338 
Pain) ijushanltnj. 
DELIVERING MILK AT FACTORIES. 
X. A. WILLARD. 
Must milk be delivered at the factory once 
or twice a day? This is a question often asked 
by those about entering upon dairying and es¬ 
pecially at the West and in new districts, by 
farmers not familar with the details of dairy 
management. 
The question is an important one involving 
the expenditure, or the saving of much labor 
and tune during the year in accordance with 
the system which may be adopted. 
Now in answering this question correctly 
some circumstances must be considered. If 
the milk is to be delivered to a butter factory 
where it is to be set and manipulated for 
butter-mnkiny, then it should be delivered 
twice a day, morning and evening, as soon 
after milking as is practicable. Experience 
has shown that milk coming to the factory 
while warm will throw up more cream than 
when allowed to get cold, and if the temper¬ 
ature has fallen off very much, the best method 
of treating such milk is to raise the temper¬ 
ature at the factory to 104 degrees Fahr. 
before setting, when the temperature may be 
reduced by surrounding the milk vessels 
with cold water or with water and ice. It 
will be evident therefore that milk freshly 
drawn is required to be operated upon, to give 
the best results In butter making. 
For cheese-making the circumstances are 
somewhat different, the night’s and morning’s 
mess of milk are massed together at the factory 
and immediately operated upon to convert it 
into cheese, the raising of cream is not desired 
in any part of the process and all that is re¬ 
quired is that the milk be sweet and sound. 
If the night’s milk therefore can be cooled at 
the farm and delivered next morning in good 
condition, no loss will be entailed in converting 
it into cheese any more thau would result if 
said milk had been delivered at night and 
cared for at the factory. 
In JNew York, where the cheese factories 
are to a large extent managed on the co-oper¬ 
ative plan, milk in most instances is required 
to be delivered when freshly drawn, or twice 
a day. The custom of twiee-a-day delivery 
originated with the early factories and the 
plan has been blindly followed—many suppos¬ 
ing there i9 no other way, while some farmers 
prefer hauling milk twice a day to taking the 
trouble of caring for the night’s milk at the 
far n. In very large dairies,such as are often 
found in New York, ranging from 60 to 100 
cows, this may be so, especially as more than 
one team might be required to haul the Vwo 
messes of milk once a day. With smaller 
herds, however, this reason does not apply, 
and since it has been proved over and over 
again that the night’s milk properly cooled at 
the farm can be delivered next morning in 
better condition than it would be if massed at 
the factory on the twice-a-day plan of delivery, 
there can be no good reason why the once-a 
day plan may not be adopted whenever such 
course is desireu: the once-a-day plan it should 
be observed requires two sets of carrying cans, 
since the warm milk of the morning should 
not be mingled with evening’s milk while being 
hauled to the factory. 
The night’s milk of course when kept at the 
farm requires to be properly cooled down to 
60 degrees at least, before it is left for the 
night; and this can be done by dividing the 
milk up in the cans and placing them in tanks 
or vats where they can l*e surrounded with 
cold water, and if running water can flow in 
and out of the tank during the night so much 
the better. If “ well-water ” is used it may 
require to be changed and the milk stirred 
until properly cooled, but this often will be 
found far less trouble than the extra hauling 
of the milk. 
There are factories that have adopted this 
once-a-day plan of delivery, where the finest 
quality of the cheese is made, and some of the 
managers of such factories have affirmed that 
they get much better milk on the once-a-day 
plan than the twice-a-day; because their 
patrons are more particular in the care of 
milk, in milking, and the general treatment 
of their herds, thus assuming responsibilities 
which they were inclined to shirk when follow¬ 
ing the twice-a-day delivery. 
AUNT NABBY ON GREAT BUTTER 
YIELDS. 
“ i don’t b’leive nothin’ about it,” said Aunt 
Nabby rather sharply, at the same time rolling 
up her eyes with no little astonishment, as 
she stood over her milk pans in the dairy 
room, skimming the cream for the mornings 
churning. “Lawful sukes, now r , to think 
eight hundred an’ eighty-eight poun’s eight 
ounces o’ butter cum from one cow last year, 
an’ they expects nine hundred an’ ninety-nine 
poun’s, nine ounces, next year! Wa-a-1 they 
MAY 20 
can’t gull me, Nabby Wilkins, with sich a big 
story,” she continued, drawling out the words, 
followed by a contemptuous sniff of her 
nostrils. “Wonder they did’t recken it even 
poun’s an’ not stick in the ounces; but I ’spose 
they thought it would read better to put ’em 
down very particular, so as to let folks b’leive 
the ounces made it exactly right, an’ no mis¬ 
take. Here she gave a half circle jerk with 
her left hand stretched out at full length of 
the arm, and with her right took a deeper dip 
into the milk with the skimmer than she had 
before done that morning, and then scraped 
the pan inside all round as clean as possible, 
so as to gather every particle of the cream 
which had stuck to it in order to make the 
most of her butter. 
