APRIL 24 
THE 
a 
it, and have the north and the south sides not 
near a fence, so that you can cultivate the land 
with a horse, and have plenty of room at the 
ends to turn around. Hore you can prow many 
kinds of vegetatahles in rows, two and a half to 
three feet apart, and use a horse cultivator be¬ 
tween them. Thon lot the boys or the girls do 
the little hand-weeding that is required. Here 
peas can bo grown without brushing; a row of 
beets, one or two of turnips, beans of various 
varietioties, sweet corn in great abundance, and 
other vegetables, without the useless trouble of 
making “ beds," aa is generally dono for beans, 
onions, etc. Suppose you do waste a little 
ground in tho middle of rows for some kinds of 
vegetables ? You produce them with very little 
labor, and you know that “ time is money.” 
Linden, N. J. T. B. Mines, 
■-♦ • » 
BEAUTY OF GLAZENWOOD ROSE. 
The supposed-to -bo now Rose, Beauty of 
Glazenwood, which has been so highly extolled 
by some of the florists of England, and lately 
imported and offered by oue or two in this coun¬ 
try, turns out to bo the very old Rose known as 
Fortune's Yellow. 
We learn from one of our foreign exchanges 
that at tho last moeting of tho Royal Horticul¬ 
tural Society, the Floral Committee had before it 
flowering plants of the old Fortune’s Yellow 
Rose, and of tho so-called now striped variety 
named Bounty of Glazenwood; and after care¬ 
fully oxaminiug them both, tho Coimnitteo re¬ 
solved that tho two sorts w'ero identical. 
From this we must conclude that our Yankee 
florists are not alone in perpetrating tho oft-re¬ 
peated trick of Bending out an old plant under a 
now name. 
TAPE-WORMS IN CUCUMBERS. 
Persons who aro fond of cucumbers will be 
sorry to learn that Dr. T.eidy, at a recent moot¬ 
ing of tho Academy of Sciences, Philadelphia, 
exhibited ft specimen of a tape-worm said tobavo 
been taken from the inside of a large cucumber. 
This was the first time lie had board of ono of 
thoso worms having been found in a vogotabio. 
Thespocimen has all the characteristics of a true 
tape-worm, but belongs apparently to an un¬ 
known species. The ovaries containing round 
yellow eggs, aro confined to tho anterior oxtrem- 
ity of tho segment. 
Dusbankir. 
A NOVEL MILK-ROOM.-FANCY BUTTER 
AND HIGH PRICES. 
X. A. WillardI take the liberty of asking 
some questions it; regard to butter making. My 
desire is to make a first-class article and receive 
a first class price for it. In the first place. 1 will 
describe my arrangements. The milk-room is 
built inside of a building of plank frame, latticed 
and plastered, and insulo of this is a room, all 
closed with tho exception of ono window, that 
can bo opened or closed, to suit convenience. 
There is au air-chamber all around and above 
the inner room, i use ordinary milk-pans, have 
tho shelves so arranged that there is but one 
tier of pans, so that thn heat from the milk shall 
not strike the bottom of another pan, have 
plenty of cold water and ice. I lave a horse¬ 
power for churning. l)o not churn milk, but 
skim and churn cream only, Balt butter—oue 
ounce of salt to one pound of butter; use all 
care in keeping everythiug clean and neat; use 
thermometer to temper milk-room and cream; 
keep the room as near 45 1 as possible; raise Iho 
temperature of cream to about 60 and churn 
with slow, steady motion for about 40 minutes. 
Now what 1 want to know i this: 1st. Is this 
anywhere near the bent known way of managing 
butter, with the exception of the pans ? 1 have 
seen largo, circular pans, with cooler underneath 
recommended: but tho prices are more than I 
can afford to pay at present. 2nd. llow can I 
manage to secure the fancy prices that wo read 
of sometimes ? I have al ways been able to secure 
from 2c. to 3c. per pound above iho ruling mark¬ 
et, but I am not contout with this. I want to do 
as well aH any oue, and if another can get 60c. 
or 7oc. for butter, why cannot J do tho same ? I 
have every facility for making a first-class arti¬ 
cle; plenty of running water, a never-failing 
spring, also one of the best wells of water in 
Montgomery Couuty. I do not say this boast- 
ingly, but to give you an idea of everything, so 
that you may consider it all iu your answer. Mv 
idea nas been to have some packages made of 
tin, with ice-box around outsido, so (bat 1 can 
ship my butter in warm weather ana have it reach 
market in a good condition. Can you inform me 
where 1 would be most likely to find such cus¬ 
tomers as 1 want, and give me all the particu¬ 
lars ? If you will have the patience to direct me 
in these matters, you will confer a lasting favor. 
