JUNE 28 
THE BUBAL NEW-YORKER. 
of “ Holt House," Whiston near Prescott, Eng¬ 
land, writes that tho three head sent him by the 
Magie Co. give “ unqualified satisfaction, and I 
must express my thanks to you for sending me 
such fine stock. I think no ono has any better 
Berkshires, Large Yorkshires and Middle Wind¬ 
sor breeds, than I have, but my honest opinion 
is that the three head you have sent me are tho 
three best pigs in England at this moment, and 
if they come up lo what I expect, I shall not feel 
inclined to breed auything else.” This must be 
very gratifying to tho Company, and is certainly 
flattening to Americans. 
, In tho United States, the Buffalo Starch 
Works have a brilliant reputation for the excel¬ 
lence of their product. What is known as the 
“ patent gloss" starch is pure, strong and dur¬ 
able. The com starch, made from maize, is 
used exclusively for culinary purposes, and is 
wholesome in a marked degree, as well as being 
pleasing to the palate. Iu the United States 
“corn” starch is a successful rival of arrow- 
root, and it is only a question of trial before at¬ 
taining the same result in other parts of the 
world. 
THE TRUTH ABOUT IT. 
[Under this heading, a number of articles 
have been prepared by able writers. These will 
appear from time to time. Their object is not 
at all to deal with “humbugs”—but with the 
many unconscious errors that creep into the 
methods of daily country routine life.— Eds.] 
DAIRYING FALLACIES. 
T. H. HOSKINS, M. D. 
There have been great advances in the study 
of the scientifics of dairying, during the last ten 
years. Largo credit is due to a number of en¬ 
terprising men, who have devoted both money 
and time to the investigation of milk and its 
products, and also to improving the methods of 
breeding, feeding, and handling dairy stock. If 
I were disposed lo criticise anything these inves¬ 
tigators have done, it would be tho haste some 
of them have shown to become instructors bo- 
fore acquiring a mastery of their subject. To 
this we owe much building with “ uutempered 
mortar ” that has not endured; and, worse than 
that, the diffusion of erroneous notions among 
ths people, harder to be overcome than a simple, 
teachable ignorance. 
Anxions to avoid the fault myself, and yet de¬ 
sirous to point out what I am thoroughly con¬ 
vinced are serious errors, I shall touch briefly in 
this article upon some important practical points 
which have been mis-stated and misunderstood, 
and about which the popular mind is yet adrift. 
I do this with some reserve, and only after more 
than fifteen years of practical study, joined to 
careful closet investigation of both the chemical 
and physical sides of the question. The public 
are often at a loss to decide, where “doctors" 
and “professors” disagree; yet I believe that 
I shall make tho points I touch upon sufficiently 
. plain, and shall support my statements with such 
good reasons, that most intelligent and well-ex¬ 
perienced practical dairymen will agree with my 
conclusions. 
AIR IN CREAM. 
For some time it was thought (and churns to 
carry out the principle were introduced) that the 
passage of air into the cream during the process 
of churning, promoted the separation of the but¬ 
ter. This idea is now exploded, and the churns 
are found only in garrets. I allude to it merely 
to show, in the light of what will be hereafter 
stated, how far away from any true conception 
of the facts the minds of many must have been 
when such a theory could have had currency. 
WITCHES IN THE CREAM. 
Not unfrequently the correspondence columns 
of agricultural journals contain queries headed, 
“ Why Don’t tho Butter Come ?" or something 
equivalent, in which the writer details the pain¬ 
ful efforts of hours, and eveu days, over a re¬ 
fractory churnful of cream. Most inexperienced 
persons meet with this trouble; and not a few, 
also, who havo made a good deal of bntter, and 
made it well, when all natural conditions were 
favorable. The idea expressed by some that the 
cream was “ bowitched," is tho last reBort, the 
world over, for the explanation of uncompro- 
honded uatural phenomena. It is only in the 
clear whito light of science (knowledge) that the 
witch becomes totally invisible. She and the 
ghost aro always best seen in the dark. 
TEMPERATURE IN SETT1N0. 
As lately as seven or eight yoars ago, it was 
the universal teaching that tho proper tempera- 
turo for sotting milk was ia tho vicinity of 60°. 
The best authorities agreed that at a higher 
temperature the milk would bocome sour before 
all the oream would come to tho surface, while 
at a lower temperature it would never rise at all. 
When tho Swedish method of setting in ice- 
water was first reported in America, it could 
hardly obtain serious notice, so contrary was it 
to received notions. Now, it has been abund¬ 
antly demonstrated that cream swims to the sur¬ 
face soonest in milk cooled nearly to its point of 
greatest density, or about 40°. This is, in itself, 
a groat advauce,—probably the greatest single 
step that has been made iu butter-dairying. Yet 
it was not made by a Professor, but was blun- 
, dered upon in practice. 
