— 
•I 
Holmes, the manufacturer, says cannot be 
maintained during the hottest weather in 
summer, since the milk room being above 
ground and constructed wil h thin walls, gets 
heated up while the large surface of the milk 
spread ov er the pans absorbs the heat from 
the room rapidly and thus the milk is made 
several degrees warmer than is desired. In 
the spring and fall, or during cool weather, a 
coal stove in the room regulates the temper¬ 
ature so that the milk stands very uniformly 
at 80*. 
CHURNING. 
The churning is done every morning, Sun¬ 
days excepted, the Saturday’s cream being 
churned Saturday night. The dash churn is 
used, barrel and a half size, and it is operated 
by horse power. Mr. Hoi.mkh thinks no 
churn equal to the dash for making a nioe 
grained butter. During the hottest weather 
the cream in the churn is t -mpered to 68°, 
but at the time of our visit, the 17th. of Sep¬ 
tember, the temperature of the cream when 
the churns are started is C0°. About an hour 
is occupied in churning and when the. butter 
begins to come the motion is deadened or 
made slower and four quarts of cold spring 
water is added to each churn. Enough water 
is added so as to raise the liquid mass to cover 
the dash to prevent it striking the cream. 
Then just so soon as the butter is formed the 
churns are detached from the power and the 
butter gathered by hand. 
The buttermilk is now drained off and t he 
butter thrown into a large tub with cold 
spring water, whore it is washed by working 
it gently with the ladle. Washing in two 
waters thoroughly expels the buttermilk, 
when it is immediately salted at the rate of 
three-quarters of an ounce of salt to the 
pound of bu bter. 
THE SALT WEIGHER. 
Mr. Holmes has a very handy implement 
for butter makers, which may be denomi¬ 
nated the “butter ami salt scales,” It is 
simply a pair of scales so arranged that by' 
placing the butter in a bowl on a standard 
and by adding salt to the dish on the end of 
the scale yard until the scales are balanced, 
you get tlie exact quantity of salt, required 
for the lump of butter. It. Is arranged so 
that, the scales may be set for salting at the 
rate of from a quarter ounce to 1’ / ounces of 
salt to the pound of butter. Tt is a simple 
and cheap affair, and should be in the hands 
of every butter maker, as it saves time and 
trouble in weighing and calculating the 
amount of salt for a given weight of butter. 
Tile salt is worked through the butter 
while in tho washing tub, the ladle tiring 
used for that purpose, when the butter is 
removed to the cooling vat or where the ves¬ 
sel holding it may be surrounded with cold 
spring water and it remains there until next 
morning, when it is thrown upon the butter 
Worker and worked over and then goes to 
the pack iges. The butter is put up in return 
butter pails and goes to New York City, and 
the price received at the factory is t wo cents 
less per pound than the highest quotations 
for fancy butter in New York City. 
■UTTER FROM A GIVEN QUANTITY OF MILK. 
During the summer, under this system as 
above described, 100 pounds of milk yield 
four pounds of butter ; but as the season ad¬ 
vances a pound of butter is obtained from a 
less quantity of milk. At the time of our 
visit the ratio was one pound of butter from 
23 of milk. 
SOUR MILK. 
The sour milk is taken away daily by the 
patrons and fed to hogs and calves. A ques¬ 
tion of considerable Importance in discussing 
the relative profits from cheese or butter 
making is the value of sour milk for feeding 
purposes. We endeavored to get the views 
of the patrons of the Cold Spring factory, 
inasmuch as the question has been fully 
tested ni their practice. Some put the value 
of sour milk at20e. per 100 pounds : and in¬ 
deed, we were informed that at the Union 
Creamery that price was freely paid by per¬ 
sons who had occasion to need Bour milk for 
feeding purposes. On the other hand. Mr. B. 
C. Ackley, an intelligent farmer, who had 
kept a pretty accurate account of the value 
of sour milk for feeding purposes, said 100 
pounds were worth about 15c., either as a 
feed for calves or hogs during ordinary years. 
In tills connection we may remark that Mr. 
Ackley was raising some very fine calves 
which had been feefi and were being fed at 
the time of our visit, on sour milk. The milk 
was quite thick or ioppered and the calves 
seemed to enjoy it in this state. 
TIST OF IUTTER AT THE FACTORY. 
