The Republican. [volume] (Oakland, Md.) 1877-current, 1886-05-29
How to get the Most Butter.

feet the yield of butter from COW of
any kind. First, the food of a COW
affects it; second, the manner of set
ting the milk, chiefly in regard to the
time which it requires for the cream
to rise; and third, the temperature at
which this cream is churned.
1t has been shown by many careful
experiments, and by the results of
long practice, that succulent food
helps to produce large quantity of
fat in the milk, and also has such an
effect upon the same, as to cause the
cream to separate more completely
from the milk, leaving less fat to be
lost in the butter milk. Hence, the
use of ensilage, or, what is better for
most farmers and easier to accom-
plish; the feeding of roots of an I'M
Objectionable kind, such as mangels
or sugar beets in the winter, aud the
use of some kind Of meal, preferably
mixture of corn meal and coarse
middlings, with pasture in the sum-
mer. In winter the use of cut hay or
fodder. Further, it has been found
that when milk of the whole herd has
been mixed together, and when the
milk has been set for thirty.six hours,
and the cream churned at the end Of
tWenty-fOur or thirty six hours more
the largest product of butter was OBJ
tanned. When these periods are
shorter or longer, the character of the
cream differs, and there is a loss of
butter in one or the other Of the set
tings of milk or skimmingsofc cream.
Hence it is most profitable for dairy
to consist of as many cows as will
supply cream enough for churning
at one milking by Itself. Lastly, the
temperature of the churnin9 is 0fim-
portance, both as TO the time of churn-
ing and the quality of the butter
made. An example from the rec
ords of HOughton farm in regard to
this point will be exceedingly in
structive, and they fully accord with
a great number of tests made by the
writer during several years past. At
Houghton farm, when the whole
milk of cow Glover was chnrned
at temperature of seventy four de-
grees, somewhat more than half of
| the butter was obtained; while at one
time actually less than half of the
butter was the result, and ii required
| three and sometimes four churnings
| to procure all the butter. On the
other hand, when the cream was
churned at a temperature of sixty-tWo
degrees all the butter was obtained
or in one case only from one and one
eighte ounce to two and a quarter
ounces from about forty pounds of
milk remained in the butterlnilk, and
was procured at second churning.
AS double or treble churning is man
| lfeStly mpracticable in a business
diary, and is troublesome anywhere,
it is very important to observe every
necessary precautiOn in regard to the
temperature of churning. In the
writer's dairy the regular winter
churning temperature was kept at
sixty-two degrees. while thesummer
temperature was fifty-fve degrees.
The temperature at which the milk
is set and the cream is kept should
also be uniform, so that the character
of the cream is also the same. 1t
may be thought that a few degrees in
the temperature of cream is a small
matter; but great results depend up
on small things in all human affairs,
as well as in nature; and if dairy.
man would succeed in his business he
must observe carefully all these small
things. Agriculturist.