The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1883-01-13
THE DAIRY.

Nearly all inferior articles altered Ia
the market cost the producer as much
or more than a good article would cost.
This is especially the case with butter.
"A grade Jersey seven-year-old COW
which yields twenty-one quarts of milk
per day on grass alone is an animal to
brag Of. An account of her says that
ian even ten quarts of her milk set two
days and then stirred just two minutes
yielded, plump weight. pound and a
half of butter"
Fine butter can only be obtained by
cunning alta favorable temperature. Ii
the temperature of the cream is too low,
the butter will be long in coming and
will be hard in texture. Ii the tempera
ture is too high the butter will come very
speedily but the product will be greasy,
destitute of grain and deficient in guam
tity.
Every practical dairyman knows
full well the importance OF taking proper
care of his cows. II matters not how
well the other branches OF the dairy are
cared for; unless the fountain head, the
COWS themselves are managed with a
proper regard TO their best care, there
will surely be a deficit in the returns OF
the dairy at the end of the season.
Under the creamery system, whole
milk and gathered cream, a very de-
cided improvement has been made in
butter. Formerly great amount of,so-
called butter, made on the farm, was
placed on the market, which generally
sold for grease. The improvement in
1..A L
able or marked than in Minnesota, and
as soon as the creamery system becomes
more fully developed in that State more
better butter will be marketed from there.
The farmers are alive to the creamery in
terests in that State, and during the COM
ing season many new establishments will
be opened there. --E1change.
The story is again afoat to the effect
that creamerymen and small dairymen
through the country are mixing foreign
fats with their butter and selling it for
genuine product. We doubt whether
this is done at all, and if ii is, it is only
by a very small number of avaricious
persons. No man who cares for his repu-
tation would do this, and as rule the
creamerymen know that if they in ure
their reputation they may as well retire
from business. On the contrary we are
of the opinion that manufacturers Of the
bogus in the larger cities use this argu-
ment as sand to throw in peoples eyes
to cover up their wickedness. -Elgtrs
AdUOcate.
No man selling cream can invest
money more prohtably than in Their
mometer. If you have none give your
cream collector twenty-five cents to buy
you one at once, then use it and see that
the temperature of the water around
your milk does not rise above sixty de-
grees, or fall below forty-five degrees,
and you will be pleased with results.
Many do not realize the fact that for the
best results water surrounding the milk
should be changed often when milk is
first set. Milk should be strained and
set while warm from the COW. During
the change in temperature, from warm to
cold, the cream is thrown up.
II there be found under the cream
thin layer of whey and under this thick
sour milk, good. sweet butter cannot be
produced from such cream. If churned
Immediately fair butter for immediate
use may be made, but such cream should
be kept from the cream jar. When milk
has advanced so near fermentation as to
produce whey it has gone beyond the
point of making good marketable butter.
Cream should be skinned just as
soon after it has risen as possible.
Simply souring of the milk will not in
jure the cream for butter, but the mo-
ment that whey forms the cream is be-
yond the point of making tirst-class