Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1875-11-25
7 4 4 D A 7.

III III VI $4,000 " " ANJ ~
doubtful utility but the record of such as
have been kept on grass or hay only is inter-
cstino to dairymen, and in the case of a breed
so recently introduced into the country as
the Jersey, and which is still on trial before
the dairying public, such information may
be both interesting and profitable. lacccr-
dinghy offer the following statement Of a
weeks product of my Jersey heiter Lady
Regent, No. 1865 i'll Herd Register, A. }. C.
c., aged 81 months, as a specimen OF what
this breed of cattle is doing, and OF the early
ace at which they come into profit:
The trial was made Oct. 5th-l1th. During
each of the seven days the yield of milk was
exactly the same, viz: 90 lbs. Each one
Of the morning milkings was IL lbs,, and
each enc of the ewing milkings 8 lbs.
The Weld o. butter for the week. was s lbs.
s OF. During the last two days OF trial the
butter made was 2 lbs. s Or, one pound and
a quarter per day /; and the amount would,
without doubt, have been the same rate III
the five days proceeding, had there beer a
fire in the milk-room, and the temperature
been maintained at the proper height. Du-
ring the last two days a pound of milk
Welded an ounce of butter; and considerlng2
15-1OO lbs of milk as equal to a quart, it took
less than seven and one-Lalfquarts OF milkto
MAXI a pound Of butter.
The feed was grass only F; the heifer run
ming in pasture with the rest Of herd, CON
sisting of twenty head nor had her feed ever
been anything but hay or grass.
The above figures were given me by my
dairyman, an intelligent and honest Yankee,
whose statements during the last two and a
half years l have always found to be trust
worthy, and who, in this particular case,
could hayc had no reason for deceiying me.
Country Gentleman.
At a meeting for discussion during the re-
cent New York State Fair. II. X. Hawley
suggested a plan Of treating butter with
brine instead of salt, stating also that it had
been tried with satisfaction by Hon. Harris
Lewis. Mr.. Hawley said:
[ maintain that salt does not preserve but
ter. If it did, every dairy and every tirkin
that is put down in good order should be
preserved as certainly as a barrel of good
pork properly sailed is preserved. But
such is not the fact.
What salt really does in butter besides the
flavoring is that it acts upon the cheesy mat
ter incorporated into it, and this action is
detrimental to the keeping. The truth is
that butter may be kept indefinitely without
the use of salt if it be freed from the ele-
ments upon which the salt acts and from all
impurities Of every character. Now | ask if
it would not be better to employ brine for
the cleansing of the butter from these foreign
substances, at the same time giving the fla
vor which is desired to suit the taste? Can
not these. objects be obtained more certainly
and more thoroughly by the use of brine?
We get the flavoring as surely as by the use
of salt, and by the washing we do more.
Ny plan would be to stop the churning
just before the butter is gatherd, taking it
when it floats in pellets, and by the use of
brine as a wash, cleansing it from that which
induces decay or loss of Equality, and so fitting
it for use or the market, and / believe tending
to its preservation. | would make the brine
pure by cleansing. | care not what kind of
salt be used, there are impurities, and these
incorporated into the butter, tend not only
to damage its quality, but to induce decay.
So would strain the brine, making it as
clear and pure as possible. After washing
the butter with this, | would then use the
brine on the compost heap, because it must
contain much OF cheesy properties that come
out of the butter. And / would make a sec
ond and then a third with brine as carefully
prepared. The brines of these last two
Washings I would save for the washing
Of the next c%hurning, throwing them away
after that use. 1t seems to me that all the