25S 
THE RURAL NEW-YORKER 
APRIL IS 
bulbs which can be bought of almost any flor¬ 
ist for twenty-five cents each. They were 
sold under outlandish names, that were neither 
Latin nor Hottentot, represented to be of 
different colors, and sold at different prices, a 
handsome deduction being made for the col¬ 
lection, and this last seems to have been the 
bait that caught the innocent little fishes. 
W|^n will people learn to let these peddlars 
alone? There will be more about this Spring. 
Horticola. 
SPRING VEGETABLES. 
Peas—Cabbage— - Lett lire— Rndii-hes—Onions — 
Beam*— Halid ly — Partmipx—Beets—Car¬ 
rol*— Pepperit—Toinaioeii. 
JAMES TALLIN. 
In growing vegetables, whether for home 
consumption or for market, it is necessary to 
have the ground in good condition, well ma¬ 
nured and cultivated deeply. For early vege¬ 
tables a dry, warm soil is needful, as in cold, 
wet soil the plants will die and the seeds rot. 
This is especially necessary in seasons when 
the ground is saturated with water, and on 
wet, cold soils it iB useless to sow or plant 
very early. For early crops it is advisable to 
cultivate and even manure the soil before 
frost, so that little is needed before sowing ; 
but that is only available on very light dry 
soils. The first crops requiring attention are 
early peas, cabbage, lettuce and radishes. 
Lettuce and cabbage should be. raised in frames 
if required very early. Cabbage especially 
should be autumn-sown, and transplanted into 
good, rich, well cultivated ground as soon ete 
frost is over. Onions should also be sown us 
early as the ground will permit. For this crop 
the ground cannot lie made too rich. Chickeu 
manure or night soil is the best for this pur¬ 
pose, but it is necessary to have the Boil thor¬ 
oughly dry when the seed is sown. If that 
condition prevails even in .March, it is best to 
sow, as, although the seed is a long time in the 
ground, it comes up stronger than when bowu 
later. The earlier peas are sown the better 
as they stand the dry weather better than when 
sown later. I have seldom found that peas 
are a satisfactory crop alter the 4lh of July 
as they mildew and die off without bearing. 
Another thing, I may Dote that peas should 
always be sown al least four inches deep, as 
they come up stronger and do not burn so 
quickly. The ground should be made quite 
firm over the seed. As regards varieties of 
peas, there are new kinds every year, more or 
less good, and lor those who can afford to try 
experiments, it is well to do so, but I usually 
grow only two varit tics, Daniel O'Rourke and 
Champion of England. These two kinds plant¬ 
ed together, keep up a succession of bearing 
until the very hot weather. As soon as Daniel 
O Rourke is over, the Champion of England is 
ready. If the ground is naturally veiy dry, it 
Is well to leave the drills a trifle lower than the 
surrounding ground, so the water may collect 
there, or they may be watered artificially if 
desired. In sowing onions, it is will to put 
them in drills about fifteen inches apart. The 
ground may then be hotd, so there is veiy lit¬ 
tle weeding. Broad beans are vegetables the 
Americans do not usually care for, hut they 
are very popular with the English. They 
should be sown very early on stiff cold soil. 
For those fond of this bean it makes a wel¬ 
come variely before the bush beaus come in, 
Salsify, parsnips and a little early beets may be 
sown as soon as the ground will permit. A 
few Horn Carrots may be sown in a light dry 
border, as I think small early carrots are much 
superior to the large late ones. Lettuce seed 
may be 60 wn to succeed that transplanted. As 
regards varieties, each one usually has a favor¬ 
ite sort, and among so many good ones, it is 
hard to choose, but on rich, moist soil, I con¬ 
sider the French Cos much superior to the 
cabbage varieties, though it is not much grown 
in this country. 
Parsley should alBO be sown in rich soil, 
although the best plan is to sow in August in 
a frame and transplant in the Spring, as the 
seed is very long in coming up. Although 
much of it will run to seed, there are many 
plants which do not do so, and it gives a good 
supply of parsley until frost comes. 
Tomatoes should be sown in a warm frame. 