We tested some of the packages of butter 
at the factory and found it of excellent flavor 
and quality. It may be remarked here that, 
considering the fine sweet feed on which the 
cows are kept, the abundance of pure, cool, 
spring water, the small herds, the neat farms 
and their surroundings, the short distance 
over which the milk was hauled to the fac¬ 
tory, together with the skill and science 
employed in manipulating the milk at the. 
factory, we are not surprised at the award 
of the first prize at the great fair in Central 
New York. 
sift out the chufas; dry thoroughly before 
eating. They very closely resemble, in sweet¬ 
ness, richness and flavor, a eocoanut. Storo 
in r. dry, warm place, free from frost. When 
a large quantity is to be planted for pastur¬ 
age for sheep and hogs, plant in drills wide 
enough apart to be worked with a cultivator 
or plow, and one foot apart hi the drills. 
When they have grown about a foot high, 
turn in your sheep; when the sheep have 
eaten them off closely, take them from the 
field until grown enough again, when the 
sheep can again bo turned on. If the grass 
does not grow any more, turn in your hogs, 
first digging enough for seed and eating— 
your hogs will grow fat on them, aud will 
root up the ground thoroughly at the samo 
time. 
Renovating Old Mentions. — Mr. A. B. 
Allen in N. Y. Tribune, give.-; the practice 
hereabouts, which the Rural New-Yorker 
knowB to be good “ A i soon ns frost ia out 
of the top of the gross field you wish to ren¬ 
ovate, say early in March, take a heavy, fine, 
close-set tooth-harrow and go over the field, 
tearing the top of the turf all to pieces, which 
in then easily done, ns the turf is v*uy tender. 
Then sow what grass need you wish to grow, 
roll the surface and give it a dressing of rot¬ 
ted stable manure, compost, guano or super¬ 
phosphate, as required, and you will have 
generally just ns good, if nob a better growt h 
of grass than you will get otherwise, Tl;o 
advantage of this ii threefold ; vow get a 
large crop of grass the following July, you 
save the expense of plowing, and you save 
seed in restocking the field. If there he small 
Stones in the land, all such should be picked 
up previous to sowing the grass seed and 
rolling. 
Plenv it or Not f —I have'10 acres of land 
which I plowed early in September, after 
taking off a crop of wheat and oats ; it grew 
up green again with grain mid weeds. lu- 
lend to sow it to wheat in the spring. Would 
it pay to plow it again before sowing ?—R. 
Skahlk. LWe should use a field cultivator in 
place of plowing it. Ed. ) 
SEVEN-EIGHTHS OF AN ACRE IN WEST 
VIRGINIA. 
THE AMERICAN DAIRYMEN’S CON 
VENTION. 
Having noticed frequently in the Rural 
New-Yorker accounts of the remarkable 
yield of stated quantities of land in different 
parts of the country, I thought I would send 
you one from my County—Pendleton. Fol¬ 
lowing are the products of not quite seven- 
eighths of an aero of land (by measurement) 
owned by Mr. John Bolton. 
Mr. Bolton says that after having taken 
off the land niee fine building rock enough 
to build two chimneys (or about 50 cords) he 
plowed and planted from the 17th to the 19th 
of June, and harvested in 90 days from above 
dates, after a hard frost, the foil owing grain, 
vegetables and melons, viz. : -10 bush, corn 
in ears and well matured ; 8 bush, flue pota¬ 
toes ; 2 bush, nice turnips ; lf> bush, green 
beans ; 13 large pumpkins ; iK bbls. (or 4,K 
bush.) cucumbers ; 11 large German marrow 
squashes ou one vine ond numerous small 
ones ; 25 large watermelons, 25 largo musk 
melons, and numerous small ones of each ; 
80 hills broom corn, 4 stalks to the hill; 104 
fine large, stalks of tobacco ; 623 nice large 
striped oushuus, weighing from 10 to 30 lbs.; 
besides a large number of smaller ones that 
were not gathered. 
The potatoes were the Rusty Coat ; Some 
were 10 inches long, weighing 8 lbs.; some of 
the pumpkins weighed 50 lbs. One stalk of 
corn was measured, which was 15 feet high 
and 13 inches in circumference ; had 13 blades 
and I ears, one of them measuring 14 inches 
and 11 inches around. 
Mr. Bolton says several parties offered 
him $100 cash in hand for the piece, and also 
says that a good many vegetables were taken 
off that were not counted. All that were 
gathered were fully matured. 
Pendleton Co., W. Va. 8am. P, Priest. 
Utica, Wednesday evening, Jan. 13, '75. 
The tenth annual meeting of the Ameri¬ 
can Dairymen’s Association commenced its 
session in this city yesterday morning and 
will close to-morrow afternoon. The attend¬ 
ance is smaller than usual, but there is a 
goodly number of people presents, with quite 
a sprinkling of delegates from other States. 
