The Union and journal. [volume] (Biddeford, Me.) 1858-1882, 1866-07-20
BIDDEFoRD, ME-, FRIDAY
AgritnItnraI.
MILKING AND BUTTER MAKING.

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The judicious farmer will commence ,h,
dairy season with his cows In good hear,
sufficiently provided with flesh to meet cas-
ily the drafts which the milking season will
make upon them. Where this precautiol
has been neglected, the result will be an In
different yield Of milk now, and an earl.
drying up in autumn. While the calve
are permitted to feed freely from the udder
there is little trouble in extracting oil tn,
milk from il, but when the weaving tim,
comes, many cows nre viciously retentive
greatly to the annoyance Of the milker, ant
to the detrment OF the dairy products. In
these cases, tits poor policy to get into a
passion involving club law; on the con,
trnry, mitlness should be used, and a friend.
ly relation established between tho animal
and the mixer, as soon as may he. Thi,
once done, no moro trouble need be appre
liended on this score.
In milking, cleanliness shonld be prime
consideration. This involves proper per.
sonal ublution, as well as a suitable prepar-
alton Of the udder Of The cow for the milk
ing process. We have known persons to
milk cows in a condition 90 filthy as to
render the contents Of the milk pail scarce
ly Rt to tliruw before swine. Such persons
have no conception Of the luxury of pure
milk. A good mixer will not be In such a
hurry to finish as to lose the better and pro.
ductive portion. Il Is estimated that the
last pint taken from cow, well stripped, Is
equal to at least five Of the first ones. Clean
or close milking has another advantage
protructs the period during which milk may
bc obtained.
Some make practice Of milking cows
three times during the duy-claiming an
increased product from the practice. This
may bc 80, where cows arc kept under
shelter oil the time, but when suffered to
run at large, involving a driving up Of the
herd at midnight, the effect cannot he
otherwise than deleterious. Milking twice
a day-earIy in the morning, aud in the
cool Of the evening g-will be found the
better plan; certainly the easier one, and
probably, OH the whole, quite rs produc.
tive.
Wooden vessels should l,e used for pul.
Ting down butter, with hoops Of the same
material, rs iron ones corrode-tlie rust
striking through tho slaves aud affecting
the outer portion of the butter. Before be-
ing put down, the milk should be thorough.
ly worked out, else tho butter will soon
spoil, or be so affected rs to be rendered
This should bc done by n
free use Of the butter ladle instead of the
hand; for, if no better, the use Of the ladle
has more cleunly look. The tub to be
used in packing down should be well clean.
cd by free use of scalding water. When
properly prepared in this respect. the inside
should be thoroughly rubbed over with fine
salt, aud the bottom covered over with
thin coating Of melted butter.
TO preserve butter, simple rock salt is
usually relied upon, but composition made
Of pulvcrized sugar one part, saltpetre one
part. and rock sal, two parts the whole
beaten into fine powder-will preserve
The butter quite as we'll Us pure rock salt,
besides giving It better flavor
II richer tinge than natural be desired,
Il can be supplied, without injury, by the
use Of carrot juice. Take clean carrots.
fresh from the garden, IL in season, grn,e
them fine and press out the juice through
4 coarse linen cloth and mix with the
cream before churning. This improves the
appearance Of the butter without injurious.
y affecting the taste Of H. When a tub
has been filed, Il should be sealed over
with melted butter, well sprinkled with
fine salt and the cover be tightly placed ov.
sr il, that the air may be, as far as possible,
excluded from the n,ass within. Thus
carefully made and packed, butter may be
relied upon to keep fresh and pnlatnble dur
ing many months.