Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1880-12-31
AGRICULTURAL.


The farmer who has q number OF cows
and intends to make butter through the
winter should, in justice TO HIM, to say
nothing of justice to the consumer, make
| preparations TO make good butter. He
already has his cows, and no advice upon
selection of the animal need be given. II
is in order, however, to suggest that ii Ii
poor policy to keep poor cows through
the winter. If you have one, two or q
dozen animals in YOUR herd, which have
not shown good milking qualities, get
rid of them, get rid of them The sham
bles are the place for such cows; and II
is high time that decision as to what
cows you are going to keep. and as to
| those you are not going to keep, was
made But the food question is petit
nent and important. You have plenty OF
good hay, of course. If not, one of two
things remains to be done, and it is un-
necessary TO question the policy of the
suggestion either buy hay or give up
the idea of meeting with the best success
in winter dairying Indeed, unless YOU
have hay os fine quality and in good
quantity, it would be wisdom TO dispose
of your cows. But it must not be for
gotten that hay alone, or hay and grain,
is not all that COW needs. That used to
be the way cows were kept. In fact, they
had nothing but hay, and if anybody or
anything in this world were ever glad. it
must have been such cows. as they watch
cd the growing OF grass in the spring
time. Every }dairymm should have q
good supply of roots, and it is not diff
cult to secure this, even if We have been
negligent in growing them. Mangolds,
beets, and carrots are not so dear that 1t
will seriously cripple any of us finan-
cially to lay in a stock We do not know
which is the best root for feeding dairy
cattle, or rather we do not feel like ad
vising, for each has its firm advocates
1t is safe to say, however. that any of
them are good enough. We should not
advise feeding turnips, although We do
believe that there is a good deal of non
sense about detecting the taste of turnips
at all times in butter, when the COW has
been fed on them. That, it is often and
perhaps generally detected there is no
doubt. But We know of men who have
fed turnips all their lives, and there is no
more of turnip taste to their butter
than there would be to butter from n COW
that never was within Thousand miles Of
turnip. But there is secret i'll grow
ing or feeding in such cases, which We do
not all possess, and, therefore, it is better
to let them alone and feed something else,
remembering, in addition to what has
been suggested, the matter of sailing the
COW, and so far We are right
Then comes the matter of facilities for
making the butter. Is the milk room
specially a milk room, or is 1T II cellar, i'll
which there is everything else, from rot
ten potatoes to fragrant fruit If the
latter, the butter will be as fertile of
flavor AS magicians apartment bottle is
of liquids. Good butter cannot be made
under such conditions If single read
er is situated in this unfortunate way,
make change at once Have a milk
room that will be milk room, and not n
compost heap. Keep the milk i'll one
place and the rotten potatoes in another,
and do not let bad tlavors of any kind
reach the milk. cream or butter. If that
advice is followed, You will have good
butter
Having obtained this result, remember
our oft-repeated injunction TO please the
eye People like nice yellow butter
much better than they like white butter,
it may be Just as fine in quality.
Don't be afraid. therefore, to Use artifi-
cial coloring. 1t is easily prepared, or
can be had already prepared, and when
added to the butter, it increases
its value, and makes it really more palat-
able, although the matter depends upon
the imagination. Then send your butter
to market neatly packed, and you will be
satisfied with yourself and the winter
dairy Western RuraL