The mountain sentinel. [volume] (Ebensburg, Pa.) 1844-1853, 1849-08-30
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The Diary Business in New York.

The Diary Business in New York.
| A statement of Mr.. John Holbert's butter
diary and farm, located in the town and
county of Chemung, New York. adjoining
! the Pennsylvania State line: elevation about
twenty feet above tide water, and at 42
degrees north latitude. The farm contains
! 200 acres of land, which was farmed the
| past season as follows. | have kept and
| MIXED 40 cows, and my grain pastures
and meadows are as follows; "a acres of
wheat; 8 of buckwheat; 10 Of oats; 20 of
corn and potatoes; OF summer faliow; 40
of meadow; IA of pastures; % OF wood
| and waste land.
| The soil is a gravelly loan, with a slight
mixture of black sand; subsoil the same.
| use no roots or slops for my cows; all
that feed them is hay and grass, and corn
stalks. My pastures are clover and timo-
| thy, and hay the same; and my meadows
! produce from one to two and half tons per
acre per annum. | SOW plaster on my
meadows and pastures every year. and use
the Cayuga plaster.
! BREED OF COWS.
MY cows are generally the common
| breed. | have a few that have slight
mixture Of Durham blood in them. Their
ages will range from three years old TO
twelve. prefer a COW not less than five
years old for the diary, and as much older
as she winters well. | change pastures
often, and think it good plan TO change
twice week. Too much care cannot be
taken 10 have your cows well watered and
salted. | keep large watering trough in
my COW yard, where | very frequently
! observe cows drinking large quantities OF
water Immediately after coming from the
brook. keep salt lying in the yard the
wear round.
! MAKING BUTTER
| take care TO have my cellar thoroughly
cleansed and wh;tewashed early every
spring. | keep milk in one cellar and
butter in another. Too much care cannot
| be taken by dairymen to observe the time
of churning. | usually churn from one
| hour to one hour and half. | pnt from
one to two pals of cold water in each
churn, before commencing to churn, and
/ one pail more in each when nearly done,
in order to thin the milk, and make it pro-
duce all the butter il contains. When done,
take the butter out, wash it through one
water, then set 1t in the cellar and salt 1t,
then work itfrom three to five times before
packing. Butter should not be made quite
salt enough until the last working. Then
add little salt, which makes brine thai
keeps the butter sweet. One ounce oi
salt to pound of butter is about the guam
tity take. | pack the first day, if the
tweather is cool. if warm, the second day.
Ii the milk is two warm when churned
tho Of -, L. -,
quality and flavor not as good as when i
is cool at a proper temperature. have
always worked my butter by hand. Las
fall | bought a butter worker, but | dis,
iprove Of lis use entirely and recommend
the hand ladle in its stead. In packing
FIJI my frkins TO within two inches Oi
the top, then lay clean cloth on the tor
OF the butter, and put salt on the top Of the
tcloth and keep II covered with salt and
brine all the season. Great care should
be taken not to let the milk stand too long
before churnlng, as i'll that case III ho
weather, ii becomes too sour, and the but,
ter viii be sour also, and in cool weatheri
becomes bitter. All of which can be pre-
vented in cool weather by putting about
lone quart of buttermilk III each pan or tub
before slraining the milk, and in not wea-
ther by churnIng as soon as the milk be-
comes thick and moist on the top of the
cream. | use the Turks Island salt oi
the Ashton sacke. | have never used any
OF the solar eyaporated salt, or steam ref
ned salt from the Onondaga salt works.
i QUANTITY OF BUTTER MADE.
/ commenced making butter about the
LIST OF April, and up to May 4th made five
hundred and twelve pounds, and then
; commenced packing for the fall market.
, Made III May 26 days, seven hundred and
iorty-seven pounds; in June, 80 days,
mad eleven hundred and eighty-six pounds;
IN July, 81 days, ten hundred and seventy
nine pounds; IN August, 81 days, ten hun
dred and sixteen pounds; and from Septem-
Der lst up to December 5th, three and a
half months, nineteen hundred and forty
l eight pounds, which is about the close of
the season for making butter. | sold nv
diary this year to II. Clearwater, at 1873
l w ashlngton street, New ork, on the both
day OF November, for 23 cents per pound
which amount was five thousand and thirty
four pounds. The spring butter, and the
butter that was sent to the different fair,
and the butter that was made after the
diary was taken off, amounted 10 fourteen
hundred and fifty-four pounds, the whole
averaging twenty-three cents per pound,
amounted In cash to fourteen hundred and
ninety-two dollars and twenty four cents,
that is over and above family use-and
which finally makes an average of thirty.
/ ALL