Milford chronicle., 1883-05-18
FRUITLlND eRANGE. 10. Is.
REFoET OF coMgIFlEE on DAIRYINa.


portant subject. Darying, according to Webst
Z. is first milk, and all that concerns 1t on fari
- or, the business Of managing milk, aud of ma
ing butter and cheese. The Whole establii
ment respecting milk In a family or on a iari
Oh Second, the place, room, or house, where milk
IA set for cream, managed and converted into bi
u ter, or cheese Third, milk rarmp Why W.
mr. thy Master the subject is a most inexhaustib
:, one. l will not attempt 70 dwell on any one su
:, ject at length, bat will conlae my views and {,
perirnce in as concise a manner as possIbl
y Knowing that Fruitland Grange contains men
,e bers that are second TO none in the Safe of De
t, aware, or any other State. as successful DAir,
"A men. Trusting then to their criticism to thro
r proper light on the subject, will proceed unde
the following heads. 50 that each one may re
, ceiye the proper criticism.
FIRsr-The calf, and its rearing SECOND
The COW, AID the kind, for dairying and tn
properTeatment. FmRD-The feeding. FoURrI
The milking. FIFTH The management o
cream. SHTH-Churning. SEvESrH-Prepar
ng butter for market. EIGHTH-A co-operatiy,
creamery. RrSrH--Does darying pay. TENrH
The proper persons TO keep dairy.
FIRST, " The calf and is rearing" calf 10
produce properly developed COW, mast he prop.
erly reared, or brought up; rot ao we'd to bring
itself up-as too often is the case-by standing
knee deep IN the snow and mire, behind some
old broken down shed. or fence. Excuse me
Worthy Master, forgot was talking TO GranQ.
ers. Surely no Granger would he guilty of such
! conduct; but for fear there might be such. al
Inv Ia n rirhf
worthy OF the name Of Granger, and do not
understand the first principals or teaching Of the
Grange, but are hiot, and blemish upon the
order. Nv experience has taught me. that the
nTrt year Of an animals life, IS the most import.
a It. At days old take them from the COW.
feed them on warm sweet milk for to 6 weeks !
after which time, they can have a little mush. |
made OF bran aud corn meal, or little coarse
hsur, put in the milk, which, at this time, need
not to be sweet. Give little hay or corn iodler
and increase as the calf growg older until turned
out 10 pasture. In the fall, after pasturinp IS
over, stable them at night, and feei from one
10 TWO quarts Of bran, night and morning, and
when the weather is very cold, add one pint corn
meal to the feed. II at the end of the year, on
his treatment, you do not have well ,loped
inimal' dispose Of it at the first opportunity
here is no pay ia them.
SECoND-'1 The o0ao, and the kind for dairvin0
md the proper treatment" / would. Worthy
iaster, prefer the Alderney, crossed with The ,
iolsiein, not the belted Holsten, but The spotted
r as they say here pied (whlte aud red } some =
re white and black, but the white is the pre-.
ominant color. They are large. fine looking. u
emile and give large quantities Of good rich n
iilk. Asto treatment If you wish the best re- n
ilts, let il be gentle and kind
THRD-" Feeding" this little talk on daryinq
'orthy Master is mt silly for the fall, winter and =
'ring; for must confess right here, that have u
1t yet got out of the old ruts Of pasturing and !"
hieh am free to say, do not think is the
oper way. will not plead guilty to the charge X
" longer than can get rghtei up little. m
INK all successful dairyng must be done bv the CT
ihng system. We are all bound to come to il, ca
difference how hard we kick against it, we Ell
keep two cows, il not three, where We keen de
on the same number of acres Whyg be. Sc
use 10y so doing we can make three blades OF a
ass grow, where, by pasiuring, only one poor ot
lnted blade put in its appearance. Further Of
IN this; Who Worthy Master, does not wish A.
become PhilanthrOpsi? I think tile best lar
ulis are obtained, by cutting all the hay and ha
70 stalks,and moistenng them by warm water.
steam, IN the winter and giving them all they ere
cat up clean, with quarts Of bran, pint, liel
ION seed meal and 2quarts of corn meal, twice wo
ay' with peck Of mangles, or beets, at noon; mo
which lime give all the water they will drink. of
1t from the pump, before it has a chance to the
ONE chilled. The subject Of "Ensilage Tor erie
." has, and is attracting considerable atten. mo
]. have no experience IN that line; but is il
what can learn on the subject, pro ami this
do not think it advisable to build silo. The n
lds Of ensage say that their stock eat it with tho
ity' and improve quite rapidly in flesh and but
production Of milk; while others have aban. oroa
I'd the use Of t entirely, and say, aus use ,,,ag
expense" A Duchman will eat sour krout n,
ayidiiy. think ensilage and sour krout n,
very much alike. Please put none on nv 70 q
'uRTH-" The nldsingp The milking should H.,
1ne az as regular hours as possible, and as ,bo,
NY as IL can be. Always milk With both vic,
s. and avoid all stripping. Milk clean. and cows
g an things, see that no dirt gets into the purn
i you want good butter, ''perlect clean. r.
y Must he the motto throughout. .bon
TIL" 1hemqndgenlent Of cream" Cream I'm,
ID be kept at about As degrees Of tempera. wbicl
for SO hours before skimming prefer Hsv.
setting. as used in the Musley Creamery worn
'r all practical purposes, doubt if there is oues,
'''sl. 40 MAKE gooa' well favored, gilt that
butter the cream should become ripe
s. slghay acid. before churning. Cleanli. Pr
lere, as in milking, must be the motto: in s.oy
us the fundamental principal throughout ~. 80
-ying. resi-
n - ohurning." Bring the creqm M to Pr
grees Of temperature. and use a s.eddard 30. .
: which has facilitates for ing the work IN !,
than any churn lam acquainted with W..
es up less room, and agtates the cream ,D1' .
than any other in market. "a y
he ehurn out well, then rinse with Little ''o'e
,nfnn,as - N.s s.e-H lnu enurH from Of feed
utter. Bro
NTH" Preparing Butter for 1farket.n d.na.,
q the butter milk, rinse well with cold s.a.s,'
take the butter ont and lay it on the butter
Salt it according to the taste Of your s.,,.,,
ars, work the salt through thoroughly. ~. -,
not kill 1t by over working. Never touch NJ ~
POUR hands it spoils the grain. Print il -.
uare z and1 pound prints wrap it up in s,snd =,
slim ana set It away in cool place. until dal ,s -
ready to market it. II your customers snd -,
sed With yonr butter, have the initials Of ,...,
ne on the print for your protection. man,hs
h" Cooperative Creamery" On this then tsb
have had no experience; but, from nIl ,ro.. d.