;p;rirti fjusiwitirrjh 
BUTTER-WASHED OR UNWASHED. 
I* have been told by an experienced but¬ 
ter maker that butter washed Would keep 
longer than unwashed butter. Please inform 
me throng)) your columns the truth of this 
matter.—E, R. P., West Hartford , Mo. 
You are correctly informed, according to 
our views in this matter. The butler glob¬ 
ules are encased in a thin pelicle of case- 
ine. In churning, these policies or skins 
of easeine are broken and the butter libera¬ 
ted. Caseine is a nitrogenizcd substance, 
very liable to putrefaction, and if Ihese Lldn 
pel iciest, which are mingled with the butter 
when it comes from the churn, are not, for 
the most part, separated from the butter they 
soon begin to decompose and are changed 
into a ferment which gives rise to the for¬ 
mation of butyric, capric, caproic, and 
coprylic acids. The first, three of t hose acids 
have an unpleasant smell and the last a dis¬ 
agreeable taste; and it is on account of the 
presence of these acids that, butter assumes a 
nasty, bad flavor. How then can we most 
thoroughly get rid of these caseine skins? 
Certainly not by working them over with 
the butter without sufficient moisture to sep¬ 
arate from the oily particles, but by washing 
the butter as it comes from the churn. This 
is simply a common-sense view of the mut¬ 
ter to any one who understands the philoso¬ 
phy of butter making, and it is ft view sus¬ 
tained by the experience of a majority of 
the best butter makers. 
It is said that unwashed butter contains 
from six to eight, per cent, of thin caseine 
shells, while butter that is washed lias only 
one per cent, if this he true (and we have 
no reason to doubt it), we have a very stib- 
manent injury to the cow. It is not advisa¬ 
ble to puncture the teat under such circum¬ 
stances—at least, not until continued and 
thorough efforts have been made to draw r 
the milk by hand, in the usual way. 
In case of obstructions in the milk duct, 
on account of coagulated milk or from some S 
imperfection of the parts, a properly formed 
milk tube may sometimes be used with ad¬ 
vantage. These tubes are constructed of ^ 
silver, with a smooth, round point, pierced ^ 
with holes, through which the milk may 
pass into the tube, and so arranged as not to d 
injure the milk duct when introducing or 
withdrawing it from the teat. When point- 11 
i ed wires, straws, or goose quills are used for " 
the purpose, they arc liable to wound the 
parts and get up an inflammation in the '* 
teat, which may extend to the udder and d 
spoil the cow for milk, at least for the ^ 
season, if not permanently. This would be 
very likely to be the case if the weather be (;< 
warm and the cow secrete a large quantity 1,1 
of milk. * 
We have seen wires, straws and quills lc 
used in numerous instances, and in nearly * <J 
all bad results followed. In some cases (lie ° 
inflammation was so rapid as to make i he 
cow in a few days almost unmanageable, ol 
and the final result was a broken udder and * ri 
consequent loss of the cow. If the trouble ^ 
complained of by our correspondent be gar- c< 
get, the various remedies published from s ’ : 
time to time in these columns should be re- ,nt 
sorted to; but from the description given, ^ 
the case would seem to be simply a with- *■? 
bolding of the milk on account of separating u '- 
'bib 
NEW JERSEY FIELD CROPS. 
Not so Great a Failure After All, Mr. 
Rural. 
Tore editor remarks (see Rural New- 
Yorker, July 8) that the correspondent of J’ 01 ”' l m P er of some one who has experience 
Somerset Co, N. J, has failed to show us 111 8tockin £ £' ass laods > whether they ever 
that these crops are raised at an expense of tried BtocWB * (,own a meadovv >» timothy 
less than $1 per acre money out., and says: 
“ We take it labor, board, teams, home-made 
manure, interest on land investment are 
worth something even in New Jersey.” 1 
think the editor litis failed to discover that 
there is some thirty acres left alter taking 
those crops from the farm. Now, before 
you draw too heavily on those crops, please 
give credit for the butter and milk of four 
Cows and three calves. One calf we will 
raise. Put your own figures, we give four¬ 
teen acres for pasture for cows and horses, 
ten acres for sixty sheep, two acres for pota¬ 
toes, three for orchard and buckwheat, one 
for garden, barn-yard, &c. 
