425 
JULY 3 
THE BUBAL 1SEW-Y0BHEB. 
dinary precautions need to be taken to insure 
success; whereas in pitting green fodder the 
arrangements must be such that a peculiar fer¬ 
mentation (and no other) shall occur. The 
results sought for in the two cases are so 
unlike that one and the same name cannot 
properly be applied to both- 
It would seem to be more proper tor us, any¬ 
way, to use the English word pit or trench in 
place of the French word *Uo, and to speak of 
the souring of green fodder rather than of its 
eubilago. 
tlainj gusbart&rg. 
A HEW NOMENCLATURE IN BUTTER¬ 
MAKING. 
RICHARD GOODMAN JR. 
In the days when we knew nothing more of 
cream-raising than was furnished by the small 
shallow open tin pan of the New England milk- 
room and the small shallow open crock of the 
Virginia spring-house, the words “setting” or 
"raising” were sufficiently comprehensive 
and accurate. But in these modern days, with 
their many and varied and fast-increasing 
methods of obtaiuiug the cream of the milk, 
it would seem desirable to adopt 6oiue ex¬ 
pressions more exact and at the same time 
more general in their application; some ex¬ 
pression would seem to be needed, for exam¬ 
ple, which would apply as well to the obtain¬ 
ing ot cream in the old shallow, open pan as 
by the modern centrifugal separator. 
In the saute way the word "churning,” 
while it applies to all methods of obtaiuiug 
the butter by paddle, dash and box chums, 
does not fairly include the old French fashion, 
now being revived, of burying cream iu can¬ 
vas bags in the earth and allowing Nature’s 
chemistry to extract the butter. No more does 
it properly apply to the artificial chemical 
processes of removing the envelop of the but¬ 
ter globule, which may at no distant day su¬ 
persede all mechanical methods of obtaiuiug 
the Iree butler. 
Again, " working butler" was a sufficiently 
expressive term when the butter-milk was re¬ 
moved by squeezing with the bare hand, or by 
the application of damp cloths or sponges, or 
by the spaddle, or the straight bar in the lever 
butter-worker, or the grooved ridged roller ot 
the crank machines, or even by the direct 
pressure of the Bluuohurd power machines, 
but this expression will hardly cover conven¬ 
iently the application of centrifugal force to 
to the removal of the butter-milk—and the 
"centrifugal drier” is now regularly manu¬ 
factured for the market. 
For these vailed, delicate and important 
processes some simple aud exact but compre¬ 
hensive and elastic expressions are needed. 
The methods now known aud approved have 
already grown beyoud the words we have to 
describe them in general conversation or 
scientific discussiou; aud there is every rea¬ 
son to believe that we have by no means yet 
reached the limit of investigation aud im¬ 
provement in these fields. 
The object, then, is to find some expressions 
which will closely fit to-day, and which will 
yet grow with our knowledge of the subject 
aud be uccuralu aud convenient at all times. 
If we bear in mind now that every process in 
butter-making deals more or less directly with 
the butter-globule, and has for its ends the ag¬ 
gregation ol these globules iu as pure aud free 
a stale as may be, we shall have a distinct 
point from which to begin our new nomencla¬ 
ture. and a guide to prevent our wandering 
from the right path. 
The first process in handling milk for but¬ 
ter-making, called "setting,” was for the pur¬ 
pose of gathering or collecting these butter- 
globoles into as compact a mass as might be, 
in order that the churning might be as rapid 
aud the churn as small and light as possible. 
The next process, "churning," was nothing 
more than the breaklug of the enveloping 
membranes of the butter-globules, whiehdone, 
they adhered to each other, or " gathered,” 
of their own accord; and the third process, 
the “working” was simply the removal of 
these broken envelopes and what moisture 
may have accompanied them. In all of these 
processes the free, pure butter-globule is what 
we are striving lor; aud any expressions, to 
be definite aud intelligible aud capable of grow¬ 
ing with the growth of our knowledge of 
butler-making, must keep these globules dis¬ 
tinctly in view aud reler wholly to them. 
Such expressions as “collecting” for the first 
process, “liberating" for the second, aud 
“drying,”for the third would perhaps answer 
the purpose. 
