The Emporia weekly news. [volume] (Emporia, Kan.) 1881-1889, 1886-01-28

Prof. George E Morrow, University Of
Illinois. gives the result of feeding
punches Of cattle of various ages, from
calves up, that have practical value to
| the farmer. A synopsis is given of the
result Of feeding ten steers, sold Oct 90,
at from "a to Sc months old, all having
some Short-Horn blood. As the most
had been purchased, exact statements
could not be made as to ages or breed
ing. They had been cheaply wintered
and were in good health but in thin
flesh when turned on grass April %.
little grain was given them for a few
days. Then they had only grass until
August 20, when feeding with new crop
corn was begun. At first stalks were
fed. then unhusked ears, then husked
ears. They were kept in good pasture,
fed three times each day, with hogs fol-
lowing. For the first few days the feed
ing was light For the last sixty days
thSy were led, on the average, little
less than one-third of bushel per dav.
When sold the average weight was
1881 pounds. In sixty days the average
was 157 pounds per head Even at the
present low prices-S4. so eperT 100
| pounds-after shrinking" 5 per cent,
this gives fair profit, especially when
we take into account the value of the
pork made of the undigested corn pass
ing through the cattle, the manure left
ON the farm, the greater convenience
and less cost of disposing Of the corn
directly from the field, and the addition
Of, say, one-hah cent per pound to
the vaIue of the steer when feeding was
begun. Four of this lot made an aver
age gain Of 318 pounds each during the
four months and four days when on
grass alone, except for few days at
first and last. These four made an
average gain of 481 pounds during six
months from the time when turned on
grass until sold. They were above the
average of the lot in quality and thrift.
The best gain made By any steer was
$40 pounds for the six months.
In relation to the feeding of the sew
eral lots, young and old. and including
the milk breed. Prof Morrow sums mp
the whole matter as follows:
Bearing in mind that it is not wise to
draw final conclusions from single trials,
the facts concerning these cattle suggest OF
ILLUSTRATE among other things, that:
ing and under like treatment are often
greater than those between typical animals
of different breeds:
ing steers In the Western States little or no
gain is made in weight during winter
II Is difficult, II not impossible to secure
under good conditions, gains in winter
which shall nearly equal those made in
summer.
The largest gains may be expected from
animals In thin flesh, il in good health. It's
difficult TO secure rapid gain in weight dur
ing long continued feeding.
Under Ike conditions young animals
make largest gain in proportion to food
eaten.
A fair profit can be made even at present
low prices by grazing and then grain feed
ing for two or three months cattle which
have been Judiciousiy bought or economi-
months old.
Economy of production is quite as import
ant as maximum product, especially in
times of low prices. 1t is not clear that it is
profitable to give full grain feeding to steers
designed for the general market during the
best Of the grazing season. Il is not proven
that 1t is most profitable for Western farm
ers to fatten and sell their steers as year
lings.
HOW TO MAKE GOOD BUTTER.
Miss Nina Holmes of Owatonna,
Mimi, received the prize at the Red
Wing Convention for her essay on But
terTnaking." The synopsis presented is
On the good, old-fashioned way that
produces butter that will keep a year.
The essayist said the way to have good.
toothsome butter is to have n good past
ure for cows in summer and plenty of
good hay. good feed, and pure water in
winter. Give them straw for bedding
and make them as comfortable as pos
sible. Have the milking done in a clean
manner. Don't let the mixers dip their
hands in the milk pail and wash off the
cows bag with milk, but rub il off with
. cloth in dry weather. and wash it of
with water in wet and muddy weather.
See that the milking utensils and cans
are carefully washed, scalded, and aired
before using. Strain the milk as soon
as drawn from the COW: the less it is agi-
tated the better the cream will rise
Strain into cans and cool down with
water to so or 55 degrees. The water
in the tank should be changed once
day. and oftener if the mornings and
evenings milk is set in the ,same tank.
Let it stand twenty-four hours before
skimming, and if convenient thirty-six
is better. Skim the cream off instead
of draining off the milk at the bottom
of the can.
In winter, the day before churning
warm the cream up to 20 degrees by set
ting a pail of the cream in warm water
and stirring until it is the required heat.
Then it will cool down to 81 degrees by
the next morning. Stir the cream often
while cooling and souring. Cream will
make the most and best Favored butter
when, after warming it, let it stand I'M
til slightly sour. In summer commence
ehurning at SO degrees. When you churn
pour the cream into the churn through
q strainer made of perforated tin; then
If there is any sour milk that is not
mixed with the cream it will not be in
Jumps in the churn. Commence churn-
ing slow at first, until the air is all ex-
PEELED; then churn faster, say about fifty
revolutions a minute.
When the first signs of granulation
appear, pour into the churn one or two
pailfuls of water, at about fifty-five de-
prees. according to the size of the churn-
ing; then churn it until the butter is the
size of wheat kernels Draw off the but
ternrilk and pour in water enough to
wash it good, the temperature being
about fifty-five degrees. Draw this OIL
| and wash it in a weak brine. Let 1t
| drain dry; then take the granulated but
ter out of the churn, weigh it and put 1t
on the butter-worker. Do not let the
| butter stand in the water or brine any
| length of. time, as it makes it salvy To
| work or salt. Weigh out the salt, an
ounce to the pound; use the best English
/ salt and sift on the butter a little at a
time, and stir with small paddle until
| thoroughly mixed. Then press gently
| with the lever. Work it as little as pos
sible, never giving it drawing or rub
bling motion, but just enough to work il
| dry and free from streaks.
l Pack in tub a little at time, begin
| ming In the middle with each layer and
| pressing toward the sides Never smooth
| It OF, as it gives a greasy appearance
| Put on the cloth, cut il around the edge
| of the tub with sharp knife, pour on 3
| little water, and sift on some salt. hi;
will form a paste that viii help to ex
| clude the air. Easten on the cover with
strips Of tin, nail the tin on the cover
then bend the tin over the nail, anc
bring It down on the side Of the tub anc
nail again. II you are not ready to SHY
the Durrer put the tub in q cold. darl
place, never in damp cellar, as it sooI
4 spoils the flavor of the butter. The nav
or Is improved by airing the cream whill
souring, also by feed. used to thinl
e 4 COW had enough TO eat, no matter
e was wild hay. there could be no dit
ference In the butter; but b. experiment
ing, cornstalks and pumpkins make tn
best favored and finest butter; next
cIover-hay, and for feed cornmea
Ground oats, and bran mixed together
FARM ECONOMIES.
!, The small economies of the farm AZ
. by no meansfnsignifcant The small ecC
, commissioning either of labor or ms
!. teriaE-are often what make the profit
! in every department of business, an