The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1872-11-23
M;Tyht Rsatttt.
BUTTER MAKING.

The dairy products of Chautauqua Co.,
N. Y, alone are estimated at 50, 600, 900
per annum, and of the whole country at
5000, 900, 900. Any method of procedure
giving even very small per centage of in
crease, amounts In the aggregate to very
large sum-consequently any practice in
creasing the net profit, or even increasing
the average yield of our diaries, is earnest
ly to be sought for and adopted.
At late meeting of the West N. Y.
Butter Making Association, the most pro-
fitable dairy, it was reported, was that OF
John Robinson, Milford, Otsego Co. He
keeps nine COWS on 10 acres, and made
last year 2,70S lbs. butter. He soils ex-
clusively, feeding rye, clover, corn and oats
as green forage, and feeding hay and sowed
corn in the winter. He estimated the
Weld of two acres of sowed corn, cured for
winter, as equal in value to IS tons Of hay.
He bought, in addition to the crops of his
10 acres, one ton of bran and SO bushels OF
corn.meal. His cows are grades-Ayr-
shires, Short Horns and Devons. His win
ter feed of grain is two quarts boiled oats,
two quarts bran and one quart cornmeal
to each COW, fed at twice. He thinks soil
ing pays in improving his farm. Mr.. Hall
said that cooling the milk in warm wealth
er is now practiced extensively, and in
creases the yield of butter from 20 to 5O
per cent.
o. c. Blodgett, of Fredonia, then read
an essay on the regular subject for discus
sion at this meeting: GLOW to handle milk
so as to get the largest profit" He gave
the following essential rules for the profit
able handling of mix:
Milk must in all cases be drawn in the
cleanest manner from healty COWS. All
the pals, pans and other dairy utensils
must be sweet and clean. The dairy room
must be light, sweet and airy, not exposed
to any odor whatever. After the milk is
strained it must be kept quiet and undis-
turbed, at temperature of 600, for from
40 to 4S hours. The chemical change cal
led souring has then begun, and the milk
must be skinned. 1t could stand longer,
but the value and the quality Of the cream
continually deteriorates after that length
of time. The cream must be kept at the
same, or lower temperature, until 1t Is
ready for churning. Experience has de-
cided that the dash churn is the best, and
that the cream should be churned from ~
to GO minutes, at temperature OF 620, be-
fore the butter scomes." After the but
ter is gathered, and the butter milk
drawn off, the butter must be washed IN
pure, cold water until every particle OF
milk is washed out. No economy OF pure
air or water should be practiced in dairy.
After washing, the butter must be salted
with Ashton salt, at the rate of or o..
salt to each pound of butter. Then let it
stand in cool, sweet place for "a hours;
then work it again to get out all particles
of water or brine, and it is then ready for
the table, or for packing.
Nearly all these conditions are under
the control of most dairymen. The tenn
perature is least under control, but by the
use of coal stove, or a regulator wood
stove in cold weather, and ice and cold
water in warm weather, the temperature
of the dairy room can, in great measure,
be brought under control. There are
many methods of cooling mix in hot wealth
er, nearly all of which require the use OF
water in some shape. Perhaps more
perfect way might be invented, to cool the
air of the room instead of the milk. Ex-
periments in the construction of cool milk
rooms are to be made in this county the
coming season.