The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1892-12-08
PER 7 AIMING TO THE FARM.
SUBJECTS THAT WILL INTEREST.
~ THE FARMER.
Butter Making In Winter--c
ing by Wind--Rules for Sheep
DlppinR-- OIL Meal and Mill Feed
for PIgs--A Hint to Corn
Huskers.
Butter Making Ia Winter,


Butter Making In Winter.
Butter in the general market always
commands q higher price in winter
than in summer, and consequently
when q farmer has the proper facilities
for butter making i'll cold weather,
that is the best time for him to do it.
1t must be remembered, however,
that poor butter is no more profitable
in winter than in summer. The sup
ply OF the wagon grease product is
always q good deal more than ample,
and the competition in all the low
grades OF butter is sharp. But the
farmer who sets his standard high,
and makes only a fine quality OF but
ter, as near to the "gilt-edge" article
as he can attain, will find his winter
stock easy to dispose of at salts
factory prices.
But to reach this standard some
things are essential. Ill-fed COWS,
badly cared for, will not yield milk in
quantity nor quality to make winter
49, 1A6 PAOuVe1Oi0' w dIuIL, Veu-
tilatfon 1.-THE one as essential as the
otherC eaness, pure water, not too
cold, and good food in ample
quantity must be provided
or the anticipated profits will not
materialize. And the same care that
is expended on the cows must be ex-
ercised in the making of butter. Slip
shod methods won't do. The most
approved modern methods must be
followed. All the requisite facilities
for the manipulation of the product
at every stage OF it's manufacture
must be provided. It will be of little
use to go into the business of winter
dairying unless it is to be thoroughly
well done. ea .a
The farmer who wants to succeed in
this branch OF dairying should remind
himself at the beginning, and never
forget it, that scrupulous cleanliness
is the first law OF successful dairying.
Not only must this be observed in the
dairy room and with all the utensils
used, but the stables, the cows, the
mixers and the pals must be as clean
as a bright, new dollar. In this re-
spect there can be no let up. The
whole success OF the enterprise hangs
just there. .. ~
Another point worth noting is that
nowadays, as q rule, small packages
are more desired by consumers than
large ones: Ten, fifteen or twenty
pound pals OF tsNo. II butter are
preferred to fifty pound tubs. There
is a growing taste for freshly-made
butter, lightly sailed, and hence it is
desired for family use in quantities
that require frequent renewal. A
handsome, golden-hued butter, of a
firm, sweet, fine grained quality, neat
ly put Up in g. small tin pail with
wooden case, will go off "like hot
cakes And as soon as the makers
name or brand becomes known he will
never want for customers.
For farmers who are so situated
that they can make the arrangement,
the most profitable system undoubt-
eddy is to contract with private GUS
toners to supply them with butter
by the year at fixed price or one
which varies but slightly from season
to season. Farmers who have made
such contracts and furnish as nearly
as possible q, uniform quality of but
ter throughout the year find it very
satisfactory. They have to run no
risks, so far as purchasers are con-
cerned; have no commissions to pay.
and only need to maintain the quail
ty of their goods to keep. their market
all the year round and year after
year. We know OF dairy farmers who
have pursued this plan for many
years and whose entire produce is
taken by those private consumers.