The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1885-01-02
WINTER suTTER-MAkINo.


legitimate outgrowths Of high ciyiliza-
ton. As wealth increases there y u
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. Tho
persons who have discarded dried fruits,
who have cucumbcrs 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 TIE winter months.
lrhey desire an article equal in all respects
to June butter. but they want i made
within 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 il have been very sue
| cessful. Winter butter-making. il ju-
diciously conducted. may be made very
profitable. 1t must be Of excellent quail
| ity and made with the expectation OF
getting a 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 luxuries for the table.
Unless they have the facilities and skill
to make an article in all respects super
rior. they viii find ii 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 il. a
farmer who has only scrub cows. rail
pens for protecting them, wild hay for
feed. and poor cellar for storing milk
can not expect to succeed in the busi-
ness Of making butter i'm the winter.
Winter dairying is a branch OF high
farming. Ii can only be conducted by
persons Of considerable means. The
best cows are required. and knowledge
,, and skill are essential. The cows need
better projection 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 excremes,ts Of the animals must BE-
removed as soon a. they are voided- \
manure is allowed to accumulate it viii
l fill the building with bad odors that WI
! be absorbed by the milk and conveyed
! TO the butter that is made from it. The
floors where the cows stand should b
: covered with abs0rbents- The drop
/ pings should be hauled to the fields
|, where they will be needed rs fertilizers
! every morning. Disinfectants shoult
4 be freely employed. The doors ant
Z windows of the barns should be lief
Z open when the cows are taking excrci Isl
in the ward. The cows should be card
!, ed and brushed twice each day. Every
4 thing that conduces to their comfor
! should be studied and carefully ATTENDED
to. They will require not only goos
: food. but variety. They should have
i in addition TO excellent hay, meal
a | roots. oil-cakc, or linseed-meal. Stag
! has proved of great value as food 70
dairy cows during the winter. In
supply OF water should be ample ans
the quality the best 1t Is desirable Z
have facilities for bringing water int
:. the stables. so that the cows can drinl
during very cold and stormy days with
y, out being compelled to 60 out OF doors
= 1t will be readily seen that there ar
n many draw backs to winter dairying Il
Il however, has many advantages. Choic
I" butter made in winter viii bring fror
"a fifty to one hundred per cent. NOR
i, than that made in summer With suit
4 able facilities the cost Of production
y not increased in proportionate ratio
$, II Is as easy to have the cows in mil
" during the latter part Of the fall as 4
"A months later in the season. II Is easis
q to procure mixers for a large numbs
Nv OF cows in the winter than in the sun
4 mer. MANY persons who live on farm
RI have very little 10 do during the winte
"a They will ordinarily be glad TO tai
10 contracts to milk a certain number I
M cows every night and morning. A pc
IN son who devotcs his farm for the pu
nd pose Of producing milk for making bu
a ter during the winter can employ ham
t. the entire year 70 excellent advantag
d In the summer they will be engaged
be producing and storing food for q
re- cows to eat during the colder season
n the year, while in winter they will
rs employed in feeding It out in milkir
at and in taking care Of the milk. Exp
ed riencc has shown that calves dropped
ne October are raised IS easily and mac
m. rs good animals as those dropped In Y