so the cream will rise iu thirty-six 
hours. 
Churning'—Some spoil the butter be¬ 
fore it comes from the churn. I use a crank 
churn, with a double zinc bottom, and a 
space so as to put in warm or cold water as 
required, and a thermometer attached, to 
show the degree of heat. No other churn 
is as good; do not churn till the right de¬ 
gree of heat is attained; then churn mod¬ 
erately. As soon as the butter comes, dq 
not churn any longer than necessary, so 
as to get it iu a lump sufficient to get it 
from the churn. T have seen butter churn¬ 
ed too much as well as worked too much. 
—John North. 
FALL PLANTING OF TREES. 
1 cannot let Mr, Htorr’s communication 
in tho Rural New-Yorker of Oct. 20th, 
go unnoticed. He carries the idea, or rath¬ 
er wishes to, that Fall planting will be cer¬ 
tain loss. Ho far as my experience and ob¬ 
servation go, Fall planted apple trees are 
just as likely to do well as thOBo planted in 
the Spring. Tho difficulty in Mr. Storr’h 
case is, his trees were good for nothing to 
commence with, which is plainly to be seen 
by his own acknowledgment. 
In the fall of 1857 I planted 50 apple, also 
some pear and cherry trees, all of which 
lived and mudo from 12 to 18 inches growth 
the first season. Since that time I have set 
trees both in Fall and Spring, ami could see 
no difference except iu one Instance in 
which my trees were like friend Stork’s— 
good for nothing. They were set in the 
Spring with much care, and nearly every 
one of them died. It would have been 
money in my pocket if I had thrown them 
away and bought good trees. 
It is poor policy to try to grow an orchard 
from inferior trees; it is like trying to 
make a first-class cow out of a poor seal la- 
wag of a calf which you are quite confident 
will never live to hoar the whippoorwills 
sing in May. 
When setting any variety of fruit trees, 
T invariably out all the bruised voots back 
to where they are perfectly sound, cutting 
the underside tho shortest. The top is se¬ 
verely cut back, two-thirds, at least, and, 
in many oases, much more. While, carry¬ 
ing the trees to tho holes where they are to 
be set, their roots aro kept covered with a 
piece of carpet or coffee sack well wet with 
water. In case of peach trees every limb 
is out back to within a fourth of an inch of 
the body and the top cut back a foot or 
more according to tho lilght of the tree. 
Much care should be exercised that the 
holes be large enough, the tree set the right 
depth, the roots spread out. and the soil 
well pressed among the roots. 
Ransom, Pa. p. Sutton. 
- 4 ~*-*- 
ARBORICULTURAL NOTES, 
Pecan Culture, — The New Orleans 
Picayune says:—Pecans would bo more ex¬ 
tensively produced in this State wero the 
tree to come in bearing sooner from the 
planting. This tree often bears at the age 
of twelve or fifteen years, but it can hardly 
be said to be in full bearing under thirty 
years. The pecan can be grafted on tho 
hickory, and brought in full bearing in less 
than half that time. A pecan tree iu full 
bearing, if the fruit is of good quality, will 
sometimes produce l ruit to the value of 825 
yearly. Its average yearly product will not 
be under £10. Every such tree is worth 
more than 8100 to its proprietor. Suppose 
a planter hail started 1,000 snob pecan trees 
thirty years ago. Those trees would now 
bo worth 8100,000, and the land would bo 
valuable as a woodland pasture, thirty trees 
standing upon ail acre. If every shade tree 
in every floor yard and on all plantations In 
this State were a full-grown pecan tree, 
bearing pecans of fine quality, their value 
to the State, compared to the value of prop¬ 
erty iu 1870, would be greater than the as¬ 
sessed value of the city or New Orleans. 
Alba Pyranthus Hedge.— Will some of 
the readers of the Rural please give their 
experience with the “Evergreen Thorn,” 
(Alba Vijranthus), stating the age of the 
plants when planted, quality and condition 
of the Soil, mode of planting and after- 
treatment, ability to withstand drouth, 
wetness, heat and freezing, with final re¬ 
sults in forming a hedge horse-higli, bull- 
strong and pig-tight; also its effects upon 
crops adjoining. I have a post and board 
fence running half a mile along the public 
road which 1 will renew this coming Spring, 
moving it from its present position u few 
feet, so as to plant the hedge where the 
fence now stands; being very much exposed 
to animals running at largo, a good inclos¬ 
ure is necessary. Information an tho sub¬ 
ject is respectfully requested.—J. H. S., 
Germantown, Ohio. 
