THE CULTIVATOR. 
197 
must be admired by all connoisseurs of the horse. He is 
perfectly sound, a close jointed, clean limbed animal, and 
carries a beautiful waving head, mane and tail. His legs 
are flat anil hard, clean from long hairs on the fetlock; 
his eyes stand out prominent; his disposition kind and 
playful. He keeps fat with very little feed, too fat at the 
time I took the drawing, to develope all his points suc¬ 
cessfully. 
At my suggestion, his hay was accurately weighed for 
one week, and the feed consumed, stood as follows: of 
oats and bran three quarts of each daily, and he consu¬ 
med between five and six pounds of timothy each day. 
No fault can be found with the horse unless it be in his 
size; however, his stock are sufficiently large for road¬ 
sters and for general usefulness in this State. 
The patronage Mr. Hill receives from breeders both 
far and near, is sufficient expression of the opinion of the 
public, without any other recommendation. Relative to 
the origin and stock of Morgan horses, your readers may 
hear from me again by and by. S. W. Jewett. 
Weybridge, May 1, 1845. 
MANUFACTURE OF BUTTER. 
The committee on butter for the Addison County Ag¬ 
ricultural Society, in an elaborate report which we find 
in the Boston Cultivator, strongly recommend the use of 
Turk's-Island or rock salt, for butter. A little less than 
one ounce of this salt, properly pulverized, is said to be 
sufficient for a pound of butter—or 14 ounces salt to 16 
pounds butter. The committee say that this kind of salt 
has a tendency to harden the butter, and that by working, 
it will be rendered ripe and fit for the tub or table, with 
but little more than half the labor required for bag salt. 
It is also stated that the properties of rock salt may be 
destroyed by too much heat in drying, and it is recom¬ 
mended that it may be dried in a clean place, in the 
shade. The committee discourage the use of Liverpool 
bag salt, altogether, as it is thought to contain certain 
impurities which render it unfit for keeping butter. 
Dairy house. —The committee advise a well-ventilated 
cellar with a spring of cold water running through it, as 
the best place for keeping milk. They recommend that 
the pans be set in troughs and the cold water conducted 
around them till the animal heat of the milk has passed 
off—-the water not to stand round the pans, but be con¬ 
stantly moving, and pass through a drain. After the milk 
is cooled, it is recommended to place the pans containing 
it into water, raised to the temperature of 170 degrees— 
but it should never boil or simmer. The pans of milk 
are then set back upon the troughs— (not in the water,) 
and stand for twenty-four hours, when the cream is taken 
off and churned. This process they say hastens the rising 
of the cream, so that it can be taken off in about half the 
time required in the ordinary way, improves the quality 
by preventing sourness, and greatly facilitates the opera¬ 
tion of churning. The time occupied in heating the 
milk of a dairy of twenty cows, is from twenty-five to 
thirty minutes. The pans are made of tin, and handled 
when either cold or hot by tongs made for the purpose, 
which prevents any spilling or slopping of the milk. 
The churning is done every day except Sundays. 
“In this way,” say the committee, “good butter 
may be made at all seasons of the year. We prefer 
dog days, and the latter part of the season, before the 
frosts are so severe as to injure the quality of the grasses, 
on account of the many noxious weeds which find their 
way into the stomachs of some cows, while in their ten¬ 
der state in early parts of the season.” The committee 
likewise remark, that the difference in the quality of the 
dairy products in different districts, is owing in part to 
the difference in the quality of the grasses on which the 
cows are fed. This principle they say is well settled in 
regard to tallow. 
Working butter. —The committee say—“butter should 
be so made as to require but once working after the salt has 
been well incorporated—repeated workings expel more or 
less of the substances which constitute its good flavor, and 
should not be worked or washed off. If worked too much 
it will be gluey, and more tasteless than it should be in 
order to command the highest price.” Tt is advised that 
the buttermilk, be worked out as thoroughly as possi¬ 
ble at the first working—that it then stand in an even 
temperature from 58 to 62 degrees, for twenty-four hours 
—then be again thoroughly worked, when it is ready for 
the table, or to be laid down. 
Washing butter in water. —This the committee say they 
“cannot recommend,” and that “ it is never done by the 
best dairyists in England.” When butter is shipped for 
long voyages, it is sometimes washed in the strongest 
brine made of rock salt. 
Kind of churn .—The committee highly recommend a 
churn which one of them has seen at Washington, so 
constructed as to carry many currents of air through the 
cream until the principle of separation is formed without 
any friction of oar or dasher. They say they are inclined 
to think this churn may take the place of all others in 
large dairies. 
VILLAGE DOOR-YARDS_(Fig. 68 .) 
The need of greater improvement in most of these is 
very commonly felt. To facilitate a better mode than 
the common practice, the annexed design is given. The 
plan is intended for such as do not have more than five 
or six yards width from the road to the front entrance. 
Little description will be needed: the promiscuous 
mixture of large trees and small shrubs, so frequently 
practiced because all of them are small when planted, 
should be carefully avoided. In so small a space of 
ground, none but shrubs and the smallest size of trees 
can be admitted, except it be two or three of larger size 
at the front edge or corners. A suitable intermixture 
of evergreens gives cheerfulness to the expression in 
winter. Evergreen shrubs are indicated by those heavi¬ 
ly shaded in the plan, and deciduous ones by those light¬ 
ly shaded. If the house fronts the south, east or west, 
the flower beds at the corners of the gravel walk oppo¬ 
site the front entrance, may be introduced with great 
propriety; and even in case it fronts the north, provided 
those flowering plants are selected which flourish in the 
shade. A side gate at the right hand corner of the yard 
serves as an entrance to the kitchen, and is entirely 
concealed from the view at the front door by the shrub¬ 
bery. 
The selection of shrubs and plants must be at least 
partly left to the taste and convenience of the proprie¬ 
tor. Among the plants, however, for the beds, the fol¬ 
lowing will make a fine show, succeeding each other 
nearly in the order named: Crocus, (various kinds,) 
hyacinths, Collinsia verna, Phlox stolonifera, Narcissus 
(the various species and varieties,) Iris pumela, tulips, 
Aquilegea canadensis, moss pink, Veronica spicata and 
gentianoides, Phlox ovata, the Pcenias, Dictamnus (white 
and purple,) Spirae lobata, oriental poppy, upright cle¬ 
matis, common gladiolus, lillies (several species,) peach¬ 
leaved campanula (white and blue,) Liatris spicata and 
scariosa, Hibiscus palustris, New-England Aster, &c. 
Among the evergreen shrubs and small trees may be the 
red cedar, Chinese arbor-vitse, Savin, English Juniper, 
tree box, white spruce, &c. Some of the finest deciduous 
shrubs are, Hibiscus syriacus, double-flowering almond, 
Tartarian honey-suckle, Mezereon, Japan quince, com¬ 
mon white and purple, and Siberian lilacs, Philadelphus 
hirsutus, rose locust, purple fringe, laburnum, &c. ; and 
among small trees, are the weeping and golden ash, the 
horse-chestnut, American and European mountain ash, 
the silver poplar, the spriped maple, the glutinous lo¬ 
cust, &c. The smaller shrubs should be next the house 5 
the larger at the sides and front line. 
