Audubon County Republican. [volume] (Audubon, Audubon Co., Iowa) 1885-1894, 1891-07-23
FARM AND HOUSEHOLD.
A COMPREHENSIvE AND vALU-
ABLE DAIRY REPORT.
Solid Information In Regard to the
Dairy-To Cure A I'alky Horse
A Cheap Drag-Farm Notes
Household Hints.
For the Dairy.

from the farm takes with it $2.67 in
plant food, and every ton of cheese re-
moves S21 worth, while ton of but
ter only robs it of about twenty-six
cents worth. Every COW giving forty
pounds of milk n day carries in her
udder from the pasture to the stable
when che goes there to be MIXED, five
cents worth of these elements, il she is
MIXED twice each day. In herd of
twenty cows it amounts to a dollar per
day. This loss must be replaced, if
the fertility of the soil is maintained,
or ruin in time to the farm will result
In packing butter, some dairymen
sprinkle thin layer of salt between
each layer of butter and pack the but
ter very closely. Butter should he
washed in water at so degrees, and
worked at about 80 degrees. The
lgranules can then be washed when
very small. 1t is almost impossible to
make butter of uniform quality from
milk set in open pans, owing to atmos-
pheric changes. In cold setting these
changes are not met With.
Milk often sours in less than twelve
hours when set in shallow pans, unless
the cellar is below 60 degrees in
temperature. To warm cream, set the
can containing it in can of warm
water, anG stir the cream during the
process. Cool cream in the same
manner. Set the can containing it in
90 can of cold water but you may
pour cold water into the cream. Do
not put ice in cream, but substitute ice
water. One cannot tell how much ice
to put in, because he will have to wait
till the ice melts before he can de-
reduce the temperature too low, when
one would have to warm the cream
again.
Churn in twenty-five TO thirty
minutes if possible. Milk containing
large butter globules produces cream.
that will churn quicker than that con-
tanning small globules. Select the cows
for special purpose. A man starting
a cotton factory does not purchase
machinery for manufacturing woollen
goods. If you expect butter from cows
secure butter-producing cows, not
beefy ones.
Nervous excitement will cause the
COW to withhold her milk. Rough
treatment of cows produces nervous
excitement, which arrests the natural
process of nature. Fright interrupts
the normal condition, causing a shrink
age in the flow of milk.
Sailing cream will not prevent It
from becoming butter. Butter that is
colored will not keep as well rs that
which is uncolOred. Time develops
chemical changes in the color which
is foreign substance. The quicker
cream can be ripened uniformly the bet.
ter the butter will be. There are two
or three kinds of white caps in butter.
One is dried cream, another is caseine.
Cream should be churned at higher
degree of temperature in winter than
in summer, since it is more viscous.
A pan that is half filled with milk will
give better results in cream than one
filled. Fill a pan half full of milk,
then add another third Of cold water.
Set the cream at 90 degrees, or as near
as you can get it, and have the water
as cold as possible. More and quicker
cream will result.
The strippings are the richest part
of the milk, because they are the milk
last secreted, and have taken up some
solids that We're absorbed in the udder
from the milk which has been first
drawn.
Oitentimes the cause OF streaks in
butter is the unequal distribution OF
salt in it. Rcworking it after it has
stood awhile, after being once worked
will also cause streaks.
Frost Injuries butter. Butter that
has been frozen soon gets off favo,
when exposed to warmer tempera.
ture. Butter kept but short time II
cold storage soon spOils after exposing
it in a warmer temperature. Keel
your milk, cream and butter away from
severe cold and frost.
1t is not desirable TO mix cream
little sour with sweet cream in butter
making. You will lose all the swee
cream you put in. 1t will all go OF
in the buttermilk. Never mix swee
and sour cream just before churning
Hold the first Swimming at low TEN
peraturc until the second is added
then ripen evenly.
Cream and milk can be churned to
gether but it takes longer, and tn
butter will not come evenly. 1t is
:. costly method and should not be praC
tIsed. II cream is churned before tn
proper time it will not be of perfec
flavor, and more time will be require
To churn the cream. Report of tn
New York Dairy Conference.
Salt aS Fertilizer.