The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1889-03-02

Derature OF their bodies. Giving cows cola
water in the winter is, in my opinion, like
pumping cold water into the boiler of an
engine it takes double the quantity of fuel
to keep up steam. The stables in which
cows are sheltered should be kept clean and
sweet like the dairy itself. ALI utensils
should be scalded every time they are used
In the making of butter there are certain
rules always to be observed The milk
should be set to cool soon as possible
after being taken from the cow. At Il tenn
perature of from 80 to "a degrees, it should
be kept at least twenty.four hours to allow
all the cream to ripen so as to get the full
benefit of the milk. Then the cream should
stand at least forty-eight hours to allow it to
fully ripen and get into a slightly acid state.
1t might stand in room at about 20 or 70
degrees, but when it is to be churned it
should be reduced to sixtv-two degrees, at
which temperature the butter will come in
from twenty to thirty minutes After
drawing off the buttermilk, the butter
should be thoroughly washed with pure
water. Iu doing this you gather your but.
ter into solid mass, then salt one ounce to
the pound, working the salt thoroughly
through the butter, setting it away for six
hours to give all the salt time to dissolve.
Then work it again and print or pack as yon
| wish
| As to the breed of cows to be kept for a
| butter dairy, | would recommend the Jer-
sey for several reasons. They will require
less food to keep them. They WILL in my
opinion, yield more butter in proportion TO
the quantity of milk given, and their butter
| is more solid and will stand exposed to the
air longer than any other. There is a gen
era! objection to them on account of their
size, but that think is in their favor, as it
has been proved that it takes from two and
one-quarter to two and one.h half pounds of
food to the 100 pounds of live weight daily.
| So cow that weighs 600 or 80n pounds will
require less than one that weighs 900 or 1000
pounds, and will make more butter than
| nine-tenths of the run of common cows or
| cross breeds
| Another objection to the Jerseys is that
they will not make good beef. But that OBJ
lection has been fully answered III the Chi
cago fat beef show last fall. There are seven
| and a-half millions of cows producing milk
| for sale and butter-making in the United
States. The average yield of butter to the
| COW is about two hundred pounds per year.
That at 30 cents per poupd ought to be 4
good Investment at the low price of feed.
| Dairying is like all other kinds of business
| it must be looked after closely and be care
fully attended to in ali it's Details otherwise
it will be grand failure
Comment on the essay beng in order
Mr.. John p. Wilson said, that while he
approved the essay in it's principal fea
lures, yet he differed with Mr.. McCul-
Tough in some of the details of his paper.
For Instance, he thought better results
would be attained if the cream were kept
at lower temperature than 62 degrees as
recommended by him.
Mr.. Adam r. Magraw approved the
preference expressed by Mr.. Mccullough
for the Jerseys as superior breed OF
cattle for butter producing qualities. He
dissented however from Mr.. Mccullough
as to the temperature at which cream
should be churned. His practice had been
to churn at from so to So degrees. Nor
had he adopted the method of washing
butter referred to by Mr.. Mccullough in
his essay. He found that when the but
ter had accumulated in PARTICLES abont
the size of pea, the butter milk having
been drawn eff, if cold water was run
over and through the mass of butter I'M
til the water ceased to be milky and ran
clear, it would afterwards need compar-
| atively little working to free it of all milk.
He did not favor the idea of manipulating
or working butter too much. He thought
| if the process indicated by him were follow
| ed, that the amount of working required
| to perfect the butter would be reduced to
| it's minimum. He stated his experience
as to the relative amount of milk required
to produce pound of butter. His own
stock was pure bred and grade Jerseys.
| OF their milk it required 10 pounds to
produce one pound of butter, while by his
actual test of other ordinarily good cows
it required from 81 to 81 pounds of milk.
Mr.. Magraw stated in this connection,
the details of his experience in arriving
at this comparative result SO conclusive
in his Judgment of the superiority of the
pure bred and grade Jerseys as butter
makers.
Mr.. Joseph Coudon admitted that he
had no practical knowledge of the dairy
business, and therefore had no opinion to
express as to different methods of butter
making, or the relative value of different
breeds of cattle as milk producers and
butter makers.
Mr.. Henry S .Coudon SAID he knew moth
ing about butter making, but he cousid-
cred himself an excellent and experienced
judge of milk, having begun it's use early
in his life. He did not agree with Mr..
| McCullough's views as to heating water
for the use of COWS. He thought COW
required at times and generally good
cool drink of water as much as a man
needed it. He believed it would be better
for the health of the animal and there
fore better for it's products, if the course
and conditions of nature were followed
more closely. He did not approve of the
close calculation system of ''rations" in
preparing feed for stock. He thought
the artificial treatment of stock was car
ried to extremes. When he was young
man. cattle were supposed to have but
one stomach like horses, and required
their food straight, good hay, grain or
fodder as the case might be, and they
were supposed to have sufficient instinct
to use and appropriate it without artiti-
cial aid. But now the modern cow has
about six stomachs, each of which re-
suires it's specially manipulated food, and
thereby requiring an unlimited amount
of artistic catering, to suit these newly
discovered gastrouomic conditions of the
modern cow, and of which her ancient
progenitor was ignorant. When we old
fogies were in our teens, mothers milk
was supposed to be good enough for the
baby, and in tho worlds history we were
considered pretty wholesome specimens OF
, healthy manhood, as our host will soon be
able to attest But the modern baby like
the modern calf, reared upon an artificial
product known as "Melllns" food, grows
neither faster or healthier but rather the
reverse by this artificial system. Mr..