The weekly Portage sentinel. [volume] (Ravenna, Ohio) 1854-1861, 1858-02-04
Apritnltnrd.
Bulter MaklnE ln yVlnter.

Il
"Wintsr butter" has 90 vefy sntIsbls
reputation anywhere. aaa compared with
that made In juns. SCENE sn- en,ifsly difysr.
ent article. or course there are ,rsseqna
for thies---l let as sAumerate some oflhem.
I. The character OF the food i shpngsd
from green and suceulent herbage. % ary
hay or more generally cornstsiks aid straw,
There is really very little butter in the lsl.
ter. l4r .,-...n.. -,
2. The season ID changed from mild end
warm, 10 rOld,, bleak snd uneomiOr.,blp.-7
There is constant demand for fuel to keep
up Tho sSilnsi heat; this is partly at the OK.
pense Of the butter product.
3. The management Of the milk becomes
difficult. n kept in Z cellar, and little
above freeaing, the milk becomes tittsr be-
fore the cream rises; il sllowsd to freeze.
the cream rises at once, but is injured 10
quality. and will produce very white butter:
il kept in the kitchen pantry. when very
warm during the day and cold at night. e
does not rise we'll, and is apt to bs bitter and
acid.
csSet lessons might bs mentioned. sue
they will readily. suggest themselves to the
reader. Let uS see what can be proposed 10
's"sNy '"e u'"sN"eS' .; i
l. Feed well, not dry seod alone. but
grain and roots. ss q subtituts for grass.-
Carrots, turnipS. bsets. cabbages, etc.. are
all useful in keeping up the quality Of the
milk. Let their fodder be cut, and some
nutritious slop' be provided, il roots are not
to be had. and it 10 we'll to cut the fodder ID
any case.
2. The comfort of cows should bS care.
fully attended to. While they suffer from
cold aad filth, or foul air, they cannot yield
as good milk a. when in warm clean stabiSS,
or iii well Uttered and sheltered Yards
Water should, also be providsd--is is the
more needed when dry forage 10 consumed;
and i, should be so arranged that every an,
imal could drink at will. A supply Of salt
is also necessary. So f
.. II 10 difficult to get proper temper.
ature for raising cream perfectly in winter.
Some butter makers scald their milk who's
first drawn from the cow-others lot Il Stand
twelve hours. snd then place the pan con,
tanning the milk in larger one fllsd with
boiling water and allowing it to stand twelve
hours longer, find the cream raised perfectly.
Il is said that mora and batter san b. uAAdA
In this way than any other. '' F'3t@
Chprning in winter, as usually mansgsd.
is often a serious operation. The cream
stands too long gsnerslly-bseominI very
sour end bitter. Or, il is too cold and
frOths up, filling the chura but producing ne
butter though churnsd for hours. Let the
cream pot sit near the frs for few hours
before churning stirring il OcsasiOnaily.
that all may get warm alike. and whom 1, ID
Na proper temperature. 81 degs.-tselinI
little warm to the Gngers-ths churnine
will be an easy half hours job. and the but.
ter ss yellow and hard ss the season will
admit Of.
We h.v. found that COW. !, generally gave
better milk, when fed on well cured corn
fodder, than on second rate hey. and with "s
mess" Of roots, apples, or pumpkine, would
yield milk Of very fair quality. Attention
. to seesring a supply Of proper food for cows
end better care Of them, would 70 far to rO'
deem the name Of winter butter from ito pr(
sent Character Country Gent,