Springfield globe-republic. (Springfield, Ohio) 1884-1887, 1885-01-16
FARM TOPICS.
Essentials to Rendering the Making OF But
ter During the Winter Season Sue
cessful.
Some Of the Uses Of Rye, and the Advan-
tAges of Raising It on Most
Farms.
ENTERTAINING IN WINTER.

Winter butter-making is one of the
legitimate outgrowths of high civiliza-
ton. As wealth increases there is
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 brough. out methods of
preserving fruits in their fresh state as
well as vegetables of various kinds.
The persons who have discarded dried
fruits, who have cucumbers in March
and green peas and new potatoes in
April, desire newly made butter all the
year round. They are no longer salts
fed with that which is made in May
and June and kept till the winter
months. They desire an article equal
in all respects to June butter, but they
want it made within a week of the
time it is to be served on their tables.
The demand for butter made in winter
has appeared since the late civil war.
Several persons who have engaged in
supplying customers with it have been
very successful. Winter butter-mak-
ing, if judiciously conducted, may be
made very profitable. 1t must be of
excellent quality, and made with the
expectation of getting 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 cows run in
the pasture, and which is preserved in
the ordinary methods. 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 purchase costly luxuries
for the table. Unless they have the
facilities and skill to make an article in
all respects superior, they will find it
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 it. A
farmer who has only scrub cows, rail
pens for protecting them, wild hay for
feed, and poor cellar for storing milk
cannot succeed in the business of max
luS UuttCl III tAC WluttI. udl-
rying is high branch of farming. 1t
can only be conducted by persons of
considerable means. The best cows
are required, and knowledge and skill
are essential. The cows need better
protection than is usually afforded these
animals on most farms. They require
roOmy. convenient, warm, and we'll
ventilated stables. These buildings
must be kept scrupulously clean. The
excrements of the animals must be re-
moved as soon as they are voided. If
manure is allowed to accumulate il will
fill the building with bad odors
that will be absorbed by the milk and
conveyed to the butter that is made
stand should be covered with absorb
ents. The droppings should be haul
ed to the field where they will be need
ed as fertilizers, every morning. Dis
infectants should be freely employed.
The doors and windows of the barns
should be left open when the cows are
taking exercise in the yard. The cows
should be carded and brushed twice
each day. Everything that conduces
to their comfort should be studied and
carefully attended to. They will not
only require good food, but variety.
They should have in addition to excel
lent hay, meal, roots, oil-cake, or lin
seed-meal. Silage has proved of great
value as food for dairy-cows during
the winter. The supply of water
should be ample and the quality the
best. 1t is desirable to have facilities
for bringing water into the stables, so
that the cows can drink during very
cold and stormy days without being
compelled togo out of doors.
1t will be readily seen that there are
many drawbacks to winter dairying. 1t
however, has many advantages. Choice