JUNE 46 
Now take rafters 2x8, and place the feet on those 
plates, and beside these upper joists or ties, al¬ 
lowing the feet of the rafters, four inches wide, 
to project over the wall 18 inches. Spike the 
rafters to the Bides of these upper joists, which 
will prevent the roof from spreading the build¬ 
ing. Now carry the wall at the eaves to the 
upper edge of the rafters, and the gable ends up 
to the under edge of the rafters. The rafters 
will be boarded np on the under side, and then 
the space between the rafters filled with cedar 
sawdust or shavings, if it can easily be had, to 
prevent vermin from working among it; but if 
not at hand, then nso any sawdust, with a little 
gas tar mixod in to prevent the work of vermin : 
ram the sawduBt in solid, and then put on the 
roof boards and shingles. The materials for such 
a dairy house will he much more expensive than 
boards, but such a building will be moat com¬ 
plete ; and will he so impervious to the outside 
air, that without ioe the temperature may be 
kept 20 below the external air. 
In a dairy the yield of milk from cowb longer 
or shorter time in profit will yield cream of 
different qualities ; also, in skimming the cream 
some of it will be the first or richest and some of 
it will be later skimmings. Now, it is hardly 
probable this varied cream will all yield butter 
at the same moment, or yield all there is in it; 
therefore often when the butter has come and is 
taken out, a further churning will yield an 
amount sufficient to pay for the extra labor. 
We have said the best quality of salt, as some 
salt will give an unpleasant flavor (o the butter 
and will not keep the butter so well. Ashton's 
Liverpool Dairy and the Onondaga Salt Com¬ 
pany’s are the best. 
it should be worked and made ready for market. 
Butter should not be allowed to stand long 
before working, as it is apt to become streaked 
and to require working over to restore a uniform 
color; it is also apt to become rancid if neg¬ 
lected. 
Working the butter is one of the most delicate 
The firm has been established since 1848, and 
since the introduction of the “ Vibrator,” have 
so increased their facilities that there is every 
guarantee that this light-running, easily-hand¬ 
led machine, will continue to be made in the most 
thorough manner, holding its place among the 
best American threshers, and in saying, that we 
add by implication, the whole 
workl. N. 8. A Co. have added 
the Centennial Crand Medal 
and Diploma to their list of 
trophies, and wo are assured 
that the production this year will surpass all 
previous ones. 
THE “LUTING FINGERS. 
operations, and therefore reauiring care, par¬ 
ticularly the second working. If not worked 
enough, it will spoil; if worked too much, it is 
spoiled already. We will give these three rules : 
1st. The butter should not be too warm when 
worked, nor should it l>e so cold as to make 
working it difficult. Dipping the ladle into cold 
water, if the butter in the bowl is warm enough 
to admit of putting the ladle through the whole 
mass without difficulty and dividing it without 
crumbling, and still hard enough to cut clean 
and Bmooth, not adhering to the ladle at all, 
then it is in right condition to work. 2d. It 
should he worked with careful aud gentle, yet 
telling, pressure, and not by mashings and grind¬ 
ings against the sides of the bowl. 3. The 
butter should not be finally w orked until it is 
dry. 
The butter should never come in contact with 
the hand, or as little as possible, as the band 
renders it oily or greasy, and takes away the 
firm beauty of well-made butter. The butter 
having been put into the tray, the hnttennilk is 
pressed out in a careful and gentle manner with 
a hard-wood clapper or ladle, turned over and 
over in the process, deep gashes being cut with 
the sharp edge of the ladle all through it, until 
the milk is all out and the air-bubbles arc 
broken; then it is spread out, and one or one 
and one-eighth of an ounce of finest and best 
quality of salt to the pound sprinkled over it and 
lightly worked in. If for immediate use or 
marketing, a much less quantity of salt is better. 
The rules for salting vary with the taste of the 
roakor or ins customers. Home say one ounce to 
three pounds, others one dessertspoonful to the 
pound, others a teacupful to six pounds, others 
one pint to fifteen pounds ; but practice and taste 
are the usual guides. It must be remembered, 
too much of it destroys or overpowers the fine 
flavor and delicate aroma of the best butter. 
About one pound of salt to twenty pounds of 
butter is a fair average amount, it ! s then 
again partly spread out in the tray, and the tray 
iB stood up on its edge in a cool place over-uight, 
to allow the salt to thoroughly combine with the 
butter and any milk that may remain to drain 
off. In the morning it is worked over thoroughly 
w ith the paddle in one hand aud a clean cloth 
soaked in ice-w T ater in the other; the butter is 
flattened out and “ sopped ’ with the cloth until 
every particle of milk or water is gathered out. 
