Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1884-12-26
WINTER BuTTER-MAKINo.
IL Drawbacks and Disadvantages Ration
ally Considered.

tts Drnwbaciss and Disadvantages Ratton-
ally cousiderod.
Wintar buttor-making Is one Of tho
Legitimate outgrowths of high civiliza-
ton. As wealth increases there is
constantly-growing demand for table
luxuries. There are now in every large
town many persons who will pay the
price demanded for fruits raised under
glass, and for vegetables produced out
Of season by means of artificial heat.
Science has brought out methods Of pre-
serving fruits in their fresh state as well
as vegetables of various kinds. The
persons who have discarded dried fruits,
who have cucumbers in March and
green peas and new potatoes in April,
desire newly-made butter all the year
round. They are no longer satisfied
with that which is made in May and
June and kept till the winter months.
They desire an article equal in all respects
to June butter, but they want 1t made
within a week of the time il Is to be
served on their tables. The demand
for butter made in winter had appeared
since the late civil war. Several per-
sons who have engaged in supplying
customers with it have been very sue
cesssful Winter butter-making. if jul
diciously conducted, may be made very
profitable. 1t must be of excellent quail
ity and made with the expectation of
getting q large price for it. Persons of
small or moderate means will not be
purchasers of first-class winter-made
butter. They will be obliged to content
themselves with that which is made
while the cows run in the pasture, and
which is preserved in the ordinary meth
DDS. Persons who engage in winter
butter-making should strive to make an
article that will be sought by epicures
and those who have the means to pur-
chase costly luxures for the table.
Unless they have the facilities and skill
to make an article in all respects SUPER
rior, they will find it to their advantage
to conduct their dairy operations in the
summer months.
As only persons of considerable
means will be purchasers of butter
made in the winter, so only wealthy
farmers can engage in making it. A
farmer who has only scrub cows, rail
pens for protecting them. wild hay for
feed, and a poor cellar for storing milk
can not expect to succeed in the busi-
ness of making butter in the winter
Winter dairying is branch of high
farming. 1t can only be conducted by
persons of considerable means. The
best COWS are required and knowledge
and skill are essential. The COWS need
better protection than is usually afford
ed these animals on most farms. They
require roomy, convenient, warm and
well-ventilated stables. These build
ing must be kept scrupulously clean.
The eXcrements of the animals must be
removed as soon as they are voded. If
manure is allowed to accumulate it will
fill the building with bad odors that will
be absorbed by the milk and conveyed
to the butter that is made from it. The
floors where the COWS stand should be
covered with absorbents. The drop
pings should be hauled TO the fields
where they will be needed as fertilizers,
every morning. Disinfectants should
be freely employed. The doors and
windows of the barns should be left
open when the cows are taking exercise
in the yard. The cows should be card
ed and brushed twice each day. Every
thing that conduces to their comfort
should be studied and carefully attended
to. They will require not only good
food, but variety. They should have
in addition to excellent hay, meal,
roots, oil-cake, or linseed-meal. Silage
has proved of great value rs food for
dairy cows during the winter. The
supply of water should be ample and
the quality the best. 1t is desirable to
have facilities for bringing water into
the stables, so that the cows can drink
during very cold and stormy days with
out being compelled to go out OF doors.
1t will be readily seen that there are
many drawbacks to winter dairying 1t,
however, has many advantages. Choice
butter made in winter will bring from
fifty to one hundred per cent. more
than that made in summer. With suit
able facilities the cost of production is
not increased in proporlionatc ratio.
1t is as easy to have the cows in milk
during the latter part of the fall as six
months later in the season. 1t is easier
| to procure mixers for n large number
OF COWS in the winter than in the sum-
mer Many persons who live on farms
have very little to do during the winter.
They will ordinarily be glad to take
contracts to milk certain number of
COWS every night and morning. A per-
SUI VIII uCNotCS ldllll luc DuE-
pose of producing milk for making but
ter during the winter, can employ hands
the entire year to excellent advantage.
In the summer they will be engaged in
producing and storing food for the
cows to eat during the colder season of
the year, while in winter they will be
employed in feeding it out, in milking
and in taking care OF the milk. Expe-
rience has shown that calves dropped in
October are raised as easily and made
as good animals as those dropped in the
spring OF course, it is necessary TO
raise them ''by hand" but this method
of raising calves is now generally prac-
ticed by farmers who manufacture the
milk of cows during the warm months
of the year. Calves dropped in the fall
will make fine growth during the
next summer, and will be of very little
trouble to their owners. If farmer
who is engaged in winter dairying does
not desire to raise calves he can dispose
of his skinned milk to good advantage
by feeding it to pigs. If he makes this
disposition of it he should keep his pigs
ut considerable distance from his cow
stable so as to prevent the passage oi
bad odors. - Chicago Times.
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| a GOOn NnMpi ExInM