ffe. 
COFFEE MAKING. 
pure it will be a desideratum which dairy¬ 
men have long been looking for. The 
English liquid annotto, such as Nichols’, is a 
superior article, and gives good satisfaction 
as to color, but its high cost operates against 
its genera] introduction among our factories. 
The cheese making season is now at hand, 
and factories will do well to give particular 
attention to the points we have named in 
regard to coloring and the purity of the ar¬ 
ticle to be used. 
It will be observed that the essential feature 
in the management of milk, is to keep milk 
and cream near a temperature of 60"'. And 
when a uniform temperature of this kind is 
preserved the largest quantity of the best 
quality of butter will be secured. The churn¬ 
ing is usually performed twice a week, though 
in some dairies, which manufacture the 
Philadelphia butter, the cream is churned 
but once a week. In removing the cream 
from the milk, the Orange country plan is to 
use a funnel-shaped cup with a long handle, 
dipping off the cream until the blue milk 
makes its appearance. In the Pennsylvania 
plan the skimming is done with n concave 
tin scoop, perforated with small holes. 
The churning is usually done by horse 
power at the large establishments, and the 
temperature of the cream when the churns 
are set in motion is about 62% and just lie- 
fore the butler comes, cold milk or a pail of 
cold water is thrown into the churn. Ice is 
sometimes broken up and added, to reduce 
temperature; but. the Orange county dairy¬ 
men think a too free use of ice is apt to in¬ 
jure the keeping qualities of the butter. The 
butter is worked with a butter-worker, and 
when salted and wiped, is made into large 
lumps, wrapped in a cloth and placed in a 
vat of cold spring water to harden. 
We have not proposed in this article to 
go into all the details of butter making, but 
rather to give our correspondent some of the 
leading features in the management of milk, 
as practiced by the most noted butter makers 
of this country—butler makers who often 
obtain for their product from seventy-live 
cents to one dollar per pound. 
In conclusion, wc may remark, that the 
most scrupulous cleanliness in every part of 
the management from first to last is practic¬ 
ed, and is of Imperative necessity. 
unwsiir 
runout n 
ttsbanhrji 
Brii.lat Savarin says that coffee pound¬ 
ed is better than coffee, ground. In roasting 
coffee, remove it from heat as soon as the 
berry crackles, and place in several thick 
folds of flannel, to undergo the process of 
cooling. This preserves the essential oil in 
the coffee. When cool, place in an air-tight 
canister. Roast but enough for one or two 
days at a time. Grind not more than a 
quarter of an hour before using. The most 
usual method of making coffee in France, 
says Kirw'an, consists in placing it in a por¬ 
celain or silver vase, pierced with very small 
holes. The first decotion is poured off, 
heated again to boiling heat, and poured on 
again, when a clear and exquisite coffee is 
produced. Dr. Raqces gives the following 
for a delicious breakfast during the summer 
heats:—“ Make a strong infusion of Mocha 
or Bourbon coffee; put it in a porcelain 
bowl, sugar it properly, and add to it an 
equal portion of boiled milk, or one-third 
the quantity of a rich cream. Surround the 
bowl with powdered ice.” This beverage 
was recommended by a physician for per¬ 
sons who had lost their appetite or who ex¬ 
perienced general debility. 
CONDUCTED BY MARY A. E. WAGER, 
WIM.ARD, A. M., EDITOR, 
N»w You*, 
THOUGHTLESSNESS OF MEN, 
Of Little VxUAt 
Letter from a Farmer’s Wife near Seville,O. 
Being a Rural reader and a woman, I 
thought 1 weuld tell you by this little agent, 
the pen, how glad I am that a part of the 
Rural is conducted by a woman, and how 
well pleased I have been with all you have 
written and indorsed. It is so refreshing, 
when I get lime to read, to pick up the 
Rural and read articles by some one who 
can feel and know what a woman’s work is. 
