Fayette County herald. [volume] (Washington [Washington Court House], Fayette County, O. [Ohio]) 1860-1???, 1881-01-06
THE DALRY.


u has been proved by many practical
cattle feeders, that in feeding crushed
corn or corn meal, it is much better to
make the feed one part bran to two
parts corn meal. This is especially the
case with milk COWS.
UTICA, N. T., is the greatest interior
cheese market in this country, the
sales during the past season amounting
to $2,805, 573 Little Falls, in the same
State, probably comes next, the sales
there during the same period amount
ing to $1,714, 863.82.
The first necessity in setting milk for
butter is perfect purity of place and
surroundings, then there should be the
following adiuncts: A moderate circu-
lation of fresh and mostly air-with
sstagnant air the natural odOr of fresh
milk, which is disagreable to some per-
sons, cannot be removed; in dry air,
the cream becomes of b leathery tough
ness and often produces specks in the
butter and always makes an inferior
quality.
aa AN establishment In Chicago has been
making for more than year an imita-
tion of butter from lard, BY q secret
process. A large and prosperous busi-
ness has been done and considerable
shipments have beenmadea abroad. The
manufacturers, who make no conceal
nent .of their business, except in Che
process of manufacture, claim that the
bogus stuff is no worse than other
products of pork. Restaurants and
boarding houses are using it largely and
other concerns are preparing to go into
the business.
CURTIS in the New York
Tribune says it is a wrong notion that
cattle must be kept in. a barnyard all
day, or a part Of a day, to get exercise.
How much exercise will they take dur
ing the entire dayP Just enough to get
from one pile of fodder to another, or
to find if they can, a warm spot to stand
on. If you don't believe this watch
cow and see. Fasten cattle, lin the
stable so they can get up and down
easily, and this is ali the exercise they
require. You see these cattle are fas-
tened with a chain and they can move
around freely and lick themselves and
get up without straining. This is
one reason why they are so healthy.
Staneheons make more straining for
them. He will not have them il bis
stable; be thinks they are cruel.
SoTT, white butter is caused by un-
even temperature in the dairy and by
the freezing of the cream or the milk,
as well as by the food given to the
COWS. Some kinds of food will spoil
the best COWS as regards the quality of
the butter, for the time being, and
these should be discarded from the
dairy. Potatoes, fed raw, have this
effect, with the addition of a disagree
able flavor; and buckwheat bran or
meal has a very distinct effect in this
way, A weeks feeding of buckwheat
bran will produce butter of the texture
and color of lard, But just here it is a
question Of management Of the cream
rather than of feeding that is to be con-
sidered. 1t is of Importance that every
thing about a dairy should be regular
and Interchangeable. And IN the care of
the dairy, temperature is one of the es-
sential conditions. If this is neglected
and the cream is permitted to freeze,
the butter will be white and soft. The
color may be made right by the addi-
ton Of colOring, but the soft texture will
remain and the butter will lose its
proper Weakness and become greasy,
and this is beyond remedy. The cause
must be prevented by providing some
means of warming the dairy to keep the
even.-Henry SteoO0Tt, IN
RatraJ Nel0 Yorker.