The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1883-02-16

mails Of the best type were selected and brc'
together. The selection continued anon:
the offspring, and those the nearest the idea
| type of the breeder were inbred. This sell 81
ing and inhrectling was carried on until thi
| type was fixed and the animals would hir a.
true To 1t. Then the breed was ,cs;ai'
lished. And so long as any Of these hrccd
| are kept pure, inbrectling Is really continued
| The danger of inbreedinx lios in the fact TIA
the bad points as well as the good ones ur'
| intensified and fixed. Weakness as well q.
| strength IL exaggerated by IL. Hence. ihi
| necessity for constant watchfulness, GOO,
| Judgment and careful selection al aniilal'
1 Tor breeain2 purposes With these. there j
no coed reason why we may not csia,iisi
| our own American breeds adapted u 'ui
climate ano to our needs. Past experience
indicates that IL takes from ~ Ia 80 " ar,
| to fully develop and establish new breed
! by selection and inbrecding. We mny bi pir
| by crossing two good animals II pure blo"ds
| all the lettcr. But the cross must not he roc
viOlent--that Is, the animals must not be too
! uniike-and close inbrccding, with proper
| selection, must follow.
| The great mistake Of the farmers of tho
| country in the past has been their neglect u
select proper male. u breed from; and enc
of the chief advantages Of pure-brpd stock
| is the tact that il introduces Il better lJi nj
males. Dairymcn have bred from their lost
cows hoping To get offspring as good. Bni I,
| most eases they have been disappointed,
because they have not selected sires equal 10
| the COWS bred from. They would not plant
popcorn and expect "a field of dent from IL;
but they have used miserable scrub-buils on
| their best cows, expecting the COW 10 control
the character of the offspring. Consequently
they have produced only good scrub animals.
The factis, that the bull il more than half
the herd, in a breeding point of view. He
determines the character OF the offspring, the
COW only making 1t good or bad Of lis kind
as the mare, coupled with the ass, can not
breed u colt, but good or poor mule, accord
inQ her quality.
have dwelt upon the selection and breed
ing of dairy stock, because this is Of prime
Importance. Not only much loss Is saved,
but much profit is made by beginning right.
have assumed, on general principles, that
butter dairying will naturally he the line
which you will first pursue. This can be car
ried on prOfitably with less COWS, and may be
pursued individually or on the cream gath
ering plan. which has thus far worked well
in sparsely settled districts, though il Is by no
means perfect and just system, owing to
effect of different conditions on its density.
Only one associated system of dairying that
know of has proved equitable and satisfrct-
DRY. This Is II system OF butter making, and
is better adapted To districts with large dali
ries than to those with small. This system is
practiced nowhere else, believe, but in the
State of New York. 1t allows every dairy
man to skim his own milk. team comes
around and gathers the cream. At the lac
tory, to shaft run by steam power, are at-
tached a number of churns, large and small.
Every mans cream is churned by itself, in
one Of these churns. The butter is carefully
examined and weighed when ii comes from
the churn and graded accordingly. Any
patron not satisfied with the grading, can
have his own butter by paving fixed price
for gathering the cream and churning, and do
with il what he pleascs. Or. he can leave il
to be sold with the rest and get the same
price per pound that Others get for the same
grade OF butter.
At first sight the system looks difficult and
laborious, but 1t has not proved so. A facto-
ont 10 r.Ia in" atn " i,ac
given the most complete satisfaction for
years; and IL has been found that n man and
his wife can readily work up the cream from
a thousand cows Tho SKINNED milk, You
will perceive, is left at home with the farmer,
and he can skim as much or as little as he
pleases. The butteImIlk Is returned with
each mans cream can, and Is also at his dis
posal. lie gets his own every time, and has
no cause TO. complain. am not aware of any
other associated system that secures such cx-
act tusticc.'
u cheese factory. you get credit for the num-
Der Of pounds delivered, good or bad, and
when the product is disposed Of, yor get
your prO.rata share. This is easy and simple,
but II Is not just, the good milk bringing no
more, pound for pound, than the poor: So the
man who carries good milk loses for the ben
eiit OF those who carry poor The same is
true, If you sell your milk to the manufacture
or. He pays an average price. which will
permit him t. make good his losses ON the
poor milk and the good milk has To make up
establishing standard for each mans milk
by putting it to Al test, at intervals, and noting
the per cent of product il butter or cheese,
or both-from given amount. This fixcsa
standard of credit until another test is made.
