Lewiston teller. [volume] (Lewiston, North Idaho) 1878-1900, 1891-11-05
FARM AND HOUSEHOLD.
DESCRIPTION OF A PRIVATE
DAIRY THAT PAYS.
Something About Our .Agricuitu ral Inn
ports ani Exports. General Pur-
nose St0ck-Earm Notes
and Dome ptlc Dots.


The simple and somewhat Old-fash-
Toned system practised in q dairy-Of
Jersey and grade cOws-whose but
ter sells readily and steadily to the
same families lat prices far above
quotations." each package warranted
and none ever returned. and which
during nearly twenty years has only
in few instances failed to keep sweet
and good till eaten the follow ing
spring. is described - follows in The
Orange County Farmer.
''Wo have. first of all. a dairy
house 12xl8 IT,. 10 #. high and we'll
lighted. There are four pans 5 it.
long 20 inches wide and in. deep.
These are In galvanized iron vats that
hold about four pals Of water We
have water from a spring running in
to the dairy house. Ind through each
or all OF these watts as We may desire.
Each pan holds one milking and oau
stand at least thirty-six hours before
being skinned. but is always skim
med as soon as there is the least acid
ity to the milk. The milk is broug ht
in and strained through both wire and
cloth strainer as soon as possible after
drawn from the COW. We aim to
keep the temperature OF the room rs
near the churning point as possible.
90 as to avoid any extreme changes in
temperature OF the cream until it is
churned. This can be done by keep
ing fire in tho 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 sprinkling the
floor with cold we'll water. When the
cream is taken off it generally stands
in a covered pail twenty-four 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 10 too cold it is brought to the
right temperature by putting in warm
milk to bring the temperature down.
We simply set the cream pail in cellar
and never use any Ice in the cream or
In the water to wash the butter We
always churn in the morning. using a
dash churn 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 to ten minutes, with
about twenty during late July and
August We wash the butter thor
oughly in the churn after the butter
milk is drained of. take it on level
butter worker. putting 1t 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 1t little more working.
pack it in white oak kegs that hold 50
to IS pounds each. the keg having
been soaked several days in brine.
In packing we rub the inside of the
package over with little salt put in
layer about three inches thick, then
sprinkle a little salt on top of that
layer and put in another. and so on to
the filling. Then we put a cloth over
the butter sufficiently large to lay over
the sides somewhat filling the key
even to the top with salt. This we
moisten with water. and then cover
with fiat stone or plank and set away
for fall shipping"