Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1877-07-19

chrrna worked by H0TSt-po"''
l. = ,,rye barrel, bullying only enough ~
m,kn the hoops drive well, WITH 4 jou''''',
,..ri,y N the centre of each head, ana
,.ost;po ON two uprights, so that IL may oe
rcvolved By horsepower or III o''
situations. by water-power rom "l.o'oi
ehot wheel. This barrel has st"Iiol'ciS
s,,o,t arms attached to the inside OF the
stoyes. 50 arranged as to cause the g'ea'cs'
disturbance of the milk rs it passes through
them in the turning ct the csl'lrh. AZ one
side is a large opening, secured ny cover
that is firmly fastened in its place; 'iis Is
the cover or lid of the churn. Near IL IS /"
b,1a loss than an inch in diameter Tor test
inc the state of the chrlning, and for draw
inp off buttermilk this is closed with Il
wooden plug. This hole also allows the e.
cane of the very last drop OF the Dutterhllih
or water when the butter has collected.
Ch,1ru as often as once a week, anu as
much oftener as circumstances VIII permit
JTnon cIurning, add the cream upon all
t1,a mill, in the dairy. Butter"tnakers III
tl,is country seem to be thoroughly DIVIDED
in opinion upon the question OF thurhlhs
the whole milk O only the cream. by III
the greatest majority in this country ch'lfh
The cream. While in England, Scotland, ana
a good part of Ireland, the milk Is cilurhe'
in quite AS many cases as the cream. LII
small dairies the quality must be much I'M
proved, for by churning the milk the risk o.
tainted cream is avoided. Some OF our best
premium diaries churn the milk. The most
common objection to churning the mix IS
the labor. but power is now so cheap (iorse
doc or Sheep that the objection has little
force as compared with the increased GUAM,
tity and improved quality. Besides, when
the labor, time and trouble OF sklmmlng
and taking care of the cream are taken into
account. we doubt whether there is any in
crease of labor. Another objection to churn:
ing the whole milk is the amount of caseil
contained in it. Casein is highly nitrogen
Gus and soon decays, emitting a disagreed
BILE odor and imparting It readily to Other
substances. 't
There the entire milk and cream ARK
churned, when the milk is strained it is ii
lowed to remain without being SKINNED TN
til the cream is sufficiently ripe for churn
inc. This point is ascertained when 4 thicl
uneven scum or veil appears on it's surface.
AS i'm The other case. each meals milk is I'll
ways strained into separate vessels; and al
though all the cream, when put into tllt
churn, is. not Of the same degree of ripeness
| still this does not affect the whole; and the
temperature, as also the variation of mo
ton during the process OF churning. is pre-
cisely the same; besides, the quality anl
produce of butter Will be not only equal, bu'
more than from cream only.
-e1 -s-S -
How TO. INCREASE If Flow 0 + Milk
A lady correspondent of a Southern paper
writing from Arkansas, gives the following
recipe to increase the flow of milk in u COW
She says: "Tepid water, slightly sailed
given twice day, will increase the flow Of
milk one-third; If the COW will not drink ii
at first trial scatter a handful of bran o,
meal over the top of it, They soon become
very fond OF it. and will drink allnyou give
them. | tried this plan three years ago Will
perfect SUCCESS. | had only one COW. and
she was OF tic common scrub stock Of The
country. and after she began to drink the
water, prepared as above, ST e furnished Inc
twice ne twice 4 day two ordinary buckets
full Of milk, and by feeding a%~littlc corr
boiled With cotton seed the milk Welded
butter enough to supply my table bounti
TALLY and leave me Il few pounds to sell ev,
cry week. gave her three gallons Of wa,
ter twice a day. 3."
AM careful to avoid NIL feeding that il
calculated to force growth or products. Nc