Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1880-12-01
Butter Making the Year round

The public taste for fresh made
butter at all seasons Of the year has
been steadily growing for several
good reasons for this change, In
the first place the art Of keeping
butter which is made in diaries
under favorable conditions and Of
fine quality is understood by but
few makers, and even a less num-
Der Of purchasers. A vast quantity
has been spoiled every year in hold
ing it for higher price, and sub
seouently sold for grease. This
depreciation has represented an i'm
mense loss of money, and the prog.
ress which the last five or six years
have witnessed plainly indicates
that ii is only a question of the
time when all Of the butter mann
featured for market will be made
in creameries. Dairy butter is I'M
der a cloud and it is only q ques-
ton Of time when it will not be
known except for a private or home
use. 1t is impossible that the hap
hazard, hit-or-miss plan Of the old
time (and the misses were far more
numerous than the hits) can exist
in competition with the creamery
system. Organization and improv-
ed methods-the result OF expert
ence and scientific Investigation
make it possible to produce an arti-
Gle very uniform in flavor and quail
ity during the entire year, and the
public taste is d,manding this kind
OF butter, preferriDg it even to that
made in June. Fresh butter the
year round is demanded hy large
class Of consumers whose numbers
are being constantly aumented. The
art Of butter making, as now prac-
ticed in the best creameries, produ-
ces an article which is very fine,
but TO enjoy its highest excellence
it should be used within a fortnight
after it is made. The difference in
the value of the fine butter used in
this way, and that made in the
summer by ordinary methods repre-
sents many thousands Of dollars.
Now it is as easy to carry out
"all-tbe-year-round plan as to con-
fine the butter making period to the
summer months. AS a matter Of
economy in labor we believe it is
easier. To carry out the plan it is
necessary to have half Of the COWS
drop their calves in October or No
vember, land the other half in spring.
There is, then, the same number OF
COWS to milk the year round and
the same quota OF "help" necessa-
nv all the time, instead Of a double
force during the summer or the Pc
Rod of butter-making,.. if all the
COWS are to milk. That winter dali
ryihg is more expensive than sum-
mer is, we believe q mistake, al
though that opinion is generally held
being based upon the suppositiOn
that pasturing is cheaper than STALL
feeding. Yet the cows have TO be
fed whether they give milk in win
or not. But one acre Of good
meadow gives sufficient hay to win
ter cow upon, while three at least
are required 10 pasture her in sum-
mer. The cost Il. cutting and stor-
ing one acre of hay is not more than
the use Of two acres OF pasture. A
judicous system Of winter feeding
will not increase The cost much if
any over that Of summer dairying.
At all events the increased returns
received for fresh butter throughout
the year-provided it is we'll made
and has in January the golden tint
of June bufter-will more than
compensate for the di Inference, should
any exist.
We should like TO hear from
Western dairymen on this subject.
The experience OF those who have
been engaged in winter dairying
for two Or three years past will
serve TO throw light upon it.
There 10 no danger that the bus
mess will be overdone, The do
nestle requirements for fresh but
in winter are large and increas-
ing. and the foreign demand is abb
sorbing larger quantities all the
time.
Eco SAUCE is made by adding