SUGGESTIONS IN BUTTER MAKING. 
The comparative scarcity anti high price 
of butter during the early part of the pres¬ 
ent year have turned the attention of dairy¬ 
men to butter manufacture. We hear of 
quite a number of cheese factories which it 
is proposed to change into butter factories. 
Probably such change will continue to bo 
made from time to time by dairymen cither 
from cheese to butter or from butter to | 
cheese, until the relative prices of the two 
products bear the proper proportion the one 
to the other. Wo do hot apprehend, there¬ 
fore, that either of these branches of dairy¬ 
ing can long maintain a monopoly above the 
other, Rince tho tendency to increase or di 
minish production soon brings the prices of 
both products to a standard of relative vn.1 
ues. Put in the strife for high prices—wheth¬ 
er it be for butter or cheese—or.e feature of 
considerable moment to the general product 
results—that is, an emulation among manu¬ 
facturers to excel in their goods, '[’lius, im¬ 
provements gradually reach out among the 
masses and our dairy products grow better 
and better, from year to year. 
The recent improvements in butter mak¬ 
ing are highly commendable, and they show 
what our enterprising and intelligent dairy¬ 
men are capable, of doing under a stimulant 
of high prices. It may well be doubted 
whether so rapid progress would have been 
made in butter manufacture had not the 
rates for butter been comparatively high 
during the past few years. It is curious to 
notice the new methods which are constantly 
being resorted to for securing better quality 
in the product. Among these, butter mak¬ 
ers will perhaps bo interested in sumo recent 
suggestions given by Mr. 8. E. Lewis of Ox¬ 
ford, Chenango Co., N. Y., which he com 
municatusto the (Jtica llerahl, in reference 
to separating the buttermilk from the butter 
so as not to injure the grain. One of the es¬ 
sential requirements in butter making is the 
thorough expulsion of the buttermilk. There 
are various svays employed by butter mak¬ 
ers to accomplish this object, but one im¬ 
portant feature must always be borne in 
mind, that extreme care must be taken in 
this and the subsequent process of salting, 
not to injure the grain of the butter. A great 
deal of butter is spoiled by overworking 
that would otherwise be of the finest quality. 
As a rule, the less butter is handled, the more 
perfect the grain, hence any device that will 
thoroughly free the butter from the but ter¬ 
milk with the least possible working, will be 
likely to improve the texture of tho butter. 
Mr. Lewis adopts the following process, 
which he claims is an improvement on tho 
general practice : 
“ When the butter comes,” he says, and 
“as soon as the dash churns clean, take oil 
the churn ; do not gather the butter com¬ 
pact with the dasher in the churn (as is usual¬ 
ly done) ; do not gather it at all, but have a 
hair sieve, which first wet in hot and then in 
cold water, so that the butter will not stick 
to it. Then have a piece of a board that will 
fill inside of the churn to hold the butter 
back ; turn the buttermilk from the churn 
through the sieve. When the buttermilk is 
drained out let the butter remain iu the 
churn; then tuke your water, holding it up 
high as your head, and pour it upon the but¬ 
ter in a stream sufficiently large, so that it 
will force its way through the butter ; keep 
the stream moving about upon the butter. 
This will separate the little balls of butter ; 
fill up the churn with water until what little 
buttermilk there was iu the butter is diluted 
to that extent that there will be no necessity 
of changing the water, and the result will be 
that your butter is washed or the buttermilk 
all rinsed out of the butter without breaking, 
marring or injuring a single grain of the 
butter. 
SAITIHG. 
“When it sufficiently hardens in the water, 
take it out for salting, using the ladle to get 
out most of it, then the sieve. Now conies 
the saltingaud working. For a butter worker 
an inclined plane in the shape of the letter 
A with a round lever is preferred. Spread 
the blitter upon the worker, then put on half 
the quant ity of salt you desire to use, roll it 
in, then with a small, fiat, wooden shovel, 
turn one-half of it over on to the top of the 
other half; put on half of the remaining 
salt, roll it back ; do the other half in tho 
same way and then put on the balance of 
the salt ; then work the salt in somewhat, 
taking particular care not to let the lever 
slip on the butter while working it. A! ways 
let the lever go on the butter in a rolling 
motion. If you allow the lever to slip on 
the butter it will destroy the grain and make 
it look shiny. Set the butter away in a cool 
place at night ; put it in the worker ; work 
it a little, then let it stand until morning, 
j and work again just enough to lie sure the 
streaks are out, (the white streaks are parts 
that have not taken salt,) then pack. The 
butter worker should stand face to the light. 
