The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1880-07-01
THE DAIRY.

PHILADELPHIA is arresting numbers
Of oleomargarine swindlers-that's the
right name for those who sell the stuff
as butter for butter prices.
A cow should be as well fed while
dry as when giving milk. She should
now increase in flesh, so that she may
be able to give greater flow of milk
when milking time comes. To feed .
dry COW the poor hay, or even think
that straw is good enough, is poor pol
icy, and the loss will show itself in the
milk pail. Feed the COWS well all the
time.
1t is said that in the northern part of
New York State number of creamer-
les and several Limburg cheese facto-
ries have not opened this spring for
lack of milk. Many farmers in that
section sold off one-haf or two-thirds of
dairy products took place, and this sea-
son cows are so high, comparatively,
that they cannot afford to buy. Hence
q drought in milk.
-TUBERCULOsIs IN A COw.-Tubercu
losis, consumption of the lungs, or
scrofula, is too frequent among cows.
1t is indicated by cough, and by the
presence of tumors in various parts of
the body, but often on the udder or
other localities in which the circulation
is more active than elsewhere. The
only probable remedy is hyposulphite
of soda, given in one ounce doses daily
for heightened period, making inter-
walls of a week in which the medicine is
suspended. As the milk of such cows
is not healthful, and in fact dangerous
to persons of weak constitution or pre-
disposed to scrofula, it is question to
consider whether the animal should be
kept at all or not Ezchange.
To KEEP milk clean while in the act
Of drawing it, the cow must be clean,
her bag and teats washed and wiped
before commencing to milk her, and
the milkman's hands be then washed.
After straining ard setting, see that no
foul air can come from any quarter to
faint the milk; and for this we must be
particularly careful, for such is often
borne on a strong breeze fully mile
off or more from the place where it
originated. 1t is, of course, presup-
posed that all vessels used for holding
the milk are kept clean and entirely
clear Of every sort of odor. The
writer has often seen the dairy house
placed close to the cattle yard. poultry
house, and, what is foulest of all, a
dirty pig pen. No wonder where this
is the case SO much butter and cheese
are sent to market not fit to be eaten.
Mr.. ELLSWORTH, as reported in the
american Cultiuator, says: There are
usually few weeks during each season
when butter is so plenty in our small
markets that it is almost impossible to
sell it at any fair price, when it may be
packed in earthen jars, and be kept in
good condition for family use. Take
the butter in as good condition as
have described; press it into the jar
compactly in a layer three inches in
thickness; cut a piece of cloth of the
size of the jar, wet it in strong brine,
spreading it over this first layer, repeat
the process with each succeeding layer
until you have reached the top or with
in three-quarters of an inch. Now
make q strong brine, to which add
three tablespoonfuls of granulated
sugar, one teaspoonful of powdered
sa1tpeter; set in cool. dry cellar; keep
it covered with the brine until wanted,
and it will cut out smoothly. But If
butter is to be kept for better market
l would recommend putting it up in
any sweet package or jar, direct from
the churn in the granulated form, COW
ering it with strong brine, and when
wanted take it up and work it over like
new butter.