52 
THE CULTIVATOR. 
bly, were all far better judges than I am. But still 1 
Will risk it—nay, I have two objections, if the drawing 
be correct. The first is, that although the new fixture 
of the coulter saves a second mortice through the beam, 
it is the best contrivance I ever saw to cause the plow 
to choke—if that be desirable-—as it often is to a lazy 
plowman, tired of walking. The next objection is, that 
the front end of the beam, being nearer to the earth than 
the hinder end, the plow has no pitch nor draught, as 
some workmen call it; and without a proper elevation 
of the front end of the beam, the force applied has a 
constant tendency to lift the point of the share out of the 
ground; as the line of draught, about the middle there¬ 
of, will always be bent downwards. 
The facts which you have given in relation to India 
are enough to rouse every true friend and lover of his 
country to a serious consideration of the dangers with 
which, at least, two of our great staple products are 
threatened from British competition. It cannot be 
long before the vast possessions of the English in that 
country will yield such enormous quantities of cotton 
and rice as to supply nearly every market of the civil¬ 
ized world where these articles are consumed, and at 
lower prices than our countrymen can afford to make 
them. I know not that there is any remedy for this im¬ 
pending evil; but most surely, if there is, it never will 
be found whilst our law-makers spend nearly their 
whole time in attempts to make and unmake presidents 
of the United States, instead of devoting themselves— 
heart and soul, to the great, the vital interests of the na¬ 
tion. —. 
Old’s corn planter seems to be somewhat too com¬ 
plicated to be well understood from an engraving. But 
it suggests a remark which I have often had occasion to 
make in witnessing the trials of many similar imple¬ 
ments. I have never yet met with one that would an¬ 
swer well, unless the land was free from stumps, stones 
and clods of earth, as well as grass and dead weeds, that 
were but partially covered by shallow plowing. In 
land deeply plowed and smoothly harrowed, there are 
several corn planters which will do their work very 
well and save much labor. Page’s is the best that I 
have seen. * — 
I return my grateful acknowledgments to Mr. Cal¬ 
vin Butler for his friendly recommendation of the white 
daisy, which, I am sure, from his descr ption, must be 
what we call camomile daisy, from the close resem¬ 
blance of the blossom to that of the camomile in every 
numerous communications on the subject of cattle, hogs 
and sheep; for many of them are very instructive and 
interesting. But there may possibly be rather too much 
even of a good thing; and I must confess, that when my 
eyes are searching over the pages of the Cultivator, as 
they always do once a month, in the almost certain ex¬ 
pectation of finding one or more such treats as they rare¬ 
ly fail to find, if they happen to fall upon an account 
of somebody's big, fat calf or pig—instead of what I gpn 
so busily looking for, my disappointment is greater than 
I can well describe. Commentator 
(Comments on Dec. No., next month.) 
Domestic (Ecconomjj. 
WINTER BUTTER. 
thing except size. But I can assure him, in perfect sin¬ 
cerity, that although grass, properly so called, is at all 
times rather a scarce article with us, our cattle are ani¬ 
mals of such bad taste that they will not touch these 
plants which Mr. Butler’s cattle appear to esteem such 
delicate eating. This I can affirm to be true of our cat¬ 
tle; for I have watched them in the midst of daisies, 
and never yet saw one take a bite. I am willing to ad¬ 
mit that their obstinate rejection of the white daisies, 
or rather their abstinence therefrom, proves clearly that 
they—poor things! know not what is good for them. 
But it seems to me a hopeless case, unless, indeed, we 
were to import a Connecticut bull or cow to teach them 
better. Many of our countrymen, I hear, are importing 
French cooks to teach them to eat certain things which 
they never before imagined were fit to eat, and I can see 
no good reason why we, should not do the same good 
part by our cattle , after first taking care of ourselves. 
Mr. Levi Durand's recommendation to cut up corn 
without stripping the blades or cutting off the tops, may 
suit very well with such early varieties and compara¬ 
tively small crops as are cultivated in Connecticut, and 
the states farther north. But in Maryland, and more to 
the South, where the larger and later varieties of corn 
are always planted for the principal crops, and where 
corn is the chief staple, the grain will very generally 
become mouldy in long spells of wet weather, which 
are common in the fall, before the crop can be housed. 
