TIIE CULTIVATOR. J 71 
1851. 
of their capacity , would make quite a brook. The three 
and four inch sizes commonly used, are in ordinary cases 
never taxed to more than half of their capacity, 
8. It is apprehended by some farmers, that the tiles 
would soon become choked, if laid in that mixture of 
sand and clay which almost runs when saturated with 
water. 1 have never seen any precautions employed in 
such cases, and do not believe them to be necessary. 
The tile itself almost instantaneously dries that part of 
the wet soil with which it comes in immediate contact, 
to such an extent that it will no longer run,* it becomes 
a porous medium through which the surplus from the 
still saturated portions filters clear into the drain. 
9. In quicksands, and hogs, where the bottom is very 
soft and yielding, it has sometimes been found best to 
lay a foundation of broad refuse plank or boards, upon 
which the line of tiles is placed. The pieces being short 
and heavy, are otherwise liable to sink unevenly, and 
gradually work out of place. Drains have been laid in 
this way with eight or ten feet of soft bog beneath them, 
and have worked well, at least for some years. 
Many of the tiles that I have seen in this country, 
have not been well baked, owing probably to inexperience 
In the makers. They should be burned hard, so as to 
ring when struck, and show a full red color. The soft 
pale-colored ones are apt to crumble away in the soil, 
and will not stand at all when exposed to the action of. 
frost. 
I have thus answered briefly, most of the questions 
that have been addressed to me by different individuals, 
and shall be happy to give any further explanations that 
may be desired, as far as I am able to furnish them. 
Yours truly, John P. Norton. 
'ffiljf Dairt; fminms. 
Butter Making. 
A valuable and interesting report on the manufacture 
of butter, was made last season to the Worcester Coun¬ 
ty (Mass.) Agricultural Society, by John W. Lincoln, 
Esq. The first requisite laid down for the production 
of good butter, is good -pastures —such as produce a 
sweet and plentiful herbage. White clover and the finer 
grasses are recommended, and it is important that there 
be good water at all times accessible to the cows. 
Good cows are the second requisite. On this point it 
is observed— 
u There is believed to be a much greater difference in 
the quality of cows for the butter dairy, than has gene¬ 
rally been supposed. It is known that some cows yield¬ 
ing a larger quantity of milk—are of but little value for 
the making of butter. It appears by the certificates of 
competitors for the premiums offered by this Society in 
1848, for milch cows, that the weight of milk required 
to make a pound of batter, varied from 17£ lbs. to 30£ 
lbs., and these cows, at least in the estimation of their 
owners, were considered extraordinary animals, as they 
were offered by them for premiums. The Chairman owns 
a cow, from less than six quarts of whose milk, one pound 
of butter was obtained, and has had others, which were 
considered good cows, the milk of which would not give 
a pound of butter to twelve quarts; and it is believed 
the latter quantity is better than is obtained from the 
average of the cows of this county. Every farmer should 
make trial of each of his cows separately, and if she is 
found not to give rich milk, she should be sold or ex¬ 
changed with one who, for other purposes, may deem 
quantity of milk of more importance than the quality 
of it. For the purpose of testing the quality of the 
milk, a lactometer is a convenient and not an expensive 
instrument. Good milkers, both as regards quantity 
and quality, are frequently met with, and their valuable 
properties, it may reasonably be expected, will be 
transmitted to their descendants; calves from such 
mothers should never pass into the hands of the butch¬ 
ers. The quantity and quality of milk may be greatly 
improved by attention to the feeding of the cow; she is 
the machine in which the milk is manufactured, and those 
who wish an abundant supply of that, which is good, 
must see that the animal has a liberal supply of suitable 
materials from which to make it.” 
In regard to churns, it is mentioned that there is much 
difference in the quantity of butter which is produced 
by the various kinds, from the same quantity of 
cream. The results of some comparative trials with 
Galt’s and Robbins’ churns, are given, in which the 
former appeared to have considerably the advantage 
in this respect. A churn called U R. W. Davis’ 
patent self-adjusting churn,” is highly recommended. 
It is said to churn, gather, and work the butter without 
its being taken from the churn and without being touched 
by the hands. As a churn, it is said not to be inferior 
to any of the rotary churns, and being able to work the 
butter, it is thought to have a great advantage over all 
others known to the author of the report. The price is 
said to be $4,50 to $6^50, in proportion to size. They 
are made by Fairbanks & Stone, Westboro, Mass. 
Rapidity of Churning is discouraged, as tending to 
produce an inferior quality of butter. On this point re¬ 
ference is made to Prof. Norton’s Elements of Scientu 
fic Agriculture , as follows.* 
“ Several churns have been exhibited lately, which 
will make butter in from three to ten minutes, and these 
are spoken of as important improvements. The most 
carefully conducted trials on this point, have shown that 
as the time was shortened, the butter grew poorer in 
quality , and this is consistent with reason. Such violent 
agitation as is effected in these churns, separates the 
butter, it is true, but the globules are not thoroughly 
deprived of the casein which covers them in the milk: 
there is consequently much cheesy matter mingled with 
the butter, which is ordinarily soft and pale, and does 
not keep well. Until the advocates of very short time 
in churning, can show that the butter made by their 
churns is equal in quality to that produced in the ordi¬ 
nary time, farmers had better beware how they change 
their method, lest the quality of their butter, and con¬ 
sequently the reputation of their dairy, be injured.” 
A brake, similar to those which were described in the 
Cultivator for 1846, pp. 187, 240, is recommended for 
working butter, instead of the hands. A wooden table 
is thought preferable to marble, to work the butter on. 
The mode of manufacture practiced by Charles E. 
Miles, whose butter was pronouced of very superior 
quality, is in substance as follows: The cream is not al¬ 
lowed to change by standing, before it is churned. 
Crowell’s Cylinder Thermometer Churn is used. After 
the churning is well done, the buttermilk is drawn from 
the churn, and cold water put therein, and the butter tho¬ 
roughly dashed to extract the buttermilk. [It is proper 
to remark, that the chairman of the committee who 
made the report, objects to the use of water for this pur¬ 
pose, as “ wholly unnecessary, and prejudicial to the 
butter.”] The butter is then seasoned with with salt— 
about an ounce of s&lt to a pound of butter ; it is then 
