THE RURAL NEW-YORKER. 
found in large quantities along nearly all our 
Western rivers. It should be gathered in the 
fall after the first frosts, and planted imme¬ 
diately only a small depth below the surface; 
and the young plants will make their appear¬ 
ance iu the following spring. If sown in a 
row for a hedge, the plants should be thinned 
out to the proper distaueo when of one season’s 
growth, transplanted elsewhere, and cultivated, 
like corn, until three or four years old, wheu a 
superior fence may be made of them, as shown 
by the accompanying diagram. The young 
trees should be bent over and held down by 
fastening them to the uprights, by driving 
small nails into the latter near the top. 
To all new beginners on the Western prairies 
1 would recommend that they should do 
their first “breaking” in their “outlines.” 
with a view to make fire- and wind-breaks 
there and also to prepare for forming live 
fences in this manner. The next “ breaking” 
should be around the place designed for build¬ 
ings and orchards. Trees shonid be planted 
freely both around the farm and homestead, 
well cultivated, and the labor and expense 
will never be regretted. S. D. Warner. 
£latti) Ijusbaitfiq). 
RULES FOR MAKING GILT-EDGED BUTTER. 
AN OLD DAIRYMAN. 
Feeding. 
Select your cows with reference to the 
quantity and richness of the milk produced. 
The best cows are the cheapest for butter, so 
get the best you can of whatever breed you se¬ 
lect. Give them good pasturage in summer, 
aud plenty of pure water, with frequent aeeess 
10 salt. In winter, feed sweet, early-cut hay, 
well-cured corn fodder, roots, cabbages, etc., 
aud a ration of bran, corn-meal, ground oats, 
or middlings. 
Implements. 
Have the best implements, aud keep them 
scrupulously clean, well sealded. aud often ex¬ 
posed to the sweetening influence of the sun. 
The milk pails aud pans should be of the best 
quality of tiu. A reliable thermometer is a 
ueeessity to every good dairymau. 
Milking, 
The milking should be doue quietly aud at 
regular times, aud the utmost eleanliness ob¬ 
served. Nothing is tainted quicker than milk 
by foul odors, and surely at times with nearly 
all cows there is enough animat odor to it, 
without adding any more. 
Setting. 
Strain the milk slowly into pans lour to six 
inches deep. It is an excellent plan to strain 
the milk into a large can set iu cold water, aud 
cool down to 110 degrees before putting into 
the small pans. The milk must be set iu a 
pure atmosphere, at such a temperature as will 
permit the cream to rise in it from thirty to 
thirty-six hours after setting, in order to do 
that, the room should he kept at about 00 to 05 
degrees, aud not allowed to vary much either 
above or below. 
Iu hot weather keep a large piece of ice in a 
tub iu the room. Cover it over with a thick 
blanket, aud, if arranged so that the water 
will run off, it will keep a long time, aud keep 
the room very uniform. 
In cold weather some arrangement for warm¬ 
ing the milk room should be adopted. 
£kliu tiling. 
Skim as soon as the milk begins to turn sour. 
Go uot neglect this rule, as it is impossible to 
make good butter from cream that has become 
old aud sour. When you pour your cream 
uto the cream jar, splash as little as possible. 
Stir the cream every time you add more to it, 
aud wipe the sides of the pot,. Keep the tem¬ 
perature at about 00 degrees, aud the cream- 
pot iu the coolest part of the house, covered 
with a flue gauze netting etraiued on a hoop, 
uot with a tight cover. If covered too tight, 
fermentation is often too rapid. 
Churning. 
Churn often, as there is nothing gained by 
long-keeping. Bring the temperature of the 
cream iu the churn to 58 degrees, aud do uot 
allow it to rise above 04 degrees. Churn early 
in the morniug, while it is cool. First scald 
the churn, turn the paddles a few times; then 
pour off, and pour in colrf water, aud turn the 
paddles; pour off, and pour in your cream. 
