The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1877-02-10
LOCAL AFFAIRS.

HohAtsh AhtuA Nttusttutl ~ Nh tiiill huN= We
are gratiiied to state that Mr., Belts purposes
qualities of Jersey cattle. 1t will be eagerly
awaited by our numerous readers.
WooDBlSE FARM, Feb. 9Th, 1877.
Aessrs. Editors ,-lf in the care Of cattle
suitable buildings are so important to obtain
the best results, in the manufacture Of butter
they are absolutely indispensable, and ii is
well TO understand once for all that the man
who is not willing to provide a good dairy
building had better turn his attention to some
other branch Of agriculture. The buildings
need not be expensive, but must furnish the
requisite facilities to make good article Of
butter, regardless Of external influences; un-
fortunately in our climate, a fair article Of
butter can actually be made under a tree for
one-third Of the year, and as this is the time
Of the greatest flow of milk, the unthinkiug
farmer fails 10 see the necessity Of provid
ing for other and less favorable seasons, and
goes on making large quantities Of butter at
10 or 20 cents per 10. during this season, aud
the balance of the year making but little, and
that little of inferior quality forgetting that
price as well as quantity is essential, and that
fair price cannot be obtained unless the
supply is uniform and the quality always good.
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 obiaina-
BILE from books or papers, such works or
tura hntp
devoted to large dairying or factory system,
describing buildings costing from $500 To
5000. Even the smaller of these sums is
not always within the reach of the average
farmer Should there be an experienced
dairyman within day journey it will amply
pay any one contemplating building dairy
to visit him, and with rule and note book
measure and note every 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-
tects that could have been avoided at trihing
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, Is inches
deep, this brings the water on a 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 and three inches deep at
its deepest point, with a straight handle at
tached to the inside 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 agitating the milk; in no instance should
cans exceeding inches in diameter be used.
purchased some of 9 inches and had to use
them for cream exclusively, the milk in warm
weather souring in "a hours, whilst that in
the inch cans remained sweet for SO hours.
twill readily be seen that by using deep cans
the labor of caring for the milk is greatly
reduced and that room is economical, it tax.
ing but s superficial feet of vat surface to &c.
eommodate 10 cows.
In ehurning, No. Blanchard churn 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 700 this has been
found better than to bring the cream suddenly
to the stove on the day of churnng, and ex.
posing It TO fierce heat for a short time. By
the former mode the cream becomes ripened
and the butter all comes at one time. have
suffered a loss Of 8 or 4 pounds in thirty, by
churnlng ripe and unripe cream together be-
fore experience taught me the cause There
is one thing about churning that do not un.
derstand, namely; the time required to bring
the butter. All authorities say good, solid
butter should come in 25 to 40 minutes; now
with me 1t takes from one to one and three.
quarters OF an hour, averaging one and a halt
hours, 1t makes no difference, June or Janu-
airy, 1t is all the same, the cream is brought
to the proper temperature Of Is in winter and
90 to 60 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 1t was always at the expense of quantity,
and slightly as 10 quality. II any of your
numerous readers can give me 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 second supply added and
the process repeated the butter is then taken
from the churn in Jumps of 10 or II pounds
and placed upon an oak table that has been
previously well scalded, and nattened out to
a thickness Of one and quarter inches with
q 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, fattened out, and the cloth again
applied; this is continued until all moisture
is removed, sjfted salt is then added at the
rate OF one pound of salt to twenty pounds OF
butter, and well worked I'M after all the but.
ter has been worked il 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 81 inches
square are used; these are put on bias. 1t is
best TO purchase salt by the sack, as the salt
ing capacity Of different samples vary con,
sideraby.
Some persons prefer using the hands in
place of the paddle in working butter, and
when the hands 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
not fit to touch butter with long handled fork.
Unless one has better feed than il has even
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 cues
ton Of artificial coloring. Where small guam.
titles Of butter are made, carrot.juiee will
answer, but sometimes an ill.Aavored 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 or 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 uniform color in any number d
ehurnings. 1t is prepared as follows .-Put
! Id. annette and ! gallon clean spring water
IN a stone vessel; in a separate vessel put H.
sal. soda, ID. potash and gallon eleai
spring water, set in warm place, stirring fire.
quently; when all ia dissolved and settled
pour the clear water from the potash and soda
into the annette, stir well and strain through
coarse cloth. Use one tablespoonful TO ten
quarts Of cream, more or less, according "a
the color desired, to be put in the churn al