FEB. 24 
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ara 
AL Mew-VORKfiS. 
in the dairy without such cows, there’s a poor 
look out for ns, I tbiuk. And there’s another 
thing I have noticed—how is it that the meu 
get all the premiums for the best dairy butter ? 
Do they take care of tho milk and the cream, 
and churn and make the butter, and wash and 
keep clean the pans and pails ? I don’t think 
it. If farmers’ wives get mad, that’s enough 
to make them mad I think; to get up some 
nice butter aud their husbands take it to the 
rair and Mr. So-and-so gets the premium and 
pockets the money, instead of the woman who 
had all the work to do. To be pleased 
about that is cne of ‘the hard duties,’ I sup¬ 
pose, that fall upon the women.” 
“ That certainly is a great evil,” I replied, 
"but it might easily be remedied by making 
the entries in the names of the persons who 
actually made tho butter aud by awarding the 
premiums to them only. Your complaint is 
just, and I hope it will go where it will do 
some good. 
“ The fact Is, that among agricultural 
writers there Is a tendency to be too practical 
and toospecifie, and particular; it is as though 
a preacher should habitually address each of 
his hearers hi' name, aud recount to him each 
of his peculiar failings and peccadilloes, aud 
some imaginary oues, too, and publicly admon¬ 
ish him that this should be avoided and that 
should be done; instead of teaching general 
principles which each one could apply to his 
own case as his conscience would prompt. 
In agriculture there is an infinite number of 
differences aud variations, and one can seldom 
be specific. Every writer Bhould be a teacher. 
If he has not something to teach that readers 
do not already know, he has no •• call,” and 
should remain among the learners. We want 
new facts, and old oues sometimes that appear 
in new shapes experiences, suggestions aud 
observations that may be applied as they may 
suit auy particular case. 
“Farmers, as a rule, want to know what 
other farmers are doing, because aiuoug a 
thousand men doing the same thing, some 
one will discover a better or an easier way of 
doing it, by which all may profit; but they 
don’t want to be told they are boors because 
they eat more pork than may suit the taste of 
one who never experienced the appetite gained 
by a morning's work behind the plow ; nor the 
swiftness with which a hearty dinner of pork 
and beaus will disappear iu tho afternoon 
through the same work. Nor do they appre¬ 
ciate the lecturing which calls their work 
“ tiresome aud unvarying drudgery aud au un¬ 
varying round of drudge-like duties” etc ; nor 
to be charged with a want of ordinary human 
kindness aud family affection, through which 
wives aud daughters are brought to insanity. 
They dou’t want to bo “ preached” to or at, 
but they want, aud are rcaijy to receive and 
appreciate useful information.” 
“It is not long since” remarked Mr. Mar¬ 
tin, “ that the papers were full of the isolation 
aud lonesomcncBB of farmers and one genius 
proposed that all the houses und barns should 
be built In a village aud the stock driven to 
and from the farms two or three miles, all the 
feed hauled there, aud Ihemanuredrawn away, 
and all this for the purpose of enabling farm¬ 
ers and their families to visit each other and 
gossip. This would bo a costly recreation. 
It is very good of such people to be so careful 
of our comfort, but very uuwise to make our 
boys and girls discontented aud to believe that 
there is something about farm life that is de¬ 
grading, disagreeable and uncivilizing; wheu 
the truth is, that morality, honesty, comfort, 
independence, domestic happiness and quiet 
content flourish the most ia our farm homes 
and among industrious, healthful and useful 
farmers. It is pleasant and proflt%le to visit 
among ouc's neighbors, and an hour or two of 
conversation between intelligent meu and 
women cuuunt fail to be to both iuterestiug 
and useful. There is no need for farmers to bo 
isolated aud louesomo. There may be the 
farmers’ club for discussing practical matters ; 
the farmers’ reading aud book association; the 
farm improvement society: the ladies’ society 
and other useful means of mutual benefit and 
culture, and a sufficient number of persons to 
maintain such associations may be fouud 
within easy walking aud driving distance of 
each others’ homes. 
Sair]j gtislratiiirjj. 
WINTER BUTTER MAKING.—No. 3. 
HEN UY STEWAIIT. 
Tho Dairy. 
Ie the first requisite for good butter is the 
cow, the second is the dairy room or house, 
for it is useless to procure good milk, if it is 
spoiled in the keeping. A dairy room should 
have au even temperature, aud iu the winter 
may be kept at 4.’> to 50 degrees. Oue that is 
partly underground and has an apartment over 
it for ehuruing and washing, pans, etc., is 
preferable, as it will need no artificial heating 
by a stove. I prefer one with brick walls, 
white-washed with lime, plastered overhead, 
and with a cement or flag-stone floor; that has 
the windows above ground and facing the 
south and west; the windows covered with 
fine wire gauze outside and hinged at the top, 
so that they may be opened by raising and 
hooking up the 6 a*h. The window being close 
to the ceiliug, ventilates the room completely. 
