9th MONTH. 
SEPTEMBER, 185 1. 
30 Days. 
moon’s phases. 
First Quarter,. 
Full Moon,.... 
Third Quarter, 
New Moon, ... 
NEW-YORK. I BALTIMORE. CHARLESTON 
2 
10 
18 
25 
H. M. 
9 9 mo. 
9 0 mo. 
8 45 mo. 
1 28 mo. 
H. m. 
8 57 mo. 
8 48 mo. 
8 33 mo. 
1 16 mo. 
H. m. 
8 46 mo. 
8 37 mo. 
8 22 mo. 
1 5 mo. 
H. M. 
8 33 mo. 
8 24 mo. 
8 9 mo. 
0 52 mo. 
SUN ON MERIDIAN. 
D. H. M. S. 
1 morning. 
9 11 57 18 
17 11 54 30 
25 11 51 43 
Put land in the best condition be¬ 
fore sowing wheat—manure will do 
well and much improve the crop, if 
it is well pulverized and thoroughly 
intermixed with the soil, by repealed 
plowings and many harrowing*.— 
Cut up corn at the roots, as soon as 
the husks and leaves turn brown. 
5 
s 
<V 
CD 
* 
£ 
Is 
*3 
’s Place. 
CALENDAR 
For Boston, New-England 
New-York State, Michi¬ 
gan, Wisconsin, and Io¬ 
wa. 
CALENDAR 
For New-York City, Phi¬ 
ladelphia, Conn., New- 
Jersey, Pennsyl’a, Ohio, 
Indiana, and Illinois. 
CALENDAR 
For Baltimore, Vir¬ 
ginia, Kentucky, 
and Missouri. 
CALENDAR 
For Charleston, N. Caro¬ 
lina, Tenn., Georgia, Al¬ 
abama, Mississippi, and 
Louisiana. 
cS 
3 
£* 
ft 
m 
3 
m 
3 
o 
s 
Sun 
rises. 
Sun 
sets. 
Moon 
sets. 
H. W. 
Bos’n. 
Sun 
rises. 
Sun 
sels. 
Moon 
sets. 
H. W. 
N.Y’k 
Sun 
rises. 
Sun 
sets. 
Moon 
sets. 
Sun 
rises. 
Sun 
sets. 
Moon 
sets. 
H. W. 
Ch’ton 
1 
Monday .. 
O ' " 
8 20 49 
H.M. 
5 26 
H.M. 
6 33 
H. M. 
10 19 
H. M. 
2 54 
H.M. 
5 28 
H.M. 
6 32 
H. M. 
10 24 
H. M. 
morn 
H.M. 
5 29 
H.M. 
6 30 
H. M. 
10 28 
H.M. 
5 35 
H.M. 
6 24 
H. M. 
10 41 
H. M. 
11 38 
2 
Tuesday .. 
7 58 59 
$ 
|5 27 
6 32 
11 0 
3 38 
5 29 
6 3011 5 
0 38 
5 30 
6 29:11 9 
5 36 
6 23 11 25 morn 
3 
Wednesday 
7 37 0 
Y? 
5 28 
6 30 
11 44 
4 27 
5 30 
6 28 
11 50 
1 27 
5 31 6 27ill 55 
5 37 
6 21 morn 
| 0 27 
4 
Thursday . 
7 14 55 
V9 
5 29 
6 28 
morn 
5 24 
5 31 
6 27 
morn 
2 24 
5 32 6 26 
morn 
15 37 
6 20 
0 12 
1 24 
5 
Friday .... 
6 52 43 
5 30 
6 27 
0 34 
6 41 
5 31 
6 25 
0 40 
3 41 
5 33 6 24 
0 44 
5 38 
6 19 
1 2 
2 41 
6 
Saturday.. 