THE “CURRENT” THEORY. 
Some minds have a great fondness for mystify¬ 
ing plain matters. If ono sheuld see a quantity of 
apples going over a waterfall, it would never oc¬ 
cur to him that when these apples reached the 
still water below it would be necessary to “create 
currents” iu the pool before the fruit would 
float to tho surface. The fact that apples are 
lighter than water would bo considered a suffi¬ 
cient reason why they should float upon it; and 
as it is a rnle alike of philosophy and common 
sense that when we have a perfectly satisfactory 
reason for any occurrence, it ia folly to seek for 
any other, we should never think of a ‘current” 
theory. Having ocular evidence that a current 
submerged the apploa, and that they came to 
the surface where the current abated, we should 
be satisfied. Now, the butter globule, though it 
is too small to be seen by the naked eye, is to 
the milk in which It swims what the appleB in 
the case supposed were to the water. If we keep 
the milk in a state of agitation they do not rise : 
if the milk is at rest, and just in proportion as 
that rest is perfect, they swim to the top. The 
most rapid separation of cream takes place in 
that apparatus where the milk is quickest re¬ 
duced to the proper temperature and most 
rigidly held there. Whenever you hear one of 
these “current” theorists holding forth, yon 
will always find that he has a “ new patent set¬ 
ting-can ” in the ante-room, which he would like 
to show you. Remember the air-ohurns, and 
eschew him. 
THE ANIMAL ODOR. J 
That the best bntter is now made from cream 
raised in closed, and even in submerged cans, is 
what the boys call “a sticker” to those gentle¬ 
men who have long and learnedly held forth 
upon the pernicious “animal odor” in milk, 
which required the most careful ventilation to be 
rid of, and which absolutely ruined the flavor 
and keeping quality of the butter when retained. 
Various iugeuious ways of getting aronnd the 
stubborn fact are resorted to. It is hard indeed, 
after having explained how this “ odor ” origi¬ 
nates, what its chemical formula probably is, and 
how it locks or would look when isolated, to find 
it disappear, all at once, like a will-o’-the-wisp. 
No doubt there are “ stinks ” in milk, but no 
doubt, also, they are got there from filthy 
bags and teats, filthy hands, foul air, and the 
like. Pure healthy milk has nothing in it that 
needs to be removed by ventilation. Ventilate 
your cow Btables, keep your cows clean, give 
them good food and pure water, keep yourself 
and your surroundings clean while handling the 
product, from the udder to the butter-tub, and 
you will never be troubled with the “ animal 
odor.” Another ghost has been laid, another 
“ witch ” has disappeared. 
WASHING BUTTER. 
Abundant experiment has shown that the 
natural flavor of butter cannot be removed by 
washing it with pure water. Careful manipula¬ 
tion, with the cream and everything else just 
right, will make good butter without washing. 
But the extra trouble is wasted. 
THE " DRAIN " OF BUTTER. 
. When the butter has “come,” and appears in 
little irregular masses, from a pin’s head to a 
large pea in size, ia tho time to draw off the but¬ 
termilk and wash the butter in the ohnru. This 
removes most of the buttermilk. After being 
then gathered and removed from the churn, 
worked, washed and salted on the butter-worker 
at the proper temperature, we find upon break¬ 
ing it, that it has a granular look. The mass 
Beems to be made of little particles with a 
slightly glistening appearance. This is called 
tho “ grain." These small particles are partially 
kept apart by films of water, (after salting, this 
water becomes brine), and the peculiar texture 
thus imparted to the butter is a test of proper 
manufacture. Over-ohurn or over-work it, churn 
or work it at the wrong temperature, and the 
grain is gone, never to be restored; and with it 
is gone a large percentage of the selling value of 
the butter. Euough water (brine) must bo re¬ 
tained to produce this appearance, which distin¬ 
guishes “butter” from “ grease.” Consequently 
the most perfect grain is obtained by washing in 
the churn before the butter is “ gathered.” 
THE BUTTER GLOBULE. 
To thoso who know nothing of the microscope 
and its revolations, a world remains hidden of 
which they can have little comprehension. To 
the naked eye milk appears a smooth, uniform 
fluid. To the eye aided by the combination of 
magnifying glasses, called a “microscope,” 
(seer of little things), it is a translucent fluid, in 
which floats a multitude of shining globes, and 
these globes are bntter iu its primitive state. 
