The Republican. [volume] (Oakland, Md.) 1877-current, 1883-06-30
THE 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 poor apology for cleanliness.
More or less of the dirt, especially
everything of a soluble nature, and
some that is not, will find its way
through the meshes of the strainer.
1t is a good plan to slightly sour
sweet cream before churning. In Den
mark and Sweden it is generally done
by adding small quantity of butter
milk an hour or two before churning.
At the Dublin Show, in 1879, the butter
which took the first prize was made by
Mr.. Patton, of Monaghan, and pro-
duced from sweet milk into which a little
sour milk was mixed before churning.
Dairy women often complain be-
cause their butter stamps or cups check
or split after little use, so as to be-
come worthless. A butter stamp should
be washed or scalded after use and
then put away damp, and where it will
keep damp until wanted again. Any
wood used for handling sailed butter
will soon be filled with brine, and there
is no necessity of drying it through and
through.
"A COW will give more milk and make
more butter on light sunshiny day
than during one of a dull, dark char
acter. The animal eats more heartily,
digests better, while the vital forces are
active during the pleasant day. These
facts are not in themselves very impor-
tant, yet they suggest the query whether
close stabling of COWS in winter or
summer is better than giving them the
run of yard or pasture lot.
Referring to the matter of the
amount of milk for a pound of butter
and a pound of cheese the jamestown
Journal makes the following estimate
from thirteen factories and three
creameries in Chautauqua County, N.
Y, for 1882: Average pounds of milk
to one pound of butter, 1922: of cheese
9.S; net to dairymen of milk made into
butter, SLOPE per 100 pounds; made in
to cheese, $0.993. These are the prices
for the season of 1882. In the cream
cries where the milk was skinned and
made into cheese, the cream being
made into butter, the net value of milk
per 100 pounds was Sill. 1t seems
about fair to estimate one pound of
butter to twenty-five pounds of milk,
and one pound of cheese to ten pounds
of milk.
Wherever dairying is carried on to
any extent in this country, we note the
difference in the value Of land Take
the Fox River valley in Illinois, for
example, and farming lands are higher
in that section than elsewhere in the
State, and so it is in other States. A
few years ago many Iowa farmers were
about hopelessly in debt, but by the aid
of dairying they were not only able to
pay their debts, but make decided i'm
provements to their farms. thus greatly
increasing their value. In this last
named State the cow has proved to be
wonderful mortgage litter, and she
will prove so in other States where the
conditions for dairying are as favorable
as in Iowa. The increase in the value
of land is occasioned by the liberal use
of manure, which adds to the product
iveness of the soil and makes it possible
to grow large crops of oats, corn and
grass for feed. When a grain crop
fails, farmer has little to encourage
him to make an effort at improving his
land, so generally he gives up in des-
pair, the farm in a measure is neg
lected, and soon becomes Improbable.
But with dairying and stock raising,
with ready money coming in every
month, the farmer takes no little pride
in fixing up" knowing that for the
care he bestows upon the land he will
be sure of a good return,-IoWa State
Register.