And there are so many useful hints about 
housekeeping and things pertaining thereto; 
also some good ideas conveyed to the men* 
folks of matters in the household which the 
master should be interested in as well as the 
mistress, but in which lie generally appears 
to lack, springing, perhaps, from careless¬ 
ness, or thoughtlessness, in matters you 
have mentioned, and in cleaning up the 
yard and wood-yard in spring; keeping 
them clean when done, and fixing up little 
things around which go to make tip the 
comfort of the wife, who is oflimos the wo¬ 
man of all work. Perhaps they think they 
have no time to attend to such matters. But 
1 maintain that they spend enough time 
talking to neighbors, or at the store, to ac¬ 
complish many things they do not. And I 
believe farmers* wives have to suffer more 
from lids heedlessness than any other class 
of women. I do not wish to be ft fault¬ 
finder toward men, but 1 would like to sec 
justice done to my sisterhood in all things.— 
Farmer’s Wife. 
Remarks. —You arc quite right about the 
“ men.” Of course, one doesn’t like to be 
continually “ finding fault" with them, but 
to be frank, they do require a vigorous lin¬ 
guistic whacking about twice a year. We 
know all about the genus farmer, and all 
about that particular species whenever have 
time for fixing up about the home, ameliorat¬ 
ing the duties of the wife or daughters, but 
find plenty of leisure to lounge around the 
store, harangue politics by the hour and stop 
and talk with every other man they pass on 
If men only 
BUTTER MAKING: 
Manage:inunt of Milk nntl Cream. 
Wilt, some one Inform the readers of the 
It lira l how to manage milk from the time it is 
drawn from the eow until it is churned, to make 
the largest amount of butter; whether to set 
the milk in pans or nails, ami whn« sized dishes; 
Whether to skim or churn the milk, and how long 
it should stand he to re churning, l’l'-ase give a 
full description of management. All other in¬ 
formation necessary seems to bo given, but this, 
and I think this will be very interesting to many 
of your readers and to myself especially.— w. C. 
8., Oiecj/a, iV. F„ 1870. 
The modern 
CURD MILLS, 
Seeing an extract in the Run at. concerning a 
CheOHO cutter, or curd grinder. I wish to inquire 
a little more about l hem, as I am engaged in a 
small factory at this place. Please inform me 
whether they save labor in stirring the curd, 
what the price is. and where i hoy can be ob¬ 
tained. TnO«. Crandall, McLonr, Kt-to Go., Pa. 
Curd mills have not come into general 
use in this country. They have been long 
employed in England, and in the English 
Cheddar process they are regarded as indis¬ 
pensable. The use of curd mills improves 
the texture of cheese, and is of especial 
benefit when the milk is tainted or for the 
management of floating curds. In the latter 
the grinding of the curds in the mill breaks 
up the particles and allows the gas to es¬ 
cape, besides exposing a greater number of 
particles of curd to the air than could well 
be done by hand. When the whey is 
drawn early and the curds left in the bottom 
of the vat to perfect acidity, the curd mill 
will save labor of stirring or breaking tip 
with the hands the mass which has become 
packed together. 
Two or three patterns of curd mills have 
been tested at our factories, and we believe 
it is generally admitted that the texture of 
cheese is improved by their use; but,some 
of Hie mills require considerable power in 
operating them, and on this account some 
factories here laid them aside. A good mill, 
easily operated, wc regard as valuable in 
cheese making, hut those that we have seen 
wc think can bo improved. Wc hear of a 
Western mill that is claimed to operate well, 
but have not seen it tested. The dairy furn¬ 
ishing stores keep curd mills for sale at prices 
varying from $15 to $25. Every factory 
should be provided with a good curd mill; 
for even though it should not be put to daily 
use, it will be found extremely useful and 
valuable in the management of sour, floating, 
or other troublesome curds. 
method of managing milk 
for butter making, is to have a eprinj 
for setting the millk; churning the cream 
rather than the “whole milk,” there arc 
those who contend that a fine quality of but¬ 
ter can be made from churning the “ whole 
milk;” but such butter is apt to have more 
of the casein, or cheesy particles of the milk 
in its composition, than when the cream 
alone is churned; and this casein will injure 
its keeping qualities. It has been contended, 
loo, that when the “ whole milk ” is churned, 
more butter is obtained than in setting the 
milk and churning the cream. If the butter 
contains a considerable portion of the casein 
of the milk, this would readily explain the 
reason for the extra quantity claimed. But, 
however this may he, those who make 
“ fancy lmttcr,” and have had long experi¬ 
ence in the art, prefer to make their butter 
by churning the cream, and it is the course 
that we should recommend. 
