172 
THE CULTIVATOR. 
May. 
thoroughly worked upon a butter table, by the aid of a 
brake—not allowing the hand to come in contact with 
the butter. By the use of butter-paddles, it is then 
moulded into pound lumps, and fitted for the market. 
Good salt is regarded as of much importance. It va¬ 
ries much in strength, and none but that which has been 
proved to be good, should be used. 
Vessels for keeping. Stone pots are recommended for 
this purpose, in preference to wood. If wood firkins 
are used, they should be made in the most thorough 
manner, and be thoroughly soaked in strong brine before 
the butter is put into them. 
A good milk-cellar is thought of great importance. 
tl It should be cool, having windows to allow a free 
circulation of air. To prevent the admission of the rays 
of the sun by the windows, and thereby render tempera¬ 
ture in the cellar less cool, it would be well to have 
blinds secured with hinges to the building at the upper 
side of the blind, that it may be turned up against the 
building and buttoned there when not in use, and when 
wanted let down to a horizontal position, where it will 
be retained by resting on stakes at its extreme corner, 
in which situation it will screen the cellar, and at the 
same time allow a free circulation of air. The milk ves¬ 
sels should not be allowed to stand on the bottom of the 
cellar, but should be placed on shelves suspended from 
the top in such manner that the milk may have the bene¬ 
fit of the pure air. Care should be taken that no milk 
be spilt, or any thing allowed to be therein that may 
produce any unpleasant smell, which will be sure to taint 
the milk and thereby injure the butter.” 
Lastly, a good dairy-woman is considered of more im¬ 
portance than all. 
u On her skill and good management frequently de¬ 
pends the question whether the farmer is to obtain the 
highest market price, or a sum insufficient to pay for the 
labor bestowed in making the butter. The most per¬ 
fect cleanliness must be observed in all the stages 
of its manufacture. The pan and pails, should be fre¬ 
quently washed, scalded, and sunned, and all the uten¬ 
sils kept perfectly sweet.” 
Skim-Milk—Butter from 16 Cows. 
Editors Cultivator —In estimating the value of the 
productions of a butter dairy, the buttermilk and skim¬ 
med milk are items of much importance. But few dai¬ 
rymen, perhaps, have much knowledge, or even very 
definite ideas, of the actual value of these articles, as 
they are generally mixed with other food before they are 
given to hogs and calves. From my manner of feed¬ 
ing my skimmed milk during the past season, I have been 
able to make a very correct estimate of its value. I 
milked sixteen cows. When I commenced feeding sour 
milk last spring, I had one hog worth,.. $4 00 
I then bought a pig for,... 2 00 
June 1st, bought two pigs at $1.12|. 2 25 
June 1st, bought one hog,. 6 00 
I fed these hogs in the fall 16 bushels ears of 
corn ground with cob, worth 25 cent per bushel, 4 00 
$18 25 
which was all the grain they had of any kind. 
The hogs were confined to the pen all summer, 
consequently there was no expense for pasture. 
When butchered, they weighed 1,300 lbs. at 5c. 
per pound,.$65 00 
I also raised nine calves, entirely on skimmed 
milk and butter-milk, which were worth $4,00 
each, when weaned, at about four months old,. 36 00 
$101 00 
Deduet value of hogs, and grain fed,. 18 25 
Value of sour milk from 16 cows,.. 82 75 
The value of the sour milk from each cow it will be 
seen is a little over $5.00, 
The 16 cows made during the same season 3,200 lbs 
of butter—two hundred pounds each—which shows that 
sufficient milk to make one hundred pounds of butter, 
is worth $2,50,. after the butter is all taken out. Slu- 
man L. Wattles. Sidney Center , Delaware county , 
N . Y., March 6, 1851. 
Large Yields of Butter. 
The Windsor (Vt.) Journal gives some remarkable 
yields of butter, as follows: Daniel Ritter, of Weston, 
made and sold the past season, 479^ lbs. of butter from 
two cows, in addition to what was used by his family of 
two persons. This is within a fraction of 240 lbs. from 
each cow. John Cameron, of Rygate, made from five 
cows, 1090 lbs. butter, and over 200 lbs. cheese, or, ex¬ 
clusive of cheese, 218 lbs. butter from each cow. John: 
G. Clark, of Tunbridge, states that he made, last sea¬ 
son, from one cow, “ besides using cream and milk for 
a family of six persons,” 255^ lbs. butter- 
€l)i ttrteiiwrtt Drjmrimrat. 
Cure of Wens in Cattle* 
In answer to the inquiry of Mr. Todd,, in our March 
number, respecting the cure of wens, we have received 
several letters. 
J. Cummings, Huntington, Ct., describes three kinds 
of wens. The first he calls a 11 bone wen,” and thinks 
it always appears on the jaw. He says —“ it will some¬ 
times eat holes through the jaw in four months ; but may 
remain a year or more before doing much injury. There 
is no cure for this wen. There is no better way than to 
begin to feed the animal as high as it will bear as soon as 
the wen makes its appearance, and let the butcher take 
the animal as soon as it is fat enough.” The “ flesh wen,” 
he says is easily cured. He directs that it be cut out 
when it has reached the size of a hen’s egg. This kind 
never adheres to the bone. He states- that he has taken 
out six at a time from an ox five years old—the largest 
the size of a goose’s egg. The third which he describes, 
forms near the bone, but never breaks of itself, owing 
to the thickness of the flesh and skin over it. He directs 
that it be opened on the lower side, so that the matter 
may readily discharge from it. He says he has known 
this kind to discharge for a month—the matter having 
the appearance of a rotten egg, and' very offensive to the 
smell. It is recommended to rub tar round the opening, 
in warm weather, to keep off flies. 
H. Collins, of Berkshire, Tioga county, writes — 11 In 
reference to wens on jaws of cattle, I will hazard the 
assertion that there is seldom, if ever, a cure effected. 
The cause, I think, in all such cases, is a bruise on the 
jaw, or defective teeth, ulcerating the jaw-bone and 
creating the tumor called wen. I came to this conclu- 