“They can tell that story to folks who 
doesn’t know better, an’ not to me who has 
milked as good cows as anybody else ever 
owned, an’ churned their butter fifty year an’ 
over; for I began a little gal not more ’n so high,” 
pointing to the top of a moderate-sized chair 
which stood near-by. “ I ’spose two hundred 
and seventy poun’s. or three hundred for sartin 
in a twelve month, is the very most we ever 
got from the best of our mooleys.” 
“ But,” replied her husband, Uncle Sim, as 
he was affeetionatelly called by his neighbors, 
“Them’s Jarsey cows, what’s cum over the 
sea three thousan’ miles off, an’ they've biu 
brought up to make butter an’ nothin’ else for 
two hundred year or more, the dairymen there 
always chosen’ from each new generation the 
most extror’nary for rich milk; it stan’s to 
reason that arter so long a time pickin’, they 
can show somethin’ a good deal better tban 
our folks, who’ve bin takin 1 no sich pains.” 
“ Wal, they may talk till they is grayer 
than I am,” answered AuntNabny, “all that’s 
no shucks with me; an’ I don’t care whether 
the cow cum three thousan’, or three million 
miles over the sea, I tell you, Pappy, that’s 
unpossible, for it’s morc’n the critter herself 
weighs any day.” 
“P’raps she wouldn’t,” rejoined Uncle Sim, 
with a knowing wink from his right e e, and 
a dry chuckle in his throat, “ef, like our’u, she 
only had pasture in Summer and common hay 
with a han’ful or two of meal in Winter; but 
I guess sunthin’ above all this was gin the 
Jarsey.” 
“An’ how could that be?” asked the doubting 
wife. 
“ Why jest here, do you see. Two or three 
other cows was kept at the same place I hear, 
an’ somehow or ’nother their milk never got 
as fur as the dairy house of the man who had 
the Jarsey.” 
“ Wal, what of that, Pappy?” inquired Aunt 
Nabby, lookingupon her husbaud with a broad 
stare of her large blue eyes. 
“Now that’s queer, you’ve forgot the story 
about that ere feller who took his cow to one 
of our fairs a few years ago, to show for the 
highest milkin’ prize, an’ he got it slick as 
greese; for never did a critter give sich messes 
morniu’, noon an’ night, as long as she stood 
there. I disremeraber bow many quarts they 
was durin’ a whole day, though sunthin’ well- 
nigh on to sixty or seventy. Everybody was 
struck all on a heap by it, an’ one of the 
gentlemeu present stepped right up, an’ offered 
a thousand dollars for that ere cow, which the 
feller took mighty quick, I tell ye; an’ that 
very night cleared out, an’ we’ve never seen 
nor heard on him since, ’cept be went clean off 
to Californy gold huntin’; but I guess he uever 
made so good a find with a pick-axe as s&llim 
his cheatin’ cow. An’ now remember, Mam¬ 
my, when the gentleman brought bis prize 
cow home, he could never get more’n one 
quarter as much milk from her as she gin at 
the fair; an’ cum to find out, the pesky scamp 
had made her drink at night as soon as he got 
to the stable alone, an’ arly the next mornin’, 
all the milk of the other two big cows he kept 
hid there: besides feedin’ as much green clover 
an’ a mixture of wheat bran an’ meal as he 
could stuff into her.” 
•* Lawful sakes. I jest begin to recollect all 
about it now,” said Aunt Nabby, withatwitch 
at the left corner of her mouth, followed by 
slapping her sbimmer with a sharp ring 
against one of her milk pans; “an’ how sorry 
we was for the gentleman who paid sich a 
stunin’ price for that ere deceitful cow, an’ 
how mad you was, Pappy, when you got home 
with only the littlest prize, we bein’ sartin- 
sure that morning to win the biggest with 
our best milker ye took to the fair.” 
“Yes,” she continued in a disappointed 
undertone, at the loss of the prize, looking 
down at her nearly full pot of cream ready to 
pour into the churn, “ I 6ee it now, an’ how a 
thousan’ or mebbe more poun’s o’ butter can 
cum from one cow in a year; but I guess, 
Pappy, we aintagoin’to try it jestyet. Some 
how or ’nother I don’t like tell in’sich wbapplu’ 
stories, an’ gittin’ up a wonderment all round 
me in the country. I guess as the old say in’ 
is; “ folks that b’lieves too much should have 
amazin’ big shoulders.” 
