Rural and workman and "Ladies' Little Rock journal." (Little Rock, Ark.) 1884-1884, 1884-06-21
ERE DAIRY.


hay: Apply mixture Of two quarts slaked
lime, and one and half quart of salt, with a
little sulphur, to every load Of hay. He stores
his hay rather green, letting it cure in the
NOW
The Jersey COW usually breeds at two years
old, and sometimes at little more than one,
and gives milk almost or quite up to the time
Of her next calying. She gives a fair quantity
Of milk, in proportion to her size, and it is SO
rich that it makes as much butter as the milk
of any breed, however large. The butter is
remarkably fine, and brings double price
1t is ehurned with the greatest ease Often
little stirring Of bowl of cream with spoon
is all that is needed Western Rural.
If creameries and dairies increase through
out the country as rapidly the next twelve
months as they have during the past year,
the various legislatures Of the country need
not waste any more time or money enacting
laws for the suppression of oleomargarine or
imitation butter With hemarkets well sup
piled with good butter the spurious article
will find little favor anywhere, and must soon
become a drug in the market The abund-
ance and cheapneSs Of pure butter removes at
once the big margins that formerly dropped
into the pockets of the dealers in the bogus
article, and no longer insures them enough to
Justify pursuing the business. We shall in
all probability, hear but little more of the
traffic in bogus butter Rural World.
The foreman of an extensive creamery
makes the following excellent suggestions for
butter makers: Cream can't swell in churning
if it is shut away from outside air. There are
two great mistakes made by dairymen; one
that cream must be sour, and the other that it
must be churned hot. Air the cream by fire.
quent stirring, so that the oxygen of the air
will ripen it; chun in REVOLVING chums at
about ffty-four deg. or ffty-fve deg, and
wash out the buttermilk with brine and set
the color at the same time. These are the
three great things for dairy people to know.
An authority on butter making says The
keeping quality Of butter depends, more than
upon any other one thing, upon the entire
removal from the butter of the buttermilk and
what the buttermilk contains Butter is
mainly fat which fat, purified of everything
foreign, will keep without salt if protected
from the air. Salt would not help it to keep.
Indeed, the two things butter-tat and salt,
have no chemical affinity for each other On|
the other hand, buttermilk contains con-
siderable proportion Of solid matter of men,
branous or Gaseous nature, upon which salt
has some preseryatiye effect. Butter, as pure
as it can be made, by the best known process
will contain more or less of this membranous
and other foreign matter. 1t will require, at
the best, as much salt as would be desirable,
for the sake of eating quality, to act as a pre-
servative of what foreign matter is inevitable.
If any undue quantity Of the foreign matter
be left in the butter, more salt would be re-
CURED than would be good for the taste, or
eating quality of butter
The virtue of cleanliness grows by expert
ence, says correspondent Of the New York
Tribune; by gradual clearing of the mental
sight; just as a perfect morality is of slow and