The cloth is constantly washed in ico-watcr and 
wrung out during the process. It ought not to 
be worked long enough to heat it or break down 
the grain of the butter or make it waxy, aud 
two—some put four -ounces of ground white 
sugar to ten pounds of butter are worked in, 
though luany think the sugar is unnecessary. 
But sugar is a good preservative, aud it temls to 
remove any bitterness of taste in the butter. 
We give another receipt, where it is to bo kept 
for months; this composition w ill be fouud 
more valuable than salt alone: Take of salt¬ 
peter one part, of loal'-sugar one part, of fine 
rock-salt two parts; beat the mass to a line 
powder, aud use one ounce of the composition 
to a pound of butter. This will give it a peculiar, 
rich flavor, but it should not be used before two 
weeks old. Butter is oftcu injured by using too 
much salt in preserving it; but this composition 
renders it unnecessary to salt to excess. For 
immediate use. salt alone is preferable. 
Wc have spoken of the importance of using 
only the best salt; the following is a good test 
before using it: Dissolve a little in a glass 
tumbler; if the brine formed is clear and free 
from bitter taste, the salt is good; if. on the 
contrary, it is of a milky appearance, leaves any 
sediment or throws scum to the surface, it 
should be rejected. 
There are times when the butter comes it 
comes soft and warm, and is difficult to take out. 
Then the milk can be drawn off and the chum 
A NEW HARD METAL PLOW 
CONCRETE DAIRY HOUSE 
We examined recently a plow that promises to 
be a fierce competitor to tho various chilled plows 
that have recently become popular. This “ ada¬ 
mant” composition, it is claimed, is a fusion that 
is extremely hard, but not brittle. Its temper is 
uniform, and so hard that it resists the blandish¬ 
ments of drill or file. It scours in any soil, which 
gives it a great advantage over cast-iron or Bteel 
implements. 
The plow takes its name from the metal, “ Ada¬ 
mant,” aud is a very nicely constructed and seem¬ 
ingly serviceable farm tool. The beam is adjust¬ 
able, stands high, and tho land-side has a decided 
Blope away from the furrow' that, it seems to us, 
should work well. Tho plow’ is made by a New 
York firm. 
Frequent inquires have been made by men 
with limited means about to start in the dairy 
business in a small w ay, as to a good, service¬ 
able, and neat dairy house. In such a building 
it would be essential that, in warm weather, the 
temperature w ithin should be considerably be¬ 
low the heat of the external air. The Live Stock 
Journal gives a description of a structure of this 
kind, mado of gravel and cement, and details 
the steps of its construction so explicitly that 
any dairyman, together with his ordinary help¬ 
ers, can raise such a dairy house with little aid 
from professional builders. 
The best material of which to build such an 
ice-house and milk-room is concrete. Concrete 
is better than stone, because, being more porous, 
it is a poorer conductor of heat or cold. To 
construct it in the host manner, build a doublo 
wall, with an ail- Bpace of six or eight inches 
between. The outside wall should be eight 
inches thick and tho inside wall six inches, 
tied together every six feet. Tho building of 
the concrete wall is very simple. If your build¬ 
ing is sixteen feet square, set a standard, three 
by four inches, at each corner, reaching one foot 
above tbo top of the plate. Plumb these stand¬ 
ards, and stay-lath them in that position. Then 
set a standard in tbe middle, in line with the 
corner standards. Now, eleven inches inside 
the outer row of standards, set another row of 
three by four for the inside of the outer wall. 
Now a straight-grained plank, an inch and a half 
thick and fourteen inches wide, placed inside 
these standards, will leave the space just eight 
inches between for the thickness of the outside 
wall. Then set another row of standards nine 
inches inside of tho second row, and place two 
planks inside of these, and you have ft space of 
six inches between the second boxing plank— 
just the thickness of the inside wall; and you 
will see that a space of seven inches will be left 
between the two walls—that is, the four-inch 
standard, and two thicknesses of boxing plank 
three inches. The standards may bo fastened 
togetbor at tho bottom by nailing a thin strip of 
board under the bottom end and another across 
tho top end. which will hold them in the proper 
relative position, and when plumbed and stay- 
lathed, they will bo held there during the building 
of the wall. 