“ Wal, Mammy,” replied her husband, with 
a sly wink, “that’s o. k.; an’ here’s another 
old sayin’to match yourn. ‘All truths musn’t > 
be told.’ An’ I’ll add one to this of my own 
I just think on; ‘better hook a little fish (like’ 
our smaller milkin’ was), ye can hold on to, and 
land safe an’ true, thun a big one that breabB 
yonr line an’ scoots off waggin’ his tail in your 
face, an, laughing in bis gills, with a, ‘aintye 
glad now ye’ve got him ef anybody ’ll b’leive 
ye?’” 
Here Uncle Sim broke out in a gratulatory 
chuckle, placed the thumb of bis right dexter 
on the tip of his nose, gave an expressive shake 
of the four extended digits, and then left the 
dairy room to join his men digging potatoes 
in a distant field, leaving Aunt Nabby to 
accomplish her churning and muse over the 
enormous butter yield of the famous Jersey 
cow. 
A REMEDY FOR KICKING COWS. 
Nelson Ritter in a late Rural, gave F. C. 
S. a better way for kicking cows than his way 
of tying back the leg to a post or beam; but, 
in my opinion, when gentle means will not 
answer, as often they will not on account of 
sore teats or because heifers do not know bet¬ 
ter, both gentlemen are far short of the best 
way to prevent or cure the kicking. I will give 
my way and all the readers of the Rural may 
judge of its merits. I go to the harness shop 
and have a number of straps made of good 
strong leather, iu the manner following: The 
main strap should be about two feet long, and 
a short piece, some three or four inches long 
with a strong buckle sown in each end, should 
be sown firmly in the middle of the long strap, 
and the harness is complete. Each strap thus 
made is a “ tackle ” for a cow. I have a num¬ 
ber made to accommodate a number of milk¬ 
ers, and they hang along handily in the stable. 
Now we will put on the fetters—but stop a 
moment, I believe I did not say that each end 
of the long part of the strap should be punched 
so it will fit a large or small ankle when 
doubled over and run through the buckle. 
Now gently put your bead and shoulder 
against the right flank and leg and run your 
hand down the legs; rub around and in a few 
moments even a heifer will stand still; and 
now slip one end of strap about the farther 
leg, just above the dew-claws, and slip in the 
buckle tongue; draw the other end about the 
other leg and draw it up so she cannot get her 
leg out, and noiv let her dunce if she wishes. 
When she stops, speak gently to her and rub 
about her bag and legs, and if she wishes to 
try her leg yoke again let her do so; but sbe 
will not try it more than a very few times, 
and it is impossible for her to kick or hurt her¬ 
self, and after using it a few times it can be 
put on and off in a twinkling, and the cow will 
stand perfectly quiet while one is doing it, and 
she knows it is useless to attempt to lift a leg 
while he is milking. I have broken some two- 
year old heifers this season. One of them 
had one teat that was nearly half skinned 
when she came iu; another was one of the 
worst kickers I ever saw, and was so timid 
that she would kick wheuever anybody weut 
anywhere near her iu the stable, but after 
using the fetter a few times she would stand 
still and allow it to be put on; but she was so 
“full of kick,” I used it on her all the season; 
but in case of the others it was needed only a 
few times, and they are to-day as gentle as 
lambs and do not know they can kick. 
Ohio. Bushnell Post. 
A neighbor florist who deals largely in 
English Ivies for vase decoration used to put 
in six or eight-iueh-long cuttings in the Fall 
and grow them ou for a year before using 
them for vases, but recently he lias used as 
cuttings shoots a yard long; they root as 
readily as the short ones and are fit for use 
in the Spring. In this way he saves a year in 
time and trouble and has at once as good 
plants as the one-year-grown short cuttings 
make. 
* * 
A friend writing to me from Paris, uuder 
date of April 17th, says:—“Paris just now is 
brightening up with foliage and Spring flow¬ 
ers. but there is absolutely nothing new in the 
way of decorations. The Easter and the 
table decorations are only the stock azalea, 
calla and cineraria, things of which there is a 
great superfluity. Here they are, just now, 
making much of dwarf roses; they are the 
old dwarf made fresh and thrifty.” 