A farmer in this county, two years ago, 
on a large field, raised a bushel of potatoes 
from every eight bills, seen measured by Mr. 
Calvin Skinner, from that great potato 
counly, Washington, N. Y. We will give 
sixteen bills for a bushel—4,840 hills to the 
ftcre. So figure away at fifty cents a bushel. 
Please credit house rent, $250 a year. Twen- 
garner. I have tried it frequently and al- I consumption of them is very consider 
ways successfully. Those of your corre- they are caught alive and preserved to 1 °! 
spondents who failed to grow old wheatsuc- placed in the froggeries, which an' 
cessfuliy failed first in either mowing or gar- structed for the express purpose of fatten 
liering carefully.—S ubscriber, Moore's Salt them. I have been told that froggeries hav’ 
Works, 0. been established near New York for a simi* 
Secditis with Htimrarinn Ginas. !m1 F" r P ose -’ 
I woui.D inquire tl,rough the columns of „ “ mv »“ *<"• «•*?. >' im *” 
your paper of some one who has experience , IK " av 1:1 u * ,0,u ' d ’ or stick, and 
in stocking grass lands, whether they ever ^, Ca ‘ nn a J ,> " on lil(i liead » as he looks 
tried stocking down a meadow in timothy . OItl l0m '! s u a, t ei - v clement; another way 
and clover with Hungarian grass; and would 1S |° 1 8 u ‘° l ljlin - But the best way i 3 t 0 bait 
and clover with Hungarian grass; and would 
it be likely to be as “good catch ” as the a 1,8 h>r fish. The poor thing will 
more common way of stocking with w heat ta v0 lll( ‘hook in his mouth, and then with 
more common way of stocking with wheat 
in the fall. Let some one who has tried an¬ 
swer and oblige—A Novice. 
bis fore feet try to get it out. It 
J s really 
swer and oblige—A Novice. pathetic, and needs a strong heart to fish 
_ comfortably for frogs.” 
Buckwheat for Forajre. And then what ? 
As the bay crop is very short, a few of us ®kin them most thoroughly, to the ends 
here have sown buckwheat to help out the of their toes. The reason that only the hind 
feed for winter. At what stage of its growt h legs are vised, is because those are all of a,n- 
SSffiir l " e8Ua "' «iat go loU.cn,akinsupenbefj 
maid me uesi juju r u. k. body physically." 5 
Really, we cannot answer our correspon- “ i„ wlmt months are they best ?” 
dent. We never found it of any value what- « i„ August, I believe they are considered 
ever as food for any kind of stock. If our best; but from the first of June to the last of 
leaders have found it so, let them reply. September, they are eatable. But here we 
. . ' . „ are at Ihe restaurant; only allow me to ip 
. . . , ... lieve ibis flower girl of a pair of water lilieo 
I would like to inquire whether Ihe Early vril , r u,„ J -• . : ,cs 
Rose potato, if planted in July or August, 3 \ ® h , a * imill >’’ they live j n 
thrives as well as if planted earlier, and >he water, and the odor will keep you aniia- 
whetlier they yield so well from this summer * j le while waiting for your order.” 
raising?—L. W. Tuagru, Henrico Co., Va. The waiter showed us into a room, wiih- 
We have known good crops grown from oul window or ventilation, and lighted with 
seed planted immediately after the first crop £ as - Anaximander living up bis baton the 
the calf from the cow, and lienee will re¬ 
quire only the simple treatment first al¬ 
luded to. 
-- 
BUTTER MAKING MADE EASIER, 
Wic have three moderately good cows, that 
ty-five or thirty years ago these farms sold matures. But we cannot answer our corre- only nail that protruded from the wall, and 
at about $35 to $40 per acre; now worth spon deni's inquiries from experience. then settled himself in a chair by the round 
sponuems inquiries irom experience. 
