The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1891-08-01
PURE MILK.
A Successful Vermont Dairymnn Tells How
1t May be Produced.

1t May be Produced.
l feed bran the year round, varying
from two to four quarts per day, ac-
cording to the conditions. A short time
before the COW drops her calf, and
short time after, l feed no corn meal
l then commence adding little meal
with the bran, and increase as she will
bear it, so as to hold her flesh as much
as possible. 1 have no stated amount
this must be left to the judgment and
sagacity of the person taking care. l
have varied from one quart of meal to
four quarts per day, mixed with from
two to four quarts of bran, always add
ing a little fine salt twice per day. In
feeding of cows, we should be as liberal
as we would with a friend at our table,
and still be careful not to overdo. No
food makes better butter than corn
meal. AT regular hour in the morn
ing l feed hay, and feed until the cows
have eaten enough, then clean their
managers clean, water them in the barn.
so that each may quietly have what
she wants at the proper time, then
give them their meal and bran,
with little salt; then card and brush
them thoroughly. This they enjoy, and
will call for it with unmistakable signs.
They then enjoy perfect quiet until
half past three p. m, when they are
again watered, fed meal and bran, then
hay, until they have had enough. Their
managers are then cleaned for the night.
/ feed them but twice per day. If the
weather is pleasant and warm, l turn
the COWS into the yard a short time in
the middle of the day; but if cold or
stormy, keep them in. The more you
add to the quiet and comfort of the COW,
the better the result at the pail and the
churn. The nervous condition of the
COW affects the quantity and quality Of
the butter.
1--WE again come to a fundamental
principle, viz: pure milk. This is as
essential as anything heretofore named.
Without this good and pure butter cam
not be obtained. l make it q rule to
milk regularly at five o'clock during
summer, and at but little later than
that during winter l first clean the
stable, then brush the COW with a short
handled broom kept in the stable for
the purpose, so as to remove all dust
that might otherwise find its way into
the milk pail. The milk is then carried
to the dairy room and strained, first
through fine wire cloth and then
through a knit cloth prepared for the
purpose. A knit cloth will catch all
dust more readily. and at the same time
let through the milk quite as freely as
cloth that is woven. Those that wish
may discuss the necessity of escape of
animal odor from such milk-I am sat
isfed with it just as it is-as basis for
butter making.
The milk is now placed exclusively
and entirely in the hands of the dairy
woman, and on her care and intelligence
depends very much the character of the
production. The milk is SKINNED
before changing to sour. use tin cans
for cream, with tin cream sticks for
stirring. Churn twice week. Tenn
peraturc, sixty-two to siXty-five degrees.
Wash until water runs clear. Work
and salt on butter worker. Use three
fourths of an ounce of salt to each
pound of butter Churn and work slow
ly and carefully. After working the
butter is prepared in the manner
desired for market. The butter is sent
to market every week during the year.
| would advise all who sell butter &c
do the same."-S. II. Skinner, in
Western Rural