The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1885-08-15
rnE DAIRY.

Good butter is the prime necessity
o. every well-set table; and it should be
the endeavor Of every farmers family
to excel in the quality as well az Ii the
quantity of their butter.
In sailing butter one ounce to the
pound IS the quantity generally used.
Butter should be exposed as little as
possible to the air from the time 1t Is
churned until packed tightly In tubs, fl
for market
There we're received in Chicago
during the year 1884. about 10. 700 tons
OF cheese, against 23,97S tons for the
years 1888. The receipts Of butter
were 4l,7e0 tons, against 1867 tons
for 1888.
OF all the materials with which
farmers have to deal. milk is perhaps
the most susceptible to the influence OF
the germs of disease and putrefaetion
that are floating about in the. etnos-
phere; in fact, milk, butter and cream
are persistent collectors of odors and
tells OF fungi Of various kinds.-N Y.
Sun.
1t is doubtful if there is any country
on the face of the globe that has al
many experimental farms and colleges
supported by State or National appro-
priations as America. and yet it is diff
cult to find any single item of decided
benefit to the farming industry that has
come directly from these scientific
sources.-Anaerieon Dairyrtom
Some interesting experiments have
been made in France on the advantages
Of giving water to mich cows warmed,
instead of in its natural cold state. AT
the Agricultural School Of St Rshiv,
two cows were fed on the same food,
but one Was supplied with cold water
and the other with the water heated to
lib degrees Fahrenheit. The latter
yielded one-third more milk.
The bad odors in milk from giving
cows turnips or cabbage may be obvi-
ated by keeping them from the objec-
tionable food few hours before milk
ing. A good practice Is ID givt the
turnips Immediately after milking both
at morning and night. Weeds in hay
are not so easily managed, and this is
one advantage in feeding cows mainly
on ensilage or corn fodder, which i'm
parts no flavor.
In various countries i'll Europe
where the district Is famed for sweet
butter, everywhefe the makers treat
their subject as an art, and reap results
accordingly. When everything is ready
and the cream well stirred, it should be
poured into the ehurn. its temperature
being about So, or from this to 610, and
to test II d thermometer should always
be used. If the dairy is degree OF
two below these figures the cream will
be all right; if it is too low the cream
may be removed to warmer apartment,
until it has reached the required tent.
perature,
The spontaneous coagulation o.
milk before it becomes sour NAV be due
to the feverish condition of the animals
their food, or the water drunk. A fen
years age, q dsirymah iii the vicinity
Of Rochester had considerable
trouble with the premature thick
ening of milk, and upon investiga
ton it was found that the cows were
drinking water from a filthy pond or
his farm. When the cows were given
pure water, the milk returned to it.
normal condition. Milk always con
tains the germs of at least two distinct
species of yeast, and the influence o
these germs on new milk is determined
according to the treatment Of the mill
and the health and food of the cows
from which 1t is taken.-N. Y. Sun.
Professor Arnold has come to thi.
wise conclusion: Quitting it in the
market at the earliest date practicable
is the best putting up of butter tha
can be recommended. Butter i,
sometimes kept sound and good from
summer till fall and winter; but the
chances art so overwhelmingly against
such d result that it is a matter o.
prudence and economy TO dismiss the
thought of putting up butter in spring
or summer for use three or six months
after making, and seek butter made
nearer the date of using. Some butter
makers are so situated that they can
not easily send their goods to market
when fresh. while very many of them
are too indifferent or lazy to TAKE the
trouble tb seek fresh market, SO they
must consent to accept a more modest
price for old goods. american Dairu.
man.