Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1873-02-03
2fericllt,tral Department
I. D. R. COLLINS, Editor
THE DAIRY OF ONE cow.

In village and town there are MANY
persons who keep one COW, and take
pride in SO near an approach to the rank
of a producer Even if the pasture is
hired. and the hay and grain bought for
winter feeding, yet there is feeling of
independence, and consciousness that
the milk, cream, and butter are una
dulterated and excellent.
Some men of wealth will take pride IN
the products of their one GOWN the
pounds of butter made and quarts of
milk sold but the attention given to
this product may be out of proportion to
the profit of production.
D1sAppoINTMENTs IN MAKING BUTTER.
In some cases of this kind where la
dies entirely unacquainted with farm
life have taken charge of the milk with
the intention of making butter, the re-
suit has been very unsatisfactory. The
milk is set under unfavorable circum-
stances, in a warm room used for other
purposes, OF in close cupboards, or in a
cellar or refrigerator The cream rises
and is gathered in small quantities.
Often the milk stands too long before
skimming. and the cream too long before
churning. Then after i6 is churned,
sailed. and worked according to their
best Judgment, the butter comes to the
table variegated in color. unpalatable in
flavor, and cheesy in odor. In the end,
butter must be purchased for the table,
and an uncomfortable feeling on the part
of both master and mistress of the COW
in regard to their i'll success. Perhaps
| the blame is charged to those who fed
the COW; perhaps to those who took care
of the milk; or perhaps the COW is blam
ed, and may be changed for another to
see if the fault is in the animal, or it is
sold entirely and the reliance is upon the
productions of others.
BETTER USE THE MILK AND CREAM.
1t seems to me an error for the family
of a wealthy man to place any reliance
on the production of butter from one
cow Milk is nutritious food, 50 east.
ly as>imilated that it rarely disagree:
with the weakest child, or the dyspeptic
1t aids in the combinations of the kitch
en-in pies, cakes, pastry, toasts, pud
dings, &c. 1t is pleasant drink alone
or in combination with tea and coffee.
Now l. any ambition is felt to procuc'
butter, nearly all these more importan
uses of milk must be abandoned and th,
pans remain undisturbed. lest the cream
be injured. while at the same time tn
strength giving, flesh making caseine, o
curd, in the milk is changing from use
full to a useless state; and to sell dim
in cream, a dollar is lost in milk
Would it not be much better to use tn
milk freely, and make an effort to use 1
, all in its sweet, nutritious state, and blu
, good quality of butter for the table?
r Then the keeping of a COW would COL
, tribute to the living of the family, an
| be constant source of pleasure an
profit For a lunch, take a glass
milk. Let it be on the table every da,
y at every meal, and for every person. al
e the result would be very considerab
n dlminution of the amount of other foe
n eaten, and of the grocer's, and possibl
. of the doctors bills 1t is weak va
: ity that takes pride in the amount
:, butter made, when to make it there is
a constant loss of nourishment in the mi
: thrown away, and great extra care up'
!. the mistress of the house. | know
IS cases of this kind. L. E. JAMESON.