JAW, « 
WIOOBE’S BUBAL NEW-YORKER 
m 
TROUBLE IN CHURNING. 
The season has arrived -when I usually keep 
the milk at homo and make butter instead of 
sending to the factory for cheese. I Am a 
farmers daughter, and, After keeping house 
eighteen years and making butter every 
Spring and Fall, am puzzle f to know why 
cream will not always bring butter late in the 
season. Two vears ago I had sorao trouble 
in this Hue; but, lost Fall in particular, I wish 
to speak of now. The first 1 had any trouble 
with I churned three hours; the second I 
commenced to churn at 7 o'clock in the even¬ 
ing and churned till tin the morning, think 
ing it might bo of some use to let the cream 
rest, and sure that my arms needed some, 
I sat down in the rocking chair and took a 
short nap, resuming my bisk Again, and suc- 
cocdcd hi getting butter after 9 o'clock, leftv 
lug it long enough, to oat my nvcftjcfast ana 
mil if three cows, which wore half of tlionmn 
ber wo then owned. My brothers declined [ 
that I did not got the cream warm enough; 
so the next time I put it in tho chum at 
heat, commenced to churn at 8in the evening 
and churned till 13, and. as I had said I 
would nut chum again all night, 1 wont to 
bed and left it, somewhat discouraged; did 
not rise very early; necessary round of chores 
to do; children off to school, sketched ray 
trouble on paper, signed and sent to the 
Rural New-Yorker.' leaving tlio churn in 
a chair by iho stove mean while. Resuming 
my task again, I kept it a-going till they got 
home, ami they kept it In motion till 7, when 
I rolled it in the pantry and told them 1 would 
use it for biscuit, aml 'did so 1 
I sent the note before Thanksgiving and 
have been looking anti waiting for the answer; 
the fourth time Look the cream to mothers 
aud lot her superintend, the warming, 4 etc.; 
churned from 1 in the afternoon t ill 10 in the 
evening; next day I commenced at 9 and 
kept it up till 1,'and I had company and 
was glad to go homo ; but I did not suc¬ 
ceed in getting butter. Now, if some one of 
you will tell mo the true cause, I will bo much 
obliged. My cows wore fed good corn fod¬ 
der;” but my neighbors did the same and did 
not Itave to churn all night either.— Electa 
M. Taylor. 
as they are added from time to time, and the 
cream should not stand too long before it is 
churned. It should bo allowed to turn only 
sllghtly acid. Again, too much cream should 
not go into the churn at one churning. Wo 
have soon refractory cream brought, to terms 
after long churning, by suddenly raising the 
temperature of the mass several degress. It 
is not always easy to give the true reason 
why cream refuses to be readily turned into 
butter, since there are certain faulty eon- 
clination to vary from tho proper line. The 
gang of five or six plows, (five being princi- 
1 pally used) are of stool, made by the Ames 
Plow Company nr Boston, and are affixed to 
an oblique rigid beam, so inclined us to cause 
each furrow slice to fall into its proper place, 
and with levers so adjusted as to run tho 
plows, to the desired depth, say eight inches, 
as in our trials, though a shallower or deeper 
depth may be adopted at pleasure. Each 
plow turns a slice of fourteen inches, and 
V 
Fia. 1 —Light Sleigh Coupling. 
There are several reasons why cream is 
long in churning; but the most common one 
is in not having it at. the proper temperature 
when it goes to tho churn. The cream should , 
to brought to a temperature a little below CO" 
Fahr.—say about 88". If the temperature is 
so low as HO , the butter will generally be long 
in coining. A good reliable thermometer 
should always be had in the dairy, and some 
pains should bo taken to know that it Is cor 
rcct. IVo have seen thermometers where the 
mercury marked the scale several degrees 
from tho Correct point. Such an instrument, 
it is needless to say, will not tmfrcquontly 
cause trouble. If the cream is too cold it 
may bo wormed on tho common stove by 
sotting tho vo isol holding tho cream in a pan 
containing hot water. It is better to warm 
cream in this way for tho churn, than to add 
hot water directly to tho cream in the churn 
09 is practiced by some. 
