The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1858-01-23
Eu.ter.,TakEng In Winter.

winter butter" has no very enviable
reputation anywhere, and compared with
that made in June, seems an entirely differ
ent article or course there are reasons for
for thiS-let US enumerate some Of them.
l. The character of the food is changed
from green and succulent heritage, to dry
hav, or more generally corBstalks and straw.
There is really very little butter in the lat
ter
,, The season is changed from mild and
warm, TO cold, bleak, and uncomfortable e.
There is i constant demand for fuel to keep
up the animal heat this is partly at tina
expense of the butter product
3. The management of the milk becomes
difficult, Ii kept in a cellar, and little a.
bove freezing, the milk becomes bitter be-
fore the cream rises; if allowed TO freeze.
the cream rises at once, but Is In ured in
quality, and will produce very white but
ter; If kept in the kitchen pantry, when
very warm during the day and cold at night,
il does not rise well, and Is apt to be bitter
and acid
O.her reasons might be mentioned, but
they viii readily suggest themselves to the
reader. Let Us see What can lie proposed
u remedy the difficulties.
J.. Feed weil-not dry food alone-but
grain and roots, as substitute for grass
are all useful in keeping up tine quality Of
milk Let their fodder be cut, and some nu-
tr.t.Ous slops be provided, If roots not
to be had, and it is well to cut the fodder in
any case
, The comfort Of cows should be careful!
Unattended 10. While they suffer from cod
and filth. or foul air they cannot yield as
good milk as when in warm, clean stables,
o. in well Uttered and sheltered yards. Wa
ter should also be prOyided-it Is the more
needed when dry foliage is cOnsumed-and
II should be so arranged that every animal
could drink at viii. \ supply of salt is a..
70 n cesSaTy-
>. IL is difficult TO get proper tempera-
tnre for raising cream perfectly in winter
Some butter makers scald their milk when
FIST drawn from the cow-others let it $ and
twelve hours, and then place the pan con-
tanning the milk in larger one filed with
boiling water-and allowing it to stand -
hours longer, find the cream raised perfect
II. 1t is said that more and better butter
Can be made in this way than in any Other.
Churaiug in winter, as usually managed,
IS often . serious operation. The cream
stands too long generally-becoming very
very sour and bitter. o., IL IS too cold and
frotEs up, filling the churn but producing
no butter though churned for hours. Let
the cream-pot set near the fire for few hours
before churning-stirring it OCCASIONAL, that
all may get warm alike. and when it is at a
proper temperature, J5o-feeling little
warm to the finger-the churning will be
an easy half hours job, and the butter as
yellow and hard as the season viii admit Of.
We have found that COWS generally gave
Setter milk, when fed on well cured corn
fodder, than on second-rats hay, and with
"a IneSs" of roots, apples, or pun pkins,
would yield milk of very fair quality. At
tendon to securing supply of proper food
for cows, an1 better care OF them, would go
f.r 10 redeem the name of winter butter
from It's present character.-J- Ii. b., in
Country Gent.