6 30 24 
Z 
5 31 
6 25 
1 27 
8 4 
5 32 
6 24 
1 33 
5 4 
5 34 6 22 
1 38 
i5 39 
6 18 
1 55 
4 4 
7 
E 
6 7 59 
z 
5 32 
6 23 
2 24 
9 21 
5 33 
6 22 
2 29 
6 21 
5 35 6 21 
2 33 
|5 39 
5 40 
6 16 
2 49 
5 21 
8 
Monday ... 
5 45 28 
X 
X 
°p 
T 
T 
8 
8 
5 33 
6 22 
3 22 
10 18 
5 34 
6 20 
3 27 
7 18 
5 35 6 19 
3 31 
6 15 
3 44 
6 18 
9 
Tuesday .. 
5 22 50 
5 34 
6 20 
4 21 
11 1 
5 35 
6 19 
4 25 
8 1 
5 36 6 18 
4 28 
[5 40,6 14 
4 39 
7 1 
10 
Wednesday 
5 0 7 
5 35 
6 18 
rises 
11 39 
5 36 
6 17 
rises 
8 39 
5 37;6 16 
rises 
5 41 6 12 
rises 
7 39 
11 
Thursday . 
4 37 20 
5 36 
6 16 
7 13 
ev 10 
5 37 
6 15 
7 13 
9 10 
5 38,6 14 
7 13 
5 42 6 11 
7 10 
8 30 
12 
Friday .... 
4 14 28 
5 37 
6 15 
7 38 
0 40 
5 38 
6 14 
7 38 
9 40 
5 39b 13 
7 39 
5 42 6 10 
7 40 
8 40 
13 
Saturday.. 
3 51 31 
5 38 
6 13 
8 3 
1 9 
5 39 
6 12 
8 4 
10 9 
5 40.6 11 
8 6 
5 43,6 8 
8 10 
9 9 
14 
E 
3 28 30 
5 39 
6 11 
8 29 
1 40 
5 40 
6 10 
8 32 
10 40 
5 41 6 10 
8 34 
5 44 6 7 
8 42 
9 40 
15 
Monday ... 
3 5 25 
5 40 
6 9 
8 59 
2 8 
5 41 
6 9 
9 3 
11 8 
5 42 6 8 
9 6 
5 44 6 6 
9 16 
10 8 
16 
Tuesday .. 
2 42 16 
n 
5 41 
6 8 
9 33 
2 39 
5 42 
6 7 
9 38 
11 39 
5 43 6 6 
9 41 
5 45 6 4 
9 55 10 39 
17 
Wednesday 
2 19 5 
n 
5 42 
6 6 
10 13 
3 15 
5 43 
6 5 
10 18! 
ev 15 
5 44 6 5 
10 22 
5 46 6 3 
10 38 11 15 
18 
Thursday . 
1 55 50 
n 
5 44 
6 4 
11 0 
3 56 
5 44 
6 4 
11 6 
0 56 
5 44,6 3,11 11 
5 46 6 2 
11 2811 56 
19 
Friday .... 
1 32 33 
25 
5 45 
6 2 
11 56 
4 49 
5 45 
6 2 
morn 
1 49 
5 45 6 2 
morn 
5 47 6 0 
morn 
ev 49 
20 
Saturday.. 
1 9 13 
25 
5 46!6 1 
morn 
6 5 
5 46 
6 0 
0 2 
3 5 
5 46 6 0 
5 47 5 58 
0 7 
5 48 5 59 
0 25 
2 5 
21 
E 
0 45 52 
5 47i 
5 59 
1 1 
7 35 
5 47 
5 59 
1 6 
4 35 
1 11 
5 48 5 58 
1 27 
1 3 35 
22 
Monday .. . 
N 22 28 
£1 
5 48 
5 57 
2 12 
9 0 
5 48 
5 57 
2 17 
6 0 
5 48 5 57 
2 20 
5 49 
5 56 
2 35 
; 5 0 
23 
Tuesday .. 
