Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1878-03-06

every farmers mind, viz: No man can a.
ford 10 keep a poor coW. The difference
between cows when fairly tested for butter
purposes is simply surprising. There are
some that yield Il large percentage oil prof.
it over and above their expense, others
that fall below expenses with their yield,
others that are simply apologies for cows,
yielding no iustifiable return whatever. l
have owned and tested COWS with all the
varied results here represented, l test my
COWS frequently, land always when pur-
chase new cow, by milking each COW IN
sepal a pals A; scer;a'n and set down upon
paper the amount each gave, the color OF
the milk of each compared with all the
others, strain separately, having the con-
ditions equal as possible, note the time
taken for each to rise, the color and solldl-
~ of cream, amount of cream, time taken
to stir it to butter, amount, color and tex
ture of butter from each COW. In this way
| determine which of my COWS are most
profitable for me to keep, and which, ii
any, to put off,
STABLE.-I tic in stanchons; the COWS
standing upon IL floor seven or eight inches
above the trench behind them. This floor
varies in width from four feet to four feet
six inches, according to the length of each
COW. They stand here dry and free from
manure. Manager on n level with the floor
on which they stand, and parted off for
each COW, and made water tight, and no
square corners for the meal to work into.
CARE AND FEED.-Next in importance
to the selection of COWS is their feed and
care. Here let me name another text of
equal importance, viz No man en- ag01d
10 keep con- poor. Good cows are essen
tial to the production of good butter; and
good feed and care are equally rs essen
tial. A first. class article of butter cannot
be made from COWS that are thin in flesh
or poorly fed. The basis Of feed for COWS
is edrly cut hay or dried grass. | cut my
hay in 1876. from the 10Th to the Goth Of
June inclusive; in 1877, from the 18th to
the 23d inclusive, cutting the second crop
about the middle of August. In addition
to this feed meal and bran, rs think
the circumstances and condition Of the
COW require feed bran the year round,
varying from two to four quarts per day,
according TO conditions. A short time
before the COW drops her calf, and short
time after, | feed no corn meal. | then
commence adding little meal with the
bran, and increase us she will bear it, So
as to hold her flesh us much as possible.
have no stated amount; this must be left
to the judgment and sagacity of the person
taking care. | have varied from one quart
of neal TO four quarts per day, mixed with
from two to four qnars of bran, always
adding little fine salt twice per day. In
feeding of COWS we should be us liberal as
we would be with friend at our table
and still be careful not to overdo. No feed
makes better butter than corn meal. AT I
regular hour in the morning feed hay
and feed until the cows have eaten enough
then clean their managers clean, water
them in the barn, so that each may quietly
have what she wants ut the proper time
then give them their meal and bran, witt
Il little salt; | then card and brush them
thoroughly. This they enjoy and will cal
for it with unmis akable signs. They then
enjoy perfect quiet until halfpast P. NJ.
when they are again watered, fed mea
and bran, then hay until they have hat
enough; their managers are then cleaneC
for the night. | feed them but twice PEI
day. If the weather is pleasant and warm
| turn the COWS into the yard in the middle
of the day; but if cold or stormy, | keel
them in. The more you add to the que
and comfort of the COW, the better the re
suits at the pail and churn. The nervous
condition of the COW affects the quantity
and quality of the butter.
MILKNG.-We come again to the start
ing point, or fundamental principle, viz
pure milk. This is as essential rs any
thing heretofore named. Without this
good and pure butter cannot be obtained
/ make it II rule to milk regularly at
o'clock during the summer, and hut it'll
later than that during winter. | first cleal
the stable, then brush the COWS with
/, short handled broom kept for the purpose
, so us to remove all dust that might other
wise find its way into the milk-pail. Th
milk is then carried to the dairy-room an,
strained first through II fine wire cloth
then through II knit cloth prepared for til
purpose. A knit cloth will catch all dus
/ more readily and at the same time la
through the milk quite as freely as cloIl
, that is woven. Those that wish, ma
( discuss the necessity of escape Of anima
odor from such milk, am satisfied with
U just rs it is us a basis for butter-making
This milk is now placed exclusively an
I entirely in the hands Of the darywomal
i and on her care and intelligence depend
q the character of the production. The mil
r is skinned before changing to sour. u
, tin cans for cream, with tin cream-stic
Il for stirring. Churn twice II week. Ten
d perature sixty-two to siXty-fve degree
Wash until water runs clear. Work an
!, salt on butter-worker. Use three-fourtl
of nf Sn1I IN nu,.I n.,pnI nF I'm
ter Churn and work slowly and careful
70 ly. After working, the butter is prcpar,
"a in the manner desired for market. III
q butter is sent to market every week durir
ii the year. | would advise all who Sc
" butter to do the same.
AMOUNT OF BUTrER.-Until within
ut few years, the average of butter sold |,
10 COW each year WAS not over two hundr
I'll pounds. With this we were not perfect
III satisfied, rs some were doing much bclto
I'd Professor Spaulding, of Barre, was maki
ne one thousand pounds from lhree COW
some others reporting similar resul
This seemed beyond my reach but | d
termined at least to have the satisfact
Nv of trial In order for this, it was nGct
ne sary carefully to study for every availah
hv channel for improvement. The result W
an in our favor, and from May LIST, 1875,
~ May LIST, 1876, we sold an average Of thr
" hundred and thirty five and half poul
No of butter to each COW. | thought this I
ho best could ever do, but there is pleasr
MS in trying to improve, and IL sttisfacti
ad when the trial is crowned with succe
, :" From May l, 1876, to May l, 1877,
of sold an average of four hundred and tn
~ teen pounds OF butter for each cow BEST
n supplying our family of three persons a
~ hired help about half of the time W
> dairy produce l now think ought
xt and can, do better than this, when | ha
he learned what is lacking in care or selecti'
he Others have done much better.
all Amasa Scott of Cra(tsbury, reports (if I
an objection serves me right over six IN
,or bred pounds of butter produced from
VS. COW in one year. 1t is reported, | thi
nm by one of the honorable members of /
inc board, that Mr.. William Thorp of Und
hill, produced from one COW four hund
,,a and sixty-one pounds Of butter, us
''lc s summer product. This COW was white
vi on hay alone. From March 23d to Ut