thin) ^usbanirrg. 
X. A. WIM'AKD, A. M., EDITOR, 
Ov I.ini-k Falls, Ukruimlis Cot'KTV, New Yokk. 
DAIRIES IN TOMPKINS AND CORT¬ 
LAND COUNTIES—II. 
The Frceville Factory. 
Is situated in the town of Dryden, north¬ 
west from Dryden village, and receives the 
milk from four hundred cowb. The dry 
house, manufacturing department and living- 
rooms, are under one roof. The establish¬ 
ment is one hundred and seventy-five feet 
long by thirty-two feet broad, two stories 
high, and commands a fine prospect of the 
hills and valleys to the south. The factory 
is provided with an abundance of water 
that comes from the hill back, and forms 
quite a little stream a few feet above the 
building. The water is clear and cool, hav¬ 
ing a uniform temperature of about 48 . 
We found everything kept neat and clean 
here, and under the management of an expe¬ 
rienced and skillful manufacturer, Mr. S. A. 
Farrington, formerly of Herkimer Co. 
We have seen Mr. Farrington's skill and 
thorough work at other factories under his 
charge, and can therefore speak of him as an 
intelligent and successful manufacturer. 
lie believes, that one of the first requisites 
to bo observed in daily manauagement, is 
scrupulous cleanliness, and neatness in every¬ 
thing that pertains to the utensils and pre¬ 
mises of a factory, and he lias persistently 
urged, that strictly fine cheese could only 
come from good milk, which must he prop¬ 
erly cared for from the time il is drawn 
from the cow until it leaves the manufac¬ 
turer’s lrnnds in a marketable condition. 
Hulilmill riiecse Making 
is not practiced at this factory. The milk is 
made up Saturday evening, and the rnorn 
ing’s mess on Sunday is spread out in the 
vats, where it is thoroughly cooled by water 
flowing between the vats and under the milk. 
By this management the hands arc relieved 
from Sunday work, though it necessarily 
compels to extra labor on Saturday, in mak¬ 
ing up the night’s milk. Wo were informed, 
however, that all the hands preferred this 
arrangement, as it gave them one day of 
rest during the week, and an opportunity 
also to attend church, from which the great 
proportion of cheese factory people, under 
the usual system, are excluded. \ 
The lloecJl*!* of Milk 
at the Frceville factory during the first week 
in June, were about 8,000 pounds per day. 
This was made up into thirteen cheeses, 
pressed in fifteen-inch hoops, and weighing 
some sixty eight pounds each. 
Mr. Farrington says he finds that the 
milk works differently at Frceville than it 
does in Herkimer or in Chautauqua county, 
the curds requiring to be longer held in the 
whey. The temperature for setting for co¬ 
agulation, at the Frceville factory, is 82 , and 
the highest heat for scalding is 98". The 
rate of salting in .Tune is two and a-half 
pounds salt to 1,000 pounds of milk. In the 
dry rooms, we found about three hundred 
cheeses, the entire make of the season, and 
they made a very handsome appearance upon 
the ranges. 
The Pasture Lauds 
upon which the herds are kept in this sec¬ 
tion arc rather low and moist; still, there is 
considerable milk made from red clover and 
more or less trouble is had from it on this 
account. We have referred, in a previous 
article, to the bad influence upon milk at¬ 
tributed to red clover pastures, and from 
the testimony of those who have closely ob¬ 
served its effects, there seems to be good 
reason to believe that the finest quality, 
neither of lmttcr or cheese, can be made 
from the milk of cows pastured exclusively 
upon it; but its effects are not so apparent 
when it is made into bay. White clover, on 
the contrary, is valuable for pastures, and is 
universally esteemed for producing rnilk of 
good flavor and quality. It will be sufficient, 
to call attention to these observations in re¬ 
gard to red clover pastures, that dairymen in 
other sections of the State may note the 
effect of such feed upon milk, and if it is 
found generally to produce the same result 
as in Tompkins Co., the seeding with red 
clover for dairy pastures should he discon¬ 
tinued. 
Pcrnville Factory. 