Montgomery Co., N. Y. Alonzo W. Eule. 
Our correspondent’s plan of milk-room is 
somewhat original, and if a uniform tempera¬ 
ture can be maintained as stated, we should say 
he is right, in this regard. There Is a difference 
of opinion in regard to the best temperature for 
setting milk, but we believe the Swedish plan of 
low temperature gives, on the whole, tho most 
favorable results. From SS 3 to Go 1 is the proper 
temperature for churning the cream. Good but¬ 
ter can be made with the small pans, but they 
are going out of use, the large pans or deep cans 
taking their place. Many people prefer lighter 
salting than that named, and much of tho fancy 
butter gets no more than throe-fourths of an 
ounce of salt to tho pound. However, this is a 
matter of taste, and must bo regulated according 
to the market or tho wishes of consumers. In 
Oraugo County, where butter goes to New York 
from week to week, freshly made, the rule for 
salting is at tho rato of 16 ounces of salt for 22 
pounds of butter. 
Tho tasto of consumers using freshly-made 
butter, wo think, is toward a lightly-salted arti¬ 
cle. We should judge our correspondent is on 
tho right track in butter making and, if bis milk 
is sweet ami sound and bis butter is worked so 
as not to injure the grain, wo do not seo why bo 
should not produce a fancy article as good as tho 
best. 
Now while first-class butter always commands 
a better price in market than common or ordi¬ 
nary grades, “ fancy prices" depend, for tho 
most part, upon tho manner the butter is put up 
and sent to market, and tho particular customer 
or customers who may be secured to uso it. Homo 
people are very fastidious, and aro willing to pay 
a large price for best butter put up in a neat, 
attractive way, always supplied fresh and at reg¬ 
ular intervals. Tho butter must come in pound 
or half-pound prints, each print nicely stamped 
and porfcct in form for tho table. In warm 
weat her it must be sent in refrigerator packages, 
and the greatest care bo taken that it shall arrivo 
at the consumer's sweet, full of aroma, and as 
perfect as when it is first turned out by tho man¬ 
ufacturer. 
Customers who aro willing to pay from 50c. to 
75c. per pound for butter, are not so plenty as to 
bo picked up at a moment's warning. Thoy must 
bo diligently sought for, aud when found, their 
fastidious tasto for “ gilt-edged" butter must be 
gratified by a uniform product. Probably nearly 
all tho lending butter merehants in our chief 
cities arc acquainted with more or loss consum¬ 
ers of butter who aro willing to pay an extra price 
to bo regularly supplied with au article such as 
we have named. First-class hotel-keepers are 
often able to direct to such customers, as well as 
merchants and other business men. Wo can give 
no specific directions for obtaining such custom¬ 
ers further than that, it should bo dono by per¬ 
sonal inquiry, as above suggested. 
The Philadelphia butter package is mode of 
cedar plank, l.' j' to two inches thick, and lined 
with tin. On the iuuer face are little projections 
on which the shelves rest, and upon these tho 
balls of butter aro placed. Tho package has a 
small ice chamber in the ends. Tho butter prints 
aro wrapped m damp dotlis and placed on the 
sholvos, one above another, iutbo tin-lined cedar 
tubs, with ice in tho compartments at tho ends, 
and then they go immediately to market. Mat¬ 
ting is drawn over the tub, and it is surrounded 
again with oilcloth, so as to keep out the hot air 
and dust, aud tho butter arrives iu prime condi¬ 
tion when tho distance iB no further than that 
of our correspondent from New York. 
Home of tho butter makers who send butter 
100 to 150 miles to the market in Washington, 
use boxes of thick plank with ice chambers iu 
the center. The boxes are 31 by 16j.fi inches and 
15 inches deep. The ice-chest is of tin placed in 
tho center of the box, and is LCjfj by 5 inches, 15 
inches deep. Al tho bottom there is a hole which 
oxtonds also through tho box for tho escape of 
water from the ice as it melts. Movable shelves, 
with cleats on tlio edges, are fitted on the box on 
each side of the ice-chest, tlio ono abovo the 
other, for holding the prints. The box holds 10 
shelves, five oa each bide of the ice chamber, and 
tho shelves, when in place, leave a space between 
each of 2,1 £ inches, or just sufficient to clear the 
tops of the prints. Each shelf holds 20 half- 
pound prints or 10 pounds of butter, and conse¬ 
quently the box is sufficient for 100 pounds of 
butter. The whole package, when filled and the 
chamber packed and closed, and matting drawn 
over, to protect from dust, Ac., weighH about 
230 pounds. 
