The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1875-10-13

G00Q butter always cVHiMauuo d
good price, but a poor article is OF
uncertain value, and therefore, every
one should make a good article, or
none. 1t does not pay to make poor,
F.e butter is always in demand, and
II costs no more to make it good than
ytterwise; but it must have especial
ARE and attention. The most sensi-
tise of ell products il must be handled
with great skill. A small quantity
of grain given TO each COW every
day will yield splendid results Great
care should be taken of the cows
They should never be abused either
by word or hand. No swearing or
loud talking should be allowed 10 a
COW. On the other hand, they should
be treated as gently as a good hus-
band treats his wife. They should
never be allowed the scent of any de-
cayed vegetable or animal matter, as
the effect is at once conveyed to the
milk. The better care and more
kindly you treat a COW the moe and
better will be her milk.
After the milk has been secured,
proper care should be taken of it by
putting in a sweet, cool, clean place.
After your butter is made it should
not be kept at home until it has be-
come strong or deeayed for the want
of a proper place for keeping it.
When your cellar or spring house is
not almost perfect, it will be best
to market your butter as fast as made,
and even with these facilities you
ought to be very sure that your bat
ter is of first quality before attempt
ing to mold it.
l have often thought that while
there is much good butter made in
this county, both the quantity aud
quality could be vastly improved.
You may have done well, but you
could do better, and in these times il
is necessary that every one do the
best possible. IN
In making and working, all the
surroundings should be perfectly neat
and clean. Ii should be thoroughly
worked and properly cared for after
it is made.
The most prosperous and success
full dairymen in the country are those
who observed these points most care
fully.
But the first thing, as | have init
mated, is to get good milk. To do
this o want as good a breed of
cows az you can get. Then your
pasture should be free from obnox-
Iious weeds, plants and stagnant pools.
There should be plenty of pure run
ming water, either from a brook or
well, easy of access to the cows.
In the past few years a new sys-
TEN of making butter has come into
vogue in many sections, that ot CO.
operation by creameries. la certain
localities there are factories for max
ing butter. Instead of making it at
home the farmer takes his milk to
these creameries. They handle the
milkof from 100 to 500 cows, and as a
rnle, make excellent butter. Some
work the skinned milk up into
cheese and others iur it into fresh.
The latter plan | regard as most pro-
ftable. There are a number of these
creameries ia different parts of the
country, most of them buy the milk
from the farmers, paying from 10 to
II cents a gallon.
Let me give an instance of what
may be accomplished by intelligence
and enterprise. Some years ago
J. b. Boise, of Chester County, this
State, finding he could not succeed
well there, emigrated to Illinois and
bought a farm. He commenced with
out money, but managed to get a
few cows. He began dairying, at
first sending his milk to Chicago.
Finding that did NOT pay, he COM
menced making butter. Now thou
sands have commenced making but
ter, but this gentleman and his fami-
ly, when they commenced, determin-
ed to make the best, and they worked
accordingly. They experimental I'M
til they found they could make the
most by feeding high, taking every
possible care of their cattle, aud spar
ing no pains in the manipulation OF
their butter. They also found it paid
best to have their cows fresh-milk
late in summer and make butter in
fall, winter, and spring, instead of in
hot weather.
They continued their efforts, work
ed hard, made good butter. built up a
reputation, and now own los cows, a
fine creamery, $50 acres Of land, and
get the largest average price for
their butter of any creamery in the
United States. ! regard their butter
as second to none made in this coun.
try or Europe.
The creamery of Mr.. Boies is not
an uncommon one. 1t is a plain
building, with a good celia, scrupu-
lousy clean throughout. The best
workmen only are employed, and the
young nan works the butter himself.
He buys some milk, but only from
farmers who feed their cattle well
and produce a superior article. He
pays 10 cents per pound, and is max
ing money on that price, while nearly
every cheese factory in the county is
losing at the same and lower figures.
He makes no cheese, but keeps a
large number of hogs, and finds he
can make more money by feeding
skinned milk than by using any 9TH
er food. He estimates every 100
pounds of skinned milk worth 25
cents to him for this purpose, or one
fourth the first cost.
| paid a visit to this gentleman
aud had q talk with him about mat
tiers pertaining to the dairy. asked
his opinion about the different kinds
Of feed. He said the best ia the
world was corn and oats mixed, with
one pound Of oil meal to six pounds
of the mixture. He gave me some
facts concerning feeding. One of his
patrons averaged S35 per COW for six
months milk, another 5000, while
his yielded S7l.50. He had only
fed a pounds of meal per day more
than the man realizing $35. Mr..
Boies's dairy has averaged $35 per
cow for the past three years.
While visiting him | was shown