St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1891-10-01

I'D 81. OOIIIN OD " HI L
days of July and August. Cows that
will make such butter are the only
ones worthy the name of butter
COWS.
Mode of caring for cows, etc.-Our
dairy may be called a winter dairy,
consisting of seven or eight COWS.
We have two reasons for keeping a
winter dairy; first, butter made in
cold weather always brings a higher
price than that made in warm
weather; second, cows coming into
milk during the fall and early winter
months, if we'll cared for, will be sure
to give good returns for the first six
months. Then as spring opens and
early May and June grasses mature
they start out afresh, yielding good
returns, making a much shorter
period going dry.
| think one great reason why farm
ers, as general thing, make so small
amount of butter per COW is, their
COWS are allowed to rest too long; it
is neither wise nor profitable. Cen
erous feed and good care the year
round will always insure good re-
turns, if you have the right COWS.
No COW should be hept that will not
make 800 pounds of butter per year.
We do not care if a COW gives only a
small quantity of milk, but it must
be of the best quality, and she must
stick to it, for we want 1.-The last
wrung drop"
Che Sho,1l6 riya mill, wall ~ - the
time of new milk; yet with many
COWS rest of from 40 to so days
will be more than made up in the first
three months.
When dry, their feed should be gen.
erous enough to keep them gaining.
Good pasturage is sufficient, or if
on dry feed, half rations Of meal will
be necessary.
Our winter feed consists of early
cut hay, 25 or 80 pounds per head,
according to size. We consider early
cut hay superior to all else for max
ing nice, sweet-havored butter; but
care must beexercised not to overfeed
as such hay is too good for bedding.
Our grain ration consists of 200
pounds corn meal, 100 pounds cot
ton seed meal, 200 pounds shorts
and 4 quarts of coarse fine salt,
mixed and ted two quarts of this
mixture twice day alter watering.
Milking must be done regularly,
and so much depends upon clean
mixers that always dread the adj
vent of new hired man. Should
the cows bag become soiled, it is alb
solutely necessary to wash it and
wipe it dry. Some mixers clinch
the teat with all their might, mean
ing to compel the COW to do her best,
but in reality hindering the easy
flow, and infaming the bag, making
no end OF trouble for the cow and her
owner. An easy, gentle touch and
kind treatment are absolutely neces-
Sarv.
We believe great deal of milk is
spoiled before it leaves the cows
bag, and much more before it reaches
the dairy room.
AS soon as the milk is drawn, it is
set in a room entirely away from the
stable, where it stands until all are
MIXED, being then brought to the
house, strained from the strainer pail
into the combination strainer, set in
Cooley creamer, kept cool, but
never to the freezing point, by run
ming water in winter and ice in sum-
mer; it sets from - to "a hours, as
we have room. All the difference it
makes, as we can see, If it sets only
- hours the cream contains more
milk, making more bulk to churn.
We churn twice a week; the cream
is kept In tin cans, covered by butter
muslin, held in place by rubber cord,
if necessary as fresh cream is added
it is we'll stirred; the last cream is
added - hours before churning; it
must not be very sour, slightly acid.
In winter we warm the cream to
6S degrees, in summer 81 degrees.
The room where the cream is kept
must never have unwhOlesome
smells, such as boiling of onions or
or any other foul odor, as
cream is very sensitive, and any
smoke is readily absorbed by cream,
poor butter.
Weuse the swing churn and Eureka
churning about 80 or
80 pounds at a churning at present
March). The butter begins to
"break' in from 20 to 80 minutes.
We then pour in about four quarts
OF strong, cold brine, giving the churn
a few more strokes until it assumse
a fine granular form; then as we
commence to draw off the butter
milk, we dash on a few quarts of
weak brine. When the buttermilk is
all drawn off, the butter must be
washed in clear water until the
water is not discolored.
1t is then taken into a tray and
weighed. We allow three-fourths OF
an ounce of salt to one pound of but
ter; then placed upon the worker,
rolling it out and with cloth wet in
brine removing all the water. Then
sprinkle very evenly with salt, roll