Columbia Democrat and Bloomsburg general advertiser. [volume] (Bloomsburg, Pa.) 1850-1866, 1862-12-06
LECTURE ON BUTTER MAKING.

LECTURE ON BUTTER MAKING. 4
The following extracts are from a
lecture of Mr.. James Dumbrill, one of '
the most extensive dairy farmers ,of
England. before the London Farmers |
Club:
Our next considerations will be in the
indocr department and in the first
place, it is strongly to be recommended,
where il is practicable, shat the dairy
90 a distinct establishment away from
the residence of the proprietor. A
dairy maids duties are too onerous to
allow of any distraction, and we all know
that domestic events will happen at
times which require the whole strength
Of the company. The ,marriage of
daughter or the birth of a son, might be
tolerated but there are the more lre-
quent occurring dinner parties, great
washes, brewing days, &C., when even
the important duties Of the dairy become
secondary. Therefore it is desirable to
place the dairy under the care of respon-
sble servants who have no other duties. !
A man and his wife and boy are sufii-
cient staff to manage dairy of 25 cows. |
The dairy room should be used for moth. |
ing but its legitimate purpose, the recep-
ton of milk. The floor should be a few
feet lunder ground, dry and airy, and
oh oI trA. ho h., Il ,,1 /
be of open wood work. 1t should be
heated in winter with hot pipes, so as to
maintain temperature Of about Sc de.
grees. This is the easiest mode of ap-
plying artificial heat, and as cficacious
as any. From experiments which |
have made upon the application of heat
to milk, have found that a sustained
temperature of SO degrees raises as much
of the cream as can be raised, and that
although by: increasing the temperature
by direct application of heat, either by
applying boiling water, or by placing the
pans of milk on a hot plate, the cream
may be dricr and appear thicker, yet
there is in reality no increase ofbutter.
A dry, warm, temperature, and a current
Of air through the room, are the best
conditions for raising cream heavy,
damp atmosphere the worst. The milk
pans should be of tin, obong, with
rounded corners. With round pans too
much bench room is wasted. With
earthenware pans, the lastic acid will,
after time, destroy the glazing; and
glass pans chip too easily. A great
meny new inventions in the way ol
churns, have enjoyed a brief existence,
but, the old-fashoned box and barrel
churns still hold their own against all
corners.
Now comes the great secret of butter-
makinS, namely, chnrning frequently
Butter, TO be perfect, mnst be churned
every day, or, at any rate, every other
day. The cream must not be in state
of decomposition, or you cannot possibly
have good butter. Great attention musr
be paid to this point, and the mos
scrnpulous cleanliness is required in
every part of the management; and then
no matter upon what the cows are fed
whether white tuInips or Swedes, OF
whatever it may be, there will be nc
disagreeable taste found. Another thing
that coaduces very much to the production
of good quality of butter, is success
ion of fresh calving cows. In a large
dairy, case should be taken, to have
as nearly as possible, an equal snumbel
of cows calve every month throughout
the year. Cows should be dry for SIX
weeks before calving, and during tina
time should be removed TO more roomy
stalls, with large loose box to calve in
At this point the treatment must depend
upon circumstances but in geuera
way the less done for the animal the
better, and the more she is left to nature
the better. Another point remains to bt
considered-the application Of skim milk
This may be either used for cheese. max
ing, or for rearing and fattening pigs
The quality OF cheese made from skin
milk is Of course very inferior, particu-
larly from Aldenrey cows; for although
their produce is richer in cream than il
any other breed, the milk, after tht
separation OF the cream, is the poorest
The fattening of pigs to small weigh
is far more Profitable, and forms. rather
an important item in "dairy manage
ment" They will require very little corn
as nothing fattens young pigs faster thar
milk.-Fayner g. GaraeRsy.
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