The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1885-04-25
THE DAIRY.

The President of the Wisconsin DAB
rymen's Association reports the num-
Der of cows in Wisconsin at go, 900.
The cheese product, 30, Compounds; but
ter, IS. 5000 pounds; value, 800. 000.-
600.
The advantage of ensilage for cows
is more in producing milk than butter.
This method of preserving green herb
age in a succulent state undoubtedly
makes large quantity of milk; but I'M
less it is supplemented with corn-meal
or grain the milk is not proportionally
rich.
"A COW that produces only half a
pound of butter per day will cost as
much for its keep as one that produces
two pounds. This difference in herd
of fifteen or twenty cows is sufficiently
large to make all the difference to
farmers family between poverty and
wealth. Canadian.
The proper way to do where cream
that has been skinned at different
times is to be churned, is to thoroughly
mix it by stirring several times during
the twelve hours, keeping it in tenn
perature of sixty degrees and it should
not stand longer than that if the tenn
perature is lower and less if the temper
ature is higher.
1t is mooted question with prac-
teal farmers whether for making winter
butter a field of corn, ripened with the
grain and the stalks well secured dry,
is not equal to the same corn cut before
maturity and preserved in the silo. For
the latter method, however, the corn is
sown more thickly and yields much
greater weight of feed per acre and this
is perhaps the greatest advantage of the
ensilage system of feeding.
An English paper gives Mr.. George
Simpson, well known authority on
Jersey cattle and butter making. as say
ing that if the crown of the turnip be
cut off and only the bottom of the bulb
given to milking cows no flavor of tur-
nip will be impaired to the butter.
About one-third of the bulb should be
cut away with the crown, which can be
fed to store cattle or pigs.
One mistake some of our factory
men are making. is to make their cheese
to cure too quickly. The object is to
get the cheese on the market as soon as
possible, so as to save care and shrink
age, and that the patrons may get the
proceeds sooner. These are good argu-
ments in favor of quick curing. Such
cheese SOON get sharp and off flavor,
and depreciate in value, bringing loss
to the dealers, dissatisfaction to the con-
sumner and a loss of our reputation
abroad for the production of good
nhnnca Chnncn
mating more closely now than in times
past between good and poor cheese.
This, " hope, may be an inducement
to produce a better article, for good
cheese always finds ready sales at good
prices. Country Gentleman.
Stirring or agitating milk before set
ting it for cream prevents perfect sepa-
ration and reduces the product of but
ter. Cooling milk before setting prevents
the cream from fully rising. Warming
it up to 100 degrees before setting will
secure a better separation. Too much
dry feed Injuries the churning quality
of milk; succulent food improves the
churning quality. The smaller the cream
globule, the slower the cream rises and
the more imperfect the separation. The
longer the time from calving the small
er the globules. Scant feed and poor
condition of the COW reduce the size of
the cream globules and impovcrish it.
An old cows cream was churned with
that of heifer. There was no increase
in amount of butter by adding the heif-
er's cream. Churning the buttermilk
produced second batch of butter equal
to the first. 1t was found that it took
twice as long to churn the old cows
cream as it did to churn the heifer's-
a warning to be careful about mixing
cream of different churning qualities.
N. Y Tribune