The Greene County Republican. [volume] (Waynesburg, Pa.) 185?-1867, 1866-07-11
MILKING AND BUTTER MAKING.

The judicious farmer will commence
the dairy season with his cows in good
heart, sufficiently provided with flesh to
meet easily the drafts which the milking
season will make uron them. Where
this precaution has been neglected, the
result will be an Indifferent yield of milk
now, and an early drying up in autumn
While the calves are permitted to feed
freely from the udder' ther is little trou-
bic in extracting all the milk from it,
but when the weaving time comes, many
COWS arc viciouSy reientiye, greatly to
the annoyance Of the mixer, and to the
detrlment Of the dairy products. In
these cases, it is policy to get INTO a
passion involving club law; on the
contrary, miidness should be used, and a
friendly relation established between the
animal and the mixer, as soon as may
be. This once done, no more trouble
need be apprehcnded on this score.
In milking, cleanliness should be a
primo consideration. This involves
proper personal allution, as well as a
suitable preparation of the udder Ct the
COW for the milking process. We have
known persons to milk COWS in condi-
tion so filthy as to render the contents OF
the milk pail scarcely fit to throw before
SWINE. Such persons have no concep-
tion OF the luxury Of pure milk. Agood
mixer will not be in such hurry to
finish as to lose the better and pros
ductlve portion. 1t is estimated that
the last pint taken from COW, well
stripped, Is equal to at least five Of the
first ones. C,ean or close milking has
another advantage--it prot,acs the
period during which milk may be OBJ
tanned.
Some make practice ofmilking cows
three times during the day-clai uing
an increased product from the practice
This nav be so, where COWS are kept
under shelter all the time, but when
suffered to run at large, involving a
driving up OF TIE herd at mid day, the
effect cannot be otherwise than deleter>
ious. Milking twice a day--early in the
morning, and in the cool Of the evening
will he found the better plan; certain.
ly the easier one, aud probably, on the
whole. quite as productive,
Wooden vessels should be used for
putting down butter, with hoops of the
same material as lion ones corrode-the
rust striking through the slaves and
affecting the outer portion Of the butter.
Before being put down, the milk should
be thoroughly worked out, else the but
ter will soon spoil, or be so affected as to
be rendered unmarketable. This should
be done by free use OF the butter adIo
instead of the hand; for. if no better, the
use of the lade has more cleanly look,
The tub to be used IN packing down
should be well cleaned by free use Of
scalding water. When properly prepar'
ed In this respect, the inside Should be
thoroughly rabbed over with fine salt,
and the bottom covered over with thin
coating OF melted butter.
To preserve butter, simple rock salt is
usually relied upon, but a composition
pN~'e ofuplyeriz4d sugar one part, salt
the whole beaten into a fine powder
will preserve the butter quite as well as
pure rock salt, besides giving tia better
flavor
If a richer tinge than natural be desir.
ed, it can be supplied, without injury, by
the use of carrot juice Take clean cars
rots, fresh from the garden, if in season.
CRATE them fine aud press ont the juice
through coarse linen cloth and mix
with the cream before churning. THIS
improves the appearance of the butter
without inju,iously affecting the taste Of
it. When tub has been filled, it should
be sealed over with melted better, well
sprinkel with fine salt and the cover be
tightly laced over it, that the air may
be, as far as possible, excluded from the
mass within. Thus carefully made aud
packed, butter may be relied upon to
keep fresh and pala.ablc during many
months. s.-RWdi NeW YORKER