Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1859-07-01
AGRICULTURAL.
rHKpAlRY.

As planting Is now done. the attention
of farmers will naturally turn to the col
lection Of milk and the making Of butter
and cheese.
Our New England ci,ies sweep a large
extent Of country TO supply them with
milk. This encourages the distant farm
ers to make butter and cheese, since they
obtain higher prices than they could in
competition with the milk farmers.
Highland pastures make the sweetest
butter; aud cows which have the range
Of them are more healthy than such as
are fed in stables and close yards through
the year. They are better supplied with
water than the others can usually be,and
they have their pick Of a great variety
Of grasses and herbs-secming to like
the coarser kinds for change quite as
well as the finest. Hence it is that cat
| tie come out quite as well in the spring
when fed for a part Of the winter on the
poorest kind of food.
As ageneral rule we are Obliged 10 let
cattle run and pick for themselves, for
they gather much which scythe cannot
cut. And though it may be more econom-
ical in cases where but one or two cows
are kept, 10 feed them in close yards and
cut the food daily, the same course could
not well be pursued by the owner Of a
large herd, for the labor Of cutting and
feeding would be too costly even on a
large farm which might all be cut as close
as the COWS cut the grass.
i Cows should be treated in the gentlcst
manner-otherwis6 they will not yield a
full supply Of milk. When hired people
are employed to draw the milk, the own
er must not absent himself and trust to
chance. Women make the best mixers
when accustomed to the business from
childhood, as their fingers are more plia-
{ bic than those of men, and they have
more patience with restless cows.
1t is of much importance TO have the
milking doae well. Cows win shrink
/ and become dry before half the summer
, Is out under the hand Of bungling OF
: laithless mixer. The owner should pay
: close attention that no conversation is al
= lowed among the mixers. They canno
= listen to what may be said by each Other
! without checking the low of milk-and
this must never be checked if you would
E have full pail.
As soon as the milk begins to flow il
must be drawn out as rapidly as possible
otherwise it viii soon aow back agar
> into the milk ducts, and the COW retain.
it. Draw out all the milk as rapidly a
you can, and let no stripping5 remain, To-
these are much the richest part OF th.
mess and yet take care aad not strip toe
long, lest you get the COW into bad hab
it Of doing % her milk.
When the milking Is done IN the NOR
ming, the COWS are to be driven to pas
ture. Now have some switch sticks ~
ing at the gate, aud use them instead O.
Clubs or stones 10 drive tie cows. For
want Of a stick Of tb- kind q boy tool
up a club 10 make cow mind him ant
broke her hips. Always drive with
small brush stick 10 make the cattle min,
but never let one BE- seen in the yar,
: at milking time.
Cows should now have salt twice
week. On a change from hay to gras
: you will prevent their securing # yoi
are particular in tbis respect. Lay th.
e salt out 10 lhe pasture on the grass, no
I On DAT atones, or IN troughs Tor ia onr
4 case the cattle viii scatter il, ard if lai,
ia ,roughs a part wiI be- lost iu the GREY
ices, OF made iato brine by tse Grst raia
Never fear that cattle will eat too muel
s earth with their salt aheu il "a laid OF
o hard sward land
= The milk must now be treated wiil
o care. After strainiag into pans IL shout,
c not be disturbed r. thirty-six hours al
r the cream sill rise iu case the milk il no
! kepl very cold. More cream is obiaine,
e aheu milk is kept up ia dairies at ID
i Aofih part Of The house ghan ia cellars
# Yet ia qaise h0t weather il Is congehi-u
4 % pIf ibe pans IN cooler roons than tbos
r above ground. 10 81 cases ! free cifcu
F. tion Of air Is Important 70 favor The ra.
4 u ihe rream.-- fllipe Bsaach.
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