The central Presbyterian. [volume] (Richmond, Va.) 1856-1908, 1881-05-18
FARM aud Garden.
Conducted by DIR. THOMAS POLLARD, State
Commissioner of Agriculture
Butter Maxine.

Io"suah, IN. IL \mentlOned In these
columns recently "The Dairyman and
Farmers Guide Book"
First, COWS must be selected that give
good quality of milk. No one should
think OF owning cows without having a
cream gauge to test the percentage OF
cream from the. milk of each COW sepa-
rately, and if the dairy consist of ten or
fifteen COWS or more, at least two cream
gauges should be kept. When the guam.
tity of each cows milk has been carefully
registered by actual measurement, and
the percentage of cream noted, you can
begin to tell what ones will pay and
what ones it will be improbable to keep.
If on good feed in June new mich COW
does not register IL per cent of cream,
the flow of milk must be very abundant.
or she will not be profitable cow. Some
COWS will not register more than per
cent of cream and some to 8 per cent :;
most of this class make not only little
butter but it will not be fine in quality.
Ayrshires make good butter, especially
IT to every ten to fifteen Ayrshires one
Jersey is kept. Here a new question
arises which the writer has not solved
Jersey cows milk has larger butter
globules than Ayrshires, and it is main
tanned that In mixing the milk cream is
obtained. l am inclined to believe that
this is true. 1t is an old axiom that
something from nothing we can't. There
tore do not expect to make fine, sweet
nice Favored butter without giving the
COWS something good to eat and convert
into milk. Next, milk your cows regularly
Whatever time you select, let there be
only twelve hours between each milking
not ten hours from night till morning
and fourteen hours from morning until
night.
1t your pasture is near by, the best
time to milk cows is o'clock morning
and afternoon. BY milking at this time
the COWS go to pasture in the cool of the
morning and have grazed sufficiently to be
ready to lie down at 10 to III o'clock.
They will then rest until P. NJ, when
II again MIXED they are ready to feed
until evening. Thus they not only Craze
when the udder is empty, both morning
and evening, but have the cool of the
day to feed and the heat of the day and
the night to rest.
Clean or brush off any dirt or dust
that may have accumulated upon the
teats and udder. Have your hands
clean, and be sure that no dust or dirt
settles from your clothes on the sides of
the COW into your pail Milk the cows
clean if you would keep mp full flow,
and milk gently but rapidly, SO that the
cow soon experiences relief at the hands
of the mixer and she will soon manifest
degree of satisfaction as the mixer
commences his work. She will be less
likely to get into the habit of holding
her milk.
The milk should be clearly strained as
soon after it is drawn as the circum-
stances will admit. 1t should then be
placed in position where the tempera-
ture can be brought down to 80 degrees
Fahrenheit as quickly as possible, and
maintained there for about forty-four
hours. If the temperature is higher than
90 degrees it will have to be skinned
sooner, but the make of butter will not
be quite SO fine. Deep pans are just as
good as shallow ones, ten inches being
none too much provided the means OF
cooling rapidly are at hand. The cream
is lighter than the watery part and there
fore gravitates to the surface When.
as above stated, the cream will peel
nicely from the sour milk it should be
taken off carefully without getting any
OF the sour milk. If you expect to make
the finest butter, each skimrning must be
kept separately, that is, all the cream
taken oft at one time, and when it has
stood about twenty-four hours at tenn
perature of go degrees . it should be
churned by itself If, however, your
dairy is too small to do this, then the
cream taken off at different times must
be put together until enough for churn-
ing has been saved. In this case the
cream should be kept at the temperature
above named, and each new skimming
mixed thoroughly with the previous lot.
The best temperature to churn is, in
spring and fall, at 60 degrees, in hot
weather So degrees, and in winter or cool
weather, at 60 degrees.
When In the churn the butter has
separated into Jumps as large as pea
some cool spring water should be added
and the buttermilk drawn off, keeping
the temperature at 60 degrees. Add
more cool water and churn to clear the
butter from all buttermilk, when the salt
may be put into the churn and mixed in
same manner as churning. The butter
should then be taken out and worked,
not too much, on butter worker to get