The Lexington dispatch. [volume] (Lexington, South Carolina) 1870-1917, 1880-10-13
The Dairy.

S4S ~
referring to breeds adapted to dairy
purposes. AS the Prairie Farmer has
frequently said, there are superior milk
ers in all breeds. Some breeds, how
ever, are better adapted to a particular
branch of dairying than others. The
milk of Jerseys and Guernseys, for in
stance, is, as a rule, richer in butter
than that of other breeds, while in the
Holsteins the milk is especially rich in
casein and albumen. But the milk OF
cows of the same breed differs in quail
ity, as every one knows. The milk OF
one COW makes more and better butter
than that of a COW at her side, of the
same breed. There are COWS in all
breeds and kinds that are exceptionally
large or deep mixers, so that so far as
quantity and quality are concerned, IN
considering the question of relative
value, each breed has its champions.
The Jerseys, Guernseys, Ayrshires,
Holsteins and Short-horns have no
lack of backing. The latter were at
one time unrivaled for dairy purposes,
and there are families in that breed
still that maintain its ancient prestige
in that behalf. The Hon. Harris
Lewis, of New York, uses Short-horns
in his dairy because, no doubt, he be
lieves them unsurpassed for that pur-
pose.
The Prairie Farmer is not welded
to any particular breed: but it advo-
Gates the impfovement1of the dairy
cows of the country by using improved
blood, be it Holstein or Short-horn,
jersey or Ayrshire. Any, and all are
good. Select a male from a family OF
cattle known to be of excellent milk
ing quality, and cross upon the best
mixers in the herd. Raise the heifer
produce, and improve their progeny in
the same way, wedding out the un-
profitable COWS, and in a few years the
herd will consist of COWS that will
yield a handsome profit for their keep
ing.
TEMPERATURE IN CREAM-RAIsING.
The question of deep or shallow set
ting of milk to obtain the best results
continues to be one upon which butter
makers differ. But its discussion by
some of our most intelligent dairymen,
and scientific mel as well, is bringing
out new and valuable facts in this, as
in other matters pertaining to butter
making. This industry has achieved
such vast proportions in this country
that everything calculated to shed light
upon it and improve the methods en-
ployed in producing butter, is eagerly
sought. Experiments are tried almost
constantly in butter diaries, and at
some of the educational institutions
where rural economy, to a greater or
less extent, enters into the course of
instruction; and of their results when
anything useful is evolved, our readers
are advised.
Some experiments in setting milk
were made not long since by a CORES
pondent of one OF our Eastern metro
politan exchanges, which possess much
interest. The writer evidently is not a
novice, as is seen by a perusal of his
article. HI says that n of the strong
est arguments in favor of low cooling,
which allows Of deep setting, is the
small amount of labor in the manage
mentof milk. Bydropping the temper
AZURE from 10 to Is deg. below so deg,
the creamcan be thrown up quickly and
the milf quickly got out of The way,
aud sIarge saving in time, space and
utensils effected. Low cooling has
important feature if done in
pure air. If milk happens not to be
{ just tight it is liable at so deg. to de-
Avelop unfavorable conditions while the
s cream is rising. By keeping the tenn
perature down, such changes are re-
tarded and a better quality of butter
made than would have resulted had
the faulty milk been kept warmer.
Low cooling, therefore, makes a more
even quality of goods where the milk
is liable to vary than high setting; but
when the milk is all right, a higher
favored and better keeping butter is
made by spreading the milk well-two
to three inches deep-and setting at so
deg. aGnearly as may be.
In the same article the writer, with
out special mention Of setting milk in
submerged cans, evidently does not
look with favor upon that system. He
holds that milk needs airing as well as
cooling. He says the influence of the
oxygen in the air ripens the cream for
easy ehurning and develops flavor in
the butter, that he has proved this by
taking milk from the same mess and
immersing n part in oxygen gas and
the other in carbolic acid gas and keep
them at the same temperature for IS
hours and then churning each separ-
ately. Butter from the cream in oxy-
gen came in two-thirds of the time re-
quired for the cream in carbon, and
othe butter was in every trial higher
6lvoreda1dha lad better keepingquality.
These results occurred without any
reference to the presence of acidity in