The best butter bowls to use are the white 
oak butter tubs.” 
Mr. Lewis, we believe, is the manager of 
a creamery, and he expresses the opinion 
that as much butter can be made on the plan 
of setting the milk deep, as by shallow set 
tings. lie recommends that the cream of 
each milking should he churned by itself, or 
if the cream of different milkings is to be 
churned, tho cream of such milkings should 
be mixed at least eight to 10 hours before 
churning. Enough milk should always be 
skimmed in with the cream to give the. but¬ 
ter when it comes a clean, bright color. 
Those suggestions appear to be sensible, 
and as some of the processes differ from those 
in general practice, they may very justly 
claim attention. 
- -. 
MEANS FOR IMPROVING THE CONDI¬ 
TION OF MILK. 
The latest apparatus for cooling and iu rat¬ 
ing milk that we have seen, is the invention 
of Mr. Overton of Oneida. Ft is all em 
braced iu tho cover of tho common carrying 
can, and can lie applied to any can without 
much extra expense. The device consists of 
four tubes, about six inches In diameter and 
16 inches long, attached to the underside of 
the can cover, extending through the cover 
and provided with tightly-fitting covers. 
These tubes are to be filled with water or 
ice, and when the whole is fitted to the milk 
can the water tubes sink partly in the milk, 
floating tho cover so as to prevent the pi ilk 
from slopping and at the same time cooling 
it from the surface. Li the center of the 
cover and between the four tubes named, is 
an opening with an ingenious arrangement 
for ventilating the milk and allowing the 
animal odor to pass out, while at the same 
time the milk is prevented from escaping. 
The whole arrangement is constructed so as 
to be easily cleaned, and it no doubt will 
effect the object for which it is intended. 
Mr. Overton’s idea of a “milk-cooler” is, 
that it should be connected with or be a part 
of the carrying can as a separate device for 
cooling and inratingm ilk,|is not popular with 
farmers and is not easily introduced. If the 
cooling arrangement be made a part of the 
can. the matter of cooling and (crating the 
milk is constantly brought to the attention 
of the dairymen, and he will be more likely 
to fall into the practice than he would if pro¬ 
vided with a separate device for the purpose. 
There seems to bo great apathy among 
dairymen in using any apparatus for cooling 
and (erabing milk at I he farm. Even anion" 
t hose who are well informed as to the ad vm” 
tages of this practice, the labor or trouble 
which it involves is shirked, Josses being pre¬ 
ferred to tho adaptation of any mechanical 
device for improving the condition of the 
milk for cheese manufacture. There arc 
now before the public a number of cheap 
and simply-constructed devices for treating 
milk as soon as drawn from the cow so that 
it will arrive at the factory in good, sound 
condition. Many of them can be used with¬ 
out much extra labor ; and if they could be 
generally adopted among dairymen, our 
cheese product, would at once become greatly 
improved. We have urged this question upon 
the attention of dairymen for years, and 
wherever the principle has been adopted in 
neighborhoods, the result lias proved that it 
has abundantly paid iu the better character 
of the product manufactured. 
To those factories which have been troubled 
with floating curds, sour cheese and other 
difficulties arising from imperfect milk, the 
subject is worthy of attention at this tunc. 
Indeed, immediate steps should now betaken 
among all the factories to have their patrons 
cool and aerate the milk at the farm We 
ought to put upon the market, the coining 
season, an improved product. Ttcan be done 
by adopting the suggestions wo have named 
DAIRYING IN WET MOUNTAIN VAL¬ 
LEY, COLORADO. 
The Wet Mountain Valley is situated in 
Fremont County, Col., between the Wet and 
Greenhorn Mountains, in about 38° north 
latitude, and is said to be.unsurpassed as a 
pasture ground for cattle and horses. The 
Valley is 35 miles long by 13 miles wide, and 
lies about -KJ miles south of Canon City which 
lies on the Arkansas River. The Colorado 
Agriculturist says that quite a number of 
prominent stock men have thousands of head 
id cattle in this valley, who pronounce it the 
best and most agreeable pasture range they 
eould choose in the Territory. Here also 
has been erected a large and extensive cheese 
factory, the proprietor of which has fi(X) 
cows, from which lie manufactures cheese 
oi excellent quality and taste. Large qium- 
titles of hay are also cub in this Valley ami 
put up for market, which is at Canon City 
and Pueblo. J 
Horseman. 
BLOODY URINE IN COLTS. 