* * 
Of course we want to begin bouse-cleaning 
and get our house plants put outside. Dur¬ 
ing the Bummer mouths most of our pot 
plants do well on the piazza, planted out or 
plunged in the garden, but there is far more 
danger in doing this too soon than too late. It 
is advisable that all tender plants should be 
gradually inured to open-air treatment. There 
is a big hickory tree in front of one of my 
greenhouses, and as soon as it leafs out I take 
my plants out of the greenhouse and stand 
them under the tree for a fortnight, to harden 
off, before planting or plunging them in the 
open garden. 
* * 
Single-flow eked dahlias are in demand 
at home as well as abroad. The one called 
Paragon is one of the most hri lliant and beauti¬ 
ful of all, but when planted out in Summer, it, 
like the others, grows too much and fl.»wers too 
little. To avert this luxuriant growth some peo¬ 
ple plunge them out instead of planting them 
out; others ram the soil about the roots al¬ 
most as firm as a turnpike road. As pot 
plants for the cool greenhouse these dahlias 
blossom beautifully and copiously and I have 
no doubt that, if well watered, they would be¬ 
have as well on the piazza. 
* * 
Early last March I received a large as¬ 
sortment of hardy perennial plants from Eu¬ 
rope; the ground was frozen solid out-of doors; 
I had no greenhouse room to spare, and as 
some of the plants had begun to grow in the 
box, a cold-frame in zero weather was too 
cold. Well. 1 potted them and kept them in a 
shed for a week when I put them into a 
small hot-bed I bad prepared for them, and 
where I kept them as cool as I could consist¬ 
ently. There they rooted well and grew 
well. About the end of March I got another 
lot from Europe, and these I put into a cold- 
frame which I covered up at ni*ht from frost, 
but these have not done nearly as well as 
those in the hot-bed. 
* * 
The longer we live tbemore we shall know 
from experience and this is rny case with 
plants grown iu rockeries. Plants that are 
absolutely hardy ami good growers live or 
winter better in the open border than they 
do on rockeries. Choice little plants by being 
collected near each other in rockeries may be 
more easily cared for than they would be 
iu borders, but they thrive as well as in the 
borders. Regular rockery plants, as the Al¬ 
pine Linaria, Erinus, Erysimum pulohellum, 
Aubrietia, Dwarf Dianthus and the like, if 
equally cared for, on an open, sloping or 
rounded border, do better there than on the 
rock-work. 
* * 
Contrary to general theoretical teachings, 
experience has also taught me that while I 
may plant lilies, larkspurs, phloxes, preonias 
and severul other garden perennials in the 
Fall with absolute certainty of success, the 
general mass of perennials do far better when 
transplanted in Spring. 
* * 
Last September neighbor Allan put in a lot 
of cuttings of such roses as La France and 
Catherine Meriuet. When rooted he potted 
them off singly and grew them in his carna¬ 
tion house, and now, though only seven 
months old, they have grown into good plants 
and have lots of blossoms. Mr. A. says that 
La France, grown in this way, gives him great 
satisfaction. Soihe othpr of the gardeners 
around Boston raise their Tea Roses from cut¬ 
tings put in in the Fall and winter them in 
store pots like Agerntums or Geraniums. In 
early Spring they pot them off singly and in 
some weeks after, plant them out in beds or 
rows. These young plants bloom well during 
the Summer months. 
* * 
An effort is being made in the great 
flower gardens around Boston to reduce the 
blazing gaudiness of the Pel irgonium and 
coleus, by a free introduction of ornamental 
hardy plants. For instance, beds of rhodo¬ 
dendrons are being planted in the sheltered 
nooks and interplanted with lilies and edged 
with pansies and the bedding viola, known as 
Perfection, Young and ornamental ever¬ 
greens, as euonymus, retmosporas, thujas and 
dwarf conifers, are generally used alone to 
fill beds, edge others in which “flowering" 
plants are grown, or act as centers in flower¬ 
beds, Hardy perennials are becoming more 
esteemed than ever before. Fred. Law Olm¬ 
sted, Col. Lee and others of our most noted 
landscape gardeners have a fondness for hand¬ 
some, hardy trees and shrubs, and a partiality 
for those indigenous to this country. 
* * 
A gentleman came to me the other day for 
information regarding who grew the best pan¬ 
sies of the English type in Europe, as he want¬ 
ed to get seeds of the choicest strain that 
could be had. I told him of a firm iu Edin¬ 
burgh whose pansies (of which they make a 
specialty), are unsurpassed. But I also told 
him that some two years ago, neighbor Beard 
sent to that firm on a like errand and paid 
seven shillings and sixpence for a packet of 
what they represented as being their choicest 
seeds. B. was elated, and, for fear l’e should 
fail in raising such a treasure, he divided his 
seeds among two of his neighbors, believing 