The meetings are held in one of the rooms at 
the City Hall, and to day all available space 
has been filled, many being obliged to stand. 
Q lite a number of ladies are in attendance. 
Gov. Seymour, the President of the Associa¬ 
tion, proddI'd at the sessions yesterday and 
gave a characteristic address, throwing out 
many valu ible suggestions. Most of the pa¬ 
pers which have been read are by persons 
who have not taken prominent part in the 
Convention heretofore. The most notable 
speeches so far have been from Prof. Cald¬ 
well of Cornell University, Mr. G. E. Mor¬ 
row of Chicago, Mr. Peters of the Butter 
and Cheese Exchange, New York, and Mr. 
Miller of Chautauqua Co. This last paper 
Mr. Miller delivered last week at the Penn¬ 
sylvania Dairymen’s Convention, an abstract 
of which was forwarded to you from Mead- 
ville. 
Dr. Sturtevant of Massachusetts, who 
was advertised to speak, is not here, but his 
paper was forwarded and has been read to¬ 
day. The discussions have been animated 
and well sustained, and altogether the Con¬ 
vention is considered a decided success. 
This evening the grand banquet at Boggs’ 
Hotel, given by the citizens of Utica and the 
Dairymen’s Board of Trade of the City, is 
in progress, and the members of the Con¬ 
vention are having a highly enjoyable, social 
time. The tables are spread With great ele¬ 
gance and filled with all the delicacies of the. 
season. 
We notice quite a number of new devices 
in dairy apparatus cn exhibition at the Hall, 
together with samples of the new kinds of 
cheese made from skim rued milk—the one 
made from sour milk and buttermilk and the 
other from skimmed milk and “oleomarga¬ 
rine.” The quality of these cheeses attracts 
considerable attention and comment- 
We have no time this evening to give, an 
extended report of the doings of the Con¬ 
vention, but hope to do so in subsequent 
numbers of the Eubal. X. A. w. 
PLOWING FOR CORN 
I have a field of clover sod, six years old, 
with what is called white oak bottom, in¬ 
tended for corn next spring. Am I right in 
plowing it now—turning sod under and thus 
expose it to action of winter*^ frost and snow 
—and how would subsoil plow do run in fur¬ 
row in wake of the opening or surface plow 
And in spring work largo cultivator, pulver¬ 
izing well ? I,line with some “0 to 25 bushels 
lime per acre i How docs wood ashes answer 
on com ? How and when best to apply, and 
what quantity to each hill ? or would gypsum 
or plaster answer better ? How and when 
apply and what quantity to the lull or acre ? 
—A Subscriber, Ddmrnre, l)ee. 30, 1874. 
Our plan would be to wait until corn 
planting time approaches and the clover lias 
got a good, fresh start, the higher the better ; 
then turn it under f,»ur inches deep with a 
surface plow following in the furrow with a 
subsoil plow. Harrow,)dant and apply ashes 
and plaster to the hill soon after the com 
appears—a large handful of the mixture— 
half-and-half, or two-thirds ashes to one- 
third plaster—to each bill. Wood ashes and 
plaster will be found useful on that soil, but 
if we understand its nature, from the descrip¬ 
tion, lime is hardly needed. 
FARMERS WORKING THEIR OWN 
SALVATION. 
At a recent meeting of the London Far¬ 
mers’ club, Mr. HbrbErt J. Little read a 
paper entitled “The Future of Farming.” 
It is not our purpose to review this paper, 
which applies especially to English agricul¬ 
ture and to the needs and future of English 
agriculturists, but to call attention to the 
very sensible words of Mr. MlCUi, who, com¬ 
menting upon Mr. Tuttle’s paper, «ifd “lie 
had been in hopes of hearing that the 
farmers of England were to work out their 
own salvation, ns t-lie manufacturers had 
done, if they wished to bo saved. There 
was nothing to prevent the agriculturists of 
this country (England! using that which the 
manufacturers used—the cheapest motive 
power—steam. What would be the state of 
this country without steam ? There was 
nothing that a farmer or laborer wore upon 
his body which was not the product of the 
motive power of steam and an example of 
usefulness and cheapness. If agriculture 
would work out its own salvation, it must 
not have* a fatal attachment to old customs 
which modern appliances and education 
would remove.” 