In the Fall when cows are eating frozen 
grass from the pasture, supplemented with 
corn stalks or other coarse fodder, the cream 
is sometimes of a character that will not 
readily bo converted into butter; either the 
food or some peculiarity in the secretions 
causing an excess of liquid fat over tho solid 
or cry stall zed fat; hence the butter is long in 
coming ; and when it does form, is soft, 
spongy and inferior. 
Professor Voglceer had a case brought 
under his notice where tho milk fur¬ 
nished cream that could not to converted 
into butter by any process of churning. 
When put into tho churn it beat up in froth 
and the caseino would not separate from the 
butter even in tho cold weather of January. 
Voelck£R iuado an analysis of the cream in 
his laboratory and on trying to separate as 
much as possible tho solid or crystalized fat 
from tho liquid fat, ho found the latter 
was very much in excess of the former. In 
tliLs case tho cows had been fed oil cake, but 
with an Insufficient quantity .of good, dty 
hay, which he thought had the effect of pro¬ 
ducing too much liquid fat. 
Neglect of salting sometimes has an influ¬ 
ence on tho cream- But, if this is properly 
attended to, and the cows are properly fed, 
and tho milk kc.pt at a temperature of about 
60° while tho cream is rising, there should be 
no trouble m churning. When cows are go¬ 
ing from pasture to the stable in Fall, and 
there is to be a change of food, « little bran, 
shippings or corn meal in addition to corn fod¬ 
der and hay improves the quality of milk, 
and renders tho cream more readily churned. 
But, ordinarily, the difficulty of churning 
comes from badly regulated temperatures 
either of the milk wliilo being Bet for cream 
or tho cream when it goes to tho chum; or 
from both theso causes combined. 
Care should bo tuken with the cream pot 
to have the skimmings well mingled together 
ditions of milk anu cream the causes of which 
are not fully understood. 
-4~Mi- 
BUTTER-WORKER—V.IIK-CUIAER—WHERE OBTAINED. 
John Thomson of Minno-ota, writes as fol¬ 
lows:—“ 1 have been studying your valuable 
book on Practical Dairy Husbandry, and 
have greatly benefited thereby; but 1 find 
some of tho dairy utensils mentioned in it, 
not to ho found near here. This ,Summer I 
obtained tho Blanchard chum, un i found it 
as a butter-worker too weak for nutter as 
hard as I like to have it, 1 have Witten to 
Chicago, and to a business house in Ono for 
tho Eureka butter-worker ; but none of .hem 
had it or knew whore it could to bund. 
I’lease give address of some linn that hast 
1 and also n good milk-cooler. I live on t h< 
bluffs of Lake I’cppin, keep twelve cows, and 
am increasing two or three every year, have 
plenty of good water,” etc., etc. 
Wo are receiving letters every week, ask 
ing where certain dairy and other farming 
implements can be procured. Where the 
writers inclose postage stamps to prepay 
postage, we reiply, giving the desired infor¬ 
mation, so far as we happen to know,as a. mat¬ 
ter of courtesy. But daily furnishing stores 
and implement makers should have a notice 
of their goods in the advertising columns of 
this paper. We cannot be expected to bo 
acquainted with the address of many who 
furnish certain dairy implements or agricul¬ 
tural machines for sale, even though we may 
know something of the peculiar merits of tho 
implements. 
jfann Jmpiem^ntss. 
PLOWING BY STEAM. 
The numerous inquiries addressed us in re¬ 
spect to steam plowing by din'd traction as 
opposed to tho more cumbrous and costly 
“double engine and rope system,” induces us 
to request space for a few remarks which rnay 
interest parties, who desire information as to 
our experiments at Bloomsdale. 
Tho engine used by us mainly is the three 
wheeled, rubber-tired, of Thomson of Scot¬ 
land, improved greatly, by Williamson of 
New York, tho American patentee, and solo 
builder in this country:— one with four 
wheels, tho drivers being fitted with rubber 
tire, (also by the same party) has boon ex¬ 
perimented with, but the first named excited 
most interest, and probably will to generally 
preferred; though tho latter has some good 
points which are not to be overlooked. 
