Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1890-09-04
FOR THE FARMER.
Some Valuable Hints to Amateurs on rsue-
ter-Makin@-A Plea for Shorter Hours
on the Farm-Fuel for the Plains.
An Effective Method for Getting Rid of
Poultry Lice-The Art of sta cking-
Scab on Sheep, Etc, Etc.
Butter-Making.

of Ontario Agricultural College, is
profound student of dairving in ali its
parts. In an article on butter-making
he gives some valuable advice, especial
" to amateurs. He says of the butter
elaborated by a cow, the ends of the
cells which line the inside of the milk
ducts and vesicles in her uddder seem
to eulage. Each one forms a small
globule, and when that is perfected it
drops off into the serum of the milk.
Each bud or globule so formed is
gobule of fat; from them is made all
the butter from cows milk. These
tiny buds of fat seem to grow on the
surface of the cells. partly by the de-
struction of the cells and partly by con-
version of some of the substance of the
blood into fat. They trickle down in
and with the milk, and are held in sus-
pension, not in solution, as are the
other solids in it. They mostly come
| during the latter part of the milking,
probably because they do not move so
quickly or easily as the liquid part of
| the milk. The fore-milk is thinner
than the strippings, because the globules
! of fat do not free themselves from the
internal Innings Of the milk duct SO
! quickly as the liquid of the milk.
| The condition of the cows blood and
her nervous system very largely affect
the quantity of the milk she gives.
sence of salt will induce in the COW
condition in which she will not yield
good milk; similar condition, with
its consequent effects, may be caused
| by neglect, exposure, abuse, or excite
ment. A COW las a particularly deli
cate organization, and must be handled
with kindness, and any man who
abuses cow beats out the profit. for
she will pay him back by giving less
milk, and that of a poorer quantity.
| The globules of fat before mentioned
are so numerous that in a thimblefu
of mile there will be found millions of
them. 1t is estimated that there at
least one thousand millions of them in
every cubic inch of milk. From those
| specks of fat the butter is made.
Of cream the Professor says: The
cream itself is only that part of the
milk into which the globules of fat
have been gathered in large numbers.
Cream has no regular or constant per
cent of fat; the range is from s per
cent to Is per cent. In one hundred
pounds of cream there may be only
eight pounds of butter, or there may
be seventy-fve pounds according to its
quality or richness. The globules of
fat have no skin or organic coverings
distinct in constitution from their own
| substance. Like drops of quicksilver
| nt
they have no pellicle. But sometimes
the serum of milk becomes so vscous
that quantity of it will adhere to the
surface of the globules and like coat
ing of gum will prevent their move
ment upward when the milk is set, or
their movement inward when the milk
is treated in a centrifugal machine. If
a quart of warm water be stirred into
every pailful of milk when it reaches
the dairy room from the stable, the
separation of the cream will be facili-
tated. The water may be at a tenn
perature anywhere between $50 de-
grees and $50 degrees Fahr., and
should be warm enough to raise the
temperature of the milk to above 90
| degrees.
Among his pressing thoughts are
that COWS should have wholesome food
and pure water. As we'll mi CHIT Il cook
expect to make god palatable porridge
out of mu>ty oatmeal and stagnant
water as to get pure, sweet-tlavOred,
wholesome milk ont of musty feed aud
foul drink consumed by a COW.
See that the COWS have access to salt
every day. They know best wien to
help themselves.
Let the cows be saved from annoy
ance and worry. Any harsh treat
ment that eXcites COW lessons the
quantity and Injuries the quality of her
yieH
Where practicable let the cows be
MIXED regularly as to time and by the
same person.
The udders should be well brushed
and then rubbed with a coarse towel
before using.
All milk should be carefully strained
Immediately after the milking is COM
pleted.