The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1867-03-14

upon subjects under consideration. l. G.
Bronson, of Rockford was elected Pres't. of
the Convention. Several gentlemen werein at
tendance from this State, and we notice among
the permanent Vice Presidents, the name of
Hon. Gideon Truesdell, of Pleasant Prairie
The proceedings of the Convention are to be
published at length in pamphlet form.
We copy some of the practical hints on but
ter and cheese making, for the benefit ofthoRe
of our readers who are interested in these
matters.
''Mr. John James, of Ogle county, related
his experience in butter making. One essen
tial thing in making good butter, is to have
good Mixers who will not get irritated if the
cow does not stand well. He fastens each COW
in staRchions, so that she cannot get away
He keeps the milk of such cows as are in an
irritated and feversh condition, by itself, and
does not churn it with the others. Cows sho'd
be MIXED regularly, and in warm weather, in
the cooler portions of the day. He prefers men
for mixers. Wouldn't have a churn in the
house, that would bring milk in less than five
minutes. The churning should be done slow
ly and carefully. In setting cream, a good
cellar is necessary but the cream sometimes
needs to be changed to an upper room for
pr )per temperature. The butter should be
worked until the buttermilk is thoroughly
worked out. Another most essential thing is,
to use good salt, that which is free from lime,
and other foreign matter. he favored no par
ticular breed of cows, and could not tell the
breed of cows he was using. Paid three hun
dred dollars once for little yearling animal
to improve the breed of his cows, and miser-
able improvement it turned out to be. He
considered Northern Illinois to be as well
adapted to the business of dairy farming as
any country in the world, and believed that
branch of huSbandry could be made one of the
most profitable"
The following resolution was adopted
RESOLVED, That it is essential to extract all
the buttermilk from the butter, and that the
washing it in pure cold water is the best pro-
cess of doing so.
Mr.. j. P. Jones gave his experience in breed
ing. He tried Durhams but was dissatisfied
with the result. He then procured an Ayrshire
bull, and the cows raised from him had been
entirely satisfactory. He thought they were
OF better disposition, and more easily man
aged. He thought cows were more profitable
han any other animal the farmer possesses
lie uses meal for messing cows, especially in
winter. This gives good flow of milk, and
at the same time keeps the cow in good con-
dition. Oatmeal and barley mixed together
and ground and bolted, are good for raising
calves. During May and till the middle Of
June, good tenuer prairie grass is as good for
producing milk as any other, but from that
time onward it was almost worthless With
the quantity of milk from which one pound of
butter could be made, he could make three
pounds Of cheese; this he had ascertained by
repeated experiments. Does not scald the
meal he feeds cows-scalds it for feeding
calves. Cows do not readily drink whey, but
can be taught to do so; would not recommend
it except mixed with meal. Calves will do
well on whey mixed with shorts. His expert
ence is decidedly in favor of the Ayrshire for
cheese making for butter he thought he
should cross with the Attorney.
Mr. Fldridue endorsed Mr. ,JOneS' favOra 10
opinions in regard to the Ayrshire for cheese
making. The more quiet COW can be kept
while being MIXED, the greater quantity win
be the yield of milk. The cows should be
MIXED always by the same mixer. Cows soon
become accustomed to them, and will be more
docie with them than with new mixers. He
was opposed to the practice of mixers con-
yersing with each other while at work.
Mr.. Jones said that the bottom land on
which his COWS principally feed, is covered
with a variety of grasses, the original prairie
grass having entirely disappeared. He never
allowed his COWS to lie out on frosty night
There is no kind of feed that will produce
such glow of rich fine favored milk, and
good butter and cheese, as corn stalks, proper
ly cured. In the winter he feeds them with
hay and meal. Never dries his COWS until |
January. He thought there was no kind of
green feed more profitable than Hungarian
grass when properly cured. 1t should be cut
before the seed is grown, which will obviate
its tendency to cause excessive urination in |
cattle.
On Thursday the subject of Cheese Making
was more particularly under consideration,
and several gentlemen related their expert |
ence.
Mr. Jones said that large portion of the
community are skeptical as to the statements
of the proftableness of cheese making, and his
principle object in addressing them was to
show them that such statements were true
Commenced making cheese about the first of
March, and continued till January. Mr.. j.
presented statement of his business for the
spast year, from which it appeared that his re-
ceipts from cheese manufactured from the
milk of forty cows, were three thousand dol
lars, and his expenses were eleven hundred
and twelve dollars, leaving a net profit OF
81, 1888.
The following resolution was offered by Mr..
Murtfeldt
RESOLVED, That it is iaerpedient to keep sheep
or horses in the same pasture with dai-
ry cows.
Mr.. S. w. Taylor said that good rennet is
impoi tant in making good cheese. The milk
and all utensils must be clean. Sets his milk
from IS to 80 degrees. Puts in sufficient rem
net to cOagulate in from 40 to 60 minutes, uses
three bladed knife and cuts the curd both
lengthwise and "rOsswise; uses Ashton salt,
215 to 81 lbs. per cwt. of cheese. Stirs the
cream in with the milk. Cooks the curd about
2 hours from the time the heat is increased
The more rennet is put in, the less will be the
time required for cooking. After the curd is
properly cooked it is placed in the press
Changes the cloth in one hour then in the
evening, then in the morning Uses Rowe &
Blairs vat and press; would prefer lever press
or account of more constant pressure. Have
Is or 20 COWS. Thinks he averages about 800
lbs of cheese to each COW, commencing in
April or May and closing in October. Makes |
considerable butter. Thinks he gets about $50
from each COW. Gets from two to two and
half lbs more cheese than butter from the |
same quantity of milk. Prepares the rennets
himSelf-rennet from calves to weeks pre-
ferred.
Mr. Brown, of Burritt, said his process was
similar to Mr. Taylor's with the exception of
the time OF cooking; which should be 3 hours
instead off, Brings up the heat gradually
Makes cheese from 80 cows, vat about 100 gal |
Ions in capacity. Makes from May to October |
varying in lateness according to price of fall
butter. Hogs do well with whey mixed with |
corn. Presses cheese "a hours with screw
press. Use Rowe 81 BlairS watts, of Ohio, gets |
one pound of green cheese to the gallon Of
milk.
The report of the Committee on permanent |
organization was then recei we'd and adopted. |
The Society is called "The Illinois and Wis |
eonsin Dairyman's Association" W. G. King, |
of Winnebago Co. ILL.,, is President, John P |
Jones, Secretary. The next meeting of the
Association is to be at Belvidere, ILL.,, on the
second Tuesday of February 1868.
The question of cheese making was then re-
sumed
j. P Jones stated his method of manufactu-
ring cheese, Has his milk at a temperature of
50 degrees for setting, uses sweet rennet suffi-
clent to coagulate the milk, in twenty to thir-
ty minutes, afterwards cuts the curd with
cutter, with IA squares; lets the curd settle
Is or 20 minutes Then draws the whey off,
scalds to 90 degrees never varies in cold
weather, keeps the room at the same temper
allure summer and winter, commences scald-
ing gradually from s. to 90 degrees, and recede
in the same manner; scalds one hour. Don't
break curd much while scalding. When of the
right consistency, Should be cooked through,
the curd is not cooled to as lowas 80 deorens
it will huff ifput in the press too warm. In l.
sailing uses three mounds of of 70 100 IL. =