The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1885-08-01
IHE DAIRY.

Ii any one imagines shat butter or
milk will not absorb and incorporate
into itself the taste aad smell Of any
foreign SUBSTANCE, the fdct may be
ascertsined BY placing onions or garlic
or tainted meat in . close box with the
milk or butter for Q few hours.
1T is just ~ positively necessary
that everything shall be clean in the
dairy IS that the temperature shall be
low, and more so. A class Of butter can
be made for immediate use in 3 moder-
Ately high temperature. but butter made
In unclean Vessels is never good.
Although salt is used in packing
butter. yet It does very little to preserve
n. Sail. however. retards the decom-
position of caseinoas and albuminous
materials left in il. There have been
cases ip which butter has been kept
sithout salt for long time.
1t Is said that the favor Of beets.
turnips or cabbages in milk can be Uver-
come by dissolying half q teaspoonful of
saltpeter in teacup of water and pour
ing 1t into the churn with the cream at
churning time. Cabbage may be fed al
night after milking Without fsvoring
the milk.
Decomposition commences in milk,
IL allowed to retain its natural heat,
soon after being drawn from the COW.
Because the nights are cool it does not
obviate the necessity of cooling the
milk that is to be delivered TO the fac
tory next morning. 1t should also be
well aired, since contact with air re-
moves the animal odor The Rurdl
--seme years ago the Danish Govern
ment established schools for teaching
the art of butter making. The result Is
that Danish butter is now much higher
in price in the English market than that
from Ireland. The latter country used
to supply the finest butter used in
England. but Irish butter is now much
poorer in quality than formerly. it is
said from the fact that many of the best
butter workers have emlgratcd 70
America or elsewhere.
Prof l.. b. Arnold says dairy farm
costs ten per cent. less to operate than
grain growing or mixed agriculture;
second, the mean returns average a lit
tie more than other branches; third.
liable; fourth, dairying exhausts the soil
less; fifth, it Is more secure against
changes in the season, since the dairy
man does not suffer so much from the
wet and frosts and VARYING seasons. and
he can, II prudent, provide against
brought.
The positive necessity for the kindly
treatment of dairy cows is affirmed on
every hand. With nothing said about
the additional ease with which cows are
handled when kindly treated, the pccuni-
airy gain is incentive enough to most
persons to insure kind treatment from
the owner. The chief cause of CON-
plant lies in the treatment by hired
help: The employed help, male and
female, that handles stock with judy
mept and care, all other things being
equal. is worth several dollars more per
month than one who does not.
AS a general rule Professor Ford
f3tind that the yield Of butter grew less
the lower the temperature Ut the milk
before setting, says Philadelphia Record.
When milk set in ice water directly
after milking gave 100 pounds. milk
that bad been previously cooled to 6e
degrees gave 95.7 pounds, 81 degrees
gsvc 81 pounds and AZ degrees gave
1868 pounds. A means Of restoring the
original qualities Of such milk was
found in warming the milk to about 104
degrees before setting.
If COW Is ttcep mixer, and not
inclined to dry off before calvirg time,
do not seek to shrink the milk suddenly.
either by ceasing to milk or by starva-
ton. is the advice of the Philadelphia
Hec0rd. Neither should she be ply
sicked ct her fiddler bsthcd with as
tringent washes; this has the effect to
throw the milk back into the blood,
causing congestion, inflammation and
Complications. Give dry food, includ
ing plenty Of bran, and milk her right
along; but a month before her calving
time feed the milk to the hogs.
The best customers for the cheese
makers are our own people, who will
buy freely If furnished with good.
wholesome. palatable art Gle at fair
prices. But they are not--not many of
them going to eat poor skim cheese.
II this only ia ftirn shed it will have 10
seek a fore gn market This home de-
Inland. if properly cultivated and catered
to. can be largely increased. greatly to
the profit of the dairy interest, until
nearly every family cones to use cheese
as a regular art Gle of food, because,
when Of tie right quality ii is one OF
lie most pslatable and nutritious.
The difference between well-bred
stock and the scrub is so marked that
we often wonder why farmers will per-
sist in raising and feeding stock which
does not give the best returns for the
feed consumed, and which when placed
ON the market is sure to be sold at q
discount. The difference in the prices
commanded by the two classes OF stock
should open the eyes of the intelligent
farmer 10 the Importance Of keeping
none but improved animals In these
close times; when tho range OF profits
id every business is very small, the i'm
portancs IF making change for the
class OF animals Which will pay the
greatest returns In growth and In prices
which they will command must impress
itself on the minds of oil thinking mon.
The SiocEmau