Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1888-12-07
DiIR WING.


After the most painstaking experiments,
running through six months, with all kinds
Of rations. Prof Whitcher, of New Hamp-
shire, found that COWS fed 80 pounds of 81
lage and pounds of rye hav, costing H.
~ cents per day, did as well as they did
when fed - pounds hay, Is pounds cut
corn stalks and 5 pounds meal, costing in
all 26 cents per day. The siage was made
from thinly planted and cared corn The
difference between lc. and PC. per day
tells the story why some darymen make
money by dairying, and others do not.
When and how to salt butter is always
open for discussion Now that washing
butter is generally practced, three ways
are open for sailing, each good, and each
arrives at royal path" When the but
ter has been well washed with weak brine,
draw this last and let the butter drain as
free rs it will from moisture. Spread the
butter evenly over the bottom Of the churn
and turn over it Just brine enough to Gov
er it as strong as can be made. Let this
brine be about g. or 63 warm Let the
butter remain in it for ID minutes or more
and then draw it off, or nearly so. Add
some more salt to the brine and turn back
on to the butter. The water in the butter
weakened it, and this second bath is neces-
sarv After adding this second bath put
on the churn cover and gather the butter
into big ball in the churn by gentle turn
ing. of course You have a revolving
churn Then pack the butter directly
from the churn into the pals or crooks, by
pressing down firmly pound or two at
time and turning out the expelled moisture
each time, This is an absolute guaranty
against streakei butter.
Take this wet, washed butter out upon
the butter worker and distribute an ounce
and fourth Of fine dairy salt to the pound
evenly over it, Then with ladle turn
the edges evenly over, and press the
mass together with fiat lever-the round
or eight square lever should he burned up
press the butter firmly together, and con
tinue TO turn in the edges until all the
moisture is out, and then pack. The other
way is to drain out the water from the last
washing Of the butter, and then scatter on
part of the salt, turn gently, scatter on
more, and 50 continue until an ounce to the
pound has been sifted on. Don't attempt
10 gather it, but let it remain in the churn
for the salt to dissolve for few hours.
Then bring the temperature Of the butter
in some way up TO 60 Partially gather
in the churn, and finish upon the butter
worker always using the fiat lever, and
then pack. Never-unless for a special
customer-ball up butter for the market.
Having butter at about go when worked
over is a sure remedy for crumbly butter.
and butter that when taken out of the
package seems to fall apart into Jumps.
In handling butter after il has come make
every movement a part Of the plan of
working butter. Working over but
ter is plan best abandoned, and its better
synonym would be "over- worked butter.
. INIT nj laf ~ 4
then attempt TO work it, is ALWAYS a meth
Cd of detracting from its grain and gen
erdl quality As has been said in the
Stockmau time and again, The best but
ter Is that vhich has had the least done for
il, but what was performed done in the
very best way.
recently had chance To eat some hut
ter that was "as good after six months as
when made, hut in my opinion 'protec-
tiol' would not give 1t a market value but
little better skill in putting it away might
have given II keeping qualities that were
wholly lacking II butter is put down for
family use fashion the butter into blocks
of about a pound each and wrap each in a
cloth, wet in brine. Take an eight or ten
gallon stone jar and make a strong brine
10y boiling and skimming and allow it to
cool and settle and then turn into the jar
tut these butter pats INTO TINS solution ana
keep them under Butter will not absorb
brine and brine viii ex lude the air and if
kept cold, say 30 butter will keep-pretty
well
A friend wishes % know If there is any
significance ia the fact that the advertising
clts Of noted Holstein families the COW is
alWays represented a. either standing in
pond # water or drinking out Of four
barrel tub ' We do not know Why, only
that large mess If milk requires a large
amount If blood fluid aud fluids Of the
sy-t-u can only come from water There
3. Vet much o. boz learned about water aud
he Influences upon the milk for good and