John W. Hewoley, ML Juliet, Term., 
whose colts passed bloody urine the second 
morning after birth and only lived from eight 
to twelve hours thereafter, gives the Rural 
Sun his experience as follows, which may be 
of service to Bome of the readers of the 
Rural New-Yorker : 
After the loss of seven colts, I met a gen¬ 
tleman who had been a stock raiser for years, 
ancl he instructed me if I ever had another 
case to try the virtue of injections. About 
the 12th of May, ’58, we found one discharg¬ 
ing bloody urine, and had all the symptoms 
that characterized the others. We prepared 
an injection of warm soap-suds, sweetened 
well with molasses (tied his mother near), 
gave him an injection about every thirty 
minutes, drew the milk from the mother and 
drenched all day. He continued to pass 
bloody urine until three o’clock, but retained 
his strength remarkably. Passed nothing 
but the injection until five o’clock. I then 
had the mother led and the colt forced about 
twenty steps, when he had a large move, 
passing a thin fluid with hard balls, t think 
in this treatment I gave one or two doses of 
salts, I have from that time used the syringe 
wit h all colts in six or eight hours after birth, 
and one calf, with great success. I have riot 
lost a colt nor had a symptom since. It 
would astonish any one who never saw this 
amount of excrement and t he hardness of 
the balls. 
--- 
NOTES FOR HORSEMEN. 
Dryiny off Cores Before Calving. — In 
answer to “ If.,” in Rural, April I, I would 
say that about two months is my rule to 
have cows go dry before coming in; and if 
the Cow is young and in poor condition from 
any cause, I think three months none too 
much. The best way l ever saw to dry up a 
cow, when l thought she had been milked 
long enough, was to begin by skipping one 
milking, then milk clean, then skip two milk 
ings, then three, then four, and so on ; but 
milk clean when you do milk. I have dried 
off many an one in this way and never hurt 
one’s udder yet. In answer to whether pur¬ 
posely drying them off affects their capacity 
for milk afterwards, 1 answer that, in my 
opinion, it does not. In regard to the condi¬ 
tion cows should be in at calving :—It is bet¬ 
ter and safer to have them in good, sleek, 
t hriving condition, but neither poor nor fat. 
—P. D. B., Clyde, Ohio. 
Trouble. With Mule. Colts .—I have some 
mule colts that I have kept tied up most of 
the winter and at different times they have 
been taken with a cramp in their hind legs. 
I think the.cord at the hock draws up causing 
them to lose all control over the leg for the 
time. The loot is drawn back so that if 
they rest any weight at all upon that leg it 
is on the fetter-lock joint. What is the cause 
and what the cure ? If you or any of your 
subscribers can give me any information on 
these two points 1 shall be very grateful.— 
A. J. 
How to Tell When a Mare is With Foal. 
—For the benefit of “ M. D.,” I give my rule 
for telling whether a mare is with foal : 
Take a rope, strap or string, and measure 
around the girt where the harness goes on 
the back and the belly-band buckles up ; 
then measure again, just forward of the 
hind legs, around the body ; if larger around 
in the latter place than in the former, you 
may safely conclude she is with foal.—p, d. b. 
More. Big Colts.— Elder Brothers, Beav¬ 
er Co., Pa,, send us the measurement of a 
colt bom May 7, 1878, sired by “Napoleon 
ill. ;” dam a—[can’t make out the name— 
Ens. ]-■ mare, hence he is a half-breed ; meas¬ 
ures 14% hands high , girth, 5 feet 4 inches ; 
fore arm 20% inches. His dam took her 
place in the team when lie was two weeks 
old, and she got no extra attention. He has 
been taken good care of but not forced. 
Lice on Colts.— One of the correspondents 
of the Rubai. New-Yorker, in a letter just 
received, asks for a remedy, A correspond¬ 
ent of tile Tribune says two applications of 
fresh butter termilk to the part affected by 
lice, will invariably effect a cure—which we 
take the liberty of doubting. 
Feeding Colts Meal. -F. A. Fowler of 
New Hampshire sa>s “colts are spoiled by 
feeding too much meal; would give a colt 
two quarts of shorts three times a day ; be¬ 
lieves too much hay is fed to working horses ; 
does not believe keeping salt before a horse 
in beneficial,” 
A Pennsylvania Colt. —I have a colt that 
will not be two years old until the first of 
May next; he is 10% hands high, 0 feet 
around the girth, 28 inches around the arm, 
and weighs 1,105 pounds. His sire was 
brought from Canada. — James Anderson, 
Venango Co., Pa. 
