The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1884-09-03
THE DAIRY.


The patron who will bring impure
or imperfect milk to the factory, is like
passenger boring holes in the ship
which keeps him and all the others
aiioat.
When your butter is ready for mar
ket sell it, Money in the hand grows
with interest, while butter in the hand
loses IN quality; and even II you guess
right, and the market goes up, the but
ter is going down so fast that tho
chances are always against you-ES-
change.
The salesman that holds ms spring
cheese until June and expects to mako
any money by it has, as rule, been
badly beaten every season for the last
twelve years. The best factories take
no such foolish risks, and sell every
twenty or thirty days, until the latter
part of August.
"A correspondent Of the Mirror and
Farmer applies the I'hot water cure"
to hard milking cows in this way: "Be-
fore milking put two or three handfuls
of water upon each teat as hot as the
hand will bear. After giving the teats
thorough soaking, wipe lightly with
dry cloth or strip with the hand un-
til there is no danger of the water
dripping into the pail; then milk at
once" By this means hard mixer
can be MIXED in half the usual time.
"A correspondent of the Pittsburgh
Stocknran states that he kept through
the year thirty-four cows, he having
improved his stock by crossing with
Holsteins. From these COWS he shipped
1900 gallons of milk, making an ay-
erage OF 500 gallons per COW. Allow
ing that the calves each consumed fifty
gallons, the actual production of each
cow is $50 gallons. He considers that
he has made q very valuable improve
ment on the original stock, and expects
even better results hereafter.
According to the best evidence OBJ
tainable on the subject there is more
profit to the dairyman in medium
and small cattle than in larger ones.
Those who are now advocating the gen.
eral-purpose COW, claim that she must
be large in order to make good paying
beef. For our part we can not see why
a large steer is any more profitable
than a small one. Each animal sells by
the pound, and eats according to his
size. Cuts from the carcass Of large
animals cost no more in market than
cuts from small ones.-Troy Times.
If you do not get as good price
for your butter as some one else does,
you may count that there are nine
chances out OF ten that the fault lies
with you and not with the purchaser,
remarks an exchange. Really choice
butter is not so plenty but that anyone
who makes really first-class article
can easily obtain the highest market
price. 1t is very natural for one to
think that their butter is just as good as
their neighbours, but il the neighbor'
brings a higher price it will pay to try
and improve the quality little.-ET'
change.
Butter Is in the cream in the form
principally, Of particles of fat, incloset
in membraneous covering, the whole
called a globule. The particle Of fa'
has an individual structure. This
structure may, by the force of heat oil
friction, be destroyed. To save it il
It's natural form Is to "preserve thu
grain" Butter with perfect, or nat
ural grain, has many essential qualities
that give It value. It has a finer color
and clear, waxy appearance, unc
tious taste, and good keeping quail
ity. The melting point Of butter
upon which mainly depends its keeping
quality when subjected to high tenn
perature, depends, in turn, mainl.
upon its structure or grain. II butter
on its way to the consumers is TO b
exposed 10 the influence of heat,
must have its structure preserved; IN
other words, it must have q goo'
"grain. Ut Pr0vsioner.