In thin communication, we shall coniine 
ourselves, however, to the three wheeled en¬ 
gine, tho special advantages of which, aro fully 
set forth in various publications on the sub¬ 
ject, to which the reader is referred. 
Our experiments were commenced in Au¬ 
gust of the present year, under the direction 
of an aid of Mr. Williamson who, though not 
a professional engineer, was quite an expert 
in mechanics; he proved to be ever ready to 
acknowledge minor defects as they- were ex 
when five only aro used the broadth simul¬ 
taneously turned is nearly six foot. The speed 
usually exceeds that of mules or horses when 
engaged in plowing, and we have, without 
difficulty, accomplished iux aero an hour. 
With greater experience and proper facilities 
for supplying fuel and water, there is little 
room to doubt eight acres a day, with lull al¬ 
lowance for detentions and stoppages, may 
bo set down as an average result. Indeed, 
wo hope, with increased practice, and the 
more thorough removal of obstructions to ex¬ 
ceed that area.. 
It is not, however, from tlio plows that wo 
look for the most important results, but from 
an implement,, termed by tho English a 
“breaker,” which is simply a series of iron 
coulters or sub-soilers, so arranged on a frame 
us to cover a breadth of nine foot, which, as 
it offers less resistance than plows, moves wit h 
treater facility, and prepares many acres a 
di-v. This breaker is designed, at one opera¬ 
ting to disintegrate and pulverize the sur¬ 
face toil, and also disturb tho hard pan below 
it nay be months after it has been plowed 
—and with a harrow attachment used simul¬ 
taneously, leave the sua-faco smooth and 
ready for Beading. Practical men can at once 
perceive the advantage of Urn process. 
In our own culture, with fire hundred or 
more acres to prepare for seeding, if possible 
betwixt tho opening of Bpring A»d first of 
May ensuing, it may be difficult to estimate 
its value, especially as wo propose to execute 
tho plowing in Autumn and early Yutcr- 
only using the breaker and harrow in Bp-ing 
to lighten up and further disintegrate tho 
soiL Such, it is certain, may be a profitftbta 
practice in the preparation of oat and corn 
lands, and also emphatically so with the ex¬ 
hausted cotton lands of the South, allowing 
tho plant as it were, to revel in f rush pas¬ 
tures ; and with an imperfect knowledge of 
rice culture, obtained by casutd observation, 
we do not hesitate to say the traction engine 
(4iu{m (Bcoiiomij. 
B0B-SLED3 WITH COUPLING. 
Being desirous of constructing myself a 
sled for farm purposes, (heavy hauling), I 
would respectfully inquire of you If there is 
not a sled used in 1 he North that has two sets 
of runners, and whichjis considered preferable 
to the common sled. If so, will yuu oblige 
mo with a cut of such a sled if practicable. 
If not, by a description in tho Rural New- 
Yorker, giving dimensions, etc., for a four- 
horse sled? — Wm. Beale Willis, Carroll 
Co., Md. 
Our correspondent's letter was misplaced 
in our pigeon-holes or it would have received 
earlier attention. Wo ro-publish, herewith, 
illustrations of bob-sleds or sleighs with im¬ 
proved couplings. Those sleighs are very 
popular in the North and much more used 
than the old-fashioned single sleigh. They 
cost a little more, but their greater conveni¬ 
ence compensates therefor. These sleighs are 
each about half tho length of tho ordinary 
sled, and made of tho same width, sizo of 
beam and strength of runners as a long ono 
for the same uses. The weight and strength 
always depends upon tho work that i i to be 
required of it. The general Stylo aud com¬ 
parative length of the two ns compared with 
an ordinary sleigh, is shown in tho engraving. 
Figure I shows an improved coupling for a 
light sleigh. A reach or coupling bar, B, ono 
and three-quarters inches thick and three 
inches wide, is firmly secured through mor¬ 
tises to t he bolsters (like a wagon bolster) P 
and L, Three foot from the bolster, P, are se¬ 
cured to tho coupling bar, B, chains, A, A, 
attached to tlio roller, N, of the roar sleigh. 
