The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1885-07-10
SUMMER DAIRYiNG.

SUMNER DAIRYING.
How to Make Butter In Hot weathers
A Few Practical Suggestions.
In the first r lice give your attention
to the cows; see that they are not COM
PEELED to live upon dry and worn out
pasture. with only weeds to eat, and
old swale water to drink. See that
they have liberal feed. either of green
grass or fodder. or that the stalls are
supplied with a generous lot of ground
food when they come in to be MIXED.
and above all, give them an abundant
supply of fresh, pure water, not only
once or twice day, but if they have to
climb over bare hills to pick up scant
supply of grass, then give them abund-
ance of water all day long. We know
it is seldom that poor grass and good
water go together. but it must be borne
in mind that it is the two together
bad grass and bad water-that raises
the mischief with butter making. So
if you can not afford both, be sure to
supply one, or else leave the whole
business alone. This is a point that
dairymen should bear particularly in
mind when they are either choosing q
dairy farm, or deciding to turn the old
homestead into dairy farm. See that
it will either produce succulent
growth of food the year round, or .
never-failing supply of pure, fresh
water.
Having attended well to the cows,
the next thing in order, where an extra
article of butter is wanted, is to see
that the milk is not only properly taken
from the COW. but that it is properly
treated Immediately after it is taken
mixers are cleanly in their habits; that
the milk cans are properly scalded and
summed, for this process is of vital inn
portance. A thorough drying and
heating is wonderful purifier. This
being well attended to, the next thing
is the cows udder. This should be
thoroughly cleaned at this time of the
year if there is any foulness about it.
Having looked to these points, we now
come to the most vital one of all. and
that is the care of the milk Immediately
after it is drawn from the udder. An
hours delay or even half this time will
often destroy the quality of the whole
weeks make of butter. To avoid
any such calamity the milk should
be treated Systematically and prop
erly. That is, it should be
subjected to cold water bath
as soon as it Is drawn from the COW. To
do this, have large can holding eight
or ten gallons sitting in trough by the
pump. As miikman pours milk in the
can, let him stop and pump the same
amount of water in the trough, or rather.
water enough to raise it to the same
height on the outside of the can that the
milk reaches on the inside of the can.
In this way the first hea. is taken out OF
the milk and it is left in good keeping
condition. and may then be set deep OF
shallow, and il should not De set either
way until it is subjected TO this treat
ment.
If set deep. and this process is scrupu-
lousy complied with, there will be no
fear of having tainted milk or a ''cowy"
smell about it. If set shallow. it will
then not .:.labber" or thicker too quick
ly to let the cream have sime to rise.
Whatever plan of setting is adopted.
whan the cream is removed, let it be
remembered that the sooner in season it
is put to the churn the better it will be
for the quality of the butter. That is.
cream should always be allowed q Ger
tain time to ''ripen;" if raised sweet.
then not less than twelve hours. IL
raised shallow and sour, six or eight
hours will do. But right fresh cream
will not churn,. and it is a great waste of
material to put it in the churn. This.
however, is not the common fault with
farmers. 1t is seldom they ehurn too
almost universal. they set the cream
away to wait upon further Acquisitions.
and being in a warm atmosphere the
sour whey begins to eat up the finer
qualities of the cream. so that when
churning day finally does arrive there is
nothing but tasteless curd left in the
cream. To avoid this misfortune, churn
early and often in hot weather. Then.
above all things. do not put the cream
in the churn at too high temperature.
Keep il below sixty if you can. Fifty
eight il cod summer temperature
for churning II fine article of butter is
wanted. To accomplish this. ice or ex-
tremely cold spring or well water must
be used by immersing the cream pail in
it before the cream is put in the churn.
When this is properly done the butter
is sure to come within twenty or thirty
minutes, and in firm condition and of
high color and flavor. This should
be retained by the further use of ice or
cold water. never allowing the butter
to become warm and mushy.
In this condition it should be packed
or printed. put in the tub or butter box.
and placed in the ice-house or other
cool receptacle. From here it should
bs hurried to market with all possible
speed. and the injunction to all hands
through which it will pass to hurry it
on to the final consumer, who will
abundantly reward you for your extra
care and favorable management. This,
in fact. is the whole secret of the sue
cess of butter factories, and it will be
well when all dairymen learn to follow
their illustrious example.-F'arn', Stoek
and Home.
I'm raising calves. choose them from