In making butter we regard quality of the 
highest importance. Quality should never 
be sacrificed for quantity. The great fault 
of Ihii ter making is the manufacture of slushy, 
poor flavored, stuff, which goes in the mar¬ 
ket under the name of “ grease,” and is sold 
at a price that does not pay the producer for 
making. No doubt a considerable quantity 
of this kind of butter may be made from a 
given quantity of milk ; but as no good can 
come from processes -that look wholly to 
quantity, without any regard to quality, we 
need not refer to them. 
There are two kinds, or brands of butter, 
that have a high reputation, and bring a high 
price in market . They are “ the Orange Co. 
pails” and “ the Philadelphia prints.” The 
management of mik, in the production ot 
both, is similar. 
In the Orange county plan the water vats 
in the spring house are about six feet, wide 
by twelve feet long, and arranged so as to 
have a flow of water nearly two feet deep, 
and about eighteen inches above a rack 
made of woo len slats, on which the milk ves¬ 
sels, when tided, are placed. These vessels 
arc of tin, eight inches in diameter, and some 
eighteen inches high. As soon as the milk is 
drawn from lhe cow, it is strained, and the 
milk cans filled within two or three inches 
of the top, and then set on the rack in the 
water vats, care being taken that, the water 
comes up higher than the milk in the cans. 
The water should have as low a temperature 
as 56% and there should he a sufficient flow 
in and out of the spring to divest the milk of 
its animal heat in an hour. The milk re¬ 
mains here from twenty-four to thirty-six 
hours, when the cans are taken out. and the 
cream dipped off. Sometimes it goes direct¬ 
ly to the churn, and is churned sweet; at 
oilier times the cream is allowed to gel 
slightly acid, and in warm weather this is 
effected by placing the cream in the cans and 
setting them in cold, spring water. 
In the management for “ Philadelphia but¬ 
ter,” the slicing house is of stone, about 
eighteen feet wide, and twenty-four feet long. 
Its foundation is deeply set in a bill-side, its 
floor being about, four feet below the surface 
of the ground, on the lower side. The floor 
of the spring house is of oak, laid on sand or 
gravel. The water is allowed to spread over 
ibis floor to the depth of three or four iuebes, 
and the overflow passes to a tank outside 
the building. Raised platforms or walks are 
arranged on the floor of the spring house for 
the purpose of moving about the room in 
handling the milk, &c. The walls of the 
room are about ten feet high, arranged at 
the top with windows covered with wire 
cloth, so as to give ventilation. Deep pans 
of small diameter, and well painted on the 
outside, are used. They arc provided with 
bails, so as to bo convenient for handling. 
a bouse 
CONTRIBUTED RECIPES. 
Dyeing With Anftllnc. 
Among the many valuable recipes for 
coloring contained- in the Rural, I have 
never observed any for dyeing with analinc. 
One drachm of this lately discovered sub¬ 
stance, costing ten or fifteen cents, will color 
as much as a pound of madder; but not the 
same shade of red; the color varying h’om 
the deepest crimson to a very brilliant and 
beautiful rose pink, according to the strength 
of the dye. All that is necessary is to en¬ 
close the analinc in a small muslin bag, and 
having your kettle (tin or brass) filled with 
moderately hot water, rub the substance 
Out, as WO used to indigo in coloring blue. 
Then immerse the articles to be colored, and 
in a short, time they ate done. The dye is 
so readily absorbed that care is required to 
prevent spotting. No mordant, is required, 
although it improves the color to wring the 
goods out of strong soap suds before pulling 
them in the dye. This is a permanent color 
for woolen or silk.—s. 
Niro Way to Ken* Mnplo Sirup. 