Having the plank-boxing all in place, you are 
ready to begiu building the wall. Now take ordi¬ 
nary sand, without sifting, and mix, very thor¬ 
oughly, ouo part of water-lime or cement with 
four parts of snud, while dry, then make into a 
thin mortar. Place a layer of this mortar, some 
two inches thick, in the bottom of the box ; and 
if you have small stone, either cobble or flat, bed 
them in this mortar, not allowing them to quite 
reach the plank or outside of the wall, so as to 
have the mortar go all round them, Fill with 
mortar, then, over the top of tin* layer of stone, 
aud then another layer of stone, aud so on. When 
the boxing is filled around the building and the 
mortar has set sufficiently, which usually occurs 
in one day, then begin where the concrete was 
first placed, and raise the boxing plank 12 inches 
—this will leave two inches lap on the wall below. 
You will now fill tho boxes again in the same 
manner as before. To tic tho two walls together 
now, von will take the two short pieces of board, 
12 inches long and seven inches wide, drop them 
below the boxing plank, and they will just fit in 
edgewise between the two walls; and being 
placed four inches apart, mortar filled in between 
them and rammed down will form a tie to con¬ 
nect the two walls. Make this connection every 
five or Bix feet, or two ties on a side will be suf¬ 
ficient. These ties may be put iu after twice 
raisiug the boxing, if that is more convenient. 
When the wall is carried to the top of the first 
story, which need not be more than seven or 
eight feet, aud leveled all round, place a strip of 
seasoned plank, 2x4, on the top of the icside 
wall. Set your joists, 3x8 inches, for the floor, 
on the top of this strip, just reaching over it: 
place them 10 inches from center to center, aud 
stay-lath them to hold them in position. Now 
go on with the double wall, to the top of the 
second story, whioh should be nine feet high. 
Then place the plate, a seasoned plank, 2x12 
inches, and let it rest on both walls. Place on 
the top of these plates joists, 2x4, to hold the 
upper ceiling, 16 inches from center to center. 
FOOD FOR MILCH COWS, 
A correspondent of the Agricultural Gazette, 
Eng., in speaking of different foods for milch 
oows, says:—“ I consider a bushel of distillers’ 
grains superior to a bushel of rye grass for milk 
producing purposes, aud although cows fed on 
rye grass produce large quantities of milk, such 
milk is certainly of inferior quality to that pro¬ 
duced by so liberal a diet as grains, rye grass, 
oil-cake, and chopped straw. I am also inclined 
to think that the milk of a cow thus fed would 
exceed in quantity that of tho cow fed entirely 
on rye grass. Distillers’ grains are well known 
to increase the net yield Of milk, and if oil-cake 
be used in addition, tho quality of the milk is not 
deteriorated in consequence of the larger yield. 
Italian rye grass grown by irrigation contains a 
good deal of nitrogenous matter, but is a poor 
fat producer, and therefore does not, when used 
alone, give a largo quantity of butter. It has 
frequently beeu asserted that the milk “ grown” 
from such food is more liable to “ turn” than 
milk from a sounder diet. In many cases such 
has undoubtedly boon proved to be the caso; but 
whether the instances hitherto brought forward 
—chiefly as arguments against sewage farming— 
warrant the acceptation of the fact as a general 
principle, is a subject open to discussion. 
WORKING BUTTER 
A useful little band-book, treating of the 
method of butter-making generally practiced iu 
Chester Co.. Pa., where most of the celebrated 
Philadelphia butler is made, has just been pub¬ 
lished by Pouter A Coates of that city. Tbe 
author is Willis P. Hazzabd, already known to 
many dairymen through former works of liis 
connected w ith their speciality. Tho system he 
advocates is that employed by himself and many 
of tho most successful butter-makers in his 
neighborhood. Their method of working butter 
he describes as follows: 
As soon as tbe butter has become hard, draw 
off the buttermilk, and remove the butter with a 
wooden clapper or paddle into a woodon tray, 
which may be either oblong or rouud in shape; 
we prefer the latter, as it is more easily moved 
rouud with a weight of butter in it For a large 
quantity of butter there iB used in Chester 
County a butter-worker table, with a substantial 
framework supporting a circular inclined plat¬ 
form, over which the manipulator rolls a eone- 
Bhaped wooden cylinder, followed by a scraper, 
which constantly replaces the butter before tho 
cylinder, aud as the buttermilk is pressed out It 
runs rapidly away to the center, through a tube, 
down into a bucket below. Its merits are that 
it rapidly works the milk out, and uniformly, 
without the baud coming once iu contact with 
the butter, and is cleanly, as tho milk at once 
flow's into the buoket. 