My own aim in a dairy Louse is a building 
having a brick basement in a hill-side, with 
ice-house in the rear, having a chute on the 
bank through which to put in ice; aud the 
milk room in the front, with porch for airing 
the cans aud pails. Over the milk room shall 
be the ehuruing and washiug room, provided 
with a water heater, and with au elevator for 
passing cream and butter up aDd down, and 
stairs leading below; also a sink with taps 
from a tank above. Over the milk room shall 
be a tank supplied from a well, by a wmd-mill 
overtopping the whole. From the tank, water 
may flow through a pipe into the rooms below, 
for use In washing pans or supplying water in 
case the submorged-cau system of setting the 
milk might be used at any time. A sink and 
drain may also be carried from the milk room. 
The tank will be high enough to supply the 
house and the barn wiiii water through pipes. 
The cost of the whole I estimate to be about 
$600 for a dairy of 50 cows, and no one can 
doubt that it will be a profitable investment for 
the maker of extra butter. 
The Churning. 
When I enter this part of my subject I touch 
a broad field, over which lie iu perspective the 
ghosts of a score or more of discarded aud de¬ 
parted churns. The misery of a butter-maker 
is the endless variety of churns. There are 
many good churns, beginning with the old- 
fashioned, up-and-down one, which recalls my 
boyhood wheu I waited for my cup of fresh 
buttermilk, and often waited three hours ; for 
in those days the whole milk was churned. 
Now I can get my buttermilk in eight mluutes, 
or less, by the old kitchen clock, which never 
varies from year’s cud to year’s end. But it is 
not from an up-aud-down churn, which, al¬ 
though it makes good butter, is a man and 
woman-killer; it is now from a “rectangular” 
churn, and it is right angled without any doubt, 
for the butter not only comes quickly, but in 
such an excellent shape, being beaten about by 
these proper angles, as to greatly facilitate the 
washing und preparing of the butter. 
To particularize, let me recall the churning 
of the 7th day of January, 18S0; because this 
was an eventful one, and settled iu my miud 
some questions which were previously doubt¬ 
ful to me. My eross-bred llirec-year-old Jer¬ 
sey and Ayrshire cow, Mania, had been fresh 
two weeks, and this was the first churning of 
six days’ milk. The cream—12 quarts exactly— 
was turned into tho rectangular churn afore¬ 
said, and the churn and cream were both at a 
temperature of 65 degrees. Al ter churning for 
eight minutes precisely, making 70 revolutions 
of the churn per minute, I was surprised to 
hear the “ slap-dash ” of the buttermilk, and 
was more than surprised ou opening the churn 
to see so magnifleiant a sample of baiter. The 
mass of golden butter was in small grains from 
the size of sago grains up to that of buckshot, 
lying iu au irregular mass piled up in the 
churn with a email quantity of buttermilk at 
the bottom. Tim butter weighed 10i pounds. 
The result, I0£ pounds of butter from 13 quarts 
of thick cream, churned iu eight minutes, at a 
temperature of 05 degrees, settled some points 
about which questious are frequently asked. 
This churning out of the way, the cream of 
two Ayrshire cows three-years-old that have 
been milking 10 months and are three in calf- 
14 quarts in all—was put in the churn at a 
temperature of 60 degrees. This I churned 
three hours patiently without breaking the 
cream, and was advised to throw the cream 
out as it was oue of those messes which would 
never churn. Let us try some warm water. 
A quart of hot water from the kettle wus 
thrown In, the churu rotated, aud iu oue min¬ 
ute the butter came; the temperature iu the 
churn then was 64 degrees. This also goes 
some way to settle another difficulty in winter 
dairying, which causes a great deal of trouble. 
If butter comes at 64 or 65 degrees in a short 
time aud fails to come at all at 60 degrees, this 
is a valuable fact to kuow. Another churning 
of Maida's cream ot 16 quarts from seven 
days' milk produces 14 pouuds of butter iu 12 
minutes at a temperature of 65 degrees, with 
several stoppages to watch the progress; so 
that eight quarts of nearly pure cream will 
make seven pouuds of butter. 