Pour it boiling hot in crocks or jars, then 
smear some writing paper thoroughly with 
the white of an egg and put immediately 
over the jar. It will stick as tight as wax, 
and when you open your sirup it will be as 
nice as new.—A Farmer’s Wife, Seville, 
Medina Co., Ohio. 
Dreading for Lettuce Snlnil. 
Yolk of one hard boiled egg, one tea¬ 
spoonful of mustard, one tablespoonful of 
olive oil. Rub into a paste; add vinegar to 
suit the taste. Cut up the lettuce and pour 
over the dressing. 
Hominy. 
Too few people appreciate boiled hominy 
(cracked corn) as a breakfast or even dinner 
dish. With the addition of a little sugar or 
milk it is delicious. And then it is so 
healthy withal. 
House Clennine. 
Don’t begin too early. Do not overdo. 
Buy cheap wall paper for common rooms, 
so you can afford to have new every season 
or two. Have a stout man detailed to do 
the heavy work. If anybody growls 
taking down or putting up stoves, 
him to this Department! 
Orthodox Bread Making. 
Mrs. Cline, Ilorncllsville, N. Y., 
the following relative to bread makin, 
intended sending these recipes sooner, but 
home duties prevented. I will give two, and 
COLORING CHEESE 
the road t.o and from town 
would fill in all the odds and ends of time as 
women do, something worthy might be ac¬ 
complished. A woman is forever doing two 
things at a time; she doesn’t drop her work 
like a hot coal every time she is spoken to, 
but works and talks together. Farmcrines 
undoubtedly suffer more from masculine 
heedlessness than any other class of women, 
simply because their resources for obtaining 
and receiving help from other sources are 
comparatively bo much more limited. But 
men and hoys can modify in-door and yard 
labor quite as much by being careful not to 
litter and upset and disarrange matters as in 
more active demonstration. 
Now wc are “ dreadfully strong minded,” 
but we believe in “ spheres.” We think a 
woman is out of her sphere, lugging wood, 
foddering cattle, milking cows or goats, shak¬ 
ing carpets, stretching and putting them 
down, whitewashing or papering high walls, 
handling heavy window frames, clearing out 
cellars in the spring, or endangering her life 
drawing water from a curbless, pumpless 
well. A brave, manly fellow might not ob¬ 
ject to his wife making pretty speeches in 
public, or voting, or wearing a short dress, 
but be would object to her aping a man’s du- 
NORTHWESTERN DAIRYMEN 
Discussion ou the Importance of Pure Water 
for Cows. 
its use in the dairy is a fraud and deceit 
upon consumers, to say nothing of impuri¬ 
ties and poisons not unfrequeutly conveyed 
to cheese through Lliis source. They have 
tried, in this way, to lay the matter before 
consumers, hoping to overcome the preju¬ 
dice against white cheese. They ask that 
cheese be judged by its texture and quality 
rather than by its color. 
Wc do not hear that any great progress 
has been made in the education of consum¬ 
ers on the points suggested. If they have 
come to a knowledge of the facts it is not 
put in practice, for colored cheese is still 
preferred by many, and so far as the export 
trade is concerned, we hear of no change 
having been made by the English consumer 
nor, indeed, of any disposition to yield in 
this matter of color. So long, therefore, as 
the markets demand color and offer a pre¬ 
mium for it, it will he forthcoming from 
some source. It is proper to remark, how¬ 
ever, that there lias always been a limited 
demand lor pale cheese. The Manchester 
people will pay more for such cheese than 
for that which is colored, while in Loudon 
the latter is preferred. 
In our home markets there is also some 
demand for pale cheese, hut the larger pro¬ 
portion of our cheese must be colored to meet 
with ready sales “ at top prices.” In coloring 
it is important to use a good pure article of 
annotto and to give milk the right shade. 
Many make the mistake of coloring too deep¬ 
ly. A dark reddish or bricky shade is very 
objectionable. What is wanted is a rich 
cream color, or as English shippers describe 
it—“ a light straw color." It is a shade which 
sectns best to convey to the consumer the 
idea of very rich creamy milk and not so high 
a color as to suggest annotto and artificial 
doctoring. The color should be clear and 
even throughout and this can be obtained 
only by good annotto. 
