The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1888-11-27
Winter Dairying.

Correspondent Country Gentleman.
Some time during the past summer my at
tention WAS attracted by a query In your col
ums from q correspondent. asking where he
might co to learn butter-making In winter.
Your reply that there were very few farmers,
and you thought no cremeries, in New York that
made butter IN winter. was very suggestive of a
method OF dairying whereby the profits of the
farm might be increased TO e considerable ex-
tent. The writer spent the year 1887 in the
great New York dairy reeion-Orsnge county,
which supplies SO much milk to New York city.
In winter milk was high and scarce. The sup
ply was inadequate to the demand. In summer
these conditions were reversed.
Many of the farmers who shipped their own
milk were frequently notified that the full
quantity they were producing could not be ac-
cause il was reported sour. Notwithstanding
these facts very few made q speciality OF pro-
duciug milk 10 winter, when 1t was 90 per cent.
higher, no trouble In shipment and no COM
plants about sour milk.
The two things necessary to the profitable
production Of winter milk are warm stables and
o proper provision for supplying cows with
good mi,k-pr oducing food. l have no fear OF
successful contradiction when ! assert that for
the production Of milk for New York market a
man can realize 40 per cent more from a COW
coming fresh in October than in April By a
careful comparison of milk records Of cows
dropping their calves st all seasons OF the year,
l am satisfied that the COW dropping her calf in
fall viii give 20 per cent more milk than at any
other season of the year. Add to this the higher
price of dairy products, whether milk or butter,
that may be realized 10 winter, and the large
profit will be at once apparent
Nor is the advantage confined TO the milk
business. 1t is fully as great, If not more so, in
connection with butter-mAking. Here at home
we have gradually been changing a herd of
twenty cows from summer to winter 6airying.
We have found the average price OF butter
gradually raised; also the average production
per COW. In fact, the increased profit amounts
to about 80 per cent. Winter buiter-making is
also found much more agreeable than summer.
have been in many large and costly 6airles
in the East, yet | have seen few that are more
convenient, or better adopted 10 the wants of
tie ordinsry farmer who makes bu.ter-making
one of the sources of farm revenue, than one l
erected five years ago, and / inclose herewith
o sketch of tho ground plan. The building Is
l2x24 feet, and s feet high. divided into two
rooms of equal size. Ode used as a dairy-room,
The frame IS 2x4-toarded uprieht-ioists
covered with oSee bats. D Dairy-room lathed and
piastered. Ice-house boarded inside and space
filled with sawdnst
A creamer. known as the Delaware county
creatner, IL used. Milk IS all strained in o sin.
gle dish. The water-tank is filed by means oil
O force pump aud hose placed under porch in
front ut The house. The overflow pipe runs in,
to a tank, which is used for watering garden.
1t may also be run into n water trough some
rods away. ~
a Tin ripe, with funnel attached. Is used for
drawing milk from tbs creamer in summer.
when il is conducted Tito q tank placed outsids
the building. In winter a small stove is placed
in the room. A cool rcom ID built IN one corner
OF the ice.house. We use no butter-worker-
saiting hutter in the churn aud packing
direct from churn. Experience has laugh
rs that a butter worker ia a useless piece o
furniture in "A dairy. The only obiecf OF a but
ter-vorker Is 70 press the butter fmly togsthel
sud press out the water. This may Just as vel