Ashtabula weekly telegraph. (Ashtabula, Ohio) 1880-1886, 1880-12-03
Butter Making the Year Round.

The public taste for fresh made but
ter at all seasons of the year has been
steadily growing for several years.
There are several good reasons for this
change. In the first place the art OF
keeping butter which is made in dairies
under favorable conditions and of fine
quality is understood by but few makers,
and even a less number of purchasers.
A vast quantity has been spoiled every
year in holding it for higher price and
subsequently sold for grease. This
depreciation has represented an inn
mense loss of money, and the progress
which the last five or six years have
witnessed plainly indicates that it is
only a question of time when all of the
butter manufactured for market will be
made in creameries. Dairy butter is
under a cloud and it is only question
of time when it will not be known ex-
cept for private or home use. 1t is i'm
possible that the hap hazard, hit-or-miss
plan of the old time (and the misses
were far more numerous than the hits)
can eXistin competition with the cream
cry system. Organization and improved
methods-the result of experience and
scientific nvestigation-make it posi-
BILE to produce an article very uniform
in flavor and quality during the entire
year, and the public taste is demanding
this kind of butter, preferring it even
TO that made in June. Fresh butter the
year round is demanded by a large class
of consumers whose numbers are being
constantly augmented. The art of but
ter-making, as now practiced in the
best creameries, produces an article
which is very fine, but to enjoy its high
est excellence it should be used within
fortnight after it is made. The differ
ence in the value of fine butter used in
this way, and that made in the summer
by ordinary methods represents many
thousands of dollars.
Nowitis as easy to carry out the " all
the-year-round plan" as to confine 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 Octo-
ber or November and the other half in
spring. There is, then, the same num-
Der of cows to milk the year round and
the same quota of "help" " necessary
all the time, instead Of a double force
during the summer or the period of
butter-making, If all the cows are to
milk. That winter dairying is more ex-
pensive than summer is, we believe a
mistake, although that opinion is gem
erallK held, being based upon the sup
position that pasturing is cheaper than
stall-feeding. Yet the COWS have to be
fed whether they give milk in winter or
not. But one acre of good meadow
gives sufficient hay TO winter COW upon,
while three at least are required TO past
ure her in summer. The cost Of cut
ting and storing one acre of hay is not
more than the use of two acres Of past
ure. A judicious 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 well made and has in Jan
uary the golden tint of June butter
will more than compensate for the diff
ference, should any exist.
There is no danger that the business
will be Overdone. The domestic re-
quirements for fresh butter in winter
are large and increasing and the foreign
demand is absorbing larger quantities
all the time.-Prdirie Farmer.
-
Never tie a young animal with a
halter he can break, and never give a