We aro glad to see so much attention being 
paid by butter makers throughout tho country 
to tho production of a first-class article. The 
only way to make butter dairying pay, is by tho 
production of a first-class product, aud in addi¬ 
tion, great care must bo taken, in the packages, 
to have them noat, clean and well made. Tho 
time has gone by whon common things in coarse, 
soiled and leaky packages are wanted, except at 
low prices for “greaso.” 
-» ♦ » ■ - - 
CHEMISTRY OF MILK AND ITS PRODUCTS. 
A valuable and comprehensive work entitled 
“The Chemist’s Manual,” by Henry A. Mott, 
Jr., E. M. Ph. D., has been recently issued from 
tho press of D. Van Nortrand, New York. It is 
a practical treatise on Chemistry, qualitative and 
quantitative analysis, stoichiometry, blowpipe 
analysis, mineralogy, assaying, toxicology, &c., 
&c., and is designed not only for the student and 
laboratory worker, but as a useful reference book 
for the general scientific reader. It contains a 
largo number of tables which cannot be found 
grouped together iu any ether work that has 
como to our notice, and in this respect it will 
;ako tho place of many volumes for reference, 
somo of which are expensive and in foroigu lan¬ 
guages, and beyond the reach of the ordinary 
reader. 
In treating of the chemistry of milk, Dr. Mott 
gives the result of somo recent analyses of milk 
from different animals, which will bo of interest, 
the following, in a tabulated form, being taken 
from bis book: 
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In the examination of this table, aud compar¬ 
ing tho constituents in tho sovoral columns, a 
difference of over ono per cent, is seen in the 
milk of the white and black woman, that from 
tho black being richer in milk, sugar ami inor¬ 
ganic salts. Again, in tho analysis of cow’s milk 
(average 31 chemists) we find the proportion of 
easeine larger than tho fat, tho latter often being 
recorded by chemists in excess of tho former. 
The milk solids, in avorago cow’s milk, wo may 
conclude to be 13.40 por cent., and when found 
much less than this in specimens of milk exam¬ 
ined, there is good reason to bolievo tho milk to 
be diluted, or else it is oxcessivoly poor from 
some causo which it is well to find out, especially 
when such milk is delivered at tho factories or 
goes into the city for consumption. 
Another Interesting feature in connection with 
thiB table, is the comparatively largo proportion 
of milk solids found in the milk of tho owe, sow 
and canine, amounting, in tho last, to nearly 2.‘J 
por cent. The milk from sheep is employed in 
Bomo parts of Enropo iu cheese mailing, and we 
can see from its analysis that it must make a 
very rich product. 
FINDING THE WEIQ OF MILK SOLIDS. 
Dr. Mott gives tlm following directions:— 
“ Evaporate to dryness at a gentle boat over a 
water-bath, five grammes of milk; heat tho same 
in an air-bath to 105 C., until constant weight. 
The loss of weight will equal tho water, and the 
weight of tho residue will equal the milk solids. 
CONVENIENT METHOD FOR THE ANALYSIS OF MILK. 
Dr. Mott, after giving specific directions for 
tho analysiB of milk, says the following very con¬ 
venient method for this analysis is adopted by 
Chanblkr ;—“ Water iadotormined by evaporat¬ 
ing a weighed portion of milk in a flat platinum 
dish (about half an inch doop aud 1! I inches in 
diameter) at 212 u Fahr. The loss iu weight is 
the water. The salts aro determined by carefully 
ieinerating the solid residue loft after the evapo¬ 
ration of the water. For the determination of 
the other constituents, a platinum dish is nearly 
filled with pure quartz Hand ; the whole weighed ; 
a small quantity of the milk iB added, which is at 
once soaked up by the sand, and tho whole is 
again weighed, to find tho weight of the milk 
taken. Tho whole is th dried at 212 Fahr., 
tho contents of tho dish extracted with anhy¬ 
drous ether aud again drioil tho loss iu weight 
of sand, etc., indicates tho p t entago of Butter. 
The butter may bo weighed directly by evapo¬ 
rating the ethereal solution in a weighed boaker. 
The residue, after removing the butter, is washed 
with warm water, to the first of which a few 
drops of acetic acid are added to remove the 
sugar, The difference between tho original 
weight of the sand and of the sand and easeine, 
indicates the percentage of easeine. 
A correction must be made in the weights of 
the sugar and caseiue on account of the salts, 
which are washed out with tho sugar. By evap¬ 
orating aud igniting the sugar solution, the salts 
washed out will bo determined; they must bo 
deducted from tho percentage of sugar, and tho 
remainder of tho salts (ash) must bo deducted 
from tho easeine.” 
