The midland journal. (Rising Sun, Md.) 1885-1947, 1886-04-23
The Farm.
FARM BUTTER-MAKING.
A TRIZE ESSAY WRITTEN FOR THE PrdI-
RE Farmer, BY R. e. FULLER, OF
WISCONSIN,.
THE MILK.

milk in pans &c to 4s hours. is thing
of the past, with all frst-class butter
makers, and it don't pay nowadays.
There is system Of rapid cooling of
the milk by the application of cold
water, which causes all the cream to rise
in II hours or less and requires less
than half the work and pays twice the
profit. This system I will describe.
FEEDING OF THE COWS.
AS consider good butter half made
when the milk is brought into the dairy
room, | will say few words in regard
to feed. Cows should drink pure water
only. High ground and tame pastures
are preferable to low ground and wild
grass. Many kinds of weeds impart
their flavor to the milk. Exclude the
cow from weeds. "Strippers" do not
make fir> t-class butter. 1t la,ks the
nutty flavor and aroma so much liked
by lovers Of good butter. Hence always
have good proportion OF fresh milch
COWS in the herd. This pays too; be-
cause win er butter can be made Just as
cheaply as summer, provided the COW
has warm stable and suitable feed, and
winter butter brings a much higher
price......ln winter the cows should
have q good proportion Of succulent
food. Mangels, carrots, and parsnips
are excellent; but rutabagas or turnips
should not be fed. Glover and timothy
hay, cut cornstalks, clover or cornstalk
ensi age, corn-meal, oatmeal, pea-meal,
barley meal and bran, also oil.meal in
limited quantities, are all good feed for
mich cows.
CLEANLINESS.
Everything about the dairy should be
kept scrupulously clean. Nothing
should be allowed to become sour. Pals
should be thoroughly scalded (use tin
pals only and placed in the sunshine
during the day......In straining milk
use cloth in addition to the strainer.
wash and scald.
MILKING.
This should always be done at regu.
ular hours, morning and night, each
cow to be MIXED by the same person at
every milking. if possible. The milk
er should be quiet and gentle in his
treatment of the animal He should do
his work as quickly as possible, drawing
the milk clearly from the udder; which
is to be perfectly cleaned before begin.
ming to milk, using water if needed. If
the milking be done in stable, remove
the milk as soon as drawn from the cow.
as it is very susceptible to any bad odor.
lido not hold the pail directly under
the COW, as there is nearly always some
dandrutf which will fall into the pail.
SETTING.
At the onset it was stated the cold
water system would be described. If
the butter-maker has one of the numer.
GUS patent cleaners, the setting is a
simple matter, which of course all who
use them will understand. If he has
not, and thinks he can not afford to
purchase one, get made at at inner's
sufficient number of cans to 8
inches in diameter and Is to 90
inches deep. Now, remember that the
great secret of getting the cream quick
lY lies in the rapid cooling of the milk.
Also remember the milk must be strain
ed as soon as practicable after being
drawn; few minutes delay in straining
will make hours delay in the rising Of
the cream. Have tank made to hold
the cans-a barrel cut in two will do.
Have covers to the cans with flanges
reaching an inch below the top on the
outside, fasten them down, and after
straining the milk, submurge the cans
in water in the tank. IF you have a
spring on side hill, fountain, or a
windmill pump, allow constant stream
of water to be running through the tank.
In order to get the cream in IL hours the
temperature Of the milk must be main.
tanned at about As deg, though As or
even 4s to so will bring more cream
than could be obtained by the old sys-
tem......It the above conveniences are
not at hand, ice ought to be used to
maintain the proper temperature. Still
you may do very we'll by changing the
water few times after setting until the
milk has been reduced to the temper.
'ature of the water, and changing occas-
ioually during the day to maintain the
proper temperature. The use of ice, is
as rule, the most economical of labor.