170 
THE CULTIVATOR. 
May, 
lowing article from the forthcoming volume of the 
Society’s Transactions. 
For the best fifty pounds of butter made at any 
time, the first premium was awarded to Horace 
Clapp, of Houseville, Lewis county. This butter 
was made on the 5th of September. The number 
of cows belonging to the dairy is forty, and the 
average product of butter for each cow for the sea¬ 
son, is 165 lbs. The milk usually stands from 36 to 
48 hours, according to the weather, but is skimmed 
before it turns sour; the temperature of the milk- 
room ranges from 58 to 62 degrees. The cream be¬ 
fore churning is kept in a tin vessel, made for the 
purpose, and is set upon ice to cool to the proper 
temperature for churning—55 to 58 degrees. The 
butter is worked with a l< butter-worker,” which 
is considered preferable to the hand. The Bonaire 
ground salt is used at the rate of six pounds to a 
hundred pounds of butter, during warm weather, 
and somewhat less in autumn. No saltpetre, or any 
substance but salt, is mixed with the butter. The 
mode of keeping butter in summer is to lay it down 
In tubs, leaving space at top for half an inch in 
thickness of salt, w T hich is laid on, moistened with 
strong brine, and kept moist during warm weather. 
The cows are of the common stock, crossed to 
about one-fourth blood with the Short-horned breed. 
They are fed with hay only in winter, and grass in 
summer; they have access to salt at all times. 
For the best twenty-five pounds of butter, made in 
June, John Shattuck, of Norwich, Chenango Co., 
received the first premium. He keeps twenty cows. 
The milk is strained into tin pans as soon as drawn, 
and kept on racks in the milk-room, until the cream 
is removed, which is always done in warm weather 
before the whey appears, and in cool weather before 
the milk begins to turn bitter. The cream is kept 
as cool as possible after it is taken from the milk, 
and the sooner it is churned the better. Churning 
is done every morning in warm weather, tempering 
the cream with ice, so as to have it gather well and 
hard, in which state it is readily freed from the but¬ 
ter-milk. In warm weather ice-water is used to 
rinse the butter when it is removed from the churn; 
the butter-milk is worked out clean, and the butter 
salted with ground rock-salt, at the rate of one 
pound to twenty pounds of butter. After it is thor¬ 
oughly worked, it is set in a cool place about 24 
hours, when it is again worked so as to entirely free 
it from the butter-milk; then pack it in a firkin, 
which is covered so tight as to exclude the air, un¬ 
til the firkin is filled. Nothing but salt is mixed 
with the butter. For keeping through the season, 
cloths are spread over the butter in the firkins, and 
strong brine, made of rock-salt, is poured on. 
For the greatest amount of butter made from five 
cows in thirty days, John Holbert, of Chemung, 
Chemung county, received the first premium, and 
Nelson Van Ness, of Mayville, Chautauque coun¬ 
ty, the second. Mr. H.’s cows yielded in thirty 
days, (from May 23d, 1849,) 264^ pounds, or an 
average of 52 pounds 14 ounces per cow—and those 
of Mr. Y. N., 221 pounds—or an average of 44 
pounds 3 ounces per cow. Mr. H.’s cows were of 
common stock, with a “ slight mixture ” of the 
Short-horned breed. Mr. V. N.’s were entirely of 
the common stock. Both herds were fed on grass 
only. __ 
Profitable Dairy.—George W. Goodnow, of 
Southborough, Mass., gives an acount in the Mass. 
Plowman of the produce of twelve cows kept by 
him during the last year. From the first of March 
to the first of December, he sold 2287 lbs. of butter, 
for which he received $524.79—butter consumed in 
the family during the same time, was worth $29.94 
—milk sold, $77.76—calves sold, $70.71—making a 
total of $703.20. 
®iie horticultural department. 
CONDUCTED BY J. J. THOMAS. 
Summer Management of Young Trees. 
In answer to frequent inquiries, it may be stated 
that the first and great requisite in the successful 
treatment of newly transplanted trees, is to keep 
the surface of the soil for many feet around them 
clean and mellow by cultivation. This is important 
to all kinds of trees, but especially so to the peach. 
An instance occurred where a young peach orchard 
stood the first year in a clean and repeatedly culti¬ 
vated potato field, and the green shoots on all the 
trees at the end of the first summer measured from 
a foot and a half to two and a-half feet in-length— 
on an adjoining uncultivated piece of land, none of 
the shoots were three-inches long. 
A great mistake is often made by watering the 
roots of newly set trees, before the leaves expand, 
by which they become water-soaked and killed. A 
leafless tree is in a nearly dormant state, and throws 
off but little moisture. But as soon as the leaves 
expand, they exhale moisture rapidly, and a supply is 
tnen needed at the roots. Watering, however, usual¬ 
ly fails of the intended purpose. The water is poured 
on the top of the ground, and only serves to bake 
the surface, without ever reaching the dry soil fur¬ 
ther down. If watering is actually required, the 
surface should be first removed, and the water then 
poured in directly on the roots, replacing the remo¬ 
ved earth. An acquaintance who set out last year 
about 60 cherry trees, lost every one which was 
watered on the surface, consisting of about one-third 
of the whole. 
If trees have been dug up carefully and with unin¬ 
jured roots, and then well transplanted,—in the first 
place; and the soil kept mellow as already stated, 
in the second; they will usually have made so good 
a growth by midsummer, as to be beyond the dan¬ 
ger of drouth. But if the transplanting has been 
badly done, or the soil has been allowed to get hard, 
the careless cultivator will doubtless be reminded of 
his negligence by the death of a part of his trees. 
Watering a feebly growing tree, is at best but a 
very irregular way of supplying it with moisture. 
A greatly superior protection from midsummer heat 
and dryness, is mulching , or covering the surface of 
the earth for some feet round each tree with hay, 
straw, or other litter, several inches in thickness'. 
This covering keeps the ground soft and moist, and 
night dews are retained in the soil through hot sum¬ 
mer days. During the excessively dry season of last 
year, a row of newly set apple trees, standing on a 
high and dry piece of ground which could not be ea¬ 
sily cultivated, were observed to cease growing, and 
the leaves to assume a yellowish cast. They were 
immediately mulched. In a few weeks, they re-com- 
menced growth, and the leaves returned to a dark 
healthy green, although no rain had fallen during all 
this period. 
Cherry trees, which in spring or early summer, 
give strong promise of a flourishing growth, are 
frequently destroyed by a parching midsummer’s 
heat. To such, mulching is of eminent service. 
Mulching is not usually advisable for young trees 
I after the first season from transplanting, unless their 
