The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1882-10-25
THE DAIRY.


just at present the cheese dealers
down in New York and Pennsylvania
are enjoying q season Of rest Or rather,
they hold the position of the dog in the
manger. They have large lot OF cheese
on hand and the price has dropped on
y them. They are convinced. however,
that 1t Is like the simple truth and will
surely rise again They therefore hang
on and await development.
There are many farmers who have
extra good butter cows and do not know
It. They have poor pastures in sum mer
and no shelter and Indifferent feed in
winter In the house they have no con-
venience for making butter. the milk is
set where there are no arrangements for
keeping ID cool In summer, and in the
living room, exposed to the odors of the
kitchen, in winter; and neither the guam
tity nor the quality are any index Of what
q COW can do.
The people OF the southwestern
States are daily growing more and more
earnest in their endeavors to establish
that as . dairy section. The southwest
has many advantages and is laboring
under many disadvantages as well. but
they can become self-supplying, as far
IS butter and cheese is concerned, if
they take the proper steps. If the South
concludes TO make its own cheese what
will become of some of our solid skimsP
The only virtue they have is their hard
ness, and the fact that the grease is all
squeezed out of them, and they will
keep in the sun directly. under the
equator.
Prof. George 81. Cook, director of
the experimental station at New Bruins
wick, N. J., publishes bulletin giving
. very careful report of experiments
made under his care, in feeding ensilage.
He gives the result in the following sum-
mary: First, when the green corn was
dried in stacks, the loss Of food was less
than when 1t was packed in q silo. Sec
ond, when dried corn fodder was cut and
crushed it waseasen by the cows under
experiment quite as readily and with as
little waste as ensilage. Third, in three
cases the yield of milk was not increased
when ensilage was substituted for dried
corn, but in one case ensilage caused an
increase of eighty-seven pounds of milk
In forty days. Fourth. in the mixed
milk of herd No. 1, ensilage caused no
increase in the yield of total solid mat
Ter, while in the milk of herd No. for
the same period it caused gain of eight
and one-third pounds, or seven per cent
Always commence churning slowly,
never quickly. until the cream gets
thick. When the cream "hangs up" in
the churn pour in q quart or more OF
cold water; in very cold weather chilled
water may be used. When the cream
becomes frothy churn very slowly; but
1t viii require time and patience If the
+. cream is perfectly sweet, and the churn
sweet and clean also, the butter is quite
sure to come out sweet and good. unless
the cream has been heated by putting
hot water into the ehurn, or standing it
near q fire while churning. Butter is
very often spoiled in making because
efficient labor is not bestowed on it in
the butter tub. 1t requires to be well
washed in three or more waters, then
salted, and well beaten with q strainer.
Cor. FdrDs, Herd and Home.
Cream cannot rise through great
depth of milk, says the IRISH Farmer.
If milk is, therefore, desired to retain
cream for time, it should be put into a
deep, narrow dish; and IL it be desired to
free it most completely of cream, it
should be poured into broad, fiat dish.
mot much exceeding one inch in depth.
The evolution of cream is facilitated by
rise, and retarded by depression Of
temperature. In wet and cold weather
: the milk Is less rich than in dry and
warm; and on that account more cheese
Is obtained in cold than in warm, though
not in thundery weather. The season
has its effects. The milk in the spring
Is supposed to be the best for calves, in
summer it is best suited tor cheese, and
In autumn the butter keeping better than
that of summer. Cows less frequently
MIXED than others give rich milk, and,
consequently, much butter. The morn
ing's milk is richer than the evenings.
The last drawn milk Of each milking. at
al times and seasons, is richer than the
6rst drawn. which is the poorest
The following are arguments in IA
vor of the associated system of butter
making: 1st- BY this system the skinned
milk IS retained on the farm True it is
a side product, but one not to be over
looked. For raising calves to replenish
the dairy, and for feeding to hogs, its
value is by no means inconsiderable.
I'd. When butter alone is the product
sold from the dairy, the exhaustion of
the soil is reduced to the minimum. as
the selling Of butter does not remove any
appreciable amount of fertility from the
farm. Sd In the system here described
there Is vast amount of labor saved as
compared with associated cheese max
ing, in the matter Of transportation,
while at the same time the work neces-
sary to be done Is done ut much less cost
than could be practicable if left in the
hands of the makers of the milk. 4th.
EQUITY in transportation is secured
Massachusetts Pioughnsan-