The Republican. [volume] (Oakland, Md.) 1877-current, 1881-02-26
THE DAIRY.


PASTURES that have been fed few
seasons will generally produce more
milk, or make more fat, than those
which have been newly seeded down.
A PROMINENT English cheese dealer
gives his opinion of anti-huff, and 1t IS
BY no means favorable to the inventive
genius of Americans, and, according 10
his view, the use of this questionable
compound will DESTROY the sale OF
American cheese in English markets.
THE butter dealers of Boston have
united in a petition to Francis ID. Moul-
ton, president of the International Dairy
Fair Association, asking him to have
Congress pass law requiring oleomar-
garine, suine, and other artificial butter
to be properly inspected and branded
before it is exported.
ALEAKING TEAT.-A hole in the side
of cows teat may be closed by clip.
ping away the skin around the edges OF
the hole, then cutting small slit across
the hole and little above and below
it, and bring the edges together with
stitch. AS the wound heals the hole
will close This should be done when
the COW is dry, or a milking tube should
be used to draw the milk.
To PREPARE ANNATTo. To prepare
annatto for coloring butter, procure from
the druggist a small quantity, an ounce
or two, of the common annatto paste sold
at the drug stores. For ten or twelve
quarts of cream take a piece of this as
large as pea and dissolve it in hot
water. If it will not dissolve easily, add
pinch of saleratus to the water. A
nice way to prepare it is to dissolve it
in salad-oil and use one teaspoonful for
ten quarts of cream.--N. T. Times
In order to produce absolutely pure
milk, the cows must have pure water to
drink. In the early days of dairying in
the northwest, great complaint was
heard about tainted milk, especially in
June, July and August, and particular
ly if the season happened to be dry.
Then the cows drank stagnant and
filthy water, and their milk was tainted
But with the introduction of wells,
where there was no spring water, and
the wind mill, the faint disappeared.
Give the cows good, pure water, and in
return get good, pure milk.
NOTIFIED OR WAXY CHEESE. The
notified or waxy appearance of cheese
is due to uneven ripening. This is
caused by some defect in the curd; either
the acid is not evenly developed, the
fat has been partly removed, the curd
has not been evenly cooked or aired. or
the rennet may have been inferior. ANY
cause that may produce uneven quality
will make the ripening uneven, or the
cheese will even begin to decompose in
parts. The cheese is then notified OF
becomes waxy in spots. This never
happens with well made and rich
cheese.
THERE is one matter concerning the
feeding of cows which is rarely if ever
thought of by dairymen, and that is
overlooking the animals. Over-feed-
ing produces indigestion. No other
animal has SO sweet breath as cow
when her stomach is in a perfectly
healthy condition; but if she is over-fed,
so that, in place of digestion, decompo-
sition takes place, then her breath is
charged with offensive gases, and the
milk decreases in quantity, acquiring a
flavor neither desirable in butter nor in
cheese. 1t not unfrequently happens
that some weed or other in the hay is
charged with the evil, when the real
cause is overlooking.