Mr. Farrington has charge also of the 
Peru villa factory, located in the town of 
Groton, about two and a-half miles from 
Freeville. This is a small establishment, 
taking the milk of two hundred and fifty 
cows, and where butter and cheese are made 
on the same plan as at the Arnold factory. 
The night’s milk is set in the cheese vats, 
the cream removed in the morning, and the 
whole milk or morning’s delivery added to 
the skimmed milk, and thus made into 
cheese. The average receipts during the 
first week in June were about 5,550 pounds 
of milk per day. The cream taken from 
the night’s milk makes about fifteen pounds 
of butter, and from the two messes of milk 
eight cheeses of eighty pounds each are 
turned off. The milk is set for cheese mak¬ 
ing at a temperature of SO' to 82 , and the 
highest heat in scalding is 96 J to 98\ The 
curds are left in the whey a longer time than 
when the cream is not taken off, as acidity 
is not so readily developed. The salting is 
at the rate of two and a-half pounds salt to 
one hundred pounds of curds. 
Mr. Farrington says in the manufacture 
of'this kind of cheese he finds it necessary 
to develop the acid a little further than in 
manufacturing cheese from milk containing 
all the cream. As to the quality, or appa¬ 
rent richness of the cheese, as compared 
with whole milk make, no perceptible dif¬ 
ference can be detected.—[To be continued. 
- 4 ♦ » .— 
BUTTER MAKING. 
BY MRS. 8, O. JOHNSON. 
[Concluded from page 30, last No.J 
Churning. 
Keeping but three cows, churning is 
done but twice a week, and is always ac¬ 
complished before breakfast. Tn summer 
the cream should remain in the ice-house 
till it is needed. Iu the winter keep it in the 
kitchen over night, and in the morning set 
the jar into boiling water. Strain the cream 
through a cheese strainer. It is an estab¬ 
lished fact that butter will not “ come” un¬ 
less the temperature of the cream is just 
right, and sixty-two degrees by the thermo¬ 
meter is the correct mean. At this point 
the globlues containing the butter burst, the 
milky fluid, called buttermilk, flows out, the 
fatty substance—the butter—collects, and 
the process is thus far completed. 
The statement of learned writers, who 
probably have never made a pound of but¬ 
ter in their lives, that cream which is churn¬ 
ed from one to two horn’s produces more 
butter than that which is churned from ten 
to Ally minutes, amuses us much, and we 
long to discuss (he whvs and the wherefores 
with them. At a given temperature the 
globules break; If that is attained in ten 
minutes, why is there less butter than if it 
look one hour to produce it? Rapid churn¬ 
ing is not advisable; from one hundred to 
si xly strokes per minute are sufficient. With 
Alderney cows five minutes will bring the 
butter, summer and winter, if the proper de¬ 
gree in warmth is provided. All the past 
winter we have made as sweet, delicious and 
tempting butter as in June, by keeping the 
milk in a pantry always open into the kitch¬ 
en, and coloring the cream with grated car¬ 
rots boiled in new milk. Annotto, tumeric, 
’&c., wc cannot endure; they will give a 
high color to butter, no doubt, but they do 
not give it as pure a flavor as t he carrots. 
The yolks of eggs beaten into the cream 
supply a richness to the butter, and a liigh 
color. One egg to a quart is used, leaving 
out the whites. 
The practice of turning hot water into 
cream to make the butter come, is very inju¬ 
rious to the butter. Far better to plunge 
the jar into boiling water before the cream 
Is churned. Wc used a thermometer to as¬ 
certain the right point, until we learned that 
a finger would do as well. The hand must 
be of its usual warmth; then plunge the 
fore-finger into the jar, first stirring up the 
whole quantity. If no feeling of chill is 
experienced, the temperature is right. Scald 
out the churn with a large quantity of boil¬ 
ing water—a whole tea kettleful, This 
warms it through, and the cream is not 
chilled, and it should he done summer and 
winter; in the former season, let it cool be¬ 
fore the cream is turned in ; but the scald¬ 
ing purifies the churn. Churn slowly and 
steadily; as soon as the butter comes, re¬ 
verse the handle, and t urning it slowly, work 
out the buttermilk. After ten minutes ov 
less, draw it off, draining it out carefully; 
then churn again. Lumps of ice can be 
thrown in and whirled round with the dasher 
after the first flow of buttermilk is drawn off. 