S 0 56 
n 
5 49 5 55 
3 27 
110 0 
5 49 
5 55 
3 31 
7 0 
5 49 5 55 
3 34 
5 50 
5 55 
3 45 
6 0 
24 
Wednesday 
0 24 21 
n 
5 50 5 53 
'sets 
10 52 
5 50 
5 53 
sets 
7 52 
5 50 
5 53 
sets 
5 50 
5 53 
sets 
6 52 
25 
Thursday . 
0 47 46 
5 51 
5 52 
6 33 11 36 
5 51 
5 52 
6 34 
8 36 
5 51 5 52 
6 34 
5 51 
5 52 
6 35! 7 36 
26 
Friday- 
1 11 12 
5 52 5 50 
7 6 
morn 
5 52 
5 50 
7 7 
9 20 
5 52 5 50 
7 9 
5 52 
5 51 
7 13| 8 20 
27 
Saturday.. 
1 34 38 
% 
5 53:5 48 
; 7 39 
0 20 
5 53 5 48 
7 42 
10 4 
5 53 5 49 
7 45 
5 52 5 49 
7 53 
j 9 4 
28 
E * 
1 58 2; 
til 
5 54 
5 46 
| 8 15 
1 4 
5 54; 5 47 
8 19 
10 46 
5 54 5 47 
8 23 
5 53 5 48 
8 35 
! 9 46 
29 
Monday ... 
2 21 25 
A 
+ 
5 56 5 44 
8 55 
1 46 
5 55 5 45 
9 0 
11 27 
5 55 5 45 
9 4 
5 54 
5 47 
9 19 10 27 
30 
Tuesday .. 
2 44 48! 
t 
o 5/ 
5 43 
9 39 
| 2 27 
5 56 5 43 
! 9 44 
mo’-n 
5 56 5 44 
! 9 49 
5 54 5 45 
10 6 11 8 
BUTTER MAKING. 
There is about as much difference between good and 
bad butter, as there is between nectar and lamp oil. 
Sweet-flavored golden rolls on one hand, and the quint¬ 
essence of rancidity on the other, 
are enough to convince any one 
that there is a good and a bad 
way of making it. The first and 
last requisite is to keep every 
thing dean and as pure as cleans¬ 
ing can make them. Even the 
cows must be kept in a clean 
pasture, with sweet feed and pure 
water. Every vessel should be 
thoroughly purified the moment 
it is out of use. We always no¬ 
tice a glittering row of polished 
tin pans, placed out in the open 
air, by one of our near neighbors, 
who is an excellent butter maker. 
The chief points, besides clean- 
j liness, in making good butter, are 
i these: To milk at regular hours; 
j to place the milk in shallow ves- 
I sels; to have a perfectly clean 
i cellar, with a hard brick or flag stone bottom, and with 
shutters and wire screen windows, to admit air and ex¬ 
clude insects; to skim the milk the moment it coagu¬ 
lates or “ lobbers,” which will be in 30 to 48 hours; to 
churn the cream at a temperature between 60 and 65° 
by the thermometer; to free the butter as much as pos¬ 
sible from buttermilk, and then add a sixteenth part of 
the purest salt; to work out the remaining buttermilk 
in 12 hours afterwards, and again 
in 24 hours, being careful not to 
work it too much at a time; to 
pack it closely in stone jars, till 
nearly full, and then spread clean 
white muslin cloth over the top, 
pack closely a layer of one inch 
of fine salt upon the muslin, and 
finally cover the jar with a neatly 
fitting tin cover. This is, substan¬ 
tially, the process of most of the 
best butter makers. Butter thus 
made will keep a year, if placed 
on the bottom of a cool cellar. 
A very important part of churn¬ 
ing, is to preserve the cream at 
the right temperature during the 
whole process. Persons of skill 
and experience will do this tole¬ 
rably well, by setting the cream 
vessel into warm or cold water, 
or ice, as the case may require; but the simplest way is to 
use a thermometer churn, a figure of which we here 
give. By means of a thermomer attached to the churn, 
the temperature is regulated with precision, by pouring 
warm or cold water into a space next to the cream. !■ 
HSul 
