The weekly democratic statesman. [volume] (Austin, Tex.) 1871-1883, 1882-09-28
HOME, FARM AND RANCH.

nal, are also greatly lnnuenceQ ny
he character of the food supplied
\ liberal diet is essential for full
upply of milk. Green fodder is
adorable to large produce, so are
.lso brewers grains. The quality
If the milk is influenced by the rich
less of the diet. The milk is poorer
when the quantity produced is large
)r the diet insufficient; and richer
when these conditions are reversed.
A COW is generally in full milk from
he second 10 the seventh week alter
,alving; after this, the milk gradu-
lily dlminishes in quantity but in
:reases in richness.
The quantity of the butter is in
iuenced by the character of the
food, some foods producing a hard
and some others a soft butter. Rape
cake, oats, wheat bran and barley |
with straw chaff, hay aud
roots are recommended as producers
of excellent butter in abundance. |
During the winter season, turnips |
flavor milk and butter, therefore, |
are better food. Cows in
full milk require tolerably nitro
genous diet; this diet Is naturally |
provided when cows are fed on
grass and clover; when hay, straw
and roots form the bulk OF the food,
it is imperative that oil cake or
grain be also employed if an abund-
ance OF milk is desired.
"When milk leaves the cow il will
haye temperature of about ninety
degrees f.; when set for cream it
should be cooled as quickly as pos
sible, as changes in composition oc-
cur at high temperature. The
cream obtained from milk set in
shallow vessels, contain various
strongly favored products of de-
composition that deteriorate the
quality of the butter. This is due to
the large surface of milk exposed to
the influence of air and the length
of time required for the separation
of the cream. The cream from milk
set In deep vessels and surrounded
by ice Tor pure, cold spring or well
water) is free from curd, and sweet,
as is the cream that is separated by
subj ccting the milk to rapid revolu-
tons in centrifugal machine.
Gan excellent quality can be OBJ
tanned by churning at a moderate
temperature. If the temperature be
too low the butter will be too long
in coming, and will be hard in tex
ture. If the temperature be too
high the butter will come very
speedily, but the product will be
greasy and deficient in quantity.
No temperature can be fixed as the
best at which churning should take
place. The proportion of the solid
and fluid fats in the milk varies
somewhat with the diet of the cows,
and this necessitates change in the
temperature. A somewhat higher
temperature will be required in win
ter than in summer: the tempera
ture must also be higher for sour
cream than for sweet cream. Gen.
! orally speaking, perfect sweet
cream should be placed in the churn
at 81 degrees F., and sour cream at
81 to 60 degrees f. When sour milk
is churned for butter, the tempera-
ture must 65 degrees.
"Churning ought always to be
stopped as soon as the butter comes,
as Over-churning SPOTS the texture
OF the butter. The butter is then
separated from the butter-milk,
worked with cold water, and after
standing to solidify, is carefully
worked and pressed to expel all
watery matter; Over-worklng at
this stage will also spoil the grain
and make the butter greasy. Butter
made from perfectly sweet cream
keeps far better than butter made
from sour cream, as the butter con-
tains acid, a substance very prone to
change. Salt is generally added to
improve the keeping of butter.
SHEEP IN TEXAs.-Seven million
head of sheep and 10000 of breed
ewes, ought to, in few more years,
put Texas not only in the lead as to
wool productions, but in advance of
any other country on the globe OF
like size. Sheep, like money at COM
pound interest, are hard to keep
pace with in cumulative multiplica-
ton. Seven million in 1882 ought
| to give us a net count of 100000
head after the Landing season in
1888. To keep up with the produc-
ton each year for five consecutive
years would require a very able
mathematician, and he would have
to charter a paper mandatory to
furnish the material to carry out his
calculations. Try it, and see if there
is paper enough in Texas to hold the
figures.
COOKING FEED FOR Hoes. - An
extensive breeder, after feeding for
eight or ten years, goes upon record
in favor of cooking, and expresses
the belief that one fourth of the
grain is saved thereby. The follow
experiment is given in his case /:
The sows of the same litter, and the
same every way, except in weigb BIT,
were selected No. l weighed 1872
pounds and No. 2 weighed 2SO
pounds. No. was fed for seven
teen days on cooked unground corn,
and from the consumption of two
bushels and twenty-one quarts, gain
ed thirty-six pounds. No. 2 was fed
tor the same time on raw whole
corn, of which she consumed three
bushels and thirteen quarts and
gained thirty pounds. Another in
stance is given in which shoats were
fed on raw and cooked corn for six
weeks, the result being that while
those fed on raw corn gained ten
pounds to the bushel, those fed on
cooked corn gained fifteen pounds
to the bushel-results which are GER
tainly worth the candid attention of
breeders.
SURE DEATH TO LICE.-Take a
bar of common soap; place in a pan
containing little water then heat
until melted down; then add car
bolic acid crystals (carbollc acid
crystals can be had of any druggist
in one pound bottles at seventy-five
cents each), at least one ounce of acid
to each pound of soap used there is
no danger if used stronger. To re-
duce the crystals to fluid state re-
move the cork from the bottle, place
in water and heat the water,
when it may be easily poured
out and mixed with eoap.
When cool. a strong soap-suds made
with this soap will be sure death to
all insects that live on domestic ami
mails. 1t will cure mango, barn itch,
and all curtaneous diseases, and
make cheap and effectual sheep dip.
When cattle are hide bound, or the
hair does notappear healthy, a wash
of the suds will prove a benefit, as it
clenses and heals in cases of sores.
1t is a good and sure disinfectant:
is cheap, safe and effectual, and will
be found useful for great variety
of purposes.