I have not found much advantage in sowing 
before the first of April, unless there are unu¬ 
sual facilities for growing them on ; as a rule, 
they become overgrown and weakened before 
they can be planted out. As regards varieties, 
there are many good ones, but I myself prefer 
the Acme. Some peppers may also be sown 
in a warm frame. Some onion setts, shallot, 
and garlic, should be planted if required, as 
the earlier they are planted the better. Any 
old large onions which are sprouting are very 
useful if pluutcd now; all the trouLle required 
is to make a shallow drill, and j ust stick the 
onions in. They give a good supply of onions 
before even the setts are fit for use. 
•-♦ ♦ ♦ 
Raiding Vegetables. 
Winter Squashes, like many other vege¬ 
tables, I raise a6 a second crop following early 
beans. They are both planted, however, at 
the same time—the squash hills about 15 feet 
apart. These I make by digging a hole about 
the size of a bushel basket and putting in a 
liberal supply of well-rotted manure, covering 
tbe whole with about four inches of earth. 
The beans I plant in rows between the squash 
hills, and they are gathered before the Equ ashes 
occupy the ground, and sold as string beans. 
In this way two valuable cropB are raised on 
the same ground, and it is a very pleasing 
sight to see the bean patch about the middle 
of July suddenly transformed into a bed of 
squashes. I dislike to see bare ground in a 
garden in Midsummer, and there 16 no need 
of it if a little forethought is used. 
off the first premiums for butter at dairy ex¬ 
hibitions and many Western men now enjoy 
enviable and world-wide reputations, who 
would have remained unknown but for the 
introduction of tbe creamery system. 
The creamery system is of general applica¬ 
tion and may be made available both for the 
associated dairies, and for large single dairies. 
Its greatest and most effective development, 
however, is through association, by which a 
large Dumber of farmers and small dairymen 
may eDjoy all its benefits. There are creamer¬ 
ies which work up the product of several hun¬ 
dred cows and are patronized by fifty or more 
R.N-Y. 
ULAN OF CREAMERT.—FIG. 1507. 
Cabbage plants may be set very late, 
even as late a6 the last of July, to fill in empty 
places, and if they do not make solid heads I 
dig a trench and buiy their roots, fold the 
outside leaves over the heads and cover them 
with nothing but earth, and in Midwinter or 
Spring they will come out first-quality cab¬ 
bages. The plants that I use so late I transplant 
once or twice and leave them in the nursery 
bed six inches apart, and when I wish to use 
them 1 take them up with a spade, leaving as 
much earth as possible on the roots, and if it 
is a wet day they will hardly feel tbe change. 
Turnips —the common field or flat sorts are 
perhaps the latest vegetable that can be used 
as a Becond crop. These I have sown as late 
as the 10th of August, and got a fair crop. 1 
give the ground a coat of wood ashes, sow 
them in drills and hoe once. Many sow them 
broadcast and never hoe or thin them, and 
consequently they get a crop not worth har¬ 
vesting. What is worth doing at all, is worth 
doing as it should be done. 
Oneida Co., N. Y Adelbekt Wakefield. 
flairi) 
THE DAIRY COW-NO. 30. 
HENKT BTEWAKT. 
Creameries. 
A creamert is a co-operative dairy. What 
the cheese factory has been to the cheese dairy 
the creameiy has been to the butter dairy. As 
tbe former has raised and equalized the char¬ 
acter of American cheese, so the latter has im¬ 
proved and made more even the quality of 
American butter, so that instead of a great 
varleiy of butter all differing in degrees of bad¬ 
ness, from thousands of farm dairies, all kept 
under less or greater difficulties, we now have 
a well recognlzedgradeknowuas “ creameiy," 
which is all that can be desired for ordinary 
consumption. Tbe creamery, in fact, not only 
takes out of tbe hands of a number of over¬ 
burdened farm housewives a labor which was 
too great and too exacting for them, and does 
this work at a far less cost of time, labor and 
material; but it takes the work from a good 
many incompetent persons and provides the 
best skill and the best apparatus for its com¬ 
pletion. Tbe increased value of the dairy cow 
and the enlarged receipts from the dairy 
which have been realized through the estab¬ 
lishment of creameries, are of the greatest im¬ 
portance both individually to the dairymen 
and collectively to the industrial interest of 
the nation. It is a well-known fact that an 
improvement in the quality of a staple article 
I-1 D 
separate persons. Some are owned by private 
individuals who purchase (he milk or the 
cream, and some are co-operative and contrib¬ 
ute the milk on joint account and divide the 
proceeds pro rata. For several obvious rea¬ 
sons the former is the better plan, whether the 
owner be a single individual or a joint stock 
company formed from among the patrons. 
