102 
THE CULTIVATOR. 
The results of our experiments in 1841 induced the 
Oelief that heated or scalded milk produced the greatest 
quantity of cream and best quality of butter; but the 
•comparative experiments now made, and the results, con¬ 
found us. The process of scalding milk is troublesome, 
and the milk after the cream is removed, is poor and 
of but little use, except for the pigs. Although we are 
much disappointed in the result, we take great pleasure 
in making it known. The object is interesting not only 
to those who make farming their business, but to every 
family whose situation and circumstances make the 
keeping of this valuable animal, the cow, practicable; it 
is important not only because cows supply the market 
with milk and butter, but because they contribute so 
much to substantial domestic comfort and convenience. 
Experiments correctly made and fairly tested form the 
data on which improvement should be founded. Exact¬ 
ness is important to one’s character and usefulness. There 
is a satisfaction too, in knowing what we do. For this 
reason we were very particular to weigh the milk when 
taken from the cow anil strained into the pans, to note 
the temperature when setting for cream; to weigh the 
cream before churning; to note the temperature while 
churning; the time employed in churning; and the 
weight of the butter after having been thoroughly 
worked. 
Agriculture must be considered as one of the exact 
sciences, and we shall never know whether our progress 
in it is forward or retrogade, undl we have done with 
guessing. But, methinks I hear you say, “ it is trouble¬ 
some to be exact.” We answer, the trouble is not so 
great where the habit is once formed; and is very much 
more than compensated by the satisfaction experienced in 
doing it. 
The result of the experiments are as follows: The 
night’s milk of five cows, commencing on the 5th of 
Jan. and ending on the 9th, was subjected to the follow¬ 
ing process. As soon as the milk was drawn from the 
cows it was strained into tin pans, and weighed, and 
amounted to 70| lbs. After standing twelve hours, boil¬ 
ing water was introduced in an under pan, made for the 
purpose, which is sufficiently deep to hold about the 
same quantity of water as there was of milk, the top of 
the under pan fitting closely to the upper part of the 
other; the under one nearly straight on the sides, the 
other flaring, by which means sufficient room is left to 
retain the steam, f rom the 70^ lbs. milk, after stand¬ 
ing in a room, the temperature of which was from 50 to 
55, thirty-six hours, 04 lbs. of cream was taken from it. 
This cream was churned in a temperature of 60 degs. 
and produced 3| lbs. of butter—time of churning 17 
minutes. 
On the Uth of Jan’y we commenced setting the milk 
for cream in the usual way, from the same cows in the 
same room, in a temperature ranging from 48 degs. to 
56 degs.; after standing forty-eight hours it was skimmed. 
It was so managed that the same amount of milk, (70| 
lbs.) was used, which produced 14 lbs. cream, in which 
unavoidably remained considerable milk. This cream 
was subjected to the same process and temperature as the 
former, (60 degs.) and produced the same amount of but¬ 
ter, and occupied 12 minutes in churning. 
Now, there may have been some ounces difference in 
the two parcels, as our steelyards mark nothing less than 
^ pounds, but we were particular in noticing the move¬ 
ment of the beam, and did not discover any material dif¬ 
ference. 
From the above experiments we have arrived at the 
following conclusions: That when the milk room is cold, 
say 30 degs. it is most advantageous to scald the milk, 
hut when the temperature does not fall below 48 degs. 
little or nothing would be gained by adopting it. There 
is so little difference in the quality of the butter that it 
would be difficult for the nicest taster to distinguish 
Which was made the one way or the other. The color 
too, is so similar that it would be supposed both rolls 
Were made from one churning. C. N. Bement. 
Thrcs Hills Farm, Jan. 20, 1844. 
i)etmnar£ USqiariment. 
BARREN COWS. 
j “ I have a beautiful Durham Cow, sired by the import- 
j ed bull Talleyrand, No. 2728 Herd book, voh 3. She 
[bred one calf, when 3 years old; since that time, now 2 
|years, she has been regularly in heat, and faithfully at¬ 
tended, yet with no result. She is strongly predisposed 
to take on flesh, bnt is now as low as I think prudent or 
.safe. What shall I do with her.. George Hezlep.” 
| Instances like the above, are not uncommon, and fre¬ 
quently occur among our most valuable and high bred 
animals. Reducing the flesh sometimes removes the dif¬ 
ficulty, but not always, and in such cases there seems no 
j alternative but to fatlen. Had we a valuable cow from 
j which we were particularly anxious to breed, if other 
remedies failed we would adopt the one described by 
i Mr. Bonner, on the 23d page of the current vol. of the 
Cult, which succeeded so well with a sow—partial spay- 
jring—and think it probable it might succeed. As it 
I would, if well performed, be attended with little or no 
• danger; and if it did not produce the effect desired, 
would not injure the animal m the least for feeding, we 
can see no objection to its trial in such cases. 
BLIND TEE i’ll. 
We have several communications on the subjeet of 
“ Blind Teeth,” or “Wolf Teeth,” in horses, signed as 
follows: Edgar, A Daily Laborer; John M. Harland, John 
\M. Johnson, Peter Ellis, Jas. M. Ellis, Peregrinator, and 
j Quercus, (U. C.) With the exception of one or two, 
i they all seem to agree that these teeth are injurious and 
'ought to be taken out. This may be done by placing a 
! piece of iron (or as some say, hard-wood,) against the 
iteeth, and giving it a blow with a mallet or hammer, 
jj Quercus says he does not believe a word in regard to 
jthe injury which it is asserted these teeth occasion; says 
lie had a mare which had “ wolf teeth,” and was told 
ithat she would certainly go blind soon; but he kept her 
!many years, and she had good sight till the time of her 
death. Mr. Peter Ellis says, lie “ has extracted many of 
(these teeth, but whether it has been attended with any 
-great benefit, is at a loss to determine.” He thinks, how¬ 
ever, that it is best to take them out. We find there are 
'others who have doubts on the subject, but all agree that 
jit does no hurt to take out the “ wolf teeth,” and it may 
do some good. These teeth are not confined to horses 
[ of one section of the country, for we have accounts of 
I!them from Georgia to Canada. Neiiher are they, as has 
fbeen suggested, confined to horses which are fed mostly 
|'on Indian corn; we hear of them where the horses never 
j ate any corn of any consequence. 
| Sinee writing the above, we have received two letters 
ion this subject. One from Mr. Samuel M. Spongier, and 
one from Mr. U. Skinner, both of Virginia. Mr. S. en¬ 
closed one of the teeth referred to. He says they do not 
always occasion injury to the eyes; the worst effect is 
'produced when they come out close to the other teeth, 
j (that is, the grinders,) and the farther they are from them 
the less the injury. 
Mr. John Thompson, of Farmington, Conn., 
Wiled a beg in Jas. last, that weighed 750 lbs. 
MURRAIN. 
John Grant, in a communication to the Mark-Lane 
Express, gives the following as “an almost infallible ” 
cure for Murrain, if applied on the first appearance of 
the disease: 
Sal prunelle,.2 oz. 
Stiptic powder,.2 “ 
Balsam Copavia..2 “ 
Nitre,. ....1 “ 
Glauber Salts,..4 “ 
Dissolve the whole in half a gallon of table beer, with 
half a pound of soft sugar added, and give us a drench; 
the good effects of which may be visible in twenty-four 
hours—after which, let the sick cattle be put in a field 
where there is plenty of water, as a desire to drink is 
one of the first symptoms of convalescence. 
Look well to your bees during this month. 
