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


| moves $21 worth, while II ton OF but
ter only robs it of about twenty-siX
cents worth. Every COW giving forty
pounds of milk day carries in her
udder from the pasture TO the stable,
when she goes there to be MIXED, five
cents worth of these elements, If she is
MIXED twice each day. In a 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 80 degrees, and
worked at about 50 degrees. The
granules 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 IL in can of warm
water, and stir the cream during the
process. Cool cream in the same
manner. Set the can containing it in
70 a 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-
termine the result. Too much ice may
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 a special purpose. A man starting
cotton factory does not purchase
machinery for manufacturing woollen
goods. If you expect butter from cows
secure butter-producing cows, not
bcefy 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 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 as that
which is uncolored. Time develops
chemical changes in the color, which
is Il foreign substance. The quicker
cream can be ripened uniformly the bet
ter the butter will be. There arc two
or three kinds of white caps in butter.
One is dried cream, another is caseine.
Cream should be churned at a 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 80 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 were absorbed in the udder
from the milk which has been first
! drawn.
Oftentimes the cause OF streaks in
butter is the unequal distribution OF
salt in it. Reworking 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 flavor
when exposed to a warmer tempera-
ture. Butter kept but a short time in
cold storage soon sp0ils after exposing
it in a warmer temperature. Keep
your milk, cream, and butter away from
severe cold and frost.
1t is not desirable to mix cream q
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 a low tenn
perature until the second is added
then ripen evenly.
Cream and milk can be churned to
gether, but it takes longer. and the
butter will not come evenly. 1t is 8
costly method and should not be prac
tsed. If cream is churned before the
proper time it will not be of perfec
flavor and more time will be required
to churn the cream. Report of tn,
New York Dairy Conference.