Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1885-02-02
DatIu Kfnnetrr AnurnaI.
The Dairy.

If you are troubled with white specks in
butter, stir the cream every morning be-
fore it is churned, and the specks will not
appear.
! By giving cows water at temperature
of &c degrees Fahrenheit, yield of milk
one-third greater is obtained. Such were
the results of experiments in France at the
! Agricultural College at St. Remy.
! Turnips can be fed by beginning grad
ually, giving few at first and increasing
to moderate feed, without injuring milk
or butter sufficiently to annoy ordinary
tastes.
The American Dairyman considers it an
open question yet whether yellow skin in
cows indicates yellow butter; while ad.
hitting that it indicates yellow milk. il
seems to doubt the effect on butter. We
have never seen white butter made from
yellow milk.
Prof Sheldon says the dairy school near
Cork has had the effect of perceptibly
raising the average of butter in the
south of Ireland. A number of young
women have been we'll drilled in the prin.
ciples of butter making in that valuable
/ institution, and those in turn have carried
the reform into the localities in which they
! live. The spirit of emulation is extend
ing, and the people are beginning to take
pride in their dairy work.
Danish farmers get their cows to calve
in November. December and January. and
begin their feeding with two pounds Of
oil-cake only. They use meal very large
| ly, because the country is agricultural,
and the transit facilities being perfect.it is
cheaper to consume the produce of the
farm than to buy oil-cake. They use all
the poorer qualities of the grains in this
way and sell the best. Then instead OF
using timothy and very few roots, they
use more nutritious mixtures of grasses
! for fodder, such as clover. lucerne, prick
lv comfrey, and a variety of roots.
! Guess-work about cheese and butter
making should never be tolerated. 1t is
impossible to guess, with the finger, with
in eight or ten degrees of the actual tenn
perature of churning of cream: besides,
it is always some trouble to wash the
! finger before testing the cream. Four or
five degrees. even, make all the differ.
ence between good and poor butter.
Butter is a very difficult article to keep,
unless very low, uniform temperature
can be secured. Where butter is needed
for long keeping, the best way is to make
in small and somewhat oblong rolls; wrap
closely in we'll brine-washed muslin
cloths, and immerse them IN brine made
from boiled water. These should be kept
beneath the surface so that the air will
not get to them. A small quantity car
thus be had at any time.
1t is generally conceded by cheese mer
chants that the dairymen of this country
are fearfully wanting in variety of cheese
making genius. They seem to neither
know nor care for any but the English
cheddar in style and quality While o
course this is a good commercial cheese
and the English market keeps up a pretty
good demand for it, and it is also true tina
the home market for this old style is grad
ually improving. at the same time there
can be but little doubt that the home mar
ket would greatly improve if there were
some other styles tor sale.