The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1882-08-11
THE DAIRY.

THE DAIRY.
Hotels prefer the creamery butter
because o. its uniformity. They can 50
q hundred different plates upon their
tables in q single day, Or can set their
tables hundred days in succession, and
serve their customers exactly alike at
every table and on every day. !.
Tho principal advantages Of the
creamery system. are, first, better and
more uniform product; second, quicker
and better sales in market, and third, the
relief at the farm from the never ending
cure and work connected with farm
dairy. One man at the factory can take
the drudgery and hard work from fifty
farmeTs' wives at the home dairy.
+ Whoever places much dependence
on the strainer for securing clean milk
will never make gilt-edged butter. AL
lowing dirt to get into the milk and
then depending on the strainer to get it
out is q very poor apology for cleanh.
ness. More or less of the dirt, especially
everything of soluble nature. and some
that is not, will find its way through the
meshes of the strainer.
Cows must have plenty of good
water to drink. The quality Of the
drinking water of the cows affects the
milk seriously The quality of the
drinking water about the spring house
must be as clean as it can be possibly.
Milk is the great absorber of ali odors,
and of all kinds of exhalations. So
cream and butter are absorbing continu-
ally every odor and exhalation that may
be spread in the atmosphere around
them.
I'm regard to the value of quart Of
milk, in the summer season with album
dant heritage, cows naturally coming in
along in April, the farmers can sell milk
and make money at it at two cents .
quart, and with the competition and the
surplus in the milk market, very few
farmers, whether making that milk into
butter or cheese, or selling it, can realiz
more than two cents; but when the same
dairy has shrunk up in October, your
milk will bring more than two cents
made into cheese or butter one year with
another, and the milk will sell for more
than that in the market. As quick as
you strike November and begin to feed
from your barns, the milk will cost the
farmer more than two cents.
When you attempt to make gilt
edged butter and think you can make II
easily. you will find that the path is
narrow one that you have got to tread;
you have got to have good cows, you have
got to see that those COWS are well
fed; you have got to see that those cows
are MIXED at the proper time and
in a proper way-in a kindly
way. Do you suppose those cows,
if beaten with the milking stool
and kicked and trashed around
and chased by dog, are going to give
you the milk that will make your high
priced butter? In the human subject,
any undue excitement on the part of the
mother, irregularity in diet, everything
of that kind results in a sleepless night
with the babe. just so sure as the cows
are abused or fed on improper mater
ials, Just so sure that milk is more or less
deteriorated by the process and just so
far rendered unfit for human food in its
best condition.
Unless you feed some grain you will
IL tCIy W ACCP GhC supply
of milk and the thrift of your cows du-
ring the winter season. Producing milk
for the market is considered to be an
improving one to the farms. Farms in
Duchess County within my knowledge
were largely grain farms until within
forty years, and they had become very
much reduced in their productiveness.
Some of the finest lands in the State of
New York, and they are as good as any
in the United States, had become very
much reduced by the system of cultiva-
ting grain and selling it. They intro
duced the system of selling milk, send
ing it to New York, and instead of being
sellers of grain they became buyers OF
grain, and the productive capacity of
those farms, farm after farm, is double
to-day what it was thirty or forty years
ago; they are restored to the fertility
which they formerly possessed.-E. L.
Gold, in New England Farmer.