St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1885-09-10
required for one or more gallons OF

quantity required for one or more gallons Of
cream.
Some one has published the following
general rules for dairying, and in the main
it may be found well to follow them: De-
eide your line of dairying- butter or cheese,
or both. Select your cows according to the
line of dairying chosen. Test each COW
separately and reject all not suited to your
line of dairying, or that fail in quantity or
QUALITY OF MILK.
Feed literally have pure water always
accessible, and keep mixture of equal
parts OF salt, ashes and sulphur within
reach of the cows. Be sure your stables
are well ventilated; remove all droppings
promptly; freely use abSorbents and deodor-
izers, such as sawdust dry earth or cut
straw, not emitting a liberal use of plaster.
Be scrupulously clean in every particular,
both IN keeping the cows and in milking
and handling the milk. By all means avoid
exposure Of the milk to the hot sun and to
foul air. Air and cool your milk as fast as
possible down to at least 70 degrees, if you
carry it any distance to factory or cream
cry. Do the same if you make it into
cheese at home, though you need not go be-
low so degrees if made up Immediately.
| When milk is kept over night to be carried
to factory, the temperature should be re-
duced below 60 degrees. The same author
adds the following rules to be observed in
butter-making: If the milk is set at home
for creamery, the sooner it can be set after
milking and the higher the temperature the
better, as cream rises fast and almost
wholly while the temperature is falling.
Never reduce the temperature below forty
degrees, as lower temperature has ten
dency to chill the product and injure its
keeping quality, and it also expands the
water, rendering its relatively greater dens-
Ity less, instead of increasing it. To go )
degrees below 40 degrees would have prac-
tically
THE SAME EFFECT
as raising the temperature So, and to that
extent retard the raising of the cream.
Skim as soon as the cream is all up, or SO
much of it as you wish to take from the
milk. Keep your cream, if not churned
| Immediately, at a temperature of 54 . or
below, but not below 400. Churn at such
temperature between 55 . and 60, as ex-
perlence shows you is best. Conditions
vary the temperature for churning. Stop
the churn when the butter is in granules
about the size of wheat kernels Draw off
the butter milk and wash in clean water,
before gathering the butter, until the water
runs clear. If one washing is in brine, il
is all the better, as brine coagulates the
cheesy matter, which dissolves, and is then
.,
none but refined salt made for dairy puy-
poses. The best American salt is as good
as any. Put up in such packages as are
demanded by your market.
regarding cleanliness, very important
feature in dairying the writer above quoted
from says: ''It is not possible to be too
particular about cleanliness. But cleanli-
ness, Gov. Seymour says. is a comparative
term, and What is clean to one may be dirty
IN thn~ Ill \
der-lf 1t is befOuled, wash it-before milk
ing. Keep all hairs and loose dirt out of
the milk, that no filth may be dissolved in
1t. No strainer can take out what is dis
solVen. Use a fine soft strainer, besides
the wire strainer. Keep your milk away
from all foul or
DIsAGREEABLE oDoRs,
as the fats rapidly absorb all odors, and i'm
part them to the product.
Wash in tepid water every dish, imple-
ment or utensil that comes in contact with
milk or its products, then scald in boiling
water or steam, after which rinse in cold
water and expose them topure air (and sun
shine if possible) until needed for USE
The GLOBE is pleased to know that Min
nesota dairymen have made their reputa-
ton for butter making on true merit alone,
and hopes that their aim will always be
for quality rather than quantity. The
struggle has been long and hard, but the
victory has been fairly won and must be
maintained. 1t can be done, and Mime
sotians were never known to fail in good
cause.
A neat, clean, tidy package will often
sell the butter. A good many customers
buy by sight rather than by taste. What is
worth doing at all is worth doing well, and
that is as true of dairying as it is of any
thing else. Good pure water and good
wholesome feed make the keystone of the
arch in dairying,
FEED A COW
all she will eat and digest. and no more.
Beyond that is waste. Boards are cheaper
than feed, therefore properly house your
COWS in severe weather. Gentleness with
COWS forms large size corner stone in the
dairy structure. A Wisconsin farmer says
he speaks to a COW as he would to lady;
and he says it was always reciprocated by
a large mess of milk night and morning
Gentleness pays always. Try it and see.
Sweet corn fodder makes good feed for
COWS when the pastures begin to fail. Sow
IN drills or broadcast and cut tWenty-four
hours before feeding. 1t can be success
fully grown here, as it is only the fodder
that is wanted, it is generally used up be-
fore frost comes. Illinois and Iowa dairy
men use it extensively.
w HCh a. COW DCSlLS W ldu III IUlk, ny
reason of short pasture about the latter
part of July or 1st of August, it is policy
to feed little extra ration of grain or meal,
for if she gets the start it will be difficult
to bring her back again to her former stand
ard. There is not much nutriment in bran,
but the Illinois dairy farmers feed large
quantities of it annually, and they buy in
Minnesota. Last year. within a radius of
six or eight miles of Elgin, nearly 5000 car
loads of bran were fed to the COWS. It is
good laxative, keeps the animal in good con-
dition, aids digestion and is quite handy to
have in the bin. Give COWS
EXTRA ATTENTION
when near calving; feed lightly; give dry
hay, with small ration of bran or meal, or
oats and corn mixed; water regularly. New
Orleans will have another exposition the
coming winter, and Minnesota dairymen are
asked to make exhibits. One exhibitor who
was awarded $125 on butter, says, ''pay up
before you ask me to send butter there
again" Another says what Is to be gained
by making an exhibit? Our state received
the highest premium that could be awarded
last winter. There are nonew honors for US.
Guess we better stay home and let well
enough alone, for awhile at least.
w. d. Hoard, president of the North
western Dairymen's association, was caller
at the GLOBE office yesterday He was well
pleased with the dairy exhibit.
The dairymen are frequent callers at the
GLOBE offie. All are welcome and are in
vited to call often.
Dairy Commissioner W. G. Rice was 9