A New York Colt.— Truman Cole, Nich¬ 
olas, N. Y,, writes the Rural New-Yorker 
that he has a colt ten and a-half months old 
that measures fourteen hands high ; girts 
five feet four inches ; girth of fore arm 21% 
inches ; weighs 700 lbs. 
A More Switches tier Tail .—D. M. writes 
that his father has a young mare that has 
but one fault for which he asks a remedy. 
It is this :—Whenever one speaks to or passes 
her she switches her tail. 
Horse. Willi Broken Wind. — J. Wilkins 
says he lias given lobelia to a horse with 
broken wind with good effect—but he don’t 
say how much nor how often. Will he ? 
T. Jordon, Cumberland Co,, Me., writes 
that he has a Knox colt, 22 months old, 
named “ Horace Greeley ” weighing 030 lbs. 
aud standing 15 hands high. 
Iff?]! HiiJihrmlri). 
SHEEP FARMING IN NEBRASKA. 
Tfie farmer who settles on the fertile prai¬ 
rie of Nebraska should make “livestock” a 
watchword. A correspondent in that State 
sends us the following encouraging “show¬ 
ing,” made by Mr. Myers of Gage Comity, a 
sheep fanner, who has been about four years 
in Nebraska. Gage County is in the southern 
portion of tiic State ; and a branch of t he 
Burlington & Missouri River Railroad runs 
through it. The land is good and the natural 
grasses sweet and nutritive; but it is no 
more than a fair average of Nebraska, south 
of tho Platte. 
Mr. Myers thus “figures” the problem of 
sheep farming in Nebraska, with a flock of 
1,000 head : —100 tons of hay, costing §3 per 
ton for putting up, $800 ; 500 busbelsof sheaf 
oats, $100 ; shepherding for eight months, 
$150 ; wages of one mao for four months, 
$1011; do., one month $3ft ; washing, shearing 
and packing wool, $200 ; salt., $35 ; shedding 
for winter, $50 ; losses at two per cent., $70— 
total $1,085. By 4,500 lbs. of wool, at 40c. per 
lb., $1,800 ; 400 lambs, at $250, 81,000 ; total, 
$ 2 , 800 . 
Mr. Mycra considers his allowance for ex¬ 
penses very liberal. He charges hay at too 
high a figure ; and tho percentage of loss is 
not generally so large, as stated, as sheep are 
subject to no disease whatever on the Ne¬ 
braska prairie. One man also could take 
charge of a flock of a thousand during the 
summer months ; and, in winter, one boy 
could feed them, as it is best to let the sheep 
run to the hay all the time, and the oats are 
to be fed in the sheaf. Mr. Myers further 
claims that if a farmer will do most of his 
work himself, hiring help only when it is 
necessary—for harvesting hay, shearing, &c., 
the sheep will pay him $8 per head, as 
against S3 when help is hired liberally. Mr. 
Myers estimates his sheep to be worth 83.50 
each. On 1,000 sheep the investment would 
be $3,500 ; and, as the net profit shown 
above amounts to $1,765, the return on the 
investment is over 50 per cent. 
-- 
SHEPHERDS’ NOTES. 
Green Tea fur Lambs.— A correspondent 
of the Vermont Farmer asks :—Sometimes it 
is necessary to feed young lambs just dropped, 
on cows’ milk. Can you or some correspond¬ 
ent inform us what should be added to it to 
make it so like the milk of the mother as to 
cause ail early movement of the bowels ? 
Unless tins is brought about, the “wee little 
thing” is a sure “goner.” The editor re¬ 
plies;—We have seen green tea given to 
young lambs, with the best results, it seems 
to warm and brighten the animal up and at 
the same time to lack its usual astringent 
effect. 
To Remove Lice from Sheep, a correspond¬ 
ent of the New Ungland Farmer says lie 
keeps a trough in his pasture und mice in 
about four weeks he puts in it two or three 
pounds of sulphur (tie don’t say for how 
many sheep), and pate salt On top. He knows 
it will clean sheep of ticks and thinks it will 
of lice ; besides he thinks it, healthful for the 
sheep, whether affected with lice or ticks or 
not. 
To Cure Grub in the Head.— J. B. Scoville 
has cured grub in the head by filling a clay 
pipe with tobacco, lighting it and inserting 
the stem in the nose, applving the mouth to 
the bowl of the pipe and blowing the smoke 
into the sheep’s head. A. Brown cures 
sheep so affected by blowing camphor vine¬ 
gar and black pepper into the nose of the 
sheep. 
