The midland journal. (Rising Sun, Md.) 1885-1947, 1891-01-09

having the c0nVenlenceB OF SpeclailSl
for making fine article, and also hav-
ing cultivated his business ability ia
help him about selling, has now con-
tract for the year at the following
prices: Two months 10 midsummer al
20c.; two month in mid.winter at 28c;
and 25c. for the rest of the year. The
butter all goes to one firm, and they
never have enough. Mr.. r. does not
keep some cows that make him money
and others on which be is losing, as
you might suspect. He tests each COW
and knows what she is doing. If she
doesn't pay, she goes. The actual
butter she makes settles the matter.
not the milk she gives. He said neat
way Of testing single COWS was TO put
the cream from their milk in quart
can (two. quart If necessary, and then
churn it by throwing it back and forth
in the can. In regard to dairy business
paying, he said when he worked in q
saw.mill once he noticed that man
who brought poor, rotten.at.the butt,
or hollow, or shaky log to be sawed,
was never satisfied with the lumber he
got. Those bringing good, sound logs
were always satisfied. Just SO those
who had poorish cows, perhaps butter
cows and perhaps not, and only about
half taken care Of, and SO on all
through, were never satisfied with
dairying. But those having selected
butter COWS, well fed, and who were
we'll up to the times in all their man
agement, were well satisfied with the
profit made. Lots of men who think
they have good cows and are feeding
them well are mistaken, and it is one Of
the hardest things in the world to make
them realize that they are wrong. Mr..
R. uses a square cheese Gaping over
his pail while milking, to prevent any
thing from dropping into the milk. He
strains the milk the moment it is drawn
from a COW. Any delay lessons the
quantity of cream. To test this for
yourselves, strain one half cows milk
into one pan as soon as MIXED, and the
other half in an hour, and note the diff
ference in amount of cream.
He spoke of some good farmers
wives who would let the milk stand be.
fore skimming until the cream becomes
Ieathery, enough SO a lat could run
over it and not leave track, and de-
clared they could not make the finest
butter that way, although they might
get a little more in quantity. He skins
always at the end of "a hours thinks it
better to have % pounds of choice but
ter that will sell for Is cents, than %
that will bring 10 or IL cents. Would
churn twice week anyway, ami Gus
toners noted an improvement in butter
when he churned ottener. One must
have a thermometer to make good but
ter. When people throw hot fat.iron
into the cream to drive the witches"
out, and then the butter comes, it is
because the iron warns the cream to the
proper temperature. With thermom.
ter they could have got it just right at
first. Uses a harro churo and thinks
ehurning not hard job. Ia IS bis p.
f. and sits down an4 holds PAPER 10 one
hand and churns with the other. But.
ter often comos before he wants it to.
Washes butter with three different
waters. Salts just to suit his customers;
at present IL ounce to the pound.
Mr.. r. told how he used to manage
when he had too much butter in mid.
ummer. Nov he manages to have the
least at that season when it is lowest.
You will notice his prices are graded
BY the buyer to encourage small sup
ply in summer and large one in winter
He took the butter from the churn
when in the granular state end put it
in brine (uo. packed but loosel, in q
new tub. A plate was put over the
butter and stone on it to hold it down
in the brine. A little saltpetre and
also little sugar was put in the brine.
When the price went up in the fall he
watched his chance, and some time
when there was temporary scarcity he
uade this butter into rolls and put it
on the market, always telling customers
just what it was; but at such time it
always gave satisfaction. Mr.. r. has q
-ilo of course. Has had one for three
years. One night at an Institute 10 3
section where much corn il raised, and