The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1874-04-11
dhe Sarmsr.
how TO MAKE GOOD BUTTER.

Murtieldt, Secretary OF the Missouri Board
Of Agricultur, on the management ofthe
Dairy and the Stock.
The first point in making good butter
is good food, and in sufficient variety to
stimulate and keep up the appetite of the
milch cows. All the 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
summer when the hot suns have deprivedt the
grasses Of their succulence. When Win
ter comes on, Mr.. Murfeldt suggests that
the cows should be fed freely on roots
and meal, alternating the latter with dry
but nutritious proyender, 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 good breed His
directions on the proper method Of milking
are 50 excellent aud SO 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 aud 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 prac-
ticable; bis or her hinds should be clean,
and, If possible, not hard IL field hand
must necessarily do some Of the milking
good washing OF hands in warm water
not so much for the immediate cleansing
although that is indispensable, as for the
softening Of hands, will be found a great
help. As We sit down with our pals b,
our side, We see that the cows bag and
teats are clean also, because It takes but
little manure to contaminate q whole
pailfnl Of milk. Always treat your COW,
gently; lose not your temper under any
provocation. Remember, you are dealing
Z with dumb brute, which you can By pa.
thence and kindness educate to be gentle
and tractabei or, by opposite treatment
to be contrary, ill-natured, and, as far al
profit goes, "of no account" Let the
milking be done easily as TO motion, bul
as rapid as possible after the milk flow,
freely, taking one back and one front tea
crossway, because it is easiest for th,
hands, and be sure to milk perfectly clean
In Switzerland good hand is to milk
) COW in six minutes, or ten in an hour, in
elusive of time to carry in the milk. Il
can be done in this time, even if each Gov
gives from ten to twelve quarts ut milk
ing When large dairy is kept gooc
mixers should not be required to carry il
the milk Conversation in the milk yard
is to be avoided. II is also recommendet
, to milk your cows in the same order, tho
il is not essential unless you have a Gov
I. that win not wait. | have known such
! and they are to be found 10 every dairy
and generally give the most milk. Wher
, the pals are full, they are carried imme
mediately to the milk room or cellar, whert
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 1
: strainer-pail as being very convenient
but, besides this, an independent straincr
to ensure thorough work. These utcnsill
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well after that The common practice o.
: setting pans and pals out into the sun
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