The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1874-04-11
Ghe 6aratl.
How TO MAKE coon BUTTER.

y
Murtfeldt, Secretary Of the Missouri Board
Of Agriculsur on the management ofthe
Dairy and the Stock.
The first point in making good butter
is good food, and in sufficient variety 10
stimulate and keep up the appetite Of the
mich cows All tho grasses -timothy,
orchard grass, blue grass and cloyer--are
suitable TO this purpose; and to them may
be added broadcast corn--the latter being
an important addition as a means Of car
rying the stock through that portion Of the
summerwhenth the hot sunshaye deprisedthe
grasses Of their succulenee. When Win
ter comes on, Mr. Murtfcldt suggests that
the cows should be fed freely on roots
and meal, alternating the latter with dry
but nutritious provender, and changing
the nature Of the fodder frequently. The
kind Of COWS to be selected for dairy he
leaves to the Judgment Of the dairyman
and to the requirements Of the locality
some cows doing better in some places than
others But he lays down, as an axiom,
that good dairy farming can only be car
ried on with COWS Of a good breed. His
directions on theproper method Of milking
are 50 excellens and 50 much to the point
that we give them entire. He says
We will suppose the time Of the year
to be the month Of june and the time Of
day to be six o'clock, p. m. We have a
dairy, say Of twelve cows, aud there are
two Or three mixers. The pals, bright
tin or well-scoured patent buckets, having
been well scalded and thoroughly sweet,
are taken in hand, and we 60 out to the
yard, or barn, If the COWS are used to be-
ing put in the stanchions. Every mixer
milks the same cows, always, If at all prae-
ticable; bis or her hinds should be clean.
and, If possible, not hard; If a Geld hand
must necessarily do some Of the milking,
a good washing of hands in warm water,
not so much for the immediate cleansing,
although that is Indispensable, as for the
softening Of hands, win be found a great
help. As We sit down with our pals by
our side, We see that the cows bag and
teais are clean also, because It takes but
a little manure to contaminate whole
Pailful Of milk. Always treat your cows
gently; lose not your temper under any
proyocation. Remember, you are dealing
with dumb brute, which you can BY pa
tience and kindness educate to be gentle
and traetable; or, BY opposite treatment,
70 be contrary, ill-natured, and, as far as
profit goes, eof no account Let the
milking be done easily Ms 10 motion, but
as rapid as possible after the milk flows
freely, taking one back and one front teat
crossway, because it is easiest for the
hands, and be sure to milk perfectly clean.
In Switzerland a good hand is to milk a
COW in six minutes, or ten in an hour. in
elusive Of time TO carry in the milk. 1t
can be done in this time. even if each COW
gives from ten to twelve quarts at milk
ing. When a large dairy is kept good
mixers should not be required to carry in
the milk. Conversation in the milk yard
is to be avoided. Ii il also RECOMMENDED
to milk your cows in the same order, tho
it is not essential unless you have COW
that win not wait. / have known such,
and they arc to be found in every dairy,
and generally give the most milk. When
the pals are full, they are carried imme-
msdiately TO the milk room or cellar, where
the milk is strained into bright tin pans,
each holding from six to ten quarts, but
which ought never to be more than three
fourths filed. ] recommend the use Of q
strainer-pail as being very convenient; !;
but, besides this, an independent sirainer,
to ensure thorough work. These utensils
must, Of course, be well cleaned and scald-
ed each time they are used. In the FIRST
washing the use Of soap is recommended
fatty substances cannot well be removed
without--next use pure water, and scald
well after that. The common pracf;ce ~