The sweetness of all butter proceeds from 
the sugar of milk, which is soluble in water. 
At first, one docs not, perhaps, perceive the 
difference between washed and unwashed 
butter; but iu a feiv days it is perceptible, 
and a great part of the bad butter in the 
market is produced by washing it, and let- 
tiug the water and buttermilk ferment to¬ 
gether in the butter. Small lumps of ice, as 
large us your fist, will not melt quickly— 
little water is added to the butter, aud they 
harden the whole mass. 
To Salt Butter. 
Dairy salt must be of the best, perfectly 
white, odorless, and if dissolved in cold 
water no froth or scum will arise. Ononda¬ 
ga salt ranks the highest. We have used it 
with perfect success for several years. The 
salt must be pounded in a mortar, and a 
largo tablespoonful is enough for a pound— 
perhaps too much for all tastes. More than 
half the butter sent to market is made too 
salt. The flavor of the butter is injured by 
it. After the salt is worked in more butter¬ 
milk will flow; so turn the dasher and press 
it out. Then have the butter bowl, paddle, 
and stamp well scalded; put bits of ice into 
the bowl to cool it; have a dish of hot and 
cold w r ater by your side to put your paddle 
aud stamp into. Take the butter from the 
churn with the paddle, scraping the sides of 
it cleau, and work it with paddle or fingers. 
A butter paddle made with five fingers, 
curved like a salad fork, would be better 
than a smooth flat surface like those now 
used. Such a paddle would force the butter 
through iu thin sheets, and press out all the 
milk. 1 work the butter thoroughly the 
first day, salt it, and make into cakes what 
is needed for the table. Stamped butter is 
more attractive than a plain piece, and the 
corrugated butter stamps now used do make 
such tempting little pats ! Shells, diamonds, 
tiny rolls, etc., can he manufactured by their 
aid, and, placed on the butter plates now so 
much used, they cannot fail to tempt the 
palate of the most fastidious. 
To Keep Butter a Year or More. 
If the butter is to be put down, prepare 
it differently. For keeping butter sweet and 
good through the year, take two pounds 
best dairy salt, one pound of white granu¬ 
lated sugar, one pound of saltpeter finely 
powdered, and silted through muslin ; mix 
all these well together, and keep in a wide- 
mouthed glass bottle or jar; put to each 
pound of butter (be sure and weigh it) one 
and a-half large tablespoon fills; work it in 
with the hands till well mixed ; set it. in the 
cellar or ice-house closely covered; next 
morning work it over again, and press 
tightly down in the firkin. This mixture 
we have tried, and know that it prevents 
the butter from losing its delicious, nutty 
flavor. / 
To keep cakes of butter for the table, 
make a brine of four quarts of water, two 
pounds of salt, two pounds of granulated 
sugar and one pound of saltpeter; turn on 
the water boiling hot; let the brine dissolve, 
and strain it through a cloth. Keep butter 
cake iu a large earthen crock, and lay a 
cotton cloth bet ween each layer of cakes; 
put a plate over the upper cloth and a stone 
upon that; when the brine is perfectly cold 
turn it over the cakes, and they will keep 
six months or more, if there is no one to de¬ 
vour them. When fresh cultea are added, 
the brine is poured off, and a layer of cakes 
and a layer of cleth added until the jar is 
filled; then the brine is strained through a 
sieve upon them. The crock must be filled 
to the brim with brine, else moisture and 
mould will gather on the sides. The layers 
of cloth keep the butter from the air, and 
as each layer of cadres ia eaten t he cloths arc 
removed. ’floust^K^ws who buy a weekly 
supply of butter will find that this brine will 
keep their rolls free from taint. 
When a butler firkin is not filled at fust 
this brine keeps the layer perfectly sweet. 