Chum 
I'll© 1 m tfti s are said, to do tlielr churning by 
putting the milk iu a sheep-skin bottle which 
they tie to the saddle and take a brisk gallop 
for au hour or two; ou returning tho butter is 
made. This is the original horse-power churu. 
But its principle is clearly the same as that of 
our best modern churns, viz: agitation of the 
milk in a vessel in which the contents are 
dashed from oue side to another to break up 
the butter globules. This is the priuciple of 
all the dashless churns of which so many of 
such various shapes were shown at the late In¬ 
ternational Dairy Fair. The peculiar action 
of these churns produces the butter in small 
globules, as above mentioned, and in this shape 
the milk can be drawn off aud the cold water 
or brine introduced into the churn, and the 
butter thoroughly washed and made ready for 
immediate packing. Certainly of the many 
churns which I have used, the “ Rectangular ” 
pleases me tho most, ou account of Us very 
easy motion, its shape, which is a hollow cube 
suspended diagonally upon two of its opposite 
corners, its freedom from iron gudgeons pene¬ 
trating inside as is usual iu dash churns aud 
which will blacken and foul the butter, and 
chiefly ou account of the ease and perfection 
with which it can be cleansed, its quick ehuru¬ 
ing and the excellent shape in which the butter 
comes. 
Coloring Butter. 
My customers are very exacting people. 
They object to light-colored butter and, like 
the majority of consumers, they judge of but¬ 
ter by the eye as well as by the flavor. Recent¬ 
ly the New York Farmers’ Club “ reBoluted ” 
that coloring butter was afraudanda practice 
to be denounced. Do these farmers wear 
their eassiineres of Ihe natural shoddy color or 
do they prefer them dyed? Did they object to 
the coloring of oleomargarine when they re- 
soluted over that, and insist that that fraud 
should bear its natural tallow coiui ? The fact 
is, butter is colored because those who buy it 
will have it colored to suit their taste; and 
while colored butter will sell the best, so long 
will butter be colored. One teaepoonful of 
good liquid butter coloring iu 12 gallons of 
cream is ueeded eveu with Jersey cows in the 
winter, aud for other cows twice that quantity 
will be required to give a color somewhat 
lighter than that of a gold coin. 
There is nothing about aunatto that is ob¬ 
jectionable, and all the talk about its filthy 
preparation is simply " bosh ” and falsehood. 
Wheu color is used it is best to put it into the 
churn, and 1 do not find that it has any ill ef¬ 
fect whatever even upon the buttermilk, which 
is a pleasant, wholesome article of food when 
the milk is all light. 
Biller Cream. 
This reminds me of the many complaints of 
bitter cream in the winter. This is caused 
iu variably, I believe, by something in the food 
or in the condition of the cow. Every one 
knows how prevalent that vile plant, bitter 
weed or rag w eed, (Ambrosia artemiai « f ol i a) is; 
and how much of it is cut with tho second cut¬ 
ting of the meadows,—the much-praised-for- 
butter rowen hay. This weed will give to 
milk, cream or butter, a very bitter flavor, 
which no process or disguise can conceal. If 
turuips are fed, 1 defy any person to escape 
bitter cream and ill-flavored butter. The pres¬ 
ence of a heap of turnips ou my barn floor the 
past winter so impregnated the air, although 
none were fed, that the milk was perceptibly 
flavored by them until they were removed. 
Feeding immediately after or before milking is 
unavailing. There are cows which from some 
peculiarity of condition give inilk which turns 
bitter. Buch cows should be discarded from a 
Winter dairy as soon as the fault is discovered, 
for they are uot healthy aud their secretions 
are mil pure. The mixture of a pinch of salt¬ 
peter in a six-quart pau of milk will remove or 
disguise this bitterness, I cannot say which. 
flow Butler may be Spoiled. 
Good butter may be spoiled in tLe churning. 
Over-churning ruins the texture aud changes 
the proper waxiuess to a disagreeable, sticky 
greasiness. This is the more easily done in 
the churus with revolving dashers, which will 
press the butter against the side of the churu 
and squeeze aud rub it until it is spoiled. Too 
long churning spoils the quality by the oxida¬ 
tion of the butter and the premature formation 
of strong-flavored acids Iu it, the full preserving 
prcseuce of which we call rancidity. It may 
be spoiled by churning at too high a temper¬ 
ature, by which it is made soft aud oily, aud of 
a greasy texture and flavor. No subsequent 
treatment can remedy this error. It may be 
spoiled before the cream reaches the churn by 
keeping this too long, or what is practically 
the same, by keeplug it in too warm a place; 
50 degrees is about the right temperature if 
cream is kept a week; if it is kept at 62 de¬ 
grees, three days are long enough. White specs 
are produced in butter by over-churning, or by 
having the cream too sour. Either of these 
faults produces curd in the inilk aud the small 
flakes of this caunot be washed out of the but¬ 
ter. Milk from a cow in ill health, aud lhatia 
acid when drawn, will produce spedky butter. 