Mr. J. N. Smith’s letter on “ The South Downs” re¬ 
minds me of a remark which I have often been prompt¬ 
ed to make by numerous other communications relative 
to different kinds of farming stock; but heretofore I 
have neglected it. I now submit it with great defer¬ 
ence, and beg leave to address it by way of a general 
quere to your stock raising correspondents. It is this: 
Do not cattle, hogs and sheep occupy rather an undue 
proportion of the pages of the Cultivator? If they do, 
I am aware, gentlemen, that it is not your fault; your 
correspondents themselves must apply the remedy; and 
I sincerely hope a little consideration of the matter will 
induce them to do so. It is simply to diversify their 
future communications occasionally, by giving us a lit¬ 
tle more of their remarks and experience in regard to 
the general improvement of soils, the various modes of 
tillage, the best culture, management, and relative va¬ 
lue of the different kinds of crops which are most com¬ 
mon in our country, together with particular descrip¬ 
tions and comparative trials, as far as they have been 
made, of all the most approved agricultural machines 
and implements. All this I am sure they might do, to 
the great advantage of your readers; for they write so 
well on the subject of stock, that they would hardly fail 
to write well on the several matters to which I have 
taken the liberty to invite their attention; and without 
a competent knowledge of which, as well as of breeding 
or managing farming stock, no man can justly be called 
a good farmer. Far be from me the wish to banish 
from your paper all, or even the greater part, of the 
Messrs. Gaylord & Tucker— The difficulty of churn¬ 
ing and making butter in the winter, is well known to 
all dairy women. Besides the difficulty of converting 
the cream into butter, it is very light colored, crumbly, 
tasteless, and generally considered unfit for the table. 
This is usually attributed to the manner in which the 
cows are kept, being fed on dry food, but from a series 
of experiments I have lately instituted, I am convinced 
it is more from the management of the milk than from 
any other cause. I am aware that the milk of cows, 
at this season of the year, is not as rich, nor so flush 
in quantity, as when in pasture, on good grass in June; 
still I am well convinced from the experiments I have 
lately made, much more cream can be obtained, and of a 
much superior quality by the “ hot water bath” process, 
than any other method I am acquainted with. 
From Mr. Merrifield’s success in obtaining the socie¬ 
ty’s second premium, and from some experiments tried 
in England, I was induced to cause some experiments to 
be tried in my dairy. 
In the statement of Mr. Merrifield, he says—“in win¬ 
ter our milk stands twelve hours; is then removed to the 
stove and scalded over a slow fire to near boiling heat; 
the pans removed to the cellar to cool, the cream only 
churned.” The process of extracting cream from milk, 
adopted in the county of Devonshire, England, by which a 
superior richness is produced in the cream, had long been 
known by the name of “ clotted” or “ clouded cream.” 
They use a four-sided vessel formed of zinc plates 12 
inches long, eight inches wide, and six inches deep, with 
a false bottom one half the depth. The only communi¬ 
cation to the lower part is by a lip, through which it may 
be filled or emptied. A plate of perforated zinc, is placed 
in the bottom, which is equal in size to that of the false 
bottom, with ringed handles, by which means the whole 
of the cream can be lifted off in a sheet without remiking 
with the milk. The milk, fresh drawn from the cow, is 
strained into the pan, and remains at rest for twelve hours, 
when an equal quantity of boiling water is poured into 
the lower compartment, through the lip; it is then per¬ 
mitted to stand twelve hours more, when the cream will 
be found perfect, and of such consistence that it may be 
lifted off with the finger and thumb. In a trial of twelve 
successive experiments with the above apparatus, the 
following results were obtained; from four gallons of 
milk treated as above, produced in twenty-four hours, 
four and a half pints of cream, which after churning 
only fifteen minutes, gave forty oz. butter. The same 
quantity of milk treated in the common mode, in earthen 
ware pans, and standing forty-eight hours, produced four 
pints of cream, which after churning ninety minutes 
gave thirty-six oz. butter. The increase of cream was 
twelve and a half per cent, and of butter eleven per ct. 
From the above suggestions, I caused a pan to be made 
six inches deep, to receive one of one-half the depth, 
which was set into the other, resting on the edge of the 
lower one, and carefully soldered together; near the top 
of the outer pan, a tube one inch in diameter was insert¬ 
ed, to admit the hot water, and on the opposite side a 
small hole was made to let the air escape when pouring 
in the water. With this double pan I tried several ex¬ 
periments, and the results, though varied, were very sa¬ 
tisfactory. 
In one instance,eleven pounds milk, fresh drawn from the 
cow, and after standing twelve hours, boiling water was 
introduced into the lower pan, and stood thirty-six hours 
more, when it was skimmed and twelve hours after the 
cream was converted into butter, with a spoon and bowl, 
in seven minutes, and produced five oz. 
In another trial, eleven and a half pounds of milk, 
subject to the same process, except it stood only twelve 
hours after the hot water was put in; skimmed and churn¬ 
ed immediately, which took only one minute to convert 
it into butter—produce seven oz. 
In the next case eleven pounds of milk was conducted 
in the same manner as before, except standing twenty- 
four hours after the hot water was put in; skimmed and 
churned in eleven minutes, and produced six oz. of but- 
were made, was taken from a two year old heifer, a cross 
. the Durham and Ayrshire, seventeen days after calv- 
mg, and a heifer’s milk is never considered as rich as 
when more advanced in years. 
Allowing that we get, as we did in the last trial, 
one oz. of butter for every pound of milk, which will 
average twenty-three pounds daily, would be over ten 
pounds of butter per week. 
From the foregoing experiments I have arrived at the 
following conclusions:—that the most profitable method 
is to let the milk stand twelve hours—then add the boil¬ 
ing water, then stand twelve hours more, then skim, and 
churn the cream from the evening and morning’s milk 
at the same time. 