Tills kind of talk applies with equal force 
to American and English agriculturists ; and 
twenty years from now American farmers 
will wonder they were so stupid as not to 
have seen it before. After years of ding- 
donging and ringing the changes upon the 
assertion that “ Farming is a business” and 
is to be pursued upon business principles, 
American farmers are beginning to recognize 
the fact and realize the profit which results 
from such recognition. Just in proportion 
as agriculture is pursued upon business prin¬ 
ciples, is studied as a business, in just such 
proportion will capital invested in it increase 
and progress and improvement be made just 
as steam lias taken and is taking the piaee of 
water power in manufactures, and horse 
power in traveling. So will steam take the 
place of all other power on the farm—or 
some motor akin and equal to steam. 
Doubtless this will o II be called theoretical 
and visionary by many ; but the signs of the 
times and the facts established, carefully 
considered by any intelligent man, will, we 
think, convince him that this is not a never 
to-be-realized vision—that the farmers of 
this country have got to ** work out their 
own salvation” as a class, and that they 
will do so, no matter how many laggards 
fall by the way and sink Into the “ Slough of 
Despond.” Such words as were uttered by 
Mr. Michi are wise words. 
THE PREMIUM FACTORY BUTTER 
WHERE AND HOW MADE. 
At the late Central New York Fair the 
first premium, on Creamery Butter, was 
awarded to the Cold Spring Creamery, East 
Hamilton, Madison Co., N. Y. About the 
middle of September we visited the Cold 
Spring factory and it may be of interest to 
our readers to learn how the butter is made 
at this factory. The factory is a small one, 
20x3) feet, taking the milk of only 90 cows. 
There are nine patrons, and milk is delivered 
morning and evening, the most distant pa¬ 
tron living about one-lialf mile from the f.ao 
tory. E t.-it Hamilton is situate ou the east 
branch of the Chenango River in a charming 
valley, with lofty hills on either side. The 
pasturage is sweet and nutritious and there 
is an abundance of clear spring water. This 
section has all the elements for producing 
choice butter. The farms are mostly small, 
ranging from 50 to 100 acres, and the farmers 
are neat and thrifty, being mostly descend¬ 
ants of New England stock. 
PLAN OF SETTIKQ THE MILK. 
The Jewett pans are used at the Cold 
Spring Creamery. The size of the pans are 
11x4 feet, six inches deep, and four pans 
complete the set. The pans aro of the ordi¬ 
nary size for 150 cows, but the manager of 
the Cold Spring factory thinks they are none 
too large for 100 cows. The milk is set four 
inches deep in the pans. 
In order to adapt the pans to variation in 
quantity of milk received, the pans are di¬ 
vided lengthwise with a partition of tin. 
This we think is objectionable when both 
sections of the pan are used, since the tem¬ 
perature of the milk cannot be so readily 
regulated. The milk during summer is held 
in the pans until it is 24x36 hours’ old, aud is 
generally allowed to sour. When the milk 
bsgins to lopper at the bottom and the cream 
is wrinkled it is skimmed. The pans stand 
with one end butted against the wall and at 
this end are the pipes for admitting the flow 
of water under the milk. The temperature 
of the water in the spring Is 56', and it is de¬ 
sired to keep the milk nt about 60° while the 
cream Is rising. This temperature Mr. 
SMUT IN WHEAT 
A California correspondent of the De¬ 
partment of Agriculture writes :—“ We have 
neither rust nor smut in any of our wheat 
fields. I beg leave respectfully to differ from 
the advice given on page 407 of the Monthly' 
Report of the Department for November and 
December, 1871, wherein farmers are advised 
to ‘discard all idea of mixing ingredients 
with it (seed wheat) to destroy smut.’ This 
question has been so well and thoroughly 
tested in our State as to be no longer even a 
matter of doubt. AU our seed wheat is soaked 
from eight to twelve bourn in a solution of 
bluestone (sulphate of copper) in the propor¬ 
tion of six ounces to every 100 pounds of 
wheat. Smut being a fungoid growth, re¬ 
sulting from diseased grains, the germ or 
vitality' of these diseased grains is killed by 
the solution of vitriol, and thus prevented 
from growing and contaminating the sound 
grains. A farmer here would be thought 
crazy were h® to sow his wheat without sub¬ 
jecting it to the above process.” 
FIELD NOTES, 
Chufa Culture. —A dot-respondent of the 
Rural World says ;—Make the furrows 
eighteen inches apart, drop a chufa every 
foot and cover two inches deep. Time of 
planting—last of April or first of May. If 
kept clean of weeds at first they will soon 
cover the ground and need no more atten¬ 
tion. The growth of the plant resembles 
grass. Dig in the early part of October, and 
