The People's vindicator. [volume] (Natchitoches, La.) 1874-1883, 1881-01-15
THE DAIRY.

IT 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. Y. is the greatest interior
cheese market III this country, the
sales during the past season amounting
to S2,S05,573. Little Falls. in the same
State. probably comes next, the sales
there during the same period amount
ing to Sl,7l4,S63.S2.
The first necessity in setting milk for
butter is perfect purity OF place and
surroundings, then there should be the
following adjuncts: A moderate circu-
lation Of fresh and mostly air-with
stagnant air the natural odor of fresh
milk. which is disagreable to some per-
sons, cannot be removed; in dry air,
the cream becomes of q leathery tough.
ness and often produces specks in the
butter and always makes an inferior
quality.
An establishment in Chicago has been
making for more than year an imita-
ton of butter from lard, by q secret
process. A large and prosperous bust
ness has been done and considerable
shipments have been made abroad. The
manufacturers, who make no conceal
ment Of their business, except in the
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 60 into
the business.
COLONEL CURTIS in the New York
Tribune says it is q wrong notion that
cattle must be kept in q barnyard all
day, or part of day, to get exercise.
How much exercise will they take dur
ing the entire day? Just enough to get
from one pile of fodder to another, or
to find if they can, q warm spot to stand
on. If you don't believe this watch a
COW and see. Fasten cattle in the
stable so they can get up and down
easily, and this is all the exercise they
require. You see these cattle are fas.
tened with chain and they can move
around freely and lick themselves and
get up without straiuing.t This is
one reason why they. are 20 healthy.
Stanche0ns make more straining fol
them. He will not have them in his
stable; BIO thinks they are cruel.
SoPr, white butter is caused by I'm.
even temperature in the dairy and by
the freezing Of the cream or the milk,
as we'll 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 q disagree
able flavor; and buckwheat bran OF
meal has q very distinct effect in thi.
way. A weeks: feeding Of buctwhea,
bran will produces buttsr Of the texture
and color Of lard. But just here it is &
question Of management Of the cream
rather than Of feeding that is to be con.
| sidered. 1t is of Importance that every.
thing about dairy should be regular
and Interchangeable. And IN the care o.
the dairy, temperature is one of the e.
sential conditions. If this is neglected
and the cream is permitted to freeze
the butter will be white and soft. Th<
color may be made right by the add
ton of coloring, but the soft texture vii
remain and the butter will lose it,
proper waxiness and become greasy
and this is beyond remedy. The caus,
must be prevented by providing som'
means of warming the dairy to keep tn
temperature even.-Henry Stewart, 1,
Rural NeW Yorker.