more than three limes thill amount. Please - 
credit the increased value, interest, on in- To l*n« On «r Pens, 
vestment, same now ns then, every year after ^ HEN ripe and shelled,pour boiling water 
the third. We have five calves and a cow 0,1 'hem, and let them stand in the water 
to sell, say $00 for calves, $75 for cow. not hiss than five minutes; this will kill the 
Figure again, thirty turkeys, on an average germ of the bug and not in the least injure 
stantiul reason wliy butter should be wash- run on bottom pasture and are fed two 
ed. It is asserted, and perhaps with some quarts of bran, wet, per day. We have a 
ed. It is asserted, and perhaps with some 
show of reason, that unwashed butter,when 
freshly made, lias a more delicious aroma 
than washed butter, as the washing is liable 
to carry off those delicate flavoring oils to 
some degree; but granting that the un¬ 
washed butter, when first made, may have a 
slight advantage over washed butter, in this 
regard, if it soon begins to lose flavor and 
deteriorate on account of its caseineous 
properties, the slight gain at first is of no 
comparative weight with the disadvantages 
Which follow. 
Butter makers should strive to make but¬ 
ter of good keeping qualities. Dealers and 
consumers want something that will not 
deteriorate on their hands. We can’t all 
get butler the day after it is churned, nor 
does any one care to he forced to over-cat of 
a good thing to save it from spoiling. 
Then there is another strong argument in 
favor of washing butter. When the butter¬ 
milk and caseineous matter is expelled simply 
by working the butter, there is always dan¬ 
ger of overworking it, and thus spoiling t he 
grain. This is especially the case, except, 
the butter maker possesses high skill in bis 
art and is always on guard to do duty with 
perfect, exactness; for as the rancid taste of 
butter is due to one or more of those acids 
which we have named, it will be seen that 
il must in some way be freed from the case¬ 
ine which gives origin to them. 
We are aware there is a class of good but¬ 
ter makers who are opposed to washing 
butter. Many of this class are very skillful 
and manufacture n superior article; but their 
success is not due to the fact that the but¬ 
ter is not Washed. If by their superior skill 
they are able to work their butter so as to 
free it. pretty thoroughly from the caseine, it, 
is no argument against washing. We have 
made a good many experiments, first and 
last, in ilie manufacture of butter, and have 
tested a large number of samples of butter 
from the best makers, both in this country 
and in Europe, and from the light of this 
knowledge we are decidedly in favor of the 
washing theory. 
- - ■ 
COW WITHHOLDING HER MILK 
What shall I do with a cow that gave a 
good deal of milk the night before her calf 
was killed, and now does not give more 
than one quart at a milking ? Is Jt possible 
for her to hold her milk back ? Her milk 
comes in a very small stream ; can I punc¬ 
ture her teut, and cause her to give her milk 
more freely ? If I do lliat, will it. not make 
her teat very sore?—j. n. il 
A cow will sometimes withhold her milk 
when her calf is taken away, but usually 
only for a short time. The remedy in such 
cases is gentle treatment, and a persistent 
good cellar, seven feet deep, with a cement 
trough across one end, and emptying into 
the drain. This trough is filled with water, 
temperature 60°, from a well in the cellar. 
Ill this vve can keep milk sweet from twenty- 
four to thirty-six hours in the hottest weath¬ 
er. But during this heated term the butter 
came slowly. Two, three, and sometimes 
four hours of {impatient!) churning would 
fail to bring it. Scalding the milk did not 
help it; we could nut well account for it. 
We have a good cedar churn, and are sup¬ 
posed to make good butter, as we get twenty- 
five to thirty cents per pound for all we 
make, no matter how low the market price. 
Btu setting the rnillc away in the cellar, 
skimming, and then to churn for half a day, 
we found did not pay at any price, so we 
concluded to try an 
Experiment tu Cliurnina. 
So after drawing about one-fourth of the 
first milk from the cows in the evening and 
straining it by itself, Ihe balance was strained 
! into large earthen Jars and set in the cellar, 
doing the same next morning. Then put¬ 
ting the evening’s milk, which was yet 
sweet, with the morning’s milk, into the 
churn, we began churning. In fifteen min¬ 
utes the butter came; this butter being taken 
up, we put. t.lie dasher to work in the butter¬ 
milk (?) and in twenty minutes butler came 
again, a little less quantity than before. Be¬ 
ing tints encouraged vve churned the butler- 
milk (?) for the third time, and in twenty 
minutes more obtained a like quantity as at 
first. We.then scalded the buttermilk (?) 
and set it away in pans, and in twelve hours 
a cream had gathered of nearly ordinary 
thickness upon it. The amount of butter 
produced was greater, while the aggregate 
of work, including the three churnings, was 
less than when pure cream alone was 
churned. The butter coming at three dif¬ 
ferent times can be accounted for by the 
three cows, the milk of each requiring a dif- 
lerenl length of time to churn. 