Those who deal wiih the creamery then know 
each day precisely what they are entitled to for 
the supply of so much milk at a stated price. 
Certain restrictions and regulations are en¬ 
forced and observed in respect of tbe feeding 
and management of tbe cows and the care and 
delivery of tbe milk, so that the milk shall be 
of even and good quality and be delivered in 
satisfactory condition. Creameries are usu¬ 
ally combined with cheese factories, so that the 
skimmed milk may be turned to profit, either 
in skiumied-milk cheese or in the mixed aud 
artificial article known (generally sub-rosa, 
however) by the despised name of oleomar¬ 
garine cheese. There is no doubt that a very 
large amount of ibis material is worked up 
into cheese in creameries, of which nothing is 
said or heard. This is neither the place nor 
the opportunity to discuss the merits or de¬ 
merits of this business; but in describing the 
creamery system it is necessary to make a 
passing reference toil. Cheese is made in this 
way that it will puzzle the wisest expert to dis¬ 
tinguish from full cream and truly honest 
cheese, and no means of detecting tbe differ¬ 
ence can be relied upon excepting the micro¬ 
scope. The business has reached such large 
proportions, and exists under such peculiar 
conditions, that there seems to be no means of 
interfering with it, even by legislation, unless 
it be of a special kind which would be inopera¬ 
tive. Those who expect to become interested 
in creameries therefore will find their atten¬ 
tion turned to this subject, whether they will 
or not, as being a part aud parcel of the ert am. 
ery business. Where creameries are confined 
solely to butter*making, the skimmed milk is 
returned to the patrons who dispose of it in 
their own way. 
The apparatus of the creamery consists of 
the vats or pails for setting the milk, the 
cream vats and the churns. A large variely of 
milk-setting apparatus is in use, both for deep 
and shallow setting, for each of these systems 
has its advocates. Ice is used for eooliug 
the milk in the warm weather, aud is in fact 
indispensable when tbe. best quality of product 
is desired. It is not only valuable a& a refrig¬ 
erator, but its use economizes time aud mater¬ 
ial; for at the low temperature at which the milk 
is set—usually about 45 deg. iu the deep pail 
system—all the cream is raised in 12 hours or 
less, 60 that but half so many pails are re¬ 
an improved sap-spout.—fig. 208. 
of food greatly enlarges its consumption, not¬ 
withstanding tbe increase in price which is in 
proportion to its iucreased value. It is from 
this result that Western dairymen now enjoy a 
very material improvement iu their incomes; 
for while a few years ago, when creameries 
were unknown and dairymen labored under 
many disadvantages of climate and locality, 
the price of Western butter was the lowest 
current in tbe market; for the past few years, 
since the introduction of creameries, West¬ 
ern butter is now at the top and ahead of the 
best Eastern products which come on to the 
market. Western dairymen, too, have carried 
quired as in ordinary setting. Deep setting 
alto requires much less space than shallow 
setting, and this economy of space iesseus the 
necessaiy amount of floor room in the cream¬ 
ery, which, of course, reduces the cost of the 
building. The coat of tbe necessary apparatus 
for a 000-cow creamery, with cbeeee-niaking 
furniture complete, including a (i-horBe power 
steam engine and an 8-horse power boiler, 
amounts to about $1,500. The cost of a 
small creamery for butter alone for 80 to 100 
cows would be little more than $350, including 
the building, if the deep pails be used, and 
strict economy be exercised 
The accompanying plan, Fig. 207, is ar¬ 
ranged on this low basis of cost aud consists 
of the followinga frame building with 
double walls, the studs being six inches wide 
and covered under tbe boarding with air-tight 
rooting paper. The outside is of novelty sid¬ 
ing which lies close upon tbe studding; the 
inside is sheeted with narrow, matched stuff. 