In the first process the butter-globules are 
collected, or brought together, as much by deep 
as by shallow, as much by open as by covered 
sotting, as much by heating as by cooliug, 
and this expression would apply with equal 
exactness to the work of the centrifugal sep¬ 
arating machine in all of its forms. In the 
second process the expression, liberating, would 
apply, not only to the freeing of the globule 
from its envelop by the mechanical operation 
of tbe paddle and box churns in all of their 
forms, but to the natural aud artificial meth¬ 
ods of eat.ing off the envelop by acids. 
Would not a few simple and exact expres¬ 
sions like the foregoing aid somewhat in tbe 
discussion of the varied and important sub¬ 
ject of butter-makmg ? 
Yokun Farm, Lenox, Mass. 
Utrtosmaw. 
NOTES FROM MY BARNYARD. 
E. P. POWELL. 
Mt neighbor. Seth, says “There is no place 
for studying human nature like a barnyard.” 
I suppose he means, if you want to know what 
kind of a man a farmer is, you should get ac¬ 
quainted with his cattle and sheep and hens. 
I guess he is right; for these creatures gener¬ 
ally behave a good deal like their owners. A 
sensible man can make every animal talk and 
reason, and have considerable moral character. 
If he is impatient or ugly, go to his barnyard 
to find it out. 
The other day I saw a boy of about 16 riding 
a great bull to water. He came up the street 
as if be were on a fat pony. It scared me at first, 
for fear the old fellow would make a lunge at 
my horse. But the boy aud I stopped and had 
a long talk. The bull looked up into my buggy, 
and hie eye was as “clever” as that of an ox. 
The boy bad notabnsed him, but taught him by 
quiet firmness to obey, and the result wa6 a 
nice pet (?) instead of a dangerous rascal. 
Coming home to my farm on a vacation 
after nearly a year’s absence, my •' man" 6aid 
to me, “ you will have to sell that pet Aj rshire 
heifer. 8he is a terrible creature ; we can do 
nothing with her.” At milking time I found 
they had her with a rope around her horns in 
between close bars, and then Btout pins before 
and behind her hind legs. One switched off 
flie6 while another milked. She made it lively, 
however, in spite of bars, pins, pegs, ropes 
and men. It looked like a bad case. Her 
eyes were full of mischief. The next day I 
had her led out on the lawn of nice grass for 
a good meal. The next day she was let loose 
iu the yard, when I took a rope to the gate, 
held it up and called her to come and let me 
put it on, promising her a good time on the 
lawn. It was at least a half hour’s work of 
quiet, persistent waiting and talking. But she 
was slowly coming to the point of yielding 
At last she held her head quietly down close 
in front of me, and not till then did I yield one 
inch to her. She must submit before she could 
have the coveted grass. Then I led her out at 
once aud gave her a good Dime. The result 
was that in three weeks she could be milked 
anywhere on the lawn without the least 
danger. 
“As I was saying," says Seth, “a Quaker 
barnyard is better than preaching.” He means 
that to see the peace and happiness and neat¬ 
ness of a Quaker barnyard convinces him that 
religion is a good thing—at least for animals. 
There is no swearing or rough language. The 
animals know they are sympathized with, and 
they return the love. 
Billy is my Leicester ram, about one year 
old; a splendid fellow with a handsome, 
clever face and a great deal of intelligence in 
his eye. I hired another Billy last fall to do 
the chores. Billy No. 2 had not been in^harge 
a week before Billy No. 1 met me, as I went 
into the yard, with a round whack that sent me 
head over heels among the hens that I was 
feeding. The rogue caught me on the stoop 
aud spread me out. Watching, I found that 
Billy No. 2 had been teaching him some of his 
human accomplishments, and had nearly 
spoiled him lor a pet before I found it out. I 
have succeeded in curing the sheep and dis¬ 
charging the man. 
“ Like master like man," may be true says 
Seth ; “ but like man like beast must be true.” 
A few years ago I had a quiet, demnre chap 
called George to work for me. He was a little 
fellow, but he was so good to the animals that 
I could spare some muscle. I discovered in 
the course of his first year that he was making 
a very funny place of my barnyard. It was a 
sort of school where everything learned to 
show what it was capable of doing. Hens 
were up to all sorts of prauks, especially one 
little black top-knot. This creature would 
almost talk. Her pride was astonishing. She 
immediately took her station by my side aud 
walked with me all about the yards, never 
allowing another hen to approach. One day 
coming home from a long absence, I could not 
find Blaekie, although she would generally 
rush to me with a shout. “ You’ll find her 
uuder the old mow,” said George, “ under tne 
old cutter that lies there, but you cannot get 
her to come out. She has been there for two 
weeks, and I feed her there. She lost her feath¬ 
ers and is too proud to show herself.” Sure 
enough, there she was, scolding and fretting 
“like anybody,” and she 6taid there till her 
feathers grew. George went qaietly around 
chuckling and laughing with the animals more 
than talking, and they let him do just as he 
liked. 
