The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1883-06-02

months or more the pasture may be good
Ii well cared Tor and well fed in winter the
COWS VIII do better in milk giving than in
the heat of midsummer. In the spring when
turned on grass, they will do well through
May and June, and then can be dried Off for
the hottest and least desirable part of the
year for milk making. During autumn and
winter there is less pressure of farm work;
the milk and butter can be handled better
with easilyarranged facilities than they can
in midsummer, and finally, there is almost
invariably good prices for butter during all
the winter. In many Western towns, in rich
farming towns, where butter is sold at ten
or fifteen cents in the summer, it is scarce in
winter at thirty or thirty-five cents. There
is some extra cost in keeping mik-givlng
COW in winter over the cost in summer per
haps one-third. But the cow must be kept
in the winter at any event. and the increase
in cost is less than often supposed, provided
there be comfortable shelter provided.
1t is often said that bookkeeping butter
can only be made OF sour cream, but the fact
is that the only butter that will stand long
voyages across the equator is that made OF
strictly sweet cream and the butter washed
thoroughly in brine. Tine Danish dairymen,
by this means, have succeeded in building up
an important tropical trade in butter, and
Danish butter made of sweet cream, iveyears
before, was shown at the Centennial, still
possessing fair flavor. The keeping of butter
depends far more upon its purity, l. e. free
dom from other elements than fat than upon
the cream being sweet or sour. The question
of the taste of the consumer is another mat
ter, and he takes his choice and pays accord
ingy
The way sweet cream is ordinarily churned
defeats the object sought. The butter glob-
ules of sweet cream do not as readily unite
as sour necessitating longer churning, so the
cream is warmed up about eight degrees too
much, and soft, waxy butter results, due to
the large amount of casein, or milk, with it,
for with the sweet cream perfect separation
of the two takes place at about hfty-seven
or tifty-eight degrees rather than sixty
three degrees, as with sour cream, The
butter yield of sweet cream is stated to be
less than the other. This is 50, if both are
churned alike in temperature. In the warm
cream the large butter globules adhere first,
and to churn beyond this stage is to over.
churn the one, and the small globules will
mainly go off in the buttermilk, unless a sec
ond churning of the buttermlk is ordered
With sweet cream two Skinlmings should
never be mixed as two ages" OF sweet cream
will not both come" alike or at the same
time. With those who do not possess power
for churning, and have full churnings at each
skimming, the best way is to slightly acid the
cream, for the sour of the one when mixed
with the others, though of different ages,
cuts them into similar condition, and the
best results are obtained so far as quantity is
concerned. Though the grade will be slightly
inferior souring cream is for the average
butter-maker the readiest way to secure the
full value of his cream but if he sours it too
much, as he usually does, the forty qualities
of butter brought to a country store tell the
story of loss in quantity, quality and fancy
price.