So will the use of suit containing particles of 
lime, which unite with the butter and form in¬ 
soluble lime soap. White specs are covered 
up to a large extent by using good coloring, 
which Is made of oil as the solvent. But this 
use of a coloring, beiug to disguise a fault and 
to add an undeserved virtue, is worthy of the 
denunciation of eveu the Farmers’ Club. 
--- 
A NOVEL COW-STALL. 
It has long been a matter of dispute between 
both practical aud theoretical dairymen, as to 
which is the better contrivance for a eow—a 
stall or a stanchion. The latter certainly has 
many good points to recommend it. It is the 
perfection of discipline and control over the 
cow, and when we remember what a sovereign 
contempt a cow has for the spiiit of order or 
the rights of another, we must confess that the 
stanchion has gained a great mastery over her. 
COW STALL.—T-IG. 55. 
There are, however, feelings of regard, and es¬ 
pecially of sentimentalism, to be taken into 
consideration by many dairymen aDd by most 
breeders of blooded cattle. Cows in stanchions 
look as though they were pilloried and held by 
the neck in a most uncomfortable condition. 
Large cows are particularly clumsy and ap¬ 
parently very uncomfortable in these close 
quarters. Whether or not cows can actually 
be made to give more milk—whieh, after all, is 
the criterion—In any arrangement yet devised 
than iu the stanchion, is a question that needs 
much evidence to determine. Almost without 
exception, the practical dairies of the country 
are supplied with stanchions. They are cheap 
iu construction and economical of space. I 
have examined many other designs in use for 
keeping cows In stalls—fastened by chains, 
straps aud halters—and tried to devise au im- 
pro\ement on them, The &bove design, fig. 
55, after many changes, ruuKing through years 
of hard experience in tryiug to make the cow 
not only comfortable bnt at the same time to 
keep her under complete control, was finally 
adopted as being the most complete within 
my experience for compassing these enJs. 
One great trouble with cows when fed ground 
feed in stalls, arises from their disposition to 
take up a large mouthful, and then turn their 
heads from over the manger, and, while chew- 
iug, waste nearly one-half the feed upou the 
floor. To prevent this, each has to put her 
head deep in the manger to get the feed. The 
swinging door through which she is fed, pre¬ 
vents her from putting her month over in the 
alley-way. A post or upright prevents her 
from putting her mouth over the hay-rack to 
the right of her. The only way she can get 
out is to hack out, which she is never inclined 
to do until the feed is all gone. She meets 
with this same trouble in wasting her hay. The 
depth of the feeding-trough which runs to the 
floor, prevents her from rooting the feed out. 
The notch cutiuthefrontof the feeding-trough 
allows youug things to reach the bottom, but 
prevents them from stepping iuto the trough, 
whieh they are all Inclined to do. The fasten¬ 
ing wus a broad leather strap around the neck, 
with a strong chain and clasp to fasteu them 
in the stalk Tho stall partitions were five feet 
high, slopiug to four feet, and four feet iu 
depth. The floor should be five feet and a half 
from the manger to the drop. The full width 
of the stall is five feet. This was designed for 
thoroughbred 6 toek, aud seemed to meet all 
their requirements. l. 3 . H 
% |!oultrj) JJarti. 
ARTIFICIAL INCUBATION. 
BY HENRY HALES. 
One important feature in the use of incuba¬ 
tors is that you can use your eggs whenever 
you get them, without running after or wait¬ 
ing for sitting hens. This is worth something * 
to breeders of valuable poultry; good eggs are 
often sacrificed from lack of opportunity to 
set them. On the other hand, when this occurs 
it is ouly one setting that is lost, bnt with an 
incubator, if anything goes wrong, a whole 
batch of eggs Is destroyed—perhaps a hun¬ 
dred at one time. There ure numbers of iu- 
cubators of various sorts for sale, aud I have 
carefully watched and inquired as to their 
practical results. The general tale is: “I 
would have hatched so many, or so many, 
(fit had not been for an accident to the lamp 
regulator,” or because some other iutrleate ar¬ 
rangement went wrong. What Is wanted is a 
simple aud effective raaehiue, with nothing to 
get out of order, aud at a reasonable price. It 
is these pretty little adjustments that upset the 
calculations about chicks; it is the absence of 