Itinvolvcs good deal OF care aud labur on
the part of the manufacturer, aud pf course
not a little has 10 be trusted 10 his honesty rs
well rs to his Skill
A small herd of well selected cows. properly
housed and fed will return more profit than
large herd OF the same quality, poorly
housed and fed. Lumber, be il ever so dear,
is cheaper than food consumed at the expense
of the anifnals constitution for the purp pse
of keeping up animal heat. Whatever is
used up In this way can never he used i'm any
other. COW that is uncomfortable, from
either cold or hunger, can not give "a large
yield of milk, nor milk of the best quality:
and COW that goes bumped up and shivcring
all winter. will take all summer to get rpc,-
pcrated and ready for the next winters siege
on her vital powers. Her yield OF milk will
be proportionally lessened in quantity AMI
reduced in quality j is a losing policy to
keep any more cows than you can feed wei
aud make comfortable. Better invest in
barns and feed, and keep less cows, than to
put everything into cows, on the superstition
that profit lies in numcers, and let them suf-
fer from lack of food and shelter
In milking and handling milk. too much
cleanliness cannot he observed If tiie milk
ing is done under cover the stable can not bc
too clean ami sweet; nor can the air and MI
the surroundings bc too pure and free from
foul OdorS.
Great care should be taken To wash, scald
III boiling water, and air milk utensils every
time after they are used. This is the only
way To keep ferments under subsection, and
| to secure clean, sweet and lasting product
from the milk.
Your mode of setting milk will depend on
circumstances. III you adopt the am-gath
| ering plan, you must practice deep-Sctting If
| you work up your milk al home you will be gov
crned by convenience. But II you set deep or
shallow, set your milk as warm us possible. for
cream rises best when the temperature of the
| milk Is falling. Some arrange for warming up
the mix To lU0 degrees or SO when IL Is set.
In deep setting, IL is quite as well To eX-
| clude the air for the moment the milk be-
comes cooler than the air, it condenses the va
like dew, when the cream absorbs whatever
| 0dOrs may be In the condensed yapOrs. AS
rapid cooling always goes with deep setting,
this condition is soon established, and the
milk begins to purify the air to the injury of
| But in shallow setting. the cooling is usually
| slow, in cool atmosphere, and the milk sell
| dom gets as cool as the air i'm the room. In
| this case, exposure of the cream to the air is
| an advantage. The cooler air abSOrbs the va
por rising from the milk and thus purfes the
rifles the milk When the milk gets the cool
| est, II purities the air
When milk Is set shallow. the cream takes
| up oxygen from the air. which gives il flavor
and fits il for churnlng before it Is sour. But
| when milk is set deep, and especially when the
air is excluded, this oXydati0n does not take
| place. the CREAM Has 10 Dt sDllIpu before
churning, this souring process giving some
chance for oXydation. and the acid developed
also imparting Il flavor peculiar To itself
otherwise, cream from, deep setting and moi
exposed To the air makes IL taSteiCSS. short
keeping butter. Cream must he either oNy'
died or soured before chnrning.
| But after the butter is churncd, IL should bt
kept from the air as much as possible. EX
posture to the air. lets the oxygen minglc will
the soft fats in the butter changing them Il
acids. and with the small amount of chees!
pIlff IN ft,tct
and ese.flayored,
Asto the degree Of souring cream, Judgments
vary much. Some barely allow the cream L
change, and others allow 1t to go so far as {,
not only Topper, but to actually begin to sep
arate the whey from the curd in the cream
This, 1t seems to me, Is too extreme / Ger
ing, though some fancy butter is made from
cream that Is allowed To stand twelve hour
after the lOppering.
| Myjudgment Is, based on all can rs yet lear
about the matter, that cream exposed to TIL
| air when rising cannot only be churned sweet
with good results, but will not bear much sour
least exposed TO the air, or not at all, as in tn
submerged setting, will stand the most sour
ing. Ihave not tested the matter, and do no
| know as 1t has been tested, but merely throw
out this hint for consideration.
| There Is no guide for sOuring, or for determ
lining the degree of acidity
Time and temperature both enter largely in
to the problem !; but these are not the onl
considerations. TWO pans OF milk, drawn a
the same time and set side by side. may no
sour at the same time. This shows that Their
are other conditions which we do not under
stand. We can only guess, rs yet, in the ab
sence of any liable test for acid indeed. ther
Is not much about dairying in which we hav
got beyond guessing.
Churning it is conceded should he don
rather slowly. Violence does injury to tn
grain Of the butter. and makes it greasy Til
churning should stop before the butte
gathers, and when II is in grains about Il,
size Of kernels of wheat. By drawing on tn
buttermilk, as Is done In most cases. or b
carefully Swimming out the butter and putin
1t In n bowl, 1t may be thoroughly washed
pouring on and pouring of OF drawing OFF wa