Iu churning revolve the puddles with an easy 
regular motion, uot too fast or too slow. 
Coloring. 
Wheu it is likely to be deficient iu color I have 
added a sufficient quantity of Wells, Richard¬ 
son & Co.’s Perfected Butter Color, advertised 
in your columns, to keep it up to the June 
taudard. 
Working and Baiting. 
The butter should come iu about forty min¬ 
utes, a little more or a little less if the tem- 
peature of the cream wheu put in, was about 
58°, ascertained by the thermometer. When 
It k*» “ broken” aud there u a difficulty iu 
making the butter gather, throw iu some cold 
water and give a few more turns. Some, aud 
I think a majority, of the best butter-makers 
of to-day wash their butter with cold water 
before removing from the ehuru. Gather 
your butter with the paddle and lift it out into 
the tray, press it gently and incline It, and let 
the butter-milk run off. Work it gently with 
the paddle, with a cutting, gentle pressure, but 
not to mash it; or, better, put it into the 
butter-worker. 
with a play of two or three inches at the top. 
The arms are four feet long, three inches wide 
and an inch thick, mortised into the standard 
three feet from the bottom. The rim or track 
of the wheel, c, is laid two feet wide from the 
outside of the arms towards the standard, 
with braces, an iueh square, reaching from the 
arms at the inside of the track to the standard 
near the top. The wheel when completed will 
be eight feet in diameter. The small wheel, f, 
is one foot in diameter aud three inches thick. 
WESTERS LIVE PENCE. 
Salt it about an ouuce to the pound, or to 
the taste of good customers; only with the 
best salt, and free from lumps aud impurities. 
Work the butter only so much as to expel the 
butter-milk, but not to work it too dry. This 
can be doue by the use of a weak brine pre¬ 
pared for the purpose. Put the bowl away iu 
a cool place. After standing twelve or twen¬ 
ty-four fiours, gently press out, with a ladle or 
machiue, the reuiaiuing butter-milk and any 
brine that will flow out with it, care being used 
not to work it too much. If tkiB is done, the 
butter has lost its grain and becomes salvey, 
aud its keeping qualities are injured. 
Parking. 
Pack in vessels which will impart no impuri¬ 
ties to the butter. Fill within half an inch of 
the top. Place a thin cloth wholly over the 
butter. Over that pour cold brine as strong as 
can be made of hot water and the purest suit, 
or cover with a layer of fine salt The whole 
process of making the butter, from drawing 
the milk to the placing of the butter iu pack¬ 
ages, should be hurried, as milk, cream aud 
butter are going to decay every moment when 
exposed to the air, however pure it may be. 
Such butter is ready to keep or sell. If to be 
kept long before selling, surround every pack¬ 
age with coarse salt, by placing them iu boxes 
prepared for the purpose. This process keeps 
the butter cool and hard, and free from sudden 
changes of air. When all these things are 
attended to promptly, and with as much uni¬ 
formity as is under the power of man to con¬ 
trol, there will be a near approach to uniform¬ 
ity in color, richness and purity. If the new 
beginner follow these rules, and keep doing 
so, he will soon command the highest figures. 
Cleanliness and common sense applied from 
the beginning to the end, are absolutely neces- 
• sary to iusure good butter that will bring the 
highest price in the market. 
A HANDY CHURNING POWER. 
Wk wonder why farmers do not more gen¬ 
erally make use of power for churning ! It is 
hard work for a strong man to do a large 
churning with the dash churn—what a task 
must it be for a frail, delicate woman to be 
obliged to churn every day, and sometimes 
twice a day, during warm weather. For the 
benefit of tbe lady readers of the Rural and 
for the sake of the conscience of those hus¬ 
bands who never have time to assist iu the 
the larger one, g, eighteen or twenty inches in 
diameter and of the same thickness. They 
arc connected by a shaft of inch-iron, eighteen 
inches in length, to which they are fasteued 
securely at each end. The remainder of the 
cut illustrates the design so plainly that uoone 
will be at a loss how to proceed. 
