Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1872-04-16
The Management of a Dairy.

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opinions in regard TO the best method
of managing a dairy in all of its de-
partments. All are right in many
respects and wrong in others.
would prefer cows of medium
size, having sound constitutions, and
bags we'll formed, teats Of the size
and shape most convenient for milk
ing.
| Stables are the most safe and con-
venient shelters for wintering cows.
The stables should be warm and
we'll ventilated Drafts Of air should
not reach the cattle. When the fall
storms approach, stable the cows
nights In fair weather let them re.
main out almost the whole day.
Have supply of pure water as
convenient as possible, SO that they
can drink whenever they choose.
Place box Of salt where they can
have access to it at any time.
Feed in the stable. Give them as
much hay at time as they will eat
clean; and occasionally feed of corn
stalks, or straw. Give chaff in small
quantities at timo-more might be
injurious. Roots and cabbages at
times would be benefit. Clean tho
stable every day and bed with the
refuse
Cows should be in good condition
at calving. Avoid giving feed that
will increase the milk before, and for
three or four days after coming in
then q small quantity of meal may be
given and increased, as circumstances
may require.
Turn them TO pasture as soon as
there is sufficient grass and they will
not require any other feed.
Drive slow, and treat with kind
ness. Never strike or kick q COW
when she is in the stable. If she is
vicious, kicks, or milks very hard,
turn her out for beef, as moro condu
Give to good morals the saving Of
time and milk, will result in as much
profit, Each mixer should handle
the same lot of cows through the sea-
son. Brush the dust from the bag,
milk briskly and clean before leaving
the COW, and talk as little as possible,
for it is very annoying to some COWS.
Milk in tin-pails
The cans should have perforated
covers, that the gas may escape. Agi-
tate and cool the milk if it remains n
the cans over night.
Soak the rennets in pure whey.
Dissolve the annatto in lye, then scald
without boiling; strain the liquid, cool
it and bottle for use.
10 the manufacturing of cheese,
bring the milk to the temperature of
80 degrees. Color to suit the fancy.
Use rennet sufficient to start curd
in from 10 to 10 minutes. Let it rest
from 40 to go minutes, when the form
alton should be complete.
Cut the curd and let the whey set
tie. Raise the heat and with the
hand or rake, stir it with moderation,
until it reaches % degrees. Hold the
same Temperature until slight acid
is proudccd in the whey. Draw off
the whey and remove the curd to the
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and let it drain for short time. Ii
u hard cheese is required let it remain
longer.
Break the curd fine, salt at the rate
of two pounds for 1000 Of milk. Re-
move the curd to the hoops, turn
once and bandage. Press for twenty
four hours.
Remove the cheese to the curing
room and place it npon the shelf.
Grease in on the top and bottom, turn
them once day, rub and oil to pre-
vent their checking Rub the shelves,
scald and keep all the dairy impie>
ments sweet and clean.
Have the curing rooms we'll venti,
lated, and kept temperature of from
81 to 81 degrees.
In preparing for market weigh the
cheese, lay on a paper, put well fit
ting box over it. turn it back, and
place a paper upon the top. Replace
the lid. Mark the weight of the
cheese on the side OF the box, the
dairy mark and directions on the
cover. j. Il. EATON.