Turn it off at each additional layer and 
strain it in again. A little extra work per¬ 
haps is involved, but good friends, it is need¬ 
ful if you desire extra butter, and an extra 
price for it. 
To Prepare Firkins amt Pack Them. 
Hard-wood firkins arc preferable to pine. 
They must be soaked in strong brine for 
several days. Sour milk wc do not recom¬ 
mend; but sweet brine will remove all taste 
of wood. When one is to be used, rub it 
well with fine salt all around the inside, and 
scatter it over the bottom. Then pack in 
the butter lightly. Pounding it down with a 
pestle is a good thing; if little crevices or air 
holes arc left, the butter will not keep as 
well. Put a cloth over the layer, turn on 
the brine. The firkins must he kept in a 
clean, dry, inodorous place—you may make 
good butter—■“ A, No. 1,”—and if kept in a 
bad place —it will be spoiled. 
If a uicc clean room is provided in the 
cellar, or in a cool part of the house where 
the thermometer never rises above 60° the 
firkins should be placed on a clean table, or 
on the floor. If In the cellar, lay a board 
under them. If a small firkin of thirty-five 
pounds is put into a fifty pound firkin, and 
the space between the two filled lip with 
coarse salt, and the cover tightly closed,.you 
may carry it around the world sweet and 
good. 
Another good way to keep butter for fam¬ 
ily use, is to make bags of bleached cotton 
or musliu, ns wo do for sausages, three or 
four inches in diameter, and from a foot to a 
foot and a-half in length. Press the butter 
into one end of them, as you do sausage- 
meat; then sow it up. Fill a large firkin 
with these packages, and turn in brine made 
as above, with salt and sugar. The cloth 
keeps the butter from any impurities, and 
being covered with brine, all air is excluded, 
so that, as only one roll is taken out at once, 
all the others arc kept from the air. When 
needed for use, a round slice is cut off and 
the roll is put back into the brine. 
This method is common on the Pacific 
coast,, where tlm atmosphere makes it desir¬ 
able, but it is superior to our way of prepar¬ 
ing butter for winter use, and we shall try it 
this season. Such rolls of butter would sell 
well in the New York markets. 
When the tall branching, sweet clover 
blossoms, gather large bundles of its delic¬ 
ious, fragrant stems, to perfume the milk- 
room ; it keeps its odor in a dried state, and 
is always agreeable. 
The Dutch are celebrated for their butter, 
and they are a most deliberate nation ; they 
never hurry. Butter makers should copy 
them. Il is a delight, to us to skim milk and 
to make butter; and wc wish we could stim¬ 
ulate others to attempt this pleasing work. 
It keeps the hands soft and white; is quite 
equal to any of the patent whiteners. If a 
lady skims her own milk, and works her 
own butter, she will add greatly to both its 
quality and quantity. Superior intelligence 
makes its mark everywhere, be it in butter 
making or speech making. 
§I»f Naturalist. 
THE COMMON MOLE. 
Much has been written urging us to 
“spare the birds.” I deem it just as im¬ 
portant to say—“ spare the ground moles.” 
“ Patent, mole traps,” aud modes of destroy¬ 
ing them, belong to the dark ages. The 
mole is emphatically a gluttonous feeder on 
flesh, and will die, when deprived of it, in 
twenty-four hours, surrounded with vegeta¬ 
bles of every variety or roots. His food con¬ 
sists of grubs, cock-chafers, mole-crickets, 
earth worms; also rats and mice, if it comes 
across them in its path. 
E. Geoffroy Saint-IIilaire, a celebra¬ 
ted savau, charges this underground animal 
with the crime of catching birds, in order to 
devour them. The crafty creature exposes 
the end of his pointed muzzle slightly above 
the ground, and moving it in imitation of a 
wriggling worm; the bird is tempted to 
seize it, but. finds only the hungry gullet of 
this excavating mammal. This would hard¬ 
ly occur if grubs were plenty. It is true the 
mole Is a regular “ borer,” and cuts out, a 
lengthy tunnel like a living auger, formed as 
it is by the movable snout to pierce the soil 
and the close proximity of Us two powerful 
paws to clear away the loosened soil, which 
may not, always be desirable in the garden 
or on the farm; yet let us remember that he 
is a regular eating machine. The forty-four 
teeth, studded with points, never cease 
working from morning to night. It is found 
to require a prodigious amount of nourish¬ 
ment, and that if deprived of its food for a 
day will perish. 