The animal that is to furnish the motive- 
power, as will he seen, is placed on the oppo¬ 
site side from the small wheel which runs on 
top instead of under the large one, as it does 
in all other powers of this description that I 
ever saw. Built in this manner, it can be pro¬ 
pelled by an animal much smaller than is 
required for powers such as are usually em¬ 
ployed. We have seen many kinds of power 
churns, but never one which required as little 
force to furnish the motive power. It can be 
built in a single day by anybody at all handy 
with tools, with a very small outlay for lum¬ 
ber. This should be of well seasoned pine or 
other light wood. To have it light but yet 
strong is the desideratum. It should be placed 
uuder shelter; for, however valuable or stroug- 
ly built a tool or machine may be. the suu and 
rain will soon reduce its value. Now, let the 
ladies who are obliged to churn by baud, insist 
that one he built for them, and we guarantee 
that they will be perfectly satisfied with its 
work. Hector Bertram. 
tlftmmiru 
INFECTIOUS PLEURO-PNEUMONIA. 
Pleuro-pneumonia is a specific highly con¬ 
tagious disease of the respiratory orgaus, 
peculiar to cattle. In Western Europe and 
America it is undoubtedly propagated by con¬ 
tagion alone. It was brought to Brooklyn, N. 
Y., in 1848 aud again iu 1850, and to Jersey iu 
1847, by English cattle, and finally it was im¬ 
ported into Massachusetts in 1859 by Dutch 
cattle. From the date of its first appearance iu 
the neighborhood of this city to the present 
time, it has been uearly constant in some of 
the stables ueur New York, where it has been 
known as the swill-milk disense; and it is 
probable that it has been propagated from this 
point to the few other localities iu which it is 
found; although it may have been Imported 
directly to some of these places with cattle 
from Europe. 
CHURNING 
POWER. 
heavier duties about the house, we present a 
plan of a power suitable lor dog, sheep, or 
calf, which will meet ail the requirements of a 
dairy of medium size—price, ease of operation, 
aud effectiveness, beiug all considered. 
The standard, a. is simply a scantling, eight 
feet long and four inches square, with a small 
iron projection at top and bottom, to be in¬ 
serted in the slot at d; firmly at the bottom 
It is a very iusidioua malady, in that it lias 
a period of iuoubaliou varying from two to 
about six weeks, aud iu some cases even 
louger; but its average duration is about 40 
days. During this Interval between the con¬ 
traction of the disease aud the manifestation 
of its symptoms, an improvement in the con¬ 
dition of the infected animals aud an increased 
fiow of milk in cows are often noticeable, due 
probably to the influence of the subtle poison 
on the nerves and blood. During this time, a 
beast may be, and often is, transferred, appar¬ 
ently in fine health, from one part of the coun¬ 
try to another, or exported across the Atlantic, 
spreading disease all around it, certainly wheu 
the symptoms become manifest and probably, 
according to good authorities, while the an¬ 
imal is exhibiting unmistakable signs of good 
health. 
In the first stages of the disease the symp¬ 
toms are often hard to be detected by an uu- 
practiced persou and are chiefly the following: 
There is a slight rise iu the temperature, 
discernible by the use of the thermometer. 
Should the temperature of a healthy animal 
be about 100'’. that of an infected one would, 
at this stage, range from 103° to 104°. Ac¬ 
companying this elevation are a slight loss of 
appetite, a decrease iu the flow of rnilk, a dis¬ 
turbed respiration, faintly unusual sounds in 
the bronchial tubes, a slightly accelerated 
pulse, ofteu an occasional shivering fit, rarely 
a slight, hard, dry cough, especially after 
drinking, aDd a disposition to keep apart from 
the rest of the herd. The second stage may 
uot be entered upon for some days after the 
first has begun. Its symptoms are decidedly 
febrile. The temperature rises to 108o or 
more. The flow of milk rapidly dwindles ; 
the mouth is hot; the breath uoisesome; 
the breathing rapid and labored, while a 
low grunt evinces pain at each expiration, 
as, with outstretched neck, the suffering beast 
tries to breathe more freely. The bowels are 
constipated ; the urine scanty and high-color¬ 
ed ; the cough frequent, hard, aud painful. 