Another butter-worker table is somewhat 
similar. It is a revolving table about three feet 
in diameter, with an iron cog-wheel in tho center. 
The table is sloping to the outer rim, down 
which the milk, as worked out, is carried to a 
pail below. Over the table revolves a fluted, 
cone-shaped, wooden cylinder, which, as it 
presses the butter, indents a number of gutters 
in it, which hasten the escape of the milk. At 
each side are beveled blocks, which force the 
butter back again into rolls, ready for a new 
pressure by tbo cylinder. As the roller does not 
quite touch the table, there is no actual crushing 
of the particles. 
Another butter-worker is mado of a slab four 
feet long, twenty-live inches wido at the broadest 
part, tapering down to five inches wide at lower 
end, where an opening allows the escape of the 
buttermilk to a pail below, and a slab into which 
a long wooden lever, either square or eight-sided 
or a corrugated coue, fits loosely and allows it 
free movement over the entire surface of tbo 
slab. It has beveled sides, and the butter is 
placed upon the slab aud worked by pressing the 
lever down upon the successive portions of it 
until it is all worked. ^ 
Some use a large marble slab, 
set slightly inclined upon a table 
to allow the milk to run off as it 
is worked out, with a gutter at 
the lower side to carry the milk 
into a pail; upon this the butter 
is easily worked, and the slab can be kept very 
clean. 
If butter is washed after the buttermilk is all, 
or nearly all extracted, as many do, it should 
stand but a short time after salting before it is 
worked enough to remove nearly all the water, 
when it may be resalted, if necessary. It may 
then stand in a cool place, iu thoroughly pure 
aii', in order to harden, until the next day, when 
TRANSPORTING EGGS FOR HATCHING 
Many people think that eggs are not likely to 
hatch after traveling a distance, and are afraid, 
if ordering them to be sent by expross from 
breeders, however much they may desire fowls 
hatched from such eggs. I would not say much 
on this snbjoot, were it not for a desire to give 
the benefit of my experience to those who have 
not taken the trouble to test the vitality of trav¬ 
eled eggs. 
My first experience in this line was in 1852. I 
then saw some very fine Buff Cochins, and tried 
to obtain some of their eggs, but succeeded in get¬ 
ting only one ogg, and that a cracked one. I took 
it on condition that I was to pay for it if 1 suc¬ 
ceeded in hatching it. Tbo vicissitudes of that 
egg atul of the chick hatched from it—for hatch 
it did—were remarkable. It was in the Buburbs 
of a large city that I procured the egg, and I 
lived on the opposite side of that city. The egg 
traveled several miles over rough, cobble-stone 
pavemeuls. in a common spring-cart. My first 
care was to patch up all the cracks in the shell 
with white wax slightly warm and rubbed over 
the cracks, just covering them in m&p-like veins; 
then I rubbed dust well over the wax, so that it 
would uot stick to a hen’s feathers. 
Having a hen ready, this egg, along with oth¬ 
ers. was duly acknowledged; but unfortunately, 
cm the third day of her duty, I found the poor 
hen dead on her nest. Having been heartily 
laughed at for attempting to hatch an egg that 
was cracked, and rattled over the stones, I wa3 all 
the more determined to test the case. Having 
no other sitting hen, and not living where I could 
procure one, I went to a tinker and got him to 
make a rough tin pan with a drawer underneath 
half tho size of the pan. I then put the eggs in 
the drawer and hung the pan, full of water, over 
the gas-light in my sleeping room, the light being 
under that part of the vessel not occupied with 
the drawer. I put a thermometer in the water 
and kept it at 108 ' to 114 —a higher temperature 
than tbatrecommendedforinoubators nowadays. 
Owing to the irregularities of the Gas Company 
—for which they are noted all tbe world over—I 
had to watch my incubator at all times of the 
day and night, and to regulate tbe gas according 
to the pressure, which was often changed. The 
eggs went on all right for fifteen days longer. 
Just then 1 had another hen become broody, and 
gave her the eggs, which she hatched in three 
days, mneh to her astonishment and my delight, 
for the Cochin egg produced a very fine chick 
OPEN SLAT-WORK SEPARATOR. 
half filled with ice-cold milk or pure ice-water, 
and churned until the butter hardens. If the 
ice disappears before this takes place, then it 
must be renewed. If the butter comes rather 
warm, put, in twice the salt you usually do, work 
your butter just enough to mix the salt well 
through it, and set it away in a cool place for 
24 hours, then take it up and work it over ; much 
of the salt will be dissolved and work out. 
