Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1863-02-28
JoR pRINr1Na.
AGRICULTURAL.
On IButter.yuaking.

The following extracts are from lecture
of Mr.. Jane, Dumbrill, one of the most ex-
tensive dairy farmers of England, before the
London Farmers Club -
Our next consideration will be in the in
door department; and in the first place. il
is strongly to be recommended, where it is
practicable, that the dairy be distinct es-
tablishmont 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 daugh-
ter or the birth of q son might be tolerated;
but there are the most FREQUENT occurring
dinner parties, great washes, brewing days,
dc, when even the important duties of the
dairy become secondary. Therefore, it. isl
desirable to place the dairy under the care
OF responsible servants who have no other
duties. A man anG his wife and q boy are
sufficient staff to manage dairy of twenty
five cows. The dairy-room should be used
for nothing but its legitimate purpose, the
reception of milk. The floor should be a
few feet under ground, dry and airy, and
shaded from the sun the benches should
DE OF open wood word. 1t should be heated
in winter with hot water pipes, so as to
maintain temperature of about fifty-six de-
grees; this is the easiest mode of applying
artificial heat, and as eflicacious as any.
From experiments which 1 have made upon
the application of heat to milk, have found
that sustained temperature of ffty-six de-
grecs raises rs 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 hot plate, the
cream may be drier and appear thicker, yet
there is in reality no increase of butter. A
dry, warm temperature. and a current of air
through the room, are the best conditions
for raising cream; a heavy damp atmos-
phere the worst. The milk pans should be
of tin, oblong, with rounded corners. With
round pans too much bench room is wasted.
With earthenware pans the Tactic acid will.
after time, destroy the glazing; and glass
pans chip too easily A great many new in
ventions in the way of churns have enioyed
a brief existence, but the old fashioned box
and barrel churns still hold their own against
all corners.
Now comes the great secret of successful
butter-making, namely, churning frequently.
Butter, to be perfect, must be churned every
day, or, at any rate, every other day. The
cream must not be in state of decomposi-
ton, or you cannot possibly have good but
ter. Great attention must be paid to this
point, and the most scrupulous cleanliness is
required in every part of the management;
and then, no matter upon what the cows are
fed, whether white turnips or swedes, or
whatever it may be, there will be no disa-
greeable taste found Another thing that
conduces very much to the production of
good quality of butter, is a succession of
fresh calving cows. In large dairy care
should be taken to have, as nearly as posi-
BILE, an equal number of COWS calve every
month throughout the year. Cows should
be dry for six weeks before calving, and du-
ring that time should be removed to moro
roomy stalls, with large loose box to calye
in. At this time the treatment must depend
upon circumstances; but in general way
the less done for the animal the better, and
the more she is left to nature the better.
Another point remains to be considered
the application of skim milk. This may be
either used for cheese making or for rearing
and fattening pigs. The quality of cheese
made from skim milk is of course very infe-
rior, particularly from Alderney COWS for
although :hcir produce is richer in cream
than any other breed, the milk after the
separation of the cream, is the poorest.
The fattening of pigs to small weight is
far more profitable, and forms rather an i'm
portant item in "dairy management" They
will require very little corn, as nothing fat
tens young pigs faster than milk.