M. Weber, a Swiss naturalist, who ex¬ 
perimented nfion two moles, sa^jr, Auclv^^ 
their voracity that in nine days they liaii 
eaten three hundred and forty-one white 
worms, one hundred and ninety-three earth 
worms, twenty-five caterpillars, and a mouse, 
both the hones and skin of which they swal¬ 
lowed. When he restricted them to a vege¬ 
table diet they died of hunger. Messrs, 
Duges and Flouhkns have proved that they 
perish if kept for a day without food. 
They are after the “ grubs” with a “ sharp 
uose;” so let them “ root” a bit; they truly 
loosen up the soil some, but I question wheth¬ 
er t hey are not vastly more beneficial than 
hurtful, even to the soil itself; and the in¬ 
sects upou which they feed, would do ten 
limes the damage. 
It is surprising that an animal so complete¬ 
ly immersed in moist earth is so remarkably 
clean when we withdraw it; its glossy coat 
is beautifully fresh and clean, aud not 
“soiled" by the soil from whence it was 
taken. The mole skin is so soft and pretty 
that it is often used fur a pad to hang a watch 
upon; indeed, some ladies of the court of 
Louib XV. were whimsical enough to have 
eyebrows made of it, to match the paint and 
other shams on their faces, while the coin- 
tiers of this Prince collected masses of mole¬ 
skin to have their dresses made of them. 
These costly dresses had q very disagreeable 
smell, and the fashion soon died out. The 
idea that moles were blind, comes from Aris¬ 
totle. Their eyes are very small, and hid¬ 
den by the hair, so that its vision may not 
be very great. The adaptation of the ani¬ 
mal to its habits, is worthy of examination. 
The compact, short pile that composes its 
smooth and polished coat, rejects the adhe¬ 
sion of the earth, protects it from cold and 
wet, aud prevents the impediment that would 
be caused by the mold sticking to its body. 
Its cylindrical figure, the sharp, slender, ten¬ 
dinous, strong nose, and shovel-like hands, 
adapt it to its habits. The collar-bone, too, 
is of extraordinary length and thickness, giv¬ 
ing it a superior strength for mining its way 
through the ground. It is a remarkable fact 
that when a female mole is taken in a trap, 
it is common to find the male lying dead 
close beside her. The attachment between 
these animals is so great, that the affection 
overcomes the calls of hunger, and the poor, 
doating spouse dies of starvation. What 
think you of this,—instinct ? 
But my object is to show that the mole is 
beneficial to farmers. First, because of the 
great number of grubs and worms it de¬ 
stroys by its greedy appetite. It is also said 
that where old mole hills are most abundant 
in sheep pastures, the latter animal is gen¬ 
erally in a healthy state, as it feeds on the 
wild thyme and oilier salubrious herbs 
which flourish on these heaps of earth. 
When the Earl of Essex, destroyed the mole 
hills in a park, the deer in it never throve 
after that. The Rev. C. A. Bury has 
pointed out that the good resulting to the 
farmer from drainage afforded by the mole 
hills is considerable. Indeed, all the authors 
who have recently written upon agriculture 
or have interested themselves about the 
mole, such as Ratzrburg, Jotgneaux and 
De la Blanchkhk, consider this animal as 
of great service to farm husbandry. But 
who sees these writiugs ? Very few of 
those most interested. The mole never 
gnaws roots; hundreds have been opened, 
but their stomachs were always gorged with 
grubs of the May-bug and earth worms. This 
insect eater is, therefore, one of our best 
friends. This is well known to intelligent 
agriculturists. In some vineyards devasta- 
tated by these grubs men buy moles in order 
to consign to them the destruction of these 
pests. “ Spare the mole.” J. Stauffer. 
Lancaster, Pa., June, 1870. 
