Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1884-06-13
THE DAIRY.

age of butter, but the common clay
crock, with its salt wash, or vitreous
glaze, Is often delusion in butter
keeping.
"A Georgia dairyman figures out the
cost of good butter in that State at 12A
cents a pound, where good pasturing
can be had on easy terms for ten
months in the year, and the butter sells
at 70 cents pound
PROT Arnold says that by persistent
full feeding he once brought the milk
of two common COWS TO such state OF
richness that 200 pounds of their milk
made fifteen pounds eleven ounces of
butter, using twelve and three-qCarter
pounds of milk for one OF butter.
An Illinois dairyman feeds green
corn fodder when cows begin to fail in
summer; in winter he feeds ground
corn, oats and bran in equal parts with
Hungarian. He thinks Hungarian
superior to timothy, and that potatoes.
turnips, etc, are not suitable TO pro-
duce good butter.
According to q German authority
there are l56 varieties of cheese, more
or less distinct in their character. made
there is but one kind made in this coun-
try, though the shape is sometimes
varied. Is there not vast room for i'm
provement in this respect?
"A Western farmer says n common
mistake is turning cows into a pasture
in the early spring. before there is a
sufficient quantity of grass. In their
search for better cropping they pack
the soil and destroy much grass. After
there is a supply of grass care must be
taken to allow only limited range
at first.
The practice is becoming quite
popular with dairymen after the butter
milk is drawn from the churn and the
granular butter well washed out, to
put the full amount of salt in. and then
with moderate working leave the butter
without the usual second working. We
would suspect this to leave certain
amount of marbled appearance to the
butter, which is always highly OBJ
jectionable.-Th Ddirymdn.
Don't turn the cows out during the
night too early in the season. The in
stinct of n well bred COW is pretty
safe guide, and so we allow her TO 90
|
do so. 1t is a singular but suggestive
fact that a great many cows know
vastly more than their owners, and
would prove much more profitable il
they could have an even chance. -
Prairie Farmer.
When COW learns the trick of
sucking herself she is rarely cured.
The habit may be prevented by putting
a girdle about the COW and halter on
her head and fitting wooden rod from
a ring in the girdle TO another in the
halter, making it pass between the fore
legs. She cannot then get her head
around to her side. But generally it is
best to fatten such n troublesome cow
for the r.-GermGntOUn TeLe-
graph.
Give calves n comfortable yard OF
pen whether raised by hand or the cow.
Confined in close quarters, the floor
beneath should be cleaned often and
Uttered abundantly. 1t is as cruel a
Improbable to- keep them tied in cold,
filthy places. Two calves may often
be profitably raised on one cow.
Always scald or cook meal for young
calves before mingling it with any kind
of milk or feed, as raw meal is very
liable to produce scOurs. Wheat flower
boiled in milk checks scours.
While it is extremely hard to avoid
the streaked appearance in butter when
worked only once, vet it is equally
hard to rework it without damage to
the grain. If the butter ever becomes
''set and hard and mas TO be warmed
up to rework it. the grain will surely be
injured. 1t is best to learn to do all the
work at one operation. The great art OF
butter-making is in the working. and il
is in that respect that tie aniSh butter.
makers so gr"a' Z eel us. The keeping
quality is almost solely dependent upon
the skill with which the butter is
worked. -AmericdH Ddirymdn.
The time milk shovld be allowed tc
set, varies with the breed of cows, time
after calving, temperature of milk, and
system used. In Jerseys milk the
globules of butter are large and rise
fast. In the milk of Friesians and Gal.
lOways, they are uniformly small and
rise slowly. In all breeds the globules
are largest just after parturition, and
diminish in size until the milk-iow
ceases; so the time which the milk is
get cannot be definitely stated. One
hing is certain-that il should not be
allowed TO set until the milk is thick
generally twenty-fOur hours is long
enough in summer and ihirty-six il
winter. -CIcUelGHd Herald.
Fifteen and ten-ceDt butter is thus
referred to by correspondents: "If an
architect and builder should say to q
man who wanted fine building put
up that he never used line, level.
plumb, square or rule, he wouldn'i
get the job even of the most ignor mt
But 1t is no more absurd to attempt 10
frame a fine building without the use oil
proper tools than To- attempt to make
uniformly fine butter or cheese without
the use of the thermometer. But thai
Is the way the most of ten cent and
shilling butter is made. The mass ol
the butter sold goes for half price year
in and year out, and at all seasons o
the year, largely caused by being
churned at the wrong temperature by
persons too stingy or too stupid to in
vest thirty cents for good thermom.
eter. A variation OF five degrees from
the standard spoils, or greatly Injuries
either butter or cheese. while il is com
mon to not guess within ten or fifteer
degrees when feeling the temperature
with the hand. The unconscious con
dition of the body, and the state OF tn,
atmosphere, and our exposure to grea
heat or cold, leads even experts astray
Unlike most men, a good thermometer
never lies. And unlike most men. wher
It does lie il lies only very little, anC
does but little harm CteceLGnd Her
aid.
Heifers With Their First Calf.
The practice of some farmers of al
| lowing the hrsI cnlres nf hnifnrc IL,