By' the use of an iron circle, K, attached as 
shown, the bolster will act with greater pre¬ 
cision than if it was not used. 
Figure 3 shows still another mode of coup¬ 
ling. The short tongue, 11, of tho rear sleigh 
is connected to tho abort coupling bars, by 
two bent pieces of iron, M, M, which, for a 
sleigh for heavy work, such as drawing logs, 
lumber, etc., is preferable. Tho old mode of 
coupling was to attach tlio short tongue of tho 
rear sleigh to tho rear beam of tho front 
sleigh. 
Fig. 3 —Draft Sleigh Coupling. 
and breaker is destinod to recover our almost 
abandoned interest in that crop. Not only 
will cropping be thus facilitated, but if the 
experience Of our English bret hren be con¬ 
firmed here, of which there can bo no doubt, 
enlarged products will attend tho more thor¬ 
ough tillage which steam power may enable 
us to practice. 
We do not purpose, on this occasion, to en¬ 
ter Into details as to t he relative cost of mus¬ 
cular, animal and steam plowing, but wo 
may say, that if with steam eight acres a day 
can bo counted on ns on average day’s plow¬ 
ing, and twice that number with tho break¬ 
er, there need bo no question as to its economy 
on Large plantations; nobody, it is presumed, 
imagines steam is adapted to the tillago ol 
small farms, except through a system of co¬ 
operation among farmers. 
It is hardly necessary to say that, in addi¬ 
tion to plowing, tho Williamson steamer will 
be of great service In hauling farm produce 
CORN-COB MEAL FOR STOCK. 
Will you, or any ot your correspondents, 
inform mo if corn cobs aro productive of any 
injurious effects when ground with corn (in 
tho ear) and fed to horses and milch, cows ? 
If not, do they contain any nutritive proper¬ 
ties of sufficient value to pay for having them 
chopped up and ground into meal ?—E. 0. n. 
We have fed a great deal of corn and cob 
meal to both horses and cows, and never dis¬ 
covered any injurious effects from it. Our 
own opinion, is, however, that it docs not 
pay to grind cobs with the meal to feed to 
horses. We had rather feed the corn meal 
alone with hay or steamed straw; but we 
had rather have tho corn and cob meal for 
Uilch cows. Wo believe tho distension of 
tin Btomach which is produced by feeding 
the ground cob with the corn meal is an ad¬ 
vantage over feeding clear incaL Homo 
dairymen claim that milk is largely increased 
by footing boiled cobs to cows. Wo once 
heard a farmer of considerable experience 
say that he believed sixteen quarts of boiled 
cobs equal to four quarts of com meal ft9 a 
milk-producing feed. Wo shall to glad to 
publish the experience of others Lu response 
to our correspondent’s inquiry. 
hibited from time to time, and prompt in a and manure, thrashing grain, sawing wood, 
desire to amend them. grinding fertilizers, and in many similar era- 
At first some difficulty was found in steer- ployments, which the progressive farmer 
ing tho engine, so as to liavo each furrow- must adopt in self-defense, 
swarth regularly and uniformly lap the pro- David LandUeth & Son. 
ceding, but a little practice overcame the in- Bloomsdale, near Philadelphia, Dec., 1812. 
TO SPAY SOWS. 
A Subscriber in the Rural New-Yorker 
asks how to spay sows. I have seen it often 
and, invariably, successfully done. Insert 
two pins in a tree about six feet from tho 
ground and ten or twelve inches apart. Take 
a small rope about three feet in length, with 
1 a slip-knot on each end, and fasten to each 
j hind leg of the pig and raise her (back to the 
' tree), and put tho rope over both pin* Then 
with a sharp knife make an incision about 
three inches long in the back part of the 
belly. Insert your fingers and find tho 
“pride,” or ovaries—two small lumps, very 
I much like a blackberry in form, though not in 
color, attached to the vagina. Carefully cut 
theso off, and then with a needle (a crooked 
one is best) and strong, coarse thread sow up 
tho opening. Carefully take tho animal down 
and let her go; but don’t shut her away from 
water or mud. It is totter to not feed her 
for twelve hours before spaying. P. c. o. 
Juneau Co., Wia. 
