Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1877-02-21
Keep Stock Warm,

Il co" leo on ZUpOundS or nay daily,
having no shelter In the winter season,
except perhaps an open shed about to
tumble down, would be in no better
condition in the spring than she would
be if fed On fifteen pounds daily, and
kept in a warm stable at night, and al
lowed the run Of the barnyard in pleas
ant weather. This Is a result which
has substantially been proven thou
sand times. Now, we will compute the
loss to farmer on ten COWS, which are
left through the winter on the unpro-
tected system; and many barns afford
but slight. warmth to stock over the
open air, being boarded up vertically,
with cracks between the boards from
half an inch to an inch wide, and all
such barns come under the losing sys-
TEN Of wintering stock It would be
fair to estimate hay to be worth SIS a
ton, as an average value throughout
the country. Ten COWS not we'll pro-
tected will require SO pounds day
more than when kept ii a warm stable,
for at least four months, Or liz days,
worth 372 cents daily, Or during 112 days
$42. Probably the loss on each animal
no matter how fed, would be at least
So: consequently farmers who study
their own interests, build warm barns,
but so as to be well ventilated in mild
weather, and thus save enough In fod-
der in few years to pay the cost of
them. But much can be done with old
buildings to make them warm; battens
can be nailed over the cracks, the roofs
can be repaired, doors made to shut
close, and thus the comfort of domestic
animals can be enhanced, to say moth
ing of the saving in fodder.-E1change
One Butter Makers Experience.
Last spring purchased set Of large
milk pans, called the 'sIron Clad Milk
Pans" ] had them set in small milk
room, 10x12 feet square, and used them
from April l until December %, 26s
days without moving them. had s
pump and stove in the same room
I can say that the large pans are s
great saving of labor In managing the
milk. They save three-quarters of the
labor required with small pans. Every
butter-maker knows that butter churn
ed hard and firm will not require 81
much labor as when it is soft ant
soggy. The last season has been a yer,
bad one in which to make good butter
owing to the heat. It is impossible tt
make good butter unless you can COO
your milk to d temperature of from 81
65 degrees; but when the weather is 81
hot that your thermom eter will stan,
at 20 degrees IN the milk room or cel
lar, and you carry in the milk Of % o
Is COWS, that milk will sour and lobbe
before one-half of the cream is raised
and what cream rises is Of a very poo
quality. I managed to cool my milk i
the warmest weather In two hours afte
the milking was done to the ten
perature of 60 deg. to 81 deg. | have
stationary thermometer on the end c
each pan, which shows the temper
allure of the milk. By cooling tn
milk in this way we always had gooC
firm cream, and that will always max
good, firm butter if churned arigh
We set our cream to churn at ten
usrature Of IS deg. to 80 deg.
[ weighed my milk several time
during the season. Che first time We
June 18th, and | had that day ~
pounds of milk; the cream from tn
milk was skinned and churned, an
made 20 pounds Of butter, thus requl
ing 2O.O67 pounds of milk for on