The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1883-07-14
THE DAIRY.

| The Canada cheese-makers have an
excellent plan of employing good
cheese-makers every year to go around
among the factories and instruct makers
how TO improve their methods, and
point out Objectionable practices Every
community of factories should follow
this good example.
| SO good an authority as the Boston
| Commercial Bulletin says that the best
butter In the country is made in Iowa.
1t also says; "The reason is simple.
| Corn which is raised in the west Sc
abnndantly is freely fed to the cows;
this produces better milk than hay OF
| mixed feed, and this in turn produces
! OUTER with fine flavor. Notwithstand-
Ing corn is worth moro to the western
farmer than it was even few years
ago, he continues to feed his cows
| literally with it, and obtains higher
price for his buttern
Many of our exchanges contain
| complaints against the use of cotton
seed meal with butter cows. claiming
that 1t makes butter oily Per contra,
in the agricultural Gazette (Eng.) a.
! writer says: II have for many years
had large dairy and have taken first
prizes for butter. My cows get three
pounds to four pounds of cotton cake
all the year. The quantity and quality
OF the cream and butter is so sensihly
increased by cake that if by chance the
cows are without il two days, it is at
once known in the dairy In summer
the cake is especially valuable, rs it
''firmsn the butter Oatmeal and bran
give quantity of white milk; cotton
cake gives cream. American Dairu-
man.
This is the season that the cows
annoy the butter-maker with the hairs
they are shedding, and extra care must
be taken TO prevent them from getting
into the churn. Few dairymen have
the time TO curry and brush these old
hairs of the cows and the open flaring
pals that are commonly used for milk
ing, are open to catch all that falls
There are many new tangled styles of
pail that measureably prevent this
trouble, but the only way is to use extra
care IN straining the milk Use new
linen cloths, for wire will not catch
hairs, not even the finest mesh of wire
cloth. After the butter is worked, take
an old cheese knife with a ragged edge
and cut the butter many ways. This
will draw out all that have escaped the
cloth strainers.
Fly season is rapidly approaching,
and 1t Is the custom of most darymen
to allow the pals of milk to stand UNI
covered in the stable while all the cows
are being MIXED. This lasts for an
hour or two. In the meantime flies are
foasting on the milk, and many of them
are so fond Of the fluid that they drown
themselves in it. Their habits cause
them to be constantly crawling over
filthy objects, aid of course SOME Of
the foulness sticks to their legs and
bodies. This goes with them into the
milk, ard little though il be, il does
great damage to this highly sensitive
fluid. II is therefore wise to cover up
your milk, and be careful not TO let
them get into the strainer, where their
bodies get washed in the act of strain
ing. - Erchamge.
Keep your fingers out of the milk
and use the thermometer Don't You
know that water or milk at sixty de-
grees on a cold day feels to the finger
as though it was at seventy, while on
warm day 1t feels like fifty. If you do
not believe this, then put your finger in
water on hot day this summer and
call out the temperature, and at the
same time put a thermometer in it, and
note the exact statement of the little in
strument that always follows the pre-
cept Of the Father Of our Country. and
never tells lie. The rule of thumb
answered welienough many years ago,
but it was that practice that brought
oleo into existence by offering it an easy
field for competition, and it is that prac-
tice that keeps it here. Thorough, in
telligent and painstaking work will
drive it out or render it harmless, and
the thermometer is the best instrument
to do it with. 4merican Ddiyynsan.
Cream cannot rise through great |
depth Of milk. If milk is, therefore,
desired to retain cream for a time it |
should be put into deep, narrow dish;
and if it be desired TO free it most COM
pletely Of cream it should be poured |
into a broad, flat dish, not much ex-
ceeding one inch in depth. The evolu-
ton of cream is facilitated by rise,
and retarded by depression in tenn
perature. In wet and cold weather the |
milk is less rich than in dry and warm;
and on that account more cheese is OBJ |
tanned in cold than in warm, though |
not in thundery weather. The season
has its effects. The milk in the spring
is supposed to be the best for calves, in
summer 1t is best suited for cheese, and |
in autumn the butter keeping better
than that Of summer. Cows less FREE
quently MIXED than others give rich
milk, and, consequently, much butter.
The mornings milk is richer than the
evenings. The last drawn milk Of
each milking, at all times and seasons,
is richer than the first drawn, which is
the poorest.-N Y. Times.
Working the Butter.