A low grade of annotto is apt to leave 
the cheese streaky or mottled—a very ob¬ 
jectionable feature, which is sure to injure 
sales, even though the texture and quality 
of the cheese be unobjectionable. There is 
such an extensive adulteration in annotto, 
that factories cannot be too cautious in the 
article to be purchased for use. The cheap, 
common grades ought not to be employed in 
Mu. L. B. Holt of Kenosha opened the 
discussion ou this topic. lie said the health 
pf stock was promoted by the use of pure 
water. Pine water was odorless and color¬ 
less, but was capable of absorbing a great 
amount of noxious gases and carrying in so- 
littion many substances deleterious to ani¬ 
mals that drink it. Such water is not only 
a source of disease, but its impurities are 
carried into the udder and discharged in the 
milk. He thought t hat in the malarious dis¬ 
tricts of the South most of the diseases of the 
cow’ could be traced to bad water. Milk 
contains eighty-seven per cent, of water, and 
this w’ater in the milk will be of the kind 
that the cow has drank. Cattle preferred 
w’ater pumped from a deep well to that 
found in sloughs. The speaker attributed 
the difference between the butter and chccsc 
found in different parts of the country in a 
great measure to the character of water with 
which cows were supplied. 
He referred to the various ways in which 
water may lie obtained in places where there 
are no natural springs. When there was a 
running stream and sufficient Call, a water- 
ram could be used. From springs on ele¬ 
vated places, water could be raised by a 
siphon. When a steam engine is used on 
the farm it could be employed for pumping 
but wind power could or- 
sentis 
number of the Rural. Baking should al¬ 
ways he done in the morning. Never should 
a person who calls herself a housekeeper 
keep her kitchen stove hot all day. For 
Salt Rising —Take, after supper, one pint 
of warm water, one-half tcaspoonful of salt, 
and half that quantity of saleratus. Stir as 
thick as convenient with flour, and place in 
a kettle of warm water. As soon as up in 
the morning, warm the water, and at eight 
or nine o’clock the rising will be light. For 
three loaves of bread, take one quart of boil¬ 
ing w’ater and pour into the flour; then the 
game quantity of morning’s milk—t he cream 
will not hurt it a particle—and mix together; 
when sufficiently cool, put in the rising and 
a little salt, and knead soft. One-lialf the 
bread that would otherwise be good, is spoiled 
by mixing too hard. Spring wheat will bear 
harder kneading than winter, and yeast rising 
a trifle harder than the above method. Now 
for the 
Hop Rising— Take, just at night, two 
quarts of W’arin water, one gill of yeast, stir 
water from well 
dinarily be employed more cheaply than any 
other. 
Mr. R. W. Stewart of Ilebron agreed 
with Mr. L. Nothing is so sensitive to im¬ 
purities as milk. The water from gullies 
and stagnant pools will influence the flavor 
of dairy products. If Eastern products were 
superior to those of the West, it was attribut¬ 
able to the purity of water. Ho recommend¬ 
ed the wind mill as a means of remedying 
the defect of impure water at the West. 
Mr. D C. Scofield said his stock pre¬ 
ferred water pumped from deep wells. They 
w’ould give a fourth more milk when sup¬ 
plied with pure, fresh water than when 
obliged to drink from that offered by natural 
supplies. Dr. Stone, Mr. Fayille, and 
Mr. Jennie spoke of the importance of good 
water and its convenience for stock, in secur¬ 
ing quantity and quality of milk. 
OOniQWuat receimy a now' amen;, uuuei me mass. The motion may men do increased, nut 
name of annotto-inc, or dry extract of an- not to too great an extant, else undue heat may 
notto, has been put in market. From the he generated and the butter become frothy. 
samples we have seen and tested, it piom- if much sooner, it will be soft, and aequireahafl 
ises to be a decided improvement overmuch taste. Jletnlic churns, as those wherein metal 
nf 11,e basket a,motto now in mavket. ami if J~™j> 
the manufacturers will keep it perfectly favorably. 
