Show LAST week we described a method of preserving butter which has been proved to answer admirably on friday last bro eimer elmer taylor of levan juab co submitted some butter to our inspection which he had brought to the city ety from his home it was put up n two pound roll saud baud sand and was waa very sweet and ind fresh and though a hot day quite lard hard his method of preserving butter is 8 to make a strong brine la in which the butterer but butter teren closed enclosed in id a bac bae back sack or cloth to prevent the particles of salt from adhering to it is immersed Im merged care being taken to keep it covered with the fluid butter he informed us can be kept for any length of time and carried any distance by this method and it will when taken out be sweet and palatable and in the hottest weather be hard the method which we described last jast week we are satisfied is an ah excellent one and by adopting it butter can be carried to marker market or kept any length of time in good condition and we have reason remon to 0 believe tha the process of preserving it given by bro bror taylor ta lor will adso accomplish the sawn same em end PRESIDENT GEO ASMITH informs us that his plum trees are troubled with lice and we have examined some other trees and arid find they are ire assailed by the he t same pests owners of trees of this klad kind kiad should e examine a them I 1 aud and take prompt mea wea measures to extirpate these insects or th the e tree trees sand and dand fruit will bummer suffer can any of f our horticulturists suggest suggett a speed speedy yand and effectual plan of checking their heir ravages and removing them thema for for FOB caterpillars rs which have been nu berous rouson roubon me on fruit trees this spring a friend suggests as w a remedy the discharge 18 of a gun loaded with powder only close to the limbs upon which they may be fastened or if this is not convenient pr desirable the ru rubbing of the affected limbs with a swab wet w with ith kerosene oil is a cure for them THE following suggestions respecting the manufacture of butter we clip from an exchange to prepare butter for keeping aitho without ut danger of rancidity and I 1 1088 loss oss ogg of its agreeable flavor great pains is 19 needful to remove the buttermilk butter milk as completely as possible this is very imperfectly by simply imply working oi oy kneading salting removes but little besides water and small quantities of sugar casein w which appears aphea ra to spoil the butter from keeping is scarcely diminished by these means washing with water is indispensable for its removal in holland and parts of holstein 1 it t is the custom to mix the cream with a considerable amount of churning the butter is thus washed as it t comes in holland it is usual to wash the butter copiously with water besides the finished article is mare more remarkable for its keeping qualities than for its nine fine fineness of flavor when new the holstein butter which is made without washing has at first a more delicious aroma but appears not to keep so bo well weil as washed butter swedish butter made by Gus sanders method in chih alth the cream rises completely in twenty four hours the milk being heing maintained at a temperature of 60 deg ato ito to 75 deg F is when prepared without water the sweetest of all if however it is to td be kept a length of lime time it must be thoroughly washed before salting immediately after churning the mass consists of a Inix mixture ture of butter with more or less cream in case very rich cream from milk kept warm is employed as much as one third of mhd mass may be cream the tha process of 0 working completes the union of the still un adhering fat globules glo bules and has be sides the object of removing the but butt as much as possible the but buti I ter milk the presence pres prea enee ence of which is iq 0 objectionable in new butter by impairing in 1 the taste and which speedily occasions rancidity in butter that is kept cannot be properly removed by working alone washing as already described aids materially in disposing of the buttermilk but there is a limit to its use since if applied too copiously the fine flavor is impaired after working and washing there remains in the butter a quantity of buttermilk or water which must be removed if the butter is to admit of preservation for any considerable time to acco accoti this as far as possible pos Bible sible 81 salting is employed the best butter makers after kneading out the buttermilk as far as practicable avoiding too much working so aa as hot to injure t the 4 e consistence or grain graff mif iff of the butter mix with it about three per cent of salt which is worked in layers an andl andi di then leave the whole twelve or twenty four hours at the expiration of that time the butter is again worked and still another interval of standing with a subsequent working is allowed in case the butter is intended for long keeping the action of salt is osmotic it attracts water from the buttermilk that comes in contact with and also takes up the milk sugar it effects thus a partial separation of the bents of the buttermilk at the same time it penetrates the latter and converts it into a strong brine which ren 1 ders decomposition and rancidity biffl difficult or impossible independently of its effect as a condiment salt has two distinct offices to serve in butter mak ing viz via to remove the buttermilk as far as possible from the pores of the butter and aad 2nd to render innocuous what can not be thus extracted from the AM alia omi CWi california fornia we learn that one of the most profitable classes efland of land enthat in that states state is that irrigated by artesian wells in santa clara valley this is the main district for strawberry culture which probably now occupies SW acres or more this is the most productive year for strawberries in the experience of california the vines bear more abundantly than ever before and there are also more of them so many in fact that the business is overdone and the prices have fallen so low that thab little chance is left for profit the best fields for vines in their t third h ird frd and fou fourth rth years will yield from to pounds per acre and the waple wagie sale price in san fraacisco francisco last just week was live five cents per pound making a 16 gross yield of or per acre though so some bome m e w were e sold bold as low as 21 2 cents the th e am amount 0 int received at san francisco is from 60 to pounds daily indicating a lively consumption for a ity city of inhabitants the strawberries are arp mostly grown on the shams shares by who give half thel crop for the land As the vines prod produce acen nothing oth ing theAr ther first stear year yean and the ii ard poor the landowner land owner usually loana loang his bis credit for fop provisions the renters will make mike little profit this season but many of tho the laud land owners owners will clear loo per acre six do the work on ten acrea of strawberries elc except i ept in the picking season when extra help is required and just now three extra men are employed to the acre strawberry fields have bave fallen into the possession of the chinese within the last two or three years and the profits to the landlord landlords sare are greater than under the old system of paying wag wages es the alta alia sass says it would whid be be impossible possible q to grow the tha berries bemes I 1 P profitably without celestial help A SURE remedy for weevil in 14 peas is said to be late bowing sowing the hon timothy pickering ad advocated vo cafek this as an effectual remedy for this destructive insect and col worthington rensselaer rens Bens selaer county y NY confirmed it he bowed his peas on the loth of june tune six years i I 1 in succession lon ion and a hug bug ug hai hal ha never been 1 seen been among them whereas his neighbors who nave nole noll adopted his bis piao 1 tices cices have scarcely a pea wit without houta houts a bug in it AN experiment was made matte upon the bots found in the sto stomach m eichof of a horse which had been killed by them first eirk some bome soia spirits of turpentine wag waa put pui an in the half of a clam shell and one of the bots was put in the immersion made him very livey lively far a littie little while but he soon gained his bis usual composure and siad accommodated himself to the pew element hext dext a medium sized gizea potatoe wals waa cut out in two aid and oile otle one of the bots was put on iland at and ana before it could wriggle off it waedean was wae dead there suit of this experiment ms was written to td the country gentleman in reply keply to 0 64 an inquiry for a cure for bots bota potatoes are easily procured and worth trying A REMEDY for sprain being asked for by a subscriber to the same journal a correspondent replies that 11 sor for for the sprain of the limb of a person apply no cold application but foment and soak well with water as hot as can be borne bane ar for a bad sprain ebrain for several hours 4 then rub with lard laid before a fire or hot stove or hold the limb jimb in an oven as warm asi 0 it can conveniently edn be borne for half an hour after which bandage with several beveral of Jl annei flannel thus keeping the par part warm the application of heat will effect si eure cure much sooner than thab cold for a horse foment the part well with hob hoi water and apply freely rub in well weil a strong solution of unrefined saltpetre salt petre dissolved in pure eider elder ad il r vinegar bandage with several beveral th of flannel and give the thi limb as perfect rest as possible until a cure is ii effiec effected ted |