We do not make bntter whpn we churu, although 
we say so. When tho process of churning has 
been continued until we can see little particles of 
butter in the cream, wo say “ the butter has 
oome,” and the next proceeding (after washing) 
is to “ gather it.” But, in reality, churning is a 
single process. There is no difference between 
the “coming ” and the “gathering,” except that 
the latter is visible, while the former is invisible 
to the unaided Bight. All that we do when we 
agitato cream in a churn is to throw the butter 
globules strongly against each other. If the 
cream is too cold, we may do this forever and 
produce no butter, for the same reason that we 
cannot work butter into rolls, or prints, when it 
is too cold. The globules are too hard to stick 
together. They merely rattle against one an¬ 
other in the chnrn, like peas in a hag. If the 
cream ia too warm, we can churn them together 
and then chum them apart again, because they 
are in too fluid a state to hold together against 
the action of the churn. So no butter comes 
in eithor case—there are “ witches in the cream.” 
The true exorcist, in such trouble, ia a thermom¬ 
eter. 
MORE MYSTIFICATION. 
The mystifiers have held high carnival over 
the butter globule. Nearly all of them (I do not 
know an exception among dairy “ professors ") 
declare that it has a shell, or envelope of mem¬ 
brane. Having created this shell, (as the Ger¬ 
man philosopher created an elephant, “out of 
the depths of his moral consciousness ”), they 
have as much trouble with it as they had with 
the “ animal odor.” Some tell us that ihe cream 
must be kept until acidity is developed, in order 
to weaken the Bhell. Ono has said that the 
churn must be so constructed as to have a grind¬ 
ing action upon the cream, for the same pur¬ 
pose. A good many have Been the shell, not 
only upon the globule, but after it has been rup¬ 
tured and the butter has escaped. They describe 
it as accurately as they described the “ animal 
odor ” when concentrated into a “ yellow oil,” 
or as the old lady described the ague which the 
doctor made her throw up with a dose of lobelia. 
She said it “looked for all the world like the 
yelk of an egg." 
And yet we know that we can make butter as 
easily from sweet cream as from sour. We know 
that we can make butter as quickly by Bhakiug 
cream in a plain pine box as when agitated with 
the most scientific dasher ever invented. We 
know that at the right temperature we cannot 
carry a bottle of cream a few miles in a wagon- 
box without finding bntter there at the end of 
our journey. So far, we have common sense 
versus inaccurate science. 
If we go further, we shall find that while 20 
years ago all physiologists thought they could 
see a membrane ou the little globule (and nothing 
is more easy than to deceive one’s self on this 
point in using au imperfect instrument, or a 
good one uuskilifnlly,)—now, more than half of 
those who have studied the question with ability, 
declare it to be naked. It is really a difficult 
question to decide. Both optically, with the mi¬ 
croscope, and by the use of chemical tests, the 
highest manual bMU and the best mental ability 
are requisite in the determination of this appa¬ 
rently simple problem. Bat the writer hopes he 
may say, without undue egotism, that though 
“ only an ordinary M. D. and farmer,” he fifteen 
years ago, and several times since, has repeated, 
with many variations, a great variety of testa, 
both on the optical and ohemical Bide of this 
“ membrane ” question, and concluded eaoh time 
with a firmer conviction that the butter globules 
swim “ bare naked" in the serum of the milk, 
requiring forcible contact only, at the right tem¬ 
perature, to cause them to adhere to each other 
and form butter. When he began this study, he 
was not aware that a single prominent scientist 
held any other view than that Ihe bntter globule 
had an envelope. Now, he is happy in finding 
the majority upon his side ; and he looks, in a 
few years, to see the point demonstrated, by 
some ingenious experiment, bo that there can be 
no longer any dispute. Practically, it is already 
proved, since tho practice of the dairy would not 
he at all modified by the demonstration referred 
to. Its operations are conducted exactly as 
though no envelope exists, and with perfect re¬ 
sults. 
Orleans Co., vt. 
REMEDIES FOR THE CODLING-MOTH. 
PROFESSOR W. J. BEAL. 
Notwithstanding large numbers of good ob¬ 
servers have devoted much time in trying to dis¬ 
cover some excellent remedy for this insect, it 
still remains the leading pest of the orchard. In 
case of other iuseots, parasites havo oome soouer 
or later, and have aided in keeping them within 
reasonable bounds. Tho codliog-moth still 
thrives with remarkable vigor. 
It ought to be generally understood by this 
time, that there are two broods of tbo codling- 
moth each year, ono living over winter to work 
on tho early apples, the other brood coruiug 
from the first brood during snmmev, to lay the 
eggs for destroying our late and winter frnit. 
In wiuter the moths are in the worm-state, un¬ 
der rough bark of the tree, about old stumps and 
rails and logs, and between boards and fence 
posts. Some winter about sheds where fruit was 
stored in autumn; others are in cellars, about 
beams and barrels; many are shipped to market 
with tho fruit. The windows of cellars should 
be covered by screens on the approach of mild 
weather, to prevent the escape of the winged in¬ 
sect to the orchard. 
AU remedies may be divided into two classes. 
First, those which kill the insects in some form 
or other; second, those which drive or keep the 
moths from the fruit. 
