The Bennington banner. [volume] (Bennington, Vt.) 1858-1894, 1891-10-23


for fresh butter will in every instance
preferit.
believe that the butter never was
made that in keeping for six months or
six weeks did not lose something of its
nice aroma, whether made in the year
1850 or 1890.
am no scientist and cannot tell why
certain things, from a scientific point of
view, will produce certain results, but
by actual experience and test know it
is so. / like to read or hear of a nice
fine-spun theory; then am the one that
likes to test and prove results, showing
it either to be true or false.
And as there are so many practical
dairymen, like ourselves, depending
wholly upon their dairy product for a
livelihood, am sure the method of
drawing out practical efforts from prac-
teal dairymen will result in untold good
to the dairy world.
First, the kind of dairy herd-Our
COWS are all young, under I, high grade
Jerseys, reared from selected stock, from
cows that would make the greatest
amount of firm, close-grained, solid,
golden butter that needs no artificial
cOloring, whether it is made in January
or June; and this point alone has been
of great value to us.
Second, butter that will retain its solid
shape and ship well in the hot days of
July and August. Cows that will make
such butter are the only ones worthy the
name of butter cows.
Mode of caring for cows, etc.-Our
dairy may be called a winter dairy, con-
sisting of seven OF eight cows. We have
two reasons for keeping a winter dairy;
first, butter made in cold weather al
ways brings higher price than that
made in warm weather; second cows
coming into milk during the fall and
early winter months, if well cared for.
will be sure to give good returns for the
first six months. Then as spring opens
and early May and June grasses mature
they start out afresh, yielding good re-
| turns, making a much shorter period 60
ing dry.
think one great reason why farmers
as a general thing, make so small
amount of butter per cow is, their cows
are allowed to rest too long; it is neith-
er wise nor profitable. Generous feed
and good care the year round will always
insure good returns,i if you have the right
cows. No COW should be kept that will
not make 300 pounds per year. We do
not care if a cow gives only small guam
tity of milk, but it must be Iof the best
quality, and she must stick to it, for we
want 'the last wrung drop"
She should give milk well up to the
time of new milk; yet with many cows
a rest of from 40 to 60 days will be more
than made up in the first three months.
When dry their feed should be gener-
Gus enough to keep them gaining Good
pasturage is sufficient, or if on dry feed,
half rations of meal will be necessary.
Our winter feed consists of early cut
hay, % to 80 pounds per head, according
to size. We consider early-6ut hay SUI
pelior to all else for making nice, sweet
favored butter; but care must be exer-
cised not to over-feed as such hay is too
good for bedding.
Our grain ration consists of 200 pounds
corn meal. 100 pounds cotton seed meal,
200 pounds of shorts and quarts of
coarse fine salt, mixed and fed 3 quarts
of this mixture twice day after water
ing
Milking must be done regularly, and
so much depends upon clean mixers
that always dread the advent of new
hired man. Should the cows bag be-
come soiled, it is absolutely -necessary to
wash it and wipe it dry. Some mixers
clinch the teat with all their might,
meaning to compel the COW to do her
best, but in reality bindering the easy
flow, and infaming the bag, making no
end of trouble for the COW and her
owner. An easy, gentle touch and kind
treatment are absolutely necessary.
We believe great deal of milk is
spoiled before it leaves the cows bag,
and much more before it reaches the
dairy room.
AS soon as the milk is drawn, it is set
in room entirely away from the stable,
where it stands until all are MIXED, be-
ing then brought to the house, strained
from the strainer pail into the combina-
ton strainer, set into Cooley creamer,
kept cool, but never to the freezing point,
by running water in winter and ice in
summer; it sets from II to "a hours, as
we have room. All the difference it
makes, as we can see, if it sets only ~
hours the cream contains more milk,
making more bulk to churn.
We churn twice week; the cream is
kept in tin cans, covered by butter
muslin, held in place by rubber cord, if
necessary; as fresh cream is added it is
we'll stirred; the last cream is added II
hours before churning; it must not be
very sour, slightly acid.
In winter we warm the cream to $50
and in summer go.
The room where the cream is kept
must have no unwholesome smells, such
as boiling of onions or cabbage, or any
other foul odor, as cream is very sensi-
tive, and smoke is readily absorbed by
cream making moor butter.