The San Saba weekly news. (San Saba, Tex.) 18??-1???, 1891-10-23
FARM AND HOUSEHOLD.
DESCRIPTION OF A PRIVATE
DAIRY THAT PAYS.
somothinE About Our.AgrieuIluraI I'M
ports and Exports. General Pur-
pose. .stoek-FarIn Notes
Gnc Domestic Dots.


- EANLA1 LAAAy AHAt rays
The simple and somewhat old-fash.
ioaed system practised in a dairy-oi
Jcrsey and grade cows-whose but
to- sells readily and steadily to the
same families "at prices FAR above
quotations. each package warranted
aad none ever returned. and which
during nearly twenty years has only
in few instances failed to keep sweet
and good till eaten the following
spring, is described as follows in The
/ Orange County Farmer.
We have. first Of all, dairy
house 12xlS f., 10 #. high and well
lighted. There are four pans ) fl
long 90 inches wide, and in. deep.
These are In galvanized iron watts that
hold about four pals of water We
have water from a spring running in
/ 10 the dairy house. and through each
or all OF these watts as we may desire.
Each pan holds one milking and can
stand at least thirty-six hours before
being skinned. but is always skim
med rs soon as there is the least acid
its 10 the milk The milk is brought
in aud strained through both wire and
cloth shainer as soon as possible after
drawn from the COW. We aim 10
keep the temperature OF the room rs
near the churning point as possible,
60 as 10 uvoid any extrnme changes in
tsmperature Of the cream unfit it is
ehurned. This can be done by keep
ing FIRE in the cooler part OF the sea-
son and in extreme warm weather by
putting cake Of ice in the room and
let it dissolve, Or by sprinllliDg the
floor with cold well water When the
cream is taken off it generally stands
in a covered pail twenty-fcur hours be-
fore churning. When any cream is
added TO that already in the pail it is
thoroughly stirred in order to have all
alike in ripeness.
If at the time of churning the
cream is too cold it is brought TO the
right temperature by putting in warm
milk 10 bring the temperature down.
We simply set the cream pail in cellar
and never use any Ice in the cream CT
IN the water TO wash the butter. We
always churu in the morning using a
dash chuin with a sheep for power
and can churn at an average turn Of
about fifteen minutes for a season. all
the early and latter part Of the season
using only five 10 ten minutes. with
about twenty during late July and
August. We wash the butter thor
0ughly in the churn after the butter
milk is drained of. take it on u level
butter worker putting II ounces of
salt TO the pound. We Slightly work
in the salt and after covering it close
ly from the air leave it few hours
and give il a little more working,
pack it in white oak kegs that hold 60
to IS pounds each, the key having
been soaked several days in a brine.
In packing we rub the inside Of the
package over with little salt put in
a layer about three inches thick. then
sprinkle a little salt on top of that
layer and put in another and so on to
the filing. Then we put q cloth over
the butter sufficiently large 10 lay over
the sides somewhat filing the keg
even TO the Top with salt This we
moistcn with water, and then cover
with a hat stone or plank and set away
for fan shipping
Agricultural Imports ana Exports
In these days Of earnest care for the
home market q, few facts f9om the
table of imports and exports Of 1890
will BE- interesting and instructive.
We imported 1871. 191. 442 worth Of
agricultural products. Of which sugar
ard molasses formed nearly one-third,
or S10l. 267, 326, tea, coffee and cocoa
S9$, l54 637, and OF fruits and nuts most
OF which are not natives of this coun-
try. S2e. TAG, III. and of spices nearly
S. 900 600 worth 1t may be easily
calculated then that ABOUT two-thirds
Of cur agricultural imports. which are
nearly one-half Cor 47.4) per cent of
our total imports, are Of products of
other countries which cannot be grown
here, or. like sugar 90 not yield a re-
muneratiye return for money and la
Dor required in producing them.
But our exports Of agricultural pro-
ducts were nearly three-fourths OF our
total exports (74.2 per cent?, or $627,-
PIG. $50. We sent away S3l. 26l13
worth Of living cattle and $50, Us. 81
of beef products. not including hides;
5000 Of2 worth of live hogs, and $50
279. Ia more in the various pork pro
ducts To 90 with this meat we sent
Slj4 92j, 937 worth OF bread and
breadstuifs, and nearly $4,000. 600
worth Of butter and cheese 10 20 on Il.
beside 81. oil $50 worth of fruit as a
dessert and over 81. $50, 900 worth of
Again we sent away $3.50, 96S, 792
worth OF cotton TO provide our neigh
DOrs with garments. Our agricultural
exports in 1890 exceeded those OF 1889
by SOS, 469 $50, and our imports were
SIS. 05S. So larger in 1890 than in 1889,
Of which nearly one-half was in sugar
and molasses. and the remainder nearly
all in other products not grown here.
twill be seen that the farmer earns /
nearly three-fourths OF the money
brought Us by our exports TO foreign
and there is but little that
be can grow for his home market that
he IS not producing so abundantiy that
there e but little need Of calling upon
other nations TO supply Us with any
thing that viii grow here. II the
country is not prosperous. it certainly
Is not the fault OF the farmer.
General Purpose. After All.
Leading agricultural writers In these
days seem with one accord to regard