Satisfied now that the plan was feasible 
and an improvement on the old, we strain 
the morning’s milk and evening’s milk to- 
getber, and set in a warm place, or add a 
little sour milk, that it may become slightly 
acid by the next morning, when it is 
churned. The butter comes freely in about 
thirty minutes. In quality it is moderately 
firm, fine grained, very mild and sweet, bet¬ 
ter for present use, but not so firm for mar¬ 
ket nor good for packing to keep as that 
made from cream alone. A small quantity 
can be obtained by after-churning, but not 
enough to pay for the labor. 
We are satisfied with this plan for the 
present, and will continue it through the 
$00; put that down. I have just learned 
how many eggs my neighbor sold from sixty 
liens; here you have it—six hundred and 
ninety-four dozen, actual count; average 
when sold twenty-eight cents per dozen; 
scratch that down; sixty ducks al fifty cents; 
that is something even in New Jersey. What 
do you say for four fat. bogs, two bundled 
and fifty pounds each, bow much Ibr them? 
two acres of buck wheat, say fifty bushels; 
the germ of the pea, as I have proved from 
years practice—II. J. Eaton, Delaware, O. 
lonustk feranamm 
FROGS AS FOOD. 
How I'auglil, Skinned, Cooked, Entoi. 
that, is something,! believe. Cider apples mintwood’s experience as a frog eater. 
are worth at the distillery fifty cents per 
bushel; that is something again. How 
about chickens? Deduct eggs for selling 
New Yokic City, July, 1871. 
Anaximander came up from bis office 
to-day, and stopped at lliy door. “Allow 
liens—say twelve heus. Make your own esti- "ic, young woman,” he began, with a pro- 
1 mate as to the number of chickens. Now 
the garden—bow much will you say for all 
vegetables and' small fruits, strawberries, 
raspberries, blackberries, currants, gooseber¬ 
ries, &c., penciled and pears. 
Now, Mr. Rural, I can manage the 
investment on the land, board, teams, &c. 
But that wonderful manure you speak ol 
staggers me. Home-made you say; j'ou 
cannot mean the manure made by the cows, 
&c., from the fodder of those large crops, or 
you would give credit for the same. It can¬ 
not be pond retie in its raw state, coming from 
the laborer, for be eats the bread, meat and 
vegetables coming from the farm; therefore 
will give the farm credit. 1 do not under¬ 
stand this home-made manure; 1 am in Hie 
dutlc, I shall have lo lay the Rural before 
our Farmers’ Club at their next meeting; 
probably some of its members may know 
wbaL kind of stuff it is. Is it a powerful 
fertilizer? Is it dry, or is it a liquid ? is il 
patented? How much per ton or gallon? 
However, 1 shall have put twenty-live lambs 
aside, aL $0 per head, to meet that new kind 
of manure; but I will hold on to the wool 
of the sixty sheep until the matter looks 
brighter—say two hundred and forty pounds 
of wool; that is worth something to the 
people of New Jersey. St. Clair. 
It may may be that the farmers of Somer¬ 
set Co., N. J., produce twenty to thirty 
found salaam, “ the pleasure of taking you 
out io a frog lunch. You should never 
leave this world without having tasted of 
the sweetness, the delicacy and the lender- 
table, in that careless, perfectly-at-homeman¬ 
ner, tired people are so apt to envy. 
“ Got any frogs to-day, waiter?” be asked 
with a vim. 
“ Oh yes, sir! only place in town where 
they do have ’em.” 
“ How do you cook them ?” 
“ Fry ’em, stew ’em, or broil. They’re 
most pop’lar broiled on toast.” 
" Well, bring ns some broiled.” 
Waiter departed and I took up the Book 
of Fare, and looked it through until I came 
to “ Frogs on toast, 75 cents.” 
