The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1877-02-17

their return. In feeding rye and corn greeu,
care should be taken to see that the cattle
get al they viii eat.
In chafng my corn fodder one Of Wagon
ers niasticators is used, this machine, al
though very imperfect in one or two points,
Is the best for the purpose TO my knowledge,
With slight Improvement Of my own added,
SO per cent. Of the fodder is utilized, formerly
SO per cent was a full estimate. The incon-
venieuee of the stalks in the yard is also
avoided.
BuTFER MAKING.
II in the care Of cattle suitable buildings
are so important 10 obtain the best results,
in the manufacture of butter they are alb.
solutely indispensable, and il IS well TO IN.
derstand once for all that the man who is
not willing to provide a good dairy bull
ding had better turn his attention 10 some
other branch of agriculture. The buildings
need not be expensive, bat Brtst furnish the
requisite facilities to make a good article Of
butter, regardless Of external influences; un.
fortunately in our climate, a fair article of
butter can actually be made under tree for
one-third OF the year, and as this is the time
Of the greatest flow of milk, the unthinking
farmer fails to see the necessity of proyid,
ing for other and less favorable seasons, and
goes on making large quantities Of butter at
10 or 20 cents per Id. during this season, and
the balance OF the year making but little, aud
that little of inferior quality; forgetting that
price as well as quantity is essential, and that
a fair price cannot be obtained unless the
supply is uniform and the quality always good.
Consumers have long memories, and two or
three bad lots of butter during the year will
in seven cases out of ten cause them TO change
their dairyman.
The great difficulty in building dairy is to
know just what you want in the absence of
experience, and from the scarcity of properly
constructed diaries in our county, This is diff
cult to obtain nor is the information obtaina-
Bile from books or papers, such works or
writings within my knowledge being mostly
devoted to large dairying or factory system,
describing buildings costing from $500 TO
$1,000. Even the smaller Of these sums Is
not always within the reach OF the average
farmer. Should there be an experienced
dairyman within days journey it will amply
pay any one contemplating building a dairy
to visit him, and with rule and note book
measure and note ever thing Of importance.
My dairy cost in money about $50, the car
penter's work being done by myself counting
everything, including board Of hands, the
cost was Sl40. 1t will accommodate 80 cows,
and so far has answered every purpose, al
though experience has developed several de.
feets that could have been avoided at triiing
cost had they been known at the time OF
building.
After careful investigation of the various
modes of setting milk have adopted the
deep can system, using tin cans II inches
deep and inches in diameter, filling them
within one inch Of the top and setting the
cans in vat Of cold spring water, 10 inches
deep, this brings the water on level with
the milk in the can and keeps the whole milk
at an even temperature. After setting for "A
hours the cream is carefully removed, conf.
cal or funnel shaped skinner being used /;
this skinner is made of tin and Is three
inches in diameter aud three inches deep at
its deepest point, with straight handle at
taehed to the inside n little below the rim.
The handle being on the inside allows the
cream to pass freely into it from all sides,
permitting all the cream to be removed with.
out agitatlng the milk; in no instance should
cans exceeding s inches in diameter be used.
| purchased some of 0 inches and had to use
them for cream exclusively, the milk in warm
weather souring in "A hours, whilst that in
the s inch cans remained sweet for 80 hours.
II will readily be seen that by using deep cans
the labor Of caring for the milk is greatly
reduced and that room is economical, il TAX
ing but s superficial feet of vat surface to ac.
commodate 10 cows.
In churning, a No. Blanchard ehurn is
used, that holds from Is to Is gallons, and
has two handles, it requiring two persons to
churn that quantity of cream. II the weather
is cold, the day previous to churning the
cream is brought to the stove and the room
kept at a temperature of 70', this has been
found better than to bring the cream suddenly
to the stove on the day OF ehurning, and ex.
posing it to fierce heat for short time. By
the former mode the cream becomes ripened
and the butter all comes at one time. have
suffered loss of or 4 pounds in thirty, by
churning ripe and unripe cream together be-
fore experience taught me the cause. There
IS one thing about churning that do not I'M
dersland, namelyi the time required to bring
the butter. ALI authorities say good, solid
butter should come in % to 40 minutes; now
with me 1t takes from one to one and three
quarters OF an hour, averaging one and half
hours, It makes no difference, June or Janu.
airy, it is all the same, the cream is brought
to the proper temperature Of 65 in winter aud
So to SO in summer, but without avail. Sew
eral times have had it to come in less than
an hour by making the cream unusually hot.
but it was always at the expense Of quantity,
and slightly as to quality. If any Of your
numerous readers can give me a remedy and
show me how to bring my butter in thirty
minutes, they will receive my grateful thanks.
After the butter has gathered and the butter
milk is drawn off, one and half gallons of
water is added and the butter slightly worked
with the dasher OF the churn; this water is
drawn off and a second supply added, and
the process repeated; the butter is then taken
from the churn in Jumps Of 10 or IL pounds
aud placed upon an oak table that has been
previously well sealded, and fattened out TO
q thickness OF one aud a quarter inches with
a large oak paddle; a cotton cloth that has
been wrung out of cold spring water is spread
over it aud with another cloth doubled In the
hand, it is thoroughly patted over, the cloth
is removed, and with the paddle the butter is
rolled up, flattened out, and the cloth again
applied; this is continued until all moisture
is removed, sifted salt is then added at the
rate of one pound of salt to twenty pounds of
butter, and well worked in; after all the but.
ter has been worked it is allowed to set until
next morning, when It is again worked over
and printed IN half-pound square prints. For
cloths small pieces Of new muslin "a inches
square are used; these are put on bias. II is
best to purchase salt by the sack, as the salt
ing capacity Of different samples vary con.
siderably.
Some persons prefer using the hands in
place Of the paddle in working butter, and
when the bands are Of the proper temperature
there is no objection, certainly not upon the
score Of cleanliness, for the man or woman
who is not clean in all their appointments is
notht to touch butter with along handled fork.
Unless one has better feed than it has ever
been my good fortune to possess, there will
be times during The winter when the butter
will be too white to command the best price,
hence it is important to understand the ques.
ton Of artificial coloring. Where small guam
titles Of butter are made, earrot,juiee will
answer, but sometimes an ill-lavored root
will escape detection. Annette is generally
used, and is also unsatisfactory, requiring
considerable skill in its application. In spite
Of the greatest care some churnings will come
red c. copper colored, betraying the source
from which the color was obtained. For the
past three years have used preparation Of
annette, that has never failed in producing
the proper shade, and can be used by the
most careless with the certainty Of producing
butter Of a uniform color in any number OF
churnings 1t is prepared as follows Put
! ID. annette and gallon clean spring water
In q stone vessel: iua separate vessel rut H.