Potash for Peach Trees,—At a recent 
meeting of tho Cincinnat i Horticultural So¬ 
ciety, a Air. Shepard stated that he had a 
peach orchard of 2.5 acres, the soil of which 
was poor, and was manured with potash 
only. One barrel, costing 835, or fifteen 
cents a pound, lasted him four years. lie 
dissolved it, in water, so that the lye would 
be so weak t hat a potatoe put in would not 
quite come to the surface, a ml then applied 
two quarts of this liquid close around the 
trunk every Spring. From 2,000 peach trees 
he had sold during the past live years 812, 
000 worth uf peaches. His crop has been in 
1807,1,500 bushels; in 1808, 080 bushels; and 
last year, 1,800 bushels, lie had also a good 
prospect for a crop this,) ear, the buds being 
nearly all perfect. 
Peach oh Ripening Unevenly in Indi¬ 
ana. 1 saw an articlo from a Jersey man 
Concerning a peach tree noli ripening all of 
its peaches at the same t ime. I had a peach 
tree this season one part of tho fruit on 
which ripened the first of August; the re¬ 
mainder Sept. The treo was lino and 
healthy; bark smooth; no signs of decay; 
tho tree was never budded. I am over fifty 
years old, was raised on a farm, and experi¬ 
enced with fruit trees to some extent, but 
never saw the like before upon a healthy 
t ree.—F. II., liinimj Svn, Indiana. 
®ntoinolaf(tfitI. 
INSECTS SHAPED TO THE NEEDS OF 
FLOWERS. 
The flowers of the Yucca plants aro pe- 
OUlIary constructed, so that it. is impossible 
for the pollen to roach the stigma, it being 
glutinous and expelled from the anthers 
before tho blossoms open, It has been, 
therefore, tho opinion that, the plants must 
needs rely on some artificial agency for 
fertilization. Professor C. Y. Riley, of St. 
Louis, lias lately discovered that tho work 
is done by a small white <notli which he 
culls Promth<t Yuccaxdla, an insect which 
forms the type of a new genus. It is 
most anomalous, fr*m the fact that the fe¬ 
male only has the basal joint of tho maxil¬ 
lary palpus wonderfully modified into a 
long prehensile splned tentacle. With 
this tentacle she collects tho pollen and 
thrusts it into tho stigmatic tube, and, 
after having thus fertilized the flowers, 
she consigns a few eggs to the young fruit, 
the seeds of which her larva■ feed upon. 
The Yucca is the only eufcomophilous plant 
known which absolutely depends for fertil¬ 
ization on a single species of insect, and 
that insect is remarkably modified for the 
purpose. The plant and its fructifier are 
inseparable under natural conditions, and 
the latter occurs throughout the native 
home of tho former. In tho more Northern 
portions of tho United States, and in Eu¬ 
rope, where American Yuccas have been 
introduced, and are cultivated for their 
showy blossoms, the Insect does not exist 
and consequently the Yuccas never pro¬ 
duce seed there. The larva of the Pronuha 
eats through the Yucca capsule in which it 
fed, enters the ground and hibernates 
them iu an oval silken cocoon. In this 
stage the insect may easily be sent by mail 
from one part of the world to another, so 
that seed may bo obtained from American 
Yuccas here without any trouble on tho 
part nf the gardener, simply by importing 
the Promt ha cocoon .—London Garden. 
Bark Scale.—I would be glad of some 
suggestions from yon, through the Rural 
New-Yorker, regarding the bark scale, 
which has made its appearance in my pear 
orchard this year to an alarming extent. I 
can manage those on the trunk, but how to 
get rid of those on the branches among tho 
brittle fruit spears, I cannot imagine. 
Please answer at yonr earliest convenience, 
•and oblige—W. W. Uonover, Jr. 
We do not know of a better way to get 
rid of tho various species of insects known 
r as bark lice or scale, than to prune the trees 
severely in winter and give the stems and 
branches acoatof whitewash iu June, about 
the time the young lice are hatching. 
Strong, soft soap, with ashes mixed in suf¬ 
ficient to make it the consistency of thick 
paint, has been used with good effect. There 
is little use in applying anything except at 
the time we have named, then it should bo 
done in the most thorough mauucr possible. 