This gives a sufficient and perfect air-space 
which equalizes the temperature. The mam 
building is 18s2t outside, has twt) windows, w, 
w, and one outside door, d. The annex. A is 
0x9 outside and has an arched passage-way but 
no door; in this is a water heater, and a sink 
provided with a pump; a window over the 
sink lights this wash-room. The main room 
contains a pool, D, 6x12, which holds 120, 
eight-inch 14-quart or 30-pound pails, 20 inches 
deep. This will be sufficient for nearly 100 
cows and it is best to have tbe pool of ample 
size rather than barely large enough. The pool 
or vat should be built up of cream-colored 
brick laid in cement and if not wholly sunk in 
the floor, should be inclosed in a pine-plank 
frame strengthened with two three-quarter- 
inch galvanized iron rods passing from side to 
side and held by washers and nuts on the out¬ 
side of the frame. A raised vat will be found 
more convenient than one sunk in the floor, 
as stooping will be avoided. A one-hor6e 
power is placed under a shed, E, with the 
driving pulley brought into the building; a 
belt from this works the churn. The butter- 
worker may be kept iu the wash-room. The 
whole floor should he of matched pine with 
the joints calked and the boards well painted ; 
the floor should incline one inch from the &ides 
to the center, where a wide groove or narrow 
gutter should lead the drainage to a pipe 
under the sink where it escapes into the 
trapped drain. A pump to Bupply water to 
the vat if needed, may be set near the vat and 
worked by a belt from the horse power. 
Both the pumps may be connected with one 
well near the bouse, if ruuuing water is not 
available. This plan may be adapted to small 
private dairies, and the smallest dairy may 
be arranged in a similar manner. A hanging 
rack above the vat may be provided to bold 
the spare palls and utensils that are not in 
use so that the space occupied by the vat 
will not be lost. A ventilator should be made 
iu the roof and the building should have half 
a story above the main floor to aid in the 
ventilation. An extra pump should be lo¬ 
cated at G. 
Jam tfioitomj. 
A Convenient Ladder. 
Id a late number of the Rural was described 
a ladder for picking fruit. Believing it to be 
both the duty and the privilege 
of your readers to confer as 
well as to accept good ihiugs, 
[we wish all of our subscribers 
took this view.— Eds ], I here¬ 
with send you the plan of one 
that I have used for a number 
of years, not only in climbing 
trees, but around my buildings 
and 6tacks also. It is easily 
made, aDd the cut explains it¬ 
self. I use a light cedar or 
spruce pole, sawed nearly 
through, for sides. a. T. t. 
Suffolk Co., N. Y. 
[We have seen a ladder re¬ 
sembling this closely in shape, 
made as follows:—Split an 
ash or spruce pole to within 
a few feet of the end ; then put 
a ring round it to prevent it 
from splitting further. Spi cad 
it the proper width for a ladder, 
bore holes and insert rouuds 
209. the right distances apart, and 
the ladder is ready to be thrust up through any 
little opeuiug aud will rest firmly against a 
small branch where an ordinary ladder would 
caul or twist about.— Eds ] 
—-*-M- 
I n.H-n. 
An Improved Sap-M|,oiit. 
In the device, a sectional cut of which is 
here presented, the part marked A. is a little 
less than the hole bored in the tree, aud C. is a 
little smaller thau A,, to admit .of the sap 
flowing freely from the tree. At B. the spout 
fits the hole tightly. D. is a notch for the 
bucket to rest on. F. is another notch made 
to prevent the sap, as it falls from the open¬ 
ing, from running back along the spout. E. 
is a quarter inch hole bored through the 
spout for the flow of the sap. Slip the bucket 
over the Bpout on to the notch D., and then 
it hangs against the side of the tree, nothing 
being in the way of the cover, w hich can be 
placed on the bucket shutting yie sap in and 
thus preventing it from freezing as quickly as 
it would if exposed to the air, while the bits of 
bark or other objectionable matters are shut 
out. One can hold the pail to receive the sap 
in one hand, and with the other turn the 
bucket aud pour the sap out. W. Randall. 