“Legs are well enough and so is fat." says 
Seth, “ but it don’t stand to reason that they 
are better than brains." I suppose he means 
that if we should pay as much attention to 
developing animal reason a« we do to produc¬ 
ing flesh and securing speed, we should be 
quite as successful Most farmers would hard¬ 
ly care to breed for brains, however. Several 
years ago. my good old mother had borrowed 
a little ben to sit on Brahma eggs, as her Brah¬ 
mas did not seem inclined to sit. Visiting her 
as usual during the summer, I saw the little 
black hen training her yellow chicks aud evi¬ 
dently bent upon doing her duty. One day I 
heard her at the back door making a peculiar 
loud noise, calling us apparently. She was 
stepping back and forth, to and from the door, 
her neck stretched and making a Bpeech of a 
most vigorous sort. This lasted for two or 
three minutes. Supposing she might be hun¬ 
gry, we fed her, but she ate rapidly and then 
started at once fob her home, about two hun¬ 
dred rods away. She had left her little Brah¬ 
mas under the pie plant leaves in the garden, 
and then come to bid us a fair good-bye and 
hand in her resignation. It certainly was the 
most eloquent speech I had ever heard 
(Tbf .Stomc-ifrit. 
COL. F. D. CURTIS. 
Making Cheap and Healthy Pork. 
The common practice of confining pigs in 
close pens during the Summer is unhealthy 
and unprofitable. It is natural for a pig to be 
on tbe ground. Nature designed that a pig 
should root lor its living, and hence it is pro¬ 
vided with an orgau adapted to this work. 
Breeding stock should never be confined in 
close quarters, if u healthy and productive con¬ 
dition is desired. Exercise is essential, and a 
variety of food, especially for a female with 
young, is highly beneficial. Pigs for fattening 
may be closely confined for a limited period; 
but if kept so for any length of time there will 
be a loss of appetite or a feverish condition 
which unfits them for food. Exercise and 
healthy digestion naturally go together. Every 
part of the body was made for a purpose, and 
there should be an opportunity for its de¬ 
velopment if a perfect condition is expected. 
With.no employment of the muscles, tendons 
and organs for locomotion, the free use of 
which would give full exercise to the luugs and 
produce u healthy circulation of the blood— 
with all stomach work—how can it be expected 
that growing animals and those bearing young 
shonld be healthy and well developed ? When 
pigs are confined in pens they are usually fed 
stimulating food, aud this helps to make it 
worse for them. It is the most expensive way 
of rearing pigs. 
We always have the best success with breed¬ 
ing sows when they are allowed to feed on 
grass. This is the only food they require until 
the young pigs are a week or two old, when 
milk, or meal of some sort, may be given to 
them to increase the flow of milk if they re¬ 
quire it. Sows thus managed are never ugly 
and never destroy their pigs. Why ? Because 
they are in a natural aud healthy condition. 
The grass also iuereases the flow of milk and 
is. quite often, sufficient food for a sow while 
rearing her young. Young pigs soon learn to 
eat the grass, which is alike natural and health¬ 
ful for them. We never had a case of scours 
or thumps among young pigs when running in 
pasture. The grass serves to counteract the 
effects of corn, aud many pigs on grass can be 
fed heavily with this food without the injury 
which it would do them if confined and depriv¬ 
ed of grass. 
Our experience has convinced us that no 
farm is complete without a pig pasture. 
Clover is the best of all the grasses for this 
purpose, and next to It we prefer Orchard 
grass, for the reason that it starts np promptly 
after being eaten off, is the earliest in the Spring 
and is relished by the pigs. It is not necessary 
to have a speciaL field for the pig pasture, bat 
they may be allowed to ruu ita any lot if prop¬ 
erly inclosed. There should be water in the 
field aud plenty of grass. A patch of sweet 
corn sowed in drills will be found convenient 
to supplement a shortened pasture in the late 
Summer. There should also be another patch 
of turnips or other roots into which the pigs 
may be turned for fall feeding. With the 
three auxiliaries of pasture, sweet corn stalks, 
aud a root patch, the cost of rearing aud feed¬ 
ing pigs may be reduced to less than one-half 
of their expense when they are confined and fed 
in pens, to say nothing about their better con¬ 
dition for food. 