An improvement may be made in having the pans se¬ 
parate, but fitted tight where they come together, by 
which means they can be much easier cleaned and dried- 
as in the above method it would be more difficult to drv 
them when together. 
I am inclined to think too, that the same pans may be 
made useful in the summer when the weather is very hot, 
and the quantity and quality of the cream much increased 
by filling the under pan with cold well or spring water, 
previous to putting in the milk. C. N. Bement 
Three Hills, Feb’y, 1842. 
TO MAKE HENS LAY PERPETUALLY. 
Eds. Cultivator —I never allow cocks to run with 
my hens, except when I want to raise chickens. Hens 
will lay eggs perpetually, if treated in the following man¬ 
ner. Keep no roosters; give the hens fresh meat, chop¬ 
ped fine like sausage-meat, once a day, a very small por¬ 
tion, say half an ounce a day to each hen, during winter, 
or from the time insects disappear in the fall, till they 
appear again in the spring. Never allow any eggs to 
remain in the nest, for what is called nest eggs. When 
the roosters do not run with the hens, and no nest eggs 
are left in the nest, the hens will not cease laying after 
the production of twelve or fifteen eggs, as they always 
do when roosters and nest eggs are allowed; but continue 
laying perpetually. My hens always lay all winter, and 
each from seventy-five to one hundred eggs in succession. 
There being nothing to excite the animal passions, they 
never attempt to set. If the above plan were generally 
followed, eggs would be just as plenty in winter as in 
summer. The only reason why hens do not lay in win¬ 
ter as freely as in summer, is the want of animal food, 
which they get in summer in abundance in the form of 
insects. The reason they stop laying and go to setting, 
after laying a brood of eggs, is the continual excitement 
of the animal passions by the males. I have for several 
winters reduced my theory to practice, and proved its 
entire correctness. It must be observed that the presence 
of the male is not necessary for the production of eggs, 
as they are formed whether the male be present or not. 
Of course such eggs will not produce chickens. When 
chickens are wanted, the roosters must of course run with 
the hens. 
TO MAKE WHITEWASH. 
ter. 
Several other trials were made, with a view of ascer¬ 
taining the best time to let it stand after the introduction 
of the hot water, and the result was that in some cases it 
took four-seven, ten and a half, eleven and fourteen min¬ 
utes to churn, and the quantity varied from eight to 
twelve oz., and in no instance did the quantity of milk 
exceed twelve and a half pounds, which was the most 
successful as to quantity, giving one oz. of butter for 
every pound of milk, which rates at one pound of butter 
from six quarts of milk, which is equal to the celebrated 
“Haskin’s cow,” the reputed mother of Col. Jaque's 
“ Cream Pot” breed, as noticed in Mr. Colman’s Fourth 
Report. The milk with which the above experiments 
Half a bushel of unslacked lime, slack it with boiling 
water, covered during the process. Strain it, and add 
a peck of salt, dissolved in warm water, three pounds 
of ground rice boiled to a thin paste, put in boiling hot; 
half a pound of powdered Spanish whiting; and a pound 
of clear glue dissolved in warm water. Mix, and let it 
stand several days. Let it be put on with painter’s or 
whitewash brush, as hot as possible. 
Another mode—Make Whitewash in the usual ivay, 
except that the water used should have two double hand- 
fulls of salt dissolved in each pailful of the hot water 
used. Then stir in a double handful of fine sand, to make 
it thick like cream. Put on hot. Coloring matter can 
be added to suit fancy. A. 
TO PRESERVE BACON FROM FLIES. 
Messrs. Editors—M y simple mode of preserving 
Bacon may be of use to some of your readers. I lay it 
down in charcoal, and find it preserved from the fly and 
kept perfectly sweet, without any further trouble than 
putting the coal between the several layers. I do not 
even pound the coal up fine, but take it from the coal 
heap just as it comes, coarse and fine together. When I 
want a cut of bacon, I take it off, and put the remainder 
back, or throwing some of the fine charcoal on the fresh 
cut surface, hang up the remainder, and so cut from it 
until it is all consumed. The flies will not touch it. The 
coal dust is easily washed off before eookingyand the 
coal in which it has been packed, is as good for burning 
as ever. Rusticus Junior. 
PRESERVING EGGS. 
There is a patent in England for preserving eggs; 
the composition used is as follows, and by adopting the 
method, it is said, eggs have been kept two years: 
“One bushel of quick lime, thirty-two ounces of salt, 
eight ounces of cream of tartar. Mix the whole to¬ 
gether, with as much water as will reduce the composi¬ 
tion to such a consistency that an egg, when put into it, 
will swim.” 
To wash Black Worsted or Woolen Hose. —If 
new, soak all night; then wash in hot suds, with beef’s 
gall, a tablespoonful to half a pail of water. Rinse till 
no color comes out. Then stretch on stocking frames, 
or iron them when damp on the wrong side. 
