The Portland daily press., 1892-12-31

The superintendent of Mr.. Morton's
farm, Mr. Ell. NJ. Cottrell, was not at
home at the time of my visit, but the
dairyman, Mr. w. w. Robson, and
the herdsman, Mr.. John Rowley,
young Engsishman, gave full inforna
ton about the beautiful cows in the pas
lures surrounding the vice presidents
mansion upon the hill.
There are 100 cows in the herd. The
barn burned down some months ago and
is being replaced by a new one that will
hold 800 COWS. One man must milk ten
cows at milking. The calves are al
lowed to remain with the dam three
days, when they are taken away and
brought up by hand, so to speak. The
milking is done at in the afternoon
and in the morning.
The pride of the dairy is the COW shown
in the illustration. She is years old
and is one of the foreign Guernseys,
having been imported FIVE years ago by
Mr.. Morton. Chamoinesse gives from
700 to 800 pounds of milk month when
fed on the regular Ellerslie dairy ration.
This is about the same the year around
and is as follows: Four quarts ground
oats, four quarts cornmeal, eight quarts
bran-given in two feeds every day. In
addition one pound of oilmeal is given
to each COW, with hay, fodder or ensi-
lage. With the oilmeal no butter color
is needed for the Ellerslie product. 1t
is to be noted that there is no prejudice
against ensilage here.
OF course the Ellerslie herd people
claim that even the Jersey is scarcely
the equal of the Guernsey in butter pro-
duction, while the greater size of the
Guernsey makes her of some value as a
beef animal
Vice President Morton's butter MAX
ing is known to fame the country over.
The butter must be all made from sweet
cream. While the milk is yet fresh it
is heated to q temperature of from 80 to
95 dogs. and run through the cream sep
arator. 1t is made at once into the IA
nous Ellerslie sweet cream butter. This
butter is sailed in the proportion of
three-quarters of an ounce of salt to
pound of butter. In marketing his but
ter the vice president sets an admirable
example to his brother hayseeds. He
employs no middleman, but ships his
goods directly to the consumers. One
of the customers of the Ellerslie Guern-
sey butter is the Union League club.
New York city; the other is the Shore
ham club, Washington. 1t may be re.
marked likewise that the price obtained
for the butter is fftyrfve cents pound
the year around. = That kind of farming
pays A balance churn is the one used
for turning the cream into butter.
"Where is your milkroom? innocently
asked Mr.. Robson.
eve do not have any," he answered.
"We need none. The cream is separated
at once and churned; the skimmilk is
fed to the chickens"
- To be sure. | had not remembered
that where q cream separator is used
there are no milk pans needed or any
milkroom. The cream does not have to
rise. It is whirled off at dizzy rate
through patent machine that would
have set our grandmothers crazy.
Furthermore, from actual test can say
that this sweet cream butter is delicious.
Unsalted it would taste much like the
fresh churned butter that Americans
meet at every turn in Europe. some
times think we do not know how to eat
butter, we Americans, filling it with
brine and salt, as we do, and taking away
the best part of it, which is the rich,
creamy, nutty flavor.