The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1875-02-01
THE FARM AND HOUSEHOLD.
Hints For Dairymen.


Board of Trade during the last year, about
2,75O,0O0 pounds of cheese, and 10000
pounds of butter were sold-the product OF
some 30 cheese and butter factories not more
than 10 miles distant-an additional amount
of one-fifth was also sold through other agen-
cies. The first cheese factory was established
in 1862, milk was first sent to Chicago in
1S54-and butter to New York in 1S47.
Cheese is becoming moro and more a sta
pie article of food, selling last year in Illinois
at higher price than any year since 1866,
while western grocers sell five times as much
as then. To the inquiry, How shall we pre-
vent the low prices of butter and cheese in
summer? it was answered, manufacture
more in the winter, letting the cows calve in
August and September. Summer cheese
does not keep well or sell we'll in winter;
skim-cheese is selling now better than full
cream cheese made in August. 1t is a dis
advantage to the trade to sell at a high price;
more will be used if sold at about II 1-2 cents
through the year. Much more is consumed
in summer than in winter. Factorynen are
in fault for rapid curing, so that they may
market cheese in 20 or 80 days. Such cheese
will grow sharp. Twice that time should be
required. By adopting the Cheddar process
its quality would be preserved in tempera-
ture not above 10 degrees.
A we'll known butter maker asserted that
COW calying in September would as readily
return product of $100 for the year, as one
calving in May would $50. 800 pounds of
butter could as easily be made from the
former, as 225 from the latter, and the same
was true of cheese. The prevailing conVic-
ton that milk production should be more
equally distributed through the year, had
induced several of their butter and cheese
| factories, besides the milk condensing one,
| to keep open the whole year. One of the
editors of The Western Rural said, that al
| though an advocate of winter dairyilg for
several years, he would not give a sweeping
recommendation of the plan, but would
limit it to those whose surroundings would
make it profitable.
In order that the supply of milk may be
maintained during the droughts of summer,
| soing must be the main reliance. Corn
fodder, especially sweet corn, whether used
| in summer or winter, was considered worth
as much per ton as hay. Hungarian grass
was especially commended.
1t was stated that it may be regarded as
| settled matter that the Jersey breed excel all
others in:the production of butter, while the
| Ayrshires are superior for the manufacture
of cheese.
| The. opinion was expressed that raising
cows was more profitable than raising steers,
but it should be business by itself, and not
engaged in by dairymen. Separate farms
should be used, and the young stock kept
apart from the dairy cows. An owner of
more than hundred cows said, that he gives
mich cows all the good food they can digest,
grass or no grass. His daily feed to cows
calving since September, is 6 pounds corn
| meal, 2pounds wheat bran, and 3 pounds Of
oil-meal, and all the hay and corn fodder
they want. Judic:ous high fleeing neither
injuIes them, wears them out soon, nor pre-
vents their bringing calves. Those who had
tried it, were entirely satisfied that it was
profitable.
To aid in securing better exhibition of dali
ry products at the State Fair, it was recon.
mended that liberal premiums be offered, a
separate building provided under the care of
competent dairyman, the display to be
made especially attractive, milk to be tested
and butter and cheese manufactured on the
spot, and corresponding premiums awarded.
The dairymen of st. Lawrence County,
| New York, which is almost if not quite, at
/ the head in that interest, have recently been
In council. Advocates were found for the sew
eral breeds, but the weight of evidence favored
shorthorn grades for dairy stock. All united
in admitting the great Importance of improv
ing their cows as mixers. The system of
curing cheese was regarded as defective; the
temperature is not uniform, ,quality and flavor
are impaired by this irrequality. The rooms
should have double walls, on a base of stone
or brick. The process of curing resembles
digestion, as it is effected by introducing the
gastric Juice into the milk to form the curd.
This action is impeded by lack of fat, and
therefore skim cheese dry, rather than cure;
but other fatty substances have been success
fully substituted for cream. 1t was declared
l
walls, than to hold for high prices. Dairymen's
Boards of Trade were recommended as aids in
raising and sustaining the price of dairy pro-
ducts II was said that Mr.. Motley's late
Importation of the Guernsey's, produced but
ter of higher color than the Jerseys. The
average return per cow in the factories was
reported to be Sal.
From partial report of the Connecticut
State Board of Agriculture, we find that dairy
matters occupied a prominent place in the
| discussions More care is demanded in the
production of milk-avoid swill slops, filthy
stables, bad odors in pastures, and stagnant
water. From the latter cause, milk is fire.
quently poisoned and disease introduced in
families, Factory men should caution their
patrons against suffering cows to be chased
by dogs, or stoned by boys. They should re-
| quire them to provide shade in pastures,
| and shelters from rain. Cows should not be
abused while milking, the udders should be
thoroughly ceansed, and the milk properly
| cooled before sending to the factory. Good
pastures should be kept SO without plowing;
| if poor, they should be broken up and sowed
with variety of grass seeds.
| In cheese making the use of rennet is not
| yet we'll understood; too little cures it badly,
too much hastens the curing. Fat is pro-
duced in cheese while curing. Our cheese is
too dry to export with profit. We should re-
| tain more of its moisture, and thus increase
the weight and improve the quality. Better
facilities are demanded for marketing; by the
use OF suitable cars, dairy products may be
transported 1900 miles in the heat of summer
without the least injury,
| Steaming food for cows was advocated by
those who give them coarse and poor food !;
the same persons however, testified that the
best quality of early cut English hay was not
improved in the least by the process. Cotton
seed meal and shorts do not make as rich
milk as corn meal, but are cheaper; corn
meal also fattens COWS too much.
Dairy rooms should be dry and we'll venti-
lated. Stone walls impart too much damp
ness, and so do celars-protect them from