Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1886-08-04

that country. The stables are care
fully made, usually of bricks, with O.
ceiling ten or twelve feet high, and the
floors and cutters of cement.
The land is very rich. The people
live IN villages and the land is divided
into holdings. Cooperative dairying
Is carried on very successfully. The
girls milk the COWS three times q day.
The creameries are carefully construct
ed OF brick with arched walls and c.
ment floors, and rooms to set milk to
cool. The centrifugal separator is
largely used, and much attention is
paid to the temperature of the milk.
The milk is warmed to go and then
separated. The butter lacks grain
and is somewhat fiat. The cream ia
churned in a churn like an ice-cream
freezer, and the butter is worked I'M
der q roller on q round table. The
butter is sent to Hamburg and thence
to London. Germans work their but
ter too much and wash it too little.
They put half an ounce of salt to the
pound, work it twice, and pack it in
casks containing 100 pounds. They
take all the cream from the milk and
then make cheese from the SKINNED
milk. The cheeses are drained and
put into brine to salt, and are cured
in cellars.
On the Island OF Fehmern, in the
Baltic Sea, they keep six COWS by
picketing them with better results
than five COWS in pasture. Each
COW is given about twenty five feet of
chain. This system is better than
that OF keeping them in the barn in the
summer time.
Bulls given q leather halter and
twenty-fvefeeto of chain, and placed out
in che field, will gain wonderfully. Vic
ious animals kept in that way are lit
tie trouble.
AS to the question of the amount of
butter made from COWS when fresh in
the fall instead of the spring, it is the
general opinion that one-third more
product is secured where the COW is
fresh in thefall. The June grass forces
them during the end Of their milking
season. Winter-made butter always
sells rapidly, providing it is properly
made and sent to g. proper market.
In the latter part of June the Ger
man farmers were getting twenty live
cents per pound for their butter in
Hanover. They make q great quanti-
ty of butter in winter, and prices rule
higher than here. Their milk is more
carefully handled than we handle ours.
They cool their milk in coolers, which
are frame two feet long and eighteen
inches deep, with copper tubes one
above the other, the water circulating
through these tubes from the bottom
to the top. The milk Grickles over
the whole system of tubes from the
top, and is carefully cooled In that
way.
They have creameries or milkeries
in the cities. The milk is gathered up
from che villages and adjacent coun-
try along the river with steamboats,,
and is brought to the factory which
is alongside the river. The skim milk
is largely sold in the city. Milk is
heated by steam to about 1902 and
then cooled down to 500, which, it is
claimed, destroys the germs of fer
mentation and causes it to keep much
longer.
In supplying the city of Berlin, the
dairymen sell from the same wagon
Lew nllh, Sklu-u1lk, OuOL0E~ulllk,
cream, cottage cheese and butter, all
of which are sent out from one factory.
The establishment referred to is fur
nished with a chemical laboratory.
Whatever of milk there is left, after
taking off the cream and selling what
milk and skim milk they can, is made
into skim cheese, and milk sugar is
made from the whey.
On the island of Fehmern, the prac-
tice of washing the butter is not in
vogue. Wherever the best butter is
made it is washed, and the maker at
the factory said the practice was gain
ing ground all through Germany. In
cities where the butter was sold as
soon as made it was not washed. On
this island the COWS average 225 to
$50 pounds of butter to the COW per
annum. The butter is taken out of
the churn with a fine wire sieve, when
it is worked and sailed and put aside
until the next day for reworking.-A.
J. Rice in Report of New York State
Dairynen's Association.