The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1884-05-28
THE DAIRY.

stant revilement of our native cows.
No animal on the farm is treated worse.
Struggling among ragweeds in almost
CRASHES pastures, furnishing blood for
lilies in the blazing heat OF midsummer,
the effect of wrath, hail, snow, sleet,
rain and polar winds, she still survives,
ever patient and returning good for
evil. If our abused native COW was
treated half so well as her foreign
cousin, perhaps she would be as famous
as they Farm, Field and WreSide.
The temperature Of the cream
should be so low that the little particles
of butter will float in tho buttermilk
without gathering too quickly. While
the butter is still in the granular form,
draw off the buttermilk, and then pour
in cold water, or, better still, weak
brine, or water first and then brine.
Two or three washings in either clear
water or brine will do the butter no
harm. Now, II the butter is taken out
upon the butter worker for sailing,
there will really be no working to- be
done, as that term is usually under
stood. No more working will be re-
guired than just enough to incorporate
the salt throughout the entire mass
E1ckdnge. ''''"' '"
We have had a pretty long expert
ehce in making butter, and believe we
know whereof we affirm. II very thick,
stiff cream is put into any churn, but
especially into one with dash or floats
that present a large surface to the
cream, and the butter comes in avery
short time, and is fully gathered before
drawing off the buttermilk, the butter
will very likely be pretty largely mixed
with thick, unchurned cream and milk.
And such butter can never be COM
plotely freed from its milk and cream,
but they will remain in the butter more
or less to its injury, according as it is
tobe kept or used immediately.--Mas-
SachuSetts Ploughman.
j. N. Muncy, Of the Iowa State
Agricultural College, says: "The
average farmer cannot afford to spec
Tally prepare his butter for a first-class
market himself, unless he has a dairy
Of at least fifty cows. Even then there
is some doubt in mind whether he can
make it pay. Any one who has had
practical experience in the creamery
business knows that the time required
to properly handle the milk from
twenty-four cows is nearly the same as
that required to handle il from fifty to
sixty cows" He argues that the
creamery gives better returns to the
farmer than he can realize from home
dairy.
We have sometimes thought that IL
the term working should be ex-
plunged from the dairyman's dictionary,
It might not be bad thing either
for the butter or the butter
maker. What do we work but
butter for? Formerly, when dash and
float churns were chiefly used, and
when it was the custom to gather the
butter in the churn' before drawing of
the buttermilk, il was more important
that the butter should be very thor
oughly worked, both before and while
the sailing was being done. But now,
with churns better adapted TO do the
work, and with improved methods OF
using them, there is no necessity what
ever for any second working, provided
the sailing is done as it should be,
when the butter is taken from the
churp. -Nc,o England Farmer.
Butter that is TO be printed needs
less working than If 1t be put down in
tubs, as the moulding and printing
helps TO work the salt in evenly. II
one had been in the habit of working
butter second time after an interval
of twelve or twenty-four hours, and
should fear TO omit the second work.
ing, it would answer the purpose Just
as well II the second working is done
after ten minutes or half-hour as If
done after a longer time. On no ac-
count should butter ever be left 10
harden before its second working, e.
pecially in cold weather, when il would
become SO hard as to require warming
before re-working. A great deal of but
ter is injured in winter by being frozen
or chilled and then heated up again for
working, and also in summer by being
left too long in cold wells or ice chests.
The Dairy.
Professor Arnold says in the New
York Tribune: "a good many observing
creamery men are becoming aware that
ice In open and cold setting is the cause
OF a great deal Of mischief TO the butter,
and only use it because of its great con-
venience. If in submerging milk in
jury from atmospheric condensations
are pretty much avoided, the use Of
ice cuts of all maturity of cream, at
least all in the right direction, and
finally leaves it in q somewhat detcri-
GRATED condition. Were it not for the
speed in Dreaming, and the saving OF
labor il occasions, IL would soon 90 out
of use, so many are becoming satisfied
that butter from ice-cooled milk and
cream cannot compete with that made
without such chilling. From these con-
siderations the probability is that tho
use OF icein the dairy win continue TO
become less and less in favor and less
used, till the centriiugo is better per.
fected and comes into general use, aud
creams milk while warm and obvlates
the necessity for low cooling. Then
ice In the dairy "must 60"
-lmperfectly churned butter may be
improved by working in the salt and
then setting 1t away for q few hours.
II salted very heavily, as it should be
| IN such m ucaaa fha aalt will form n