The Perrysburg journal. [volume] (Perrysburg, Ohio) 1853-1861, 1858-03-11
Buttcr-making I'm winter.

"Winter bntter" has no very enviable
reputation anywhere, and compared with that
made In June, seems an entirely different
article. or course there nre reasons for this
let us enumeratc some OF them.
/. The character Of the food is changed
from green and su'culent herbege to dry hay,
or more generally, corn stalks and. straw
There is really very little butter in the latter.
2. The season is changed from mild and
worm to cold, bleak and uncomfortable.
There is constant demand for fuel to keep
up the animal heat this is partly at the ex.
pense OF the butter product.
3. The management Of milk becomes diff
cult. II kept in cellar, aud little above
freezing, the milk becomes bitter before the
cream rises IL allowed to free re, the cream
rises at once but is injured in quality, and
will produce very white butter il 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.
Other reasons might be mentioned, but
they will readily suggest themselves to the
reader. Let us see what can be proposed to
remedy the difficulties.
!. Feed well--not dry food alone-but
grain and roots, as q substitute for grass.
Carols. turnips beets cabbages, etc, are all
useful in keeping up The quality of the milk
Let their fodder be cut and some nutritious
slops be provided, if roots are not to be bad ;
aud it is well to cut the fodder in any case.
2. The comfort of COWS should be careful
y attended to. While they suffer from cold
and filth, or foul mir, they cannot yield rs
good milk as when in warm, clean stables, or
IN well Uttered and sheltered yards. Water
should also be provided 1T is the most need
ed when dry forage is consumed-and 1t
should be arranged SO that every animal could
drink at will a supply Of salt is also neces-
sary.
3. 1t is difficult to get a proper temperature
for raising cream perfectly in winter. S,me
butter-makers scad their milk when first
drawn from the COW others let il stand twelve
hours, and then place the pan containing the
milk in larger one filled with boiling water,
and allowed TO stand twelve hours longer,
and the cream raised perfectly. 1t is said
that more and better butter can be made in
this way than in any other.
! Churning in winter, rs usually managed, is
often seiiou operation. The cream stands
too long generally, becoming very sour and
bitter or, il is too cold and froths up, filling
the churn, but producing no butter though
churned for hours. Let the cream pot sit
near the fire for few hours before churnirg,
stirri G it occasionly that all may get warm
alike, and when it is at a proper temperature,
65 deg, feeling little warm 20 the finger
the churning will be an easy half hours job,
and the butter as yellow and hard as the sea-
son viii admit Of
We have found that cows generally gave
bett milk when fed on wel-cured .fod-
der, than on secoDd-rAte hay, and with "a
mess" of roots, apples, or pumpkins, would
yield milk of very fair quality Attention
to securing supply of proper food for cows,
and better care OF them, would go far to re
deem the name Of winter-butter from lis pres
ent charActer.-- Marx Lane Eapress.