274 
call fatting land. Of this quality of land there is far 
less than of dairy lands, and it is more scattered, yet 
they are the best dairy lands in the world, where the 
water and climate is good, and no offensive vegetable 
grows with the grasses. 
On the subject of permanent pastures, we are 
not surprised that there should be some difference 
of opinion, and that many graziers should esteem 
them so much superior to those more frequently 
seeded down. Afeftiark in a subsequent part of 
the address serves to explain the reason of this 
reputed superiority. The stalks of the hay from 
new meadows we are told, are u coarse and hol¬ 
low, and but little better than straw,”—-which is 
wholly in consequence of the sowing grass seed 
too thinly. Apply half a bushel of seed per acre, 
and the crop will not only he doubled in quantity , 
as we have proved by experiment, but from its 
thick and fine growth, it will be greatly increased 
in quality. 
The following is a large story,—on the produc¬ 
tiveness of cows, but as it is given on good au¬ 
thority we quote it as we find it • and we hope 
our friend of the American Agriculturist, who 
wholly discredits the account of the celebrated 
Oakes cow, (as we see by a late number of that 
journal) which was claimed to give but about 16 
lbs. of butter per week, or 5 lbs. less than these, 
will examine into this matter, and either procure 
authentic evidence of its correctness, or estab¬ 
lish its error. 
I have made forty-four and one-half pounds of but¬ 
ter from two cows in seven days; more than three 
pounds each, per day. They were well wintered and 
were fed back not only their own, but as much other 
milk, as they would drink. Their average weights of 
milk per day, was over fifty-four pounds. They were 
the best out of a lot of more than two hundred dairy 
cows. 
We close these copious extracts from this ad¬ 
dress (which we trust will not be found to con¬ 
tain a word too much) with the following valua¬ 
ble directions for preparing butter for market: 
I think I did not add more than one half of a pound 
per day each in the quantity- of butter, by feeding 
back the milk, as it was at the time when the pasture 
was at the very best. This extra feed would have 
kept this large quantity up when the grass was not so 
good. 
The butter was good—but not first quality, not so 
solid nor as highly flavored as that made on pure grass. 
I am thoroughly convinced that nothing that has ever 
been tried will make the very best of butter, except 
the grasses which I have mentioned. The butter 
made on the sweet scented vernal grass is as good as 
any when first made, but like that made from red clo¬ 
ver when laid down in packages loses its flavor. 
If the first quality of butter could be made from 
any or all kinds of roots, the Dutch would have suc¬ 
ceeded in this, as they are, to say the least, as neat 
and untiring in their pains to accomplish this great ob¬ 
ject as any people on earth. Although their butter is 
good and brings the highest price in London market, 
*s not of the best quality, and never brings with- 
or six cents the pound of the highest price of 
very best butter, nor do I believe they make much. 
if any, of the very best butter in England. Of this, 
however, I do not pretend to know, and only speak 
from facts that I have witnessed in the market, as a 
dealer and maker of butter. Last season when but¬ 
ter was very high, there were large quantities import¬ 
ed. At that time nearly all the steam vessels, pur¬ 
chased in the New-York market, of our best butter 
for their own use, not only for their out, but return 
voyages—whilst we were exporting Southern Ohio, In¬ 
diana and Illinois butter, not worth more than lard in 
our markets. If the English make the best of butter, 
the Holland butter would not bring the very highest 
price in the London market, any more than in New- 
York. 
The Holland butter brings in our Southern market, 
the highest price, as none of the very best Dairies are 
shipped to Charleston, Savannah or New Orleans ; as 
there is a great demand inNew-York for all of the best 
quality of butter made, and room for more. To make 
this butter you must churn all the milk, as well as 
crelirn, and churn it before it sours, as the sour or ran¬ 
cid taste in the cream can never be eradicated from 
the butter. A horse is the best of all animals to 
churn, and no matter if he churns six hours, as the 
milk should be churned sufficiently cool, which should 
be tested by a thermometer, to have the butter come 
solid. 
Firkins, before butter is put into them, should be 
soaked in strong brine, then filled with sweet hay and 
hot water, and be allowed to stand until the water is 
cooled. When the firkin is filled, put a cloth all over 
the top, cover it over and keep it well covered with a 
brine made of salt, salt-petre and loaf sugar, until it 
is sent to market. When you have done all this, pro¬ 
cure a tryer, and before sendinng to market, try every 
package, and if, at any time, your cows have eaten any 
roots, cabbage, or anything else they should not, you 
will find it in the butter. Go to market with your 
butter, and sell it yonrself, and take your wife along, 
as she is the best judge; as ladies rarely smoke or 
chew tobacco, aud no man that does either, can detect 
the finer flavor of the nicer qualities. Thousands of 
men and women have lived and died in good dairy 
countries, and never tasted a first-rate article of butter 
in their lives. 
I said, go to market with your butter, yourselves, 
and secure a customer; if your butter stands the test, 
you will not have to go the next season. The factor 
who handled it the last year, will be anxious to buy 
your butter again, as he has his customers who do not 
regard the price, if the butter exactly suits; and the 
last year’s butter, if good, establishes your character as 
a butter-maker, and will enable you to obtain a penny 
or two a pound over last year’s prices. 
North Western Pomological Convention. 
The next Annual Meeting of this Association will 
be held at Burlington, Iowa, commencing on the last 
Tuesday (the 26th) of Sept, at 10 o’clock, a. m., and 
continuing four days. 
Communications are solicited on any or all branches 
of Horticulture, which, together with any boxes of 
specimens, may be directed to the “ N. W. Pomologi¬ 
cal Convention, care of Messrs. Averv, Burlington, Io¬ 
wa.” F. K. Phcenix, Cor. Secy. 
Our western pomological friends have already exhi¬ 
bited, at their previous sessions, a great deal of energy 
and enterprise, and an amount of maturity both in the 
knowledge and the successful culture of fruit, more 
especially of apples, that would do credit to the best 
pomologists of the whole country. No one, therefore, 
even at the far east, need fear any disappointment 
from undertaking a long journey, to visit this conven¬ 
tion ; and we know that contributions of rare or valua¬ 
ble specimens of fruits will be appreciated. 
