The Portland gazette. [volume] (Portland, Me.) 1818-1824, 1823-06-03
RURAL ECONOMY.
From Ge MorristDrn Pailqdts,m.


Observing that premium is offered by the Agricul
tal Society, for the greatest quantity butter from
three cows, shall throw together lew ecied
observations, for the benefit of those who NAV be in
cned to enter into the contest
Although all know what good COW u.s. vet for
FORMS sake, it will be best begin by describing the
chief points be attended Sue should have horns
wide apart and smooth thin head and neck large dew
lap full breast broad back large but not eshy adder
long large teais broad and deshy butocks long tail
and pable. Good mixers are not very apt 10 row
fat as the food runs to milk.
The size Of the cows and indeed Of all horned cattle
should be Proporioned the fertility OF the ground
large for RICH small for poor; for on short pasture
large beast will have no time TO and rumnate IL
has been sald that the longer any land mas lain to
grass the better, and the is the butter II will
yield while the curdy substance nf WHICH cheese is
formed, abounds more in clover, and new or cold and
moist pastures.
must complain that the anxiety Of our housew wives
10 make butter Injuries the calves. which are killed 80
young, that their meat resembles fish rather than flesh
This might very easily be prevented and the animals
suffered 10 live month longer, without stopping the
churn-AfteT the first week let the calf be fed with
skinned milk. thickened with two or three bsndfuls
of lndan meal, daily. aud give it twice every day two
balls as large hens egg made of Indan meal one
egg and little taxseed oil. An experiment was made
Of two calves, the was permitted to suck thrice
day, the other treated above and at the end Of
month the last was the largest and best Attentions
20 this method would not only improve our veal but
increase oar butter Calves lauen best in the dark,
because light IS excitement which renders them
restless
The practice OF milking thrice day especially
when cows are in good pasture is recommended each
milking will give almost much as if only done twice
Tor, when the udder is full the milk hegins be abb
sor bed into the body of the ANIMAL This practice will
be found not only 10 increase the quantity Of manure
but Of milk
Milk should be poured into pans as soon as possible
and carried far or much shook never gives abundant
or good cream
In order to id the richness OF the milk Of your diff
ferent cows pour the first of the milking OF each into
glass tumblers and when the has risen VOC can
easily see which bears the ihckest coat Winters
milk, although less abundant will be found to be rich.
er than summers.
Milk gradually increases n richness from the first
drop down to the very last: Take a tumber full Of
the lrst and another ofthe last; you will find that the
tfst yields nor one tenth part much cream as the
last aud The difference Of its quality as great as that
OF It's quantity. She who by careless milking leaves
half pint in reality, loses not only as much ere Al,
as the first FIVE pints afford but also all that part Of the
cream which gives richness and flavor 10 butter and
dnes up the COW into the bargain
A milk pan should not be above three inches deem.
The thickness and quality of is said to be much
i'm proved by pouring the milk into a pan lust Ia
ken out OF boiling water, and covering il with another
of tile same.
il is said that table spoon full Of powdered salt
petre stirred few hours before churning, into AZ
much cream as makes IL lbs Of hutter. viii prevent
the flavor OF wild onion and probably any other taste
Of foul pasture.
The cream that rises first makes the choices butter
what comes afterwards is of an interior quality We
may thus make two qualities OF butter.
Butter cannot be made till the cream is somewhat
sour; il you begn to chum before that time half your
aboris lost in sOuTing il, which trouble little vine
gar or one day kee ang viii prevent
AGRESTIS