Western Kansas world., 1886-04-24
INSTITUTE PAPERS.
PRACTICAL DAIRYING.

Mr.. Chairman and C0-Ln60yers.'
Imagine my surprise when, day o,
two aga i received. letter from the
corresponding committee informing me
that the subject of "Practical Dairying'
had been assigned me to answer before
this meeting. felt at first that 1 was
not able to do 50. There are many
others, am sure, that are better posted
and could do this subject more justice
than I. However, 1 will try, and do as
best can in my own way, not according
to science or factory principles, but the
manner and ways that are within tie
reach of my listeners.
will first treat upon butter. l. The
milking: Great effects are produced by
the manner in which the fluid is drawn
from the COW. Most people in this vicin-
ity, in summer time, drive their herds
quite distance during the day and leave
them remain out until late, then rush
them up and milk Immediately. [ prefer
my COWS to do as little walking as posi-
BILE, and to arrive at the corral at least one
half hour before they are MIXED. This
gives time for them to cool off, and not
so much animal heat in the milk. 2.
The milk room should be neat, clean and
well ventilated, no odor arising from
vegetables or other sources. I speak of
cellar or cave is the receptacle for such
things. Straining and setting of milk
require care. Most people use strainer
| ,,o,lc nj or %loir v,,,llr r
fer tin pals, as they are more easily
cleansed and lighter to handle; either
should be well washed and summed each
time before using. The strainer does
not catch near all the particles desired
and use cloth besides; place the cloth
over the strainer and force the milk
through both. The strainer catches the
coarse parts, the other the small particles,
and you will be surprised to see the
amount. The amount of cream rising
from milk depends greatly on the kind
of grazing. l find that in summer, when
stock Craze on bl1e stem, it requires
more pounds of milk to produce pound
of butter or cheese than when on buffalo
grass. It takes from twenty-five to
thirty pounds to make a pound of but
ter according to the grass, and will add
here that the butter made from buffalo
grass is of firmer, more solid grain and
texture, and will stand more heat without
yielding than that made from any other
feed am acquainted with. For my part,
1 am sorry to see so much blue stem
coming in. [ wish there was nothing
but the buffalo grass for my use. Gath
ering of cream: prefer to skim when
the milk has just changed from sweet to
sour, but In very warm weather it is
difficult to do SO, especially among our
farmers, who have not yet the proper
place for milk. Do not let the cream get
too oid-churn often. A great many
have only a few COWS, and it requires two
or three days to gather enough for
churnmg; to those 1 would say, salt
your cream as you skim it; it will help to
preserve it and make sweeter butter. In
churning do not use thermometer,
but can tell by the touch if the cream
is about the right temperature. Churn
until it comes in small, crumbly grains,
drain off the buttermilk, turn in cold
water and wash well and gather, take out
in butter-bowl, salt little more than to
taste, as in second working some will
work out, and be too fresh. In very
warm weather put in very little salt
peter, in the salt-think it helps to keep
it sweet. Do not allow the butter to
remain in the butter bowl, but take it
out and put in some earthen or tin YES
sci until ready for working, packing or
stamping, for if left in, the bowl will in
time get sour and strong and will spoil
the finest butter in few hours. The
same with churn; empty, wash and scald
soon. Sun and keep everything sweet; if
not, the butter will be tainted, hence one
of the causes of 30 much bad butter. In
working the butter have everything in
connection with the operation we'll scald-
ed and cooled. First cut up the butter
and soften little in this way; then take
just enough for one print at time; do
not spank or pound it, but with ladle
press and squeeze out all the brine you
can, until there are no streaks; do not
overwork it, it will make the butter
salvy and it will lose its grain and
texture. Now, come to an essential
point, the preparation for market.
Everyone will buy a neat, nice looking
article of any kind in preference to a
shabby, slouchy one. So in butter, If
put up in nice, carefully prepared prints,
stamped with some handsome design, it
will sell far better than the same article
put up in q slouchy way. In regard to
stamps, I would advise every lady to
have one with the initials of her name,
instead of some flower or sheaf. It acts
as a guarantee of your production; you
will not place it there unless you are
sure it is O. K. I have have heard some
say they did not care if their butter was
not good, nobody would know who made
it; You may be mistaken there. "Mur-
der will out" II stamped with your
name people become acquainted with it
and call for il, and who does not like to
know the maker OF what they eat? I
have used one for the past seven years;
it has been q great help to me, and I
would not part with it for any other
kind. IF the season is too warm and
You have to pack, have your name on
your Jar or pail. When was furnishing |
butter had two sets of jars, with name |
and weight painted on the bottom, and
as I took in one weeks supply brought |
home the one took in the week before. |
i do not like the way most Of our mer-
chants handle our produce; II you have
them empty your vessels, they dig and
claw it out in any manner they can; the |
finest butter does not look fit to eat when |
they get through with il. Il is dis |
couraging to those who sell at the stores |
In trying to have it nice. I knew q lady
Who made excellent butter, but in time