There Is a great deal of complaint now-a- 
daya about pork being too fat, and many peo¬ 
ple who used to eat old-fashioned pork, and 
relish it, will not eat the modern, improved 
sort. The main reason for this is because pigs 
are overfed while young and kept bo closely 
confined that there it no proportionate growth 
and development of muscle (lean meat) with 
the fat (oil). My system of growing pigs, 
while it Is more successful In the breeding, 
does at the same time make a growth of mus¬ 
cle and fat more nearly balanced. To make a 
perfect pig the feeding and the treatment 
shonld be such that the mnsoles and frame 
should be produced first, and the fat added on, 
whereas thp practice of confinement and exclu¬ 
sive grass feeding makes tbe fat first, with 
scarcely any muscle or bone to support it. 
Pigs should be kept in a thrifty, growing con¬ 
dition until within a month of the time when 
they are wanted for slaughter, when they may 
be fed stronger, but not lor a longer time. A 
big weight is not so good as a healthy pig. Old 
hogs may be stimulated for a louger time and 
be made fatter, but these make better food if 
fattened on such natural feed as clover and 
roots and topped off with corn. 
A strong copper wire in a pig’s nose will 
keep it from digging np the sod. An orchard 
is a suitable range for pigs, as they will eat all 
the fallen fruit and thus destroy myriads of 
worms which would otherwise develop for fu¬ 
ture damage. If it. is impossible for a farmer 
to let his pigs run out., be ought, for health’s 
sake—and it is good food, too—to give them 
feedings of grass in the pen3. We have kept 
hogs in this way all 8nmmer on grass alone. 
Jnhsitial Implements 
THE STAR CANE MILLS. 
These excellent mills are made by J. A . Field, 
Son & Co., St. Louis. Mo., and are winning 
a wide popularity wherever they have been 
introduced. They are built unusually strong, 
and extra-heavy, weighing, It is claimed, about 
double as much as any other mills of the same 
capacity. The boxings for the bearings are 
put in from the outside so that when worn out 
they cau be replaced without taking tbe mill 
apart. The bearings of the feed-roller shaft 
are self adjusting, yet firmly held to their 
place, securing at all times the utmost pres¬ 
sure, while allowing tbe roller to vield in case 
of over-feeding or the accidental feeding of 
some unerushable substance, thus avoiding 
accidents and accurately adjustingthepressure 
to the work to be done. Owing to this self- 
adjustment, in heavy feeding clogging is avoid¬ 
ed, and in light feeding, the rollers, closing up 
tighter, press the cane thoroughlv ; while in 
both cases the mill runs easily aud steadily. 
The delivery roller, too, cau be adjusted to 
give any desired pressure, by simply turning a 
nut, so that the last of the juice cau be pressed 
out of the cane. There are several other ex¬ 
cellent features counected with these mills, all 
of which will be fully explained by circulars 
which will be promptly furnished on applica¬ 
tion to the manutacturers. 
Russell <& Go’s large works, at Massillon 
Ohio, were in great danger of being entirely 
destroyed by fire, on June 20. Happily, how¬ 
ever, by great efforts the fire was confined to 
the upper stories, inflicting a Iosb of only 
about $25,000. As none of the wood aud irou 
working machinery was burnt up, there will be 
no delay in filling all orders for their well- 
known portable aud traction farm engines, 
thrashing machines, horse powers, etc. 
frtmnani 
DENTISTRY EXTRAORDINARY. 
In the agricultural department of a New 
York weekly paper, of a late issue, under the 
heading Veterinary Advice, a correspondent, 
whose steer 11 chews the cud and then drops 
it,” is advised to examine the animal's teeth, 
and among other recommendations Is the fol¬ 
lowing :—" Diseased cavities in teeth should 
be cleaned and washed out, scraped, and filled 
with gutta-percha, previously softened in hot 
water.” 
This is the third time within a few years that 
CARE OF PIGS. 
