The Wheeling daily register. [volume] (Wheeling, W. Va.) 1864-1878, 1867-12-10

A correspondent of the Westchester
Republican replies toa series ofquestions
on the Butter Diary by the following
iudicious observations
PASTURES ANDHAY.
In answer to his first question l would
say that as a pasture fer the production
of butter, would greatly prefer nat
ural growth, such as is usually found III
our Brandywine meadows; good clean
pasture will increase the amount of
milk, but my experience has shown me
that if my COWS produce given amount
of butter from natural pastures, they
will, when turned on to clover, de-
crease the amount of butter at least one
fourth, while the amount of milk would
be materially increased. would un-
hesitatingly give the preference to good
natural grass, as q butter producer.
For hay, would still give the prefer
ence to natural grass, but the difference
is not nearly so great, for hold that
clover hay, nicely kept, and not too
much dried, will make as much butter
as any other kind which can get. If
we pasture meadows and the natural
grass of our uplands, we must, OF course,
NOW the clover of oar arabic land, or
rice rer8G.
DAIRY ROOMS AND TEMPERATURE.
For keeping milk, l would give the
preference to good spring-house in
summer, and q good cellar or vault in
winter; the grand object is to keep the
milk as nearly as possible at an even
temperature the year round.
With regard to the proper tempera-
ture of the spring-house or vault, |
would say that one object is to make all
the cream rise in the least possi siple time
and TO do this, we must keep the milk
at regular temperature. Several ex-
periments have been made to ascertain
the proper temperature; as q rule 1t has
been found that milk at temperature
of so degrees will raise all the cream in
thirty-six hours; at temperature OF %
degrees it requires but twenty-four
hours; at temperature of 65 degrees it
requires but twenty hours, while at
one of II degrees it need but twelve
hours. tt !.s =
In another experiment the milk was
kept at 0 tempe tature of from "a TO 81
degrees; no cream Of any account was
thrown up in three ,ceeks
These and other experiments all go to
show the great Importance of this point;
in fact, it is the main spring of success
in the butter dairy. That this regular
temperature cnn be best attained by q
we'll constructed vault, there can be no
doubt, but during the summer it may
also be attained by q spring house,
which has its own attendant advantages,
such as exemption from carrying milk
up aud down stairs, ETC., but on the
other hand the spring house is general
ly so situated as to be liable to overflow
from heavy rains. 4.t. l-l
With regard to the state of the milk
at the time of churning, prefer the milk
should not become thick all through,
but endeavor to have it in that stage in
which a small portion at the bottom
and sides Of the pan is thick, showing
that the thickening process has COM
menced. If allowed to stand until the
milk is thick all through there is great
danger of injuring the quality Of the
butter. At temperature of about 40
degrees it will be best to skim every
day. or at most every thirty-six hours.
If our West Bradford correspondent
will take tho trouble to skim his milk
in twenty-four hours after milking and
again in twelve hours more, keeping the
two skimmings separate, he will find
that the last SKINNED will make very
interior sample of butter. s, -rb
DEPTH OF MILK IN PANS. p
Ny own experiments have demon
strated that to put the milk more than
three inches deep in the pans entails q
loss in the amount of cream; the cream
is so near of the same specific gravity
as the milk that it cannot rise through
q very great depth: again, in large
body of milk it requires longer time
for it to lose its animal heat, which
must all be destroyed before the cream
commences to rise; if any one will take
the trouble to set shallow pan with
not more than three inchesI of milk,