The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1886-02-26
FARM TOPICS.
How Steers are Fed for Profit at the Uni
versity of Iilinois-liow To Make Good
Butter.
How Attention 10 Small Economies ON tho
Farm Gives Large Profit.

FEEDING FOR PROFIT
Prof. George +. Morrow. University OF
Illinois, gives the result of feeding
punches of cattle of various ages, from
calves. up. that have practical value tC
the farmer. A synopsis is given of the
result of feeding ten steers. sold Oct. 30,
at from q Ia 30 months old. all having
some Short-Horn blood. As the most
had been purchased, exact statements
could not be made as Ia ages or breed.
ing. They had been cheaply wintered
and were in good health but in thin
flesh when turned os grass April q. A
little grain was given them for few
days. Then they had only grass until
August 90, when feeding with new crop
corn was begun. Al first stalks were
fed, then unhusked ears, then huskcd
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
they were fed. on the average, Il little
less than One-third of Il bushel per day.
When sold the average weight was
/ 1851 pounds. In sixty lays the average
was l57 pounds per head. Even at tn
present low prices Si.5o per 100
pounds after. shrinking 3 per cent.
this gives fair profit. especially when
we take into account. the value of the
pork made of the iindigcsted 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-half cent per pound to
the value of the steer when feeding was
begun. Four of this lot made an aver.
age gain of 3lS pounds each during the
four months and four days when on
grass alone. except for Il few days III
first and last. These four made an
average gain of 4Sl pounds during sin
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 10 the feeding of the sew.
eral lots. young and old, and including
the milk breed. Prof. Morrow sums up
the whole matter as follows:
Bearing in mind that ii is not wise IL
draw final conclusions from single trials
the facts concerning these cattle suggest OF
illustrate among other things, that:
The differences III animals of like breed.
ing and under like treatment are often
greater than those between typical animals
of different breeds.
Under the prevalent methods of winter.
ing steers in the Western States little or nc
gain is made in weight during winter.
1t 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, II in good health. ltis
difficult to secure rapid gain in weight dur
ing long continued feeding.
Under like conditions young animal.
make largest gain in proportion to foot
eaten.
A fair profit can be made even at presrn
low prices by grazing and then grain feed
ing for two or three months cattle Wi.ci
have been judiciOusly bousht or cconomi
cally reared, to he sold When from 30 Ia ~
months old.
Economy OF production squtc as import
ant rs maximum product. especially il
| times of low prices Ii Is moi clear that IL /
| designed for The general market during tn
best of the grazing season. Ii is not proven
| that il is most profitable for Western farm
| erS to fatien and sell Their steers rs wear
lings.
HOW To MAKE GOOD BITTER.
Miss Nina Holmes of Owatonna
Mimi. received the prize nj the Re,
Wing Convention for her essay on But
tcrmaking." The synopsis presented il
on the good. oll-fishioned way tina
produces butter.lhat will keep year
The eSSaviSt said the way Ia have GOOD
urc for COWS in summer and plenty o
good hay. good feed. and pure water il
winter. Give them straw for bedding
and make them a. comfortable rs DOS
sible. Have the milking done in cleai
manner. Don't let the mixers dip thci
hands i'm the milk pail and wash off tn,
cows bag with milk. but rub il off witt
cloth in dry weather. and wash it of
with water in wet and muddy weather
Sec that the milking utensils and can'
are carefully washed. scalded. and airef
before using. Strain the milk rs soor
as drawn from the COW: the less il is agi
tated The better tn" cream will rise
Strain into cans and cool down will
water to 80 or % degrees. The watc
in the tank should br changed once ;
day. and oflenrr if the mornings ant
evenings milk is SGT in the same tank.
Let il stand twcnty-four hours before
Swimming. and if convenient thiriy-Si,
is better Skim the cream oil instead
of draining oil the milk at the bottom
of the can.
In winter. the day before churning
warm the cream up to 20 degrees by set,
ting 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 otter
while cooling and souring. Cream vii
make the most and best Favored butter
when. after warming il. let it stand nm
til slightly sour. In summer commence
churning at SO degrees. When you churl
pour the cream into the churn through
strainer made of perforated tin; ther
if there is any sour milk that is no
mixed with the cream it will not be il
Jumps in the churn. Commence churn
ing slow at first. until the air is all OK
PEELED; then churn faster, say about iift!
revolutions minute.
When the first signs of granulaiiol
appear, pour into the churn one or TIVE
pailfuls of water. nj about fifty-five tic
grees, according 10 the size of the churn
| ing; then churn il until the butter is tin
size of wheat kernels. Draw off the but
termilk and pour i'm water enough 4
| wash il good, the temperature bein;
about fifty-tive degrees. Draw this OF
and wash il in weak brine. Let
drain dry; then take the granulated but
ter out of the churn, weigh il and put i
| on the butter-worker. Do not let tn
butter stand i'm the water or brine an.
length of time. as it makes it salvy 4
work or salt. Weigh out the salt. Al
ounce to the pound: use the best Englisl
salt and sift on the butter n little III
time. and stir with small paddle unit
thoroughly mixed. Then press gentl.
with the lever. Work il as little us pos
sible, never giving it drawing or rub
bing motion, but just enough to work
dry and free from streaks.
Pack in Il tub Il little at time. begin
ming in the middle with each layer ant
pressing toward the sides. Never smoot
it of, rs il gives greasy appearance
Put on the cloth. cut it around the edg
of the tub with sharp knife, pour on
little water, and sift on some salt. Thi
will form paste that will help to en-
| clude the air. Fasten on the cover wit
strips of tin, nail the tin on the cover
| then bend the tin over the nail, an
bring it down on the side of the tub an
nail again. If you are not ready to shi
the butter put the tub in cold, dar
place, never i'm a damp cellar, rs it 500
spells the flavor of the butter. The flaw
or is improved by airing the cream Will
souring. also by feed. used to thin
if COW had enough to eat. no matter
il was wild hay, there could be no dii
ference in the butter; but by experiment
ing. cornStalks and pumpkins make tn
best Favored and finest butter; next
clovcr-hay, and for iced cornmea