DUTCH CHEESE—ITS COMPOSITION AS COMPARED WITH 
AMERICAN. 
J.nrn quantities of Dutch cheoso are consumed 
in England at prices not very much, below Amer¬ 
ican. On tho 19th of March Inst, extra fine 
American cheese was quoted in London at. from 
76s. to 7HH., while Dutch choose—Edams. Gon- 
das aud Derby shape—ranged from 70s. to 78k, 
for dolivery. Dutch choose outers so largely 
into consumption in England that it may bo Raid 
to be a formidable competitor of American 
cheeso. Oar choose makors, thon, will bo inter¬ 
ested in tho following table. The analysis of tho 
Dutch cheese was mado by E. Horning in 1869. 
That of tho American is by Voelcker. 
DUTCH CHEESE. 
Constituents. 
Parts. 
Water. 
38 66 
20.11 
(sUROlUG. 
34.1*0 
Salts. 
6.17 
0.13 
Total. 
100.00 
AMERICAN CHEESE. 
Constituents. 
Parts. 
Wator. 
27.39 
Gutter. 
36.41 
CaBeiue. 
25. H7 
Suirur of Milk (Lactine Acid). 
6.21 
Mineral matter. 
6.22 
Total. 
100.00 
Nitrogen... 
Common salt.... 
4.14 
1.97 
It will bo observed that tlio American choose 
contains 15 per cent, more fat than tho Dutch, 
while tho percentage of water is 11 per cent-less. 
Thus it would appear that tho Dutch got tho 
same price for tho excess of water in their cheese 
that we get for excess of fat in American oheeso. 
Dr. Mott gives (ho analyses of several other 
varieties of European oheeflo, and ids tables, 
which are arranged ao as to show tho difference 
iu tho constituents at a glance, are exceedingly 
interesting and valuable to those who desire to 
study the chemistry of dairy products. 
ANALYSIS OF PLAIN CONDENSED MILK. 
Condensed milk is coming more and more into 
use iu our cities, and on account of the extreme 
care taken in its production, it is ostoemed by 
many as moro healthful than much of tlio milk 
ordinarily sold by the milkmen. Tim plain con¬ 
densed milk is that from which tlm water lias 
boon eliminated and which is not treated with 
sugar. Dr. Mott says tlm following analyses nro 
by Dr. E. Waller, and were made In January, 
1875. Tho headings aro for different brands: 
American. 
Eagle. 
Now York. 
National. 
Fat. 
16.29 
14.36 
14.28 
13.97 
Caserne.. 
17.26 
15.07 
13.96 
14.02 
Hugar... 
10. tU 
11.64 
13.90 
10.44 
.Saits .. 
2.77 
2.10 
2.00 
2.33 
Water... 
68.04 
66.83 
56.86 
69.24 
loo .00 
100.00 
100.00 
100,00 
We have no space to give a general review of 
Dr. Mott’s admirable book. It fills a long im- 
supplied want, and wo heartily commend it. to 
those of our readers who who are seeking chem¬ 
ical knowledge, and to the general agricultural 
reader who has occasion to refer to correct and 
recent analyses of tlio products of the farm and 
the Dairy. 
•»•»» - - 
BORACIC ACID FOR PRESERVING MILK. 
According to Prof. Caldwell of Cornell Uni¬ 
versity, Boracie acid is the best antiseptic lie had 
found for preserving milk or koopiug it sound 
for an unusual length of time. When the tem¬ 
perature was 80° Fahr. and milk soured iu from 
20 to 22 hours, one part of Boracie acid, added 
to 500 parts of milk, caused it to remain sweet 
50 hours. Again, lm found that ono part Of Bo- 
raoic acid, added to 1,000 parts of milk by weight, 
kept it sweet for a space of 50 hours, whon tho 
temperature was 72 1 Fahr. When applied to 
milk warm from the cow, it kept it Hwoot and 
Sound twice as long as milk not treated with it. 
No injury obtains to tlm milk in using one part 
of Boracie acid for 1,000 parts of milk. Boracie 
acid, bo stated, was not, poisonous. He had par¬ 
taken of milk thus preserved, and no harm re¬ 
sulted from the taking of such milk into the 
stomach. 
These experiments of Prof. Caldwell will be 
of Interest to those who are looking for Borne 
means of preserving milk iu Hot weather, aud if, 
as has been stated, no injury results from using 
Boracio at the rate of one pound to the 1,000 
pounds of milk, its use must prove a very valua¬ 
ble discovery. 
W 
■fP 