The coat is staring, and the skin, yellow and 
scurfy, adheres to the ribs. Pressure be¬ 
tween the ribs, just behind the elbow, 
or along the spine and loins, gives pain, 
expressed by a low groan. Pain la also 
caused by handling the windpipe along 
which the air courses with a rushing sound, 
plainly audible by placing the ear at the bot¬ 
tom of the neck. Still louder sounds can be 
heard at the base of the lungs by listening at 
the top and sides of the chest, a little behind 
the shoulder-blade. If only one lung is affect¬ 
ed. this sound is louder in the other, owing to 
the greater amount of work it has to do. The 
animal either stands motionless with the 
fore-legs wide apart, crouches on its sternum 
or lies on the side most affected, to allow freeer 
action to the opposite lung. 
The hot stage of the fever is never long 
owing to a lack of sufficient vitality to with¬ 
stand the injuries to the lungs, that then 
occur. A,' the disease progresses, the nostrils 
become dilated, a limpid discharge, often of a 
purulent nature, flows from the eyes and nose ; 
the extremities, as well as the horns aud ears, 
grow cold; the body wastes rapidly; water 
collects iu the chest; the pulse becomes weak 
and irregular; the animal gapes and grunts, 
drops and dies, often from internal drowning, 
or a distention of the rumen from gasses re¬ 
sulting from the arrest ot digestion. 
In one form of the disease the animal ap¬ 
pears for quite a long time to get neither bet¬ 
ter nor worse. A uiuco-purulent seeretiou 
is discharged from the eyes; the appetite is 
capricious: there is a coustaut, troublesome 
cough, and portions of the lungs are regularly 
expectorated along with a putrid, highly offen¬ 
sive pus. The animal rapidly grows emaciat¬ 
ed, aud au offensive diarrhea precedes a 
speedy death from consumption iu from four 
to six weeks from the appearance of the first 
symptoms. 
A post-mortem examination discloses a large 
collection of water in the cavity of the chest, 
in which are floating large, yellow flakes of 
coagulable lymph. The surface of the lungs 
is fouud united to the ribs by a “ false mem¬ 
brane," aud the lungs themselves are greatly 
increased iu size—lungs which would ordinari¬ 
ly weigh five and eight pounds, after disease 
have been found to weigh 80 and 75 pounds 
respectively. Instead of being of a bright 
salmon color, diseased lungs are grayish or 
mottled, and their surfaces are rough, thick 
aud hard, instead of being smooth, elastic and 
yielding. The proportion of deaths to recover¬ 
ies varies all the way from 10 to 75 per cent., 
according to the condition of the herd amoug 
which the disease makes its appearance; the 
preventive or curative measures adopted, and 
the sanitary condition of the surroundings. It 
is generally estimated, however, at from 50 
to 00 per cent. Most of the recoveries take 
place during the first stage of the disease, but 
as the portion of the lung once injured or de¬ 
stroyed can never be really restored, it ia 
always advisable for the owner of the beast to 
fatten it for the butcher as quickly as possible 
after its recovery. 
Medical treatment is chiefly preventive, for 
as a curative agent it. appears to have done no 
Etood whatever. Hence animals with manifest 
symptoms of the disease, are at once slaugh¬ 
tered iu England, and should be here, because 
the number of infected animals Is so small that 
stamping it out, to prevent contagion, should 
be iusisted upon. The judicious use of tonics, 
such as sulphates of iron or copper, have 
been found very serviceable in the wav 
