The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1884-02-13
THE DAIRY.

Massachusetts uses fifty millions Of
pounds of butter year, and makes but
ten million pounds. The farmers got
about twenty cents per pound, while
the cost is twenty-five cents. They
should make it cost twenty-five cents
and then sell it from forty to eighty
cents, and should make forty million
pounds year instead Of ten million
pounds.
The spread Of the creamery sys-
tenn is only just beginning. When
every town has its creamery, these will
number thousands In every State, and
il the same idea prevail everywhere
that prevails in Kansas, 1t will not be
long before every farmer will have a
creamery in sight Of his homestead.
And the creamery system is bound to
spread when it is discovered how the
business of town orvillageis increased
by one Of these institutions; and this
effect actually results because the
farmers income is almost doubled by
creamery, and he has more money TO
spend. Colmdn's Rural.
DIR. H. Reynolds, Of Livermore
Falls, Me-, says: Increased attention
needs to be given by cheese makers TO
this matter Of curing cheese. Cheese
factories should be provided with suita-
BILE curing rooms, where uniform tenn
perature Of the required degree can be
maintained together with suitable de-
gree of moisture and sufficient supply
Of fresh air." He thinks the expense OF
providing such room would be more
than compensated for in the increased
value Of the cheese. He thinks small
makers could supply room approxi-
mating these conditions, while such
rooms are absolutely needed in order
to enable our cheese makers to produce
o really fine article. He lays great
stress upon good ventilation to such q
room. After all, is not this matter Of .
curing room the vital difference be-
tween our system of cheese making and
that of England, and is there any need
of saying which practice produces the
better cheeseP
The points of q good cow are
robust constitution, a good appetite,
large milking capacity, long milking
tendency, rich milk, an easy mixer
with good disposition. She should be
a regular breeder and her calves should
possess her good qualities. After these
come the points Of shape, color and
general appearance, along with pedi-
gree, which latter is Of more or less
Importance, as she is thoroughbred and
kept for breeding more than dairy pur-
poses. II the former, it is often the
most important Of all her attributes.
Every COW has more or less of these
qualities coupled with some objection
able features, and it is capital exer-
else to write out the good and bad
qualities of every COW in the herd and
compare them on paper. 1t will aid
you materially in Judging the animals
in your herd. II you classify them
you will always know which should be
parted with first, and save you many
subsequent regret.-Americdn Dairy
man.
We cannot too often warn dairy
men about the great precautions neces-
sary in heating cream for churning.
At this time Of year the temperature Of
the cream when put in the churn should
be about 65 degrees. To get this tenn
perature heat water as hot as you can
bear your hand in it and pour ii in q
vessel and place the cream jar or can
in the water. Stir the cream constantly
while you are holding the thermometer
in it as deep as you can and see the
figures at 65. The cream jar must be
taken out of the water the instant the
desired temperature is reached. The
churn should be reasonably warm when
the cream is put in it, and the room in
which the churning is done must not
be too cold. In other words, allow
no extreme heat or cold to affect the
cream, and be precise about its tenn
perature, and all the labor Of churning
will be saved. A little care will bring
the butter in twenty minutes, while
clumsy work with the thermometer
may prolong the labor for hours
american Ddirymdn.