The use of swine in the orchard is one of tho 
oldest and easiest to apply. It is of more or loss 
value, and often attended with some incoDveui- 
enco. Hogs sometimes strip the bark from the 
trees, and usually puU down and destroy the 
lower limbs. Unless they have rings in their 
noses, more or less rooting is done at irregular 
intervals. Swine are only a partial re '.edy at 
best, as the writer first showed in 1871. Ho has 
several times since made simUar experiments at 
Lansing, Michigan, with similar results. Late 
in July, 250 apparently wormy apples were 
picked from the ground and ent open. Not one 
contained a worm. From some experiments, I 
think a worm will not remain in an apple one 
night after it falls. Swine must be smart and 
ever ready for each apple when it falls. Of 250 
apparently wormy apples taken from trees at the 
same time, about 25 per cent, only contained 
larvio ; the larvie had crawled out of 75 per cent, 
of the apples. Even the smartest of swine 
would not catch three-fourthB, unless the swine 
were unusually enterprising and climbed the 
trees for the fruit 
On July 7th, 101 apparently wormy apples 
were taken from one Wagener tree. Fifty con¬ 
tained the V r > fifty-one had lost them. On 
July 26th, 200 lied Astrachans were apparently 
wormy, and picked and cut open. Ninety-nine 
were found to contain worms; 101 no worms. 
How mauy of these would lose its worm before 
falling to the ground ia uncertain. Most likely, 
some of them. It is barely possible that the 
odor of swine or sheep is offensive to tho 
mothB. 
Writers in several of our leading agricultural 
papers have this spring stated that swine would 
exterminate the moths, or keep them from doing 
much harm, if people would only make a liberal 
use of them. Sheep are equally recommended 
by Bomo writers. 
Numerous kinds of bands have been used 
about the trunks of trees. Under the bands the 
the worms secrete themselves. By numerous 
experiments made by many persons, it has been 
shown that the worms crawl up as well as down 
the tree to find a good place for concealment. 
The bands need to be applied as soon as the ear¬ 
liest worms become nearly foil growa in the 
earliest apples. The hands should be changed 
every nine days especially in warm weather, un¬ 
til the 25th of August. This is not very labori¬ 
ous or troublesome, although some writers have 
tried to carry that idea. I have found on an 
orchard of 250 trees that this care and expense 
of material for the whole season need not cost 
over four cents to each tree. As I once said, 
the man who has not enterprise enough about 
him to take this trouble to save his frnit, de¬ 
serves to oat wormy apples, and sell them at 
second or third-class prices. 
Various materials have been used for the bands 
about the trees, such as straw, thin strips of 
wood, old rags, paper, &o. If more than one 
thioknees of paper is used, care must be taken 
to kill the moths between the folds, where a part 
of them hide. Mr. Greenman, of Niagara 
County, N. Y., has lately got a patent out on a 
paper baud, lined with cotton flannel. I have 
purchased a few of them, and intend to test them 
carefully with bands of fuzzy, coarse doth. I 
shall place two bands on several trees, in some 
cases placing Greonman’s bands above, and in 
other cases placing them below the cloth bands. 
There ia no patent on the linty doth which I an¬ 
ticipate will do quite as well and cost less than 
the patent article. 
Some are daiming to catch the moths iu the 
winged Btate with vinegar and water in open 
dishes, or by a light over a tub of water in the 
night, or by molasses on boards or paper. Let 
everyone experiment on every thing he can 
think of; but he should be sure that he ia uot 
mistaken iu the game be catches. If an attempt 
is made to kill the insect, it should be a united 
attempt—whole .neighborhoods, especially those 
separated from others by strips of wood or large 
open spaces without apple trees. We know of 
several communities who are working together 
this summer. 
It is generally advised to employ a remedy 
that shall kill the moths ; but if one is inclined 
to be selfish, or wauts to get the rewards of his 
own labor regardless of others, he will be likely 
to try a remedy which drives the winged inaeot 
from bis trees. 
The late Dr. Hull, of Illinois, several years 
ago, found that slacked lime thrown all over the 
tree when wet, would prevent tho apples from 
injury. Others have since tried the remedy 
with success. Another mau, after trying it, be¬ 
lieves that gypsum, or land plaster, answers the 
same purpose. Another has tried two ounces of 
aqna ammonia to a pail of water, which lie 
throws with a pump all over tho tree just at 
evening, once a week after the middle of June. 
He thinks that ho knows that it saved most of 
his apples where it was tried last year. I v, m 
trying most of these remedies this ye:»r, and 
some besides. I am usingc«rbolic acid in water 
which fa thrown over the trees; also gas lime 
placed in opeu dishes, or ou boards on the tree 
. Agricultural College, Lansing, Mich,.. - ’ ; 