“ TIml’s a shameful price,” I exclaimed, 
“Unless, indeed, lie brings us a dozen each.” 
“ Ob, what a Yankee you are, noting the 
price of every tiling. We are going to have 
vegetables and fruits, too. Count up the 
bill, please I But here are our Irogs, steam¬ 
ing hot,” 
Frogs—two pairs of legs astride a piece of 
buttered toast for each—one pair of goodly 
size and the other exceedingly diminutive. 
I made the transfer of frog from the toast to 
my month at once without a bit of squenm- 
ness ot the liana eseulcuta, which, according islmess. The meat looked so white and clean 
lo Webster, is an amphibious animal, with and dedicate, as to be exceedlmrlv invitim? 
vv EBSTER, is an amplulnows animal, with and dedicate, as to be exceedingly inviting 
four feet, a naked body and without a tail. I I ate, relished it, mid was delighted. I saved 
first made his acquaintance at a restaurant the delicate-will, their pearly knobs 
in Albany, where, he was served fried, and a l each end, to show a certain Fro lessor, 
later in Paris, where lie greeted my palate hoping to puzzle him. Upon doing so beat 
stewed. Perhaps American genius will pre- < o l,ct '. 1 ?i dd ’ ^' |I) - L au ' n * 1 '“‘.V delicious .' 
sent llill) ill II .mil-rail miiiici." ^,',v Slit! m'Ty 
. , happy coutttiy people can have them for less 
Ol course, I was pleased with the idea ol money than sevenlv-five cents a bile. 
eating frog. It tvas something new, novel 
and not common, and I bale anything com¬ 
mon. Frog was an animal 1 bad never ex¬ 
plored ; the field was new and afforded me 
an unexampled opportunity to ask ques¬ 
tions, which Js my manly characteristic. To 
begin with, 1 wanted to know in what man¬ 
ner frogs had been distinguished as bene¬ 
factors to humanity, as one better enjoys 
eating an animal which lie respects, 
4 ‘ If‘you remembered what you once 
learned in Natural Philosophy," began my 
wiseacre, “you would realize bow much 
the scientific world owes to Irogs. Gal- 
vani, who was professor of anatomy in 
Bologna, Italy, in 1700, discovered the pro¬ 
duction of electricity by the chemical action 
of t wo metals moistened by some fluid, when 
If you fry-them, throw the legs into boil¬ 
ing water with a little salt, for live minutes; 
lake out, throw them into cold water to cool; 
drain; fry in butler, which must be very hot. 
To broil, proceed as with young chicken; 
when done, serve on toast. 
-- 
SELECTED RECIPES. 
Hardening Cucumber Pickles. 
A correspondent of the Country Gentle¬ 
man says :—Alum will harden cucumbers. 
To a gallon of vinegar, add one ounce of 
powdered alum. If the vinegar is put into 
bottles tightly corked, and set in a kettle of 
cold water, with liav or straw between them 
to keep the bottles from knocking together, 
and allowed to remain over the file until the 
water boils, then removed, and kept in the 
kettle until nearly cool, the vinegar will keep 
perfectly clear when used for pickles; hut 
bushels of wheat, fifty 10 sevenlv-five of fr0 S s on copper hooks or wire in his labors 
•* — * __ O.-W t . ... il... _ .1 .• . 1 . 
brought iu contact, by hanging the legs of it. should be added to them colt). Shreds of 
corn and fifty to sixty of oats lo tile acre, at 
less than $1 per acre, money out; but our 
correspondent lias not yet shown that they 
do by any concise, clear statement of ac¬ 
count with any one of these crops. Such 
general statemenlsaml estimates as the above 
do not show it. Let him take any one of 
these crops and give us the actual amount 
tory. So we have the galvanic battery to 
immortalize the legs of frogs.” 
“ I suppose ihe French eat them iu quan¬ 
tities?” 
"No; they are rather regarded in France 
as a great delicacy. I remember going one 
morning to the market in the Faubourg St. 
