{"newspaper_name": "The Wilmingtonian, and Delaware advertiser.", "edition": "01", "page": "p2", "byline": ""}
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III eoay netl9d of remoping Ne taste Of


garlic, or Of tHrnhs from NIX, and thus


1reyentiag i IL batter.


As the dairy is found Of much Importance
20 the agricultural interests 81 this country,
the following is offered to the public through
the medium of your miscellany. The OBJ
ject of the present essay, is to avoid an in
convenience 10 which our dairy is subjected.
and to convert it into an advantage. The
following plan is recommended as method
of removing the garicy taste from mlk,
and producing good sweet butter. i'll place Of
that which is generally considered 50 disa-
sreeabe.


When the milk snew from the COW, pour
one quart Of boiling water into every gallon
of milk; stir It through and put the whole
into broad shallow dishes, So that Il viii not
be above inches deep Let thesedlshcsb be
placed on an open shelf, that the vapou'
may pass freely and entirely away. When
the milk has stoGl ia this manner twelve
hours, it may be put into the churn altogeth-
er, or only the cream, as may be most agree
able TO the taste or practice OF the operator.
Milk from cows that have pasturcd on gar
lie, when managed in ,his way, will Be quite
sweet. Thc plan here proposed is founded
OF analogous experience


The feeding Of CONS on turnips commu-
nicate a disagrceable odour and taste 70 the
milk and butter; but in many parts Of Brit
ain they make excellent butter from turnip
Fed cows, by plan similar to the foregoing,
The bad taste Of the tnrnip consists in some
volatile substance which is eyaporated by
the hotswater. Garlic is much Of the same
nature, but probably more volatile. Biscuit
baked from gallcy flour, has no taste N, gar
lic; but soft bread. or pudding os ii, same
-four, retains il strongly, having both cxpc
:ienced an imperfect evaporation.


Economical m5as effMting Can2W3zpers.
--.lnstead ui eating off the whole head Of
y cautiower, leave part on, the sire of a
gooseberry, and all the leaves, second. and
even third heads viii be formed, and thus
ehey may b.. eaten for two or three months
when at present. by cutting the head com
pletely off, the beds Of Caulltiowers arc
gone in two or three wecks.-ANe quote the
above from cotemporary, but with all due
submission to his historical knowledge, We
must say that it stands opposed to our own
experience. The only plan we have found
70 succeed with cauiifiowers, is 70 pull them
up at once, root and branch, anA plant 9th
ers in their stead they do not form separate
heads like ordinary cabbages, at least We
have rever seen them do so--Conco,a Mas
later