Smyrna times., 1875-12-08
Butter Making in Winter.

Much is said and written about the diff
Guilty of making good butter in winter, but
if the following directions are observed
butter as rich in color and as sweet in taste
can be made in the winter season as in
summer:
In the first place, the cows should be
wellstabled night and day when theweather
is very cold or stormy not too closely
however, as good ventilation is particularly
necessary in stables where milch COWS are
kept, on account of impure air. Nor
should their stalls be so straitened for room
as to compel the COWS to lie down in their
own filth. Every morning and evening be-
fore milking they should be turned out to
90 to water, as the exercise is prOmotive of
health in keeping up the free circulation Of
the blood. They should be fed also regu-
larly every morning, noon and night, on
plenty of good hay or fodder, and their
mornings feed supplemented by a few nub-
bins of corn, or a couple of quarts of wheat
bran or cornmeal; and at night, in addi-
ton to their long food, they should have a
good mess of pumpkins, carrots, beets,
rutabagas, or anything in the vegetable
root order; even common turnips are good,
and if given them Immediately after milk
ing will impart no unpleasant flavor to the
milk. Much is said of the benefit of cutting
and steaming the long food of milch COWS
in winter, and their can be no doubt of the
fact, but whether the economy over
balances the trouble attending it is very
questionable. Proprietors of feed-cutters
sand steaming apparatus are particularly
loud in claiming a great saving by cooking
such food, and even carry their enthusiasm
so far as to say it will convert refused straw
and musty hay into food superior to the
best hay uncooked. But imagine what
such mess would be to set before a well.
bred Jersey COW, whose very name is sugges-
tive Of delicious cream and golden butter
Another mistaken notion is that corn, in
any form has tendency to make cows &C
dry, and that it all goes to lay on flesh. We
speak from long experience when we say
that the best feed you can give COW giving
milk is few nubbins of corn and the
proof will appear in the increased quantity
as well as quality of her milk.
Before milking the stable should bC
cleaned out and the COWS brushed off, les
any dirt cleaving to them should fall into
milk pail, and at night their stalls to b,
well supplied with bedding of straw o.
sawdust.
Thus much for the winter care and fooC
of milch COWS. But equally proper atten
ton is required from the ladies' department
The milk should be strained as soon as it i
drawn from the COWS, and the pans con
tanning it be not more than half filled, @
else the milk will be too long in changing
Then set the pans on stove in which
moderate fire is kept, until they are con
pletely warmed through. This is done t
cause the cream to rise and be ready fo
the churn much sooner than if exposed t
an uneven and colder temperature, for it
well known that the sooner cream rises tn
sweeter it will be, and consequently tn
sweeter the butter will be-the main prir
ciple in making winter butter being t
cause the cream to rise as soon as possibl,
and to churn it in due season.
Of course, before churning the chur
should be well scalded in hot water, an
the utmost cleanliness observed through
out--Bah. Sun.