Germain and inquiring for frogs. 1 was re- 
of labor put on the field, the value or cost of *f ried to a " 1,111:111 at a stall, who pro 
rilir»0M »1 ItrtV tiLtl l*lu full /vf tlmm idhn 
fertilizers used, the cost of harvesting, lit resil¬ 
ing, marketing, and credit the field with 
what the crop will bring in market, and 
then we shall understand wluvt. it costs per 
acre to produce crops. We don’t now. Such 
statements as the above amount to nothing 
in establishing the fact that lie aims to es¬ 
tablish, except they are put in form and ap- 
effort to draw the milk and bathing the hot weather, having in view the economy of aMS excep ie\ aiepu in mm ant up 
miller with cold water. The milking si, oul.l labor =m.J li.e rallies of Ike case; but «?“ d .‘°, ' "T 
be attempted at sliorl intervals—at lens!, forninkim-atlrstclnssqiinlilyofricbfrolden L looses o iecp n nee nn i i. 
three or four times a day. K the cow is 
for making a first class quality of rich golden 
butter, we know r of no improvement over 
treated kindly, and a continued effort be the old dash-churn half full of pure cream 
made to draw the milk from time to time, 
she usually yields the point, and in a few 
days will forget her calf and give down her 
milk regularly. If harsh treatment is re¬ 
sorted to, and the milking be neglected, in¬ 
flammation of the udder and garget may 
set in, causing serious trouble and perhaps 
and dashed steadily for about one hour. 
Du Quoin, Til. A. D. 
I'cica Ctu-ese Mnrkrl Aiik. 7 — The mnrkot 
opened very unpromisingly to-day. Tin vers 
were bearish and sellers were blue. A bout 2,700 
boxes were offered by thirteen factories, and ns 
the day wore on, lots slowly changed hands until 
ten disposed of their stock, mnniintitur to 2,<K>0 
FIELD NOTES AND QUERIES. 
Old vs. New Seed AVhent. 
We this day finished cutting our wheat. 
Part of it was seeded with old wheal and 
part with new, the old being Mediterranean, 
the new a smoolh variety called here “ Day- 
ton.” The old gave rather tlie best yield. 
My experience is that old wheat will grow if 
dticed a box nearly full of them. She asked 
a penny for two, and when I ordered a dish 
of a dozen, she dived her band in among 
the legs, which, though skinned, were still 
Struggling, and I took them to a restaura¬ 
teur's to be cooked. I believe they were 
fried in bread crumbs, and were delicious.” 
“Well, pray, what particular kind of frog 
is it ? We have three or four varieties, I 
believe, and 1 never know anything by its 
scientific name." 
“ Y r es, you are a real Ignoramus, I know. 
horse radish root will prevent all pickles 
from molding. 
PickliiiK Cucumber*. 
We find the following recipes published 
as selected matter and uncredited in an ex¬ 
change. They are seasonable and we give 
them: 
No. 1. Take cucumbers, wipe them clean, 
and lay them into stone jiL-s. Allow one 
quart of coarse salt lo l pail of water; boil 
the salt and water tin the salt is dissolved; 
turn it boiling hot on the cucumbers; cover 
them up tight and let them stand for twenty- 
four hours; turn them into a basket to drain. 
Boil as much best cider vinegar ns will cover 
the cucumbers ; washout, the jars and put 
the cucumbers into them; turn the v inegai 
on boiling hot; cover them with cabbage 
leaves and cover them tight. In forty-eight 
hours they will be fil lor use. 
No. 2. Pick cucumbers each morning, let 
them stand in weak brine three or four days, 
putting in mustard pods and horse radish 
leaves to keep them green. Then take out 
and drain, covering with vinegar for a week; 
ened eyes. But the flesh of the huge bull 8U jt different, tastes, for each barrel 
frog is tender, white, and affords excellent 
eating. Some w-eigb quite half a pound, 
and even then only the bind legs are used. 
The vinegar must lie changed once, as the 
large amount of water in the encumber re¬ 
duces the vinegar so much that tin's change 
is absolutely necessary, and if they, should 
But the green, or edible frog, Is in highest aeem to lose their sharp taste again, just add 
of milk entirely, if not other and per- ! Inosuaf ItsolcTat the^l'utter^gure. ,0 10 ^ c ’ ihe not mow-burned or suffered to beat iu the demand iu Europe. In Vienna, where the a little molasses or spirit, and all will be rigid- 