-♦♦♦- 
NOTES FOR NATURALISTS. . 
To Hend-Off A ills. 
If those readers of the Rural New- 
Yorker who are trouble with red or black 
ants will take the trouble to sprinkle pulver¬ 
ized borax over plants or places infested by 
these vermin, they will experience no more 
trouble from either variety of ants. 1 have 
had my pantry overrun with ants, and have 
never failed in exterminating them by the 
use of borax.—M rs. E. B. L., New York. 
Effect of Colil Upon Silk Worms’ Ettas. 
M. Duclaux lias lately been experiment¬ 
ing on the effect of certain gases in retard¬ 
ing the incubation of silk worms’ eggs. He 
has also been trying the effect of cold upon 
the same organism, and finds that instead of 
retarding the period of incubation, it accel¬ 
erated it ; in fact, that eggs laid in autumn 
and left to themselves would only incubate 
in spring; but if subjected to the action of a 
freezing mixture for forty days, they would, 
hatch Into larva immediately afterwards, on 
being submitted to the action of a gentle 
heat. 
Canker Worms. 
We have a half dozen inquiries how to 
destroy canker worms. David IIagerston, 
Watertown, Mass., did this with a mixture 
of water and whale oil soap, using one pound 
of soap to seven gallons of water. This 
liquor, when thrown on the trees with a 
garden engine, he says, destroys these worms 
and other insects without injuring the foli¬ 
age. Jarring the trees disturbs them, and if 
swine are kept in the orchard, they destroy 
many. Il is said to be easier to prevent the 
insect ascending the tree to lay its eggs, than 
to destroy the worms after they are hatched. 
If any of our readers have a successful way 
of destroying these worms, they will benefit 
thousands by sending their process to us for 
publication. _ 
Remedy (or Iniccta iu Plants. 
According to the Gardener’s Magazine, 
hot water may be employed for the destruc¬ 
tion of the insects that most commonly in¬ 
fest plants. Aphides quickly perish if im¬ 
mersed in water heated to one hundred and 
twenty degrees Fahrenheit. We obtained 
from various sources plants infected with 
the green fly, and cleansed them all by the 
simple process of dipping. It became de¬ 
sirable to ascertain the degree of heat the 
plants could endure in the dipping process. 
A number of herbaceous and soft-wooded 
plants were therefore submitted to the pro¬ 
cess of immersion. We found that fuchsias 
were unharmed at one hundred and forty 
degrees, but atone hundred and fifty degrees 
the young leaves were slightly injured. Cal¬ 
ceolarias suffered at one hundred and fifty 
degrees, but the plants were not killed, 
though their soft tops perished. Pelargo¬ 
niums were unhurt up to one hundred and 
fifty degrees, but the slightest rise beyond 
that figure killed the soft wood and the 
young leaves completely. 
Tlie Tomato Fly, not Worm, Poisonous. 
S. Haynes, M. D., Saranac, N. Y, details 
in the Piattsburg Sentinel the particulars ot 
the poisoning of one of his patients by a 
green fly. The insect has a long bill and 
legs something like a mosquito. 11c was 
handling over some tomatoes that lie had 
just gathered, when feeling pain in his fore¬ 
finger he finished off a fly. The pain con¬ 
tinuing, he soaked the finger in kerosene 
and turpentine, which gave relief. On hand¬ 
ling the tomatoes again, he saw the same or 
a similar fly alight on his thumb, and he 
watched its operation, lie says, “ Hie part 
where the Hill was planted begun to burn 
and feel very disagreeable, and shooting 
pains extended up the arm, and finally the 
thumb swelled as large as three or tour 
thumbs, and the swelling extended to the 
whole hand and arm and glands in the 
hollow of the arm, and finally, the pain ex¬ 
tended to the head, particularly on the side 
of the injured thumb, <ind the side *>1 the 
bodv became affected." After twenty-one 
days he had not fully recovered. Dr. Haynes 
believes the stories of the poisonous effects 
of the tomato worm to he founded on facts; 
but that this fly, and not the worm, is the 
fact to be guarded against. 
