Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1893-01-19

The superintendent OF Mr.. Morton's
firm, Mr.. II. NJ. Cottrell. was not at
home at the time Of my visit. but the
dairyrnnn. Mr.. w. W. Robson, and
tho hordsnan, Mr.. John Rowlcy, q
young Englishman, gave full inforna-
ton about the beautiful cows in the pas
lures surrounding tho vice presidents
mansion upon the hill.
There arc 1870 cows in the herd. The
barn burned down some months ago and
Is being replaced by new one that will
hold 300 cows. One man must milk ten
cows at milking. The calves are al.
lowed to remain with tho dam three
days. when they are taken away and
brought up by hand, so to speak. The
milking is dono Mt in the afternoon
and . in the morning.
The pride OF the dairy IL the COW shown
In the illustration. She is Years old
and IL one Of the foreign Guernseys,
having boon imported five years ago by
Mr.. aorton. Chamoinosse gives from
700 TO 500 pounds OF milk month when
fed on tho regular Ellerslie dairy ration.
This is about the same tho year around
and is rs follows: Four quarts ground
oats. four quarts cornmeal, eight quarts
bran-giyon In two feeds every day. in
addition one pound of oilmeal is given
10 each COW, with hay, fodder or ensi.
lago. With the oilmeal 10 butter color
Is needed for the Ellerslie product. II
a to be noted that there Is no prejudice
against onsilago here.
OF course the Ellerslio herd people
claim that even the Jersey is scarcely
the equal OF the Guernsey In butter pro.
duction, while tho greater size Of the
Guernsey makes her of some value ms n
beef animal.
Vice President Mortons butter max
ing Is known TO fame the country over.
The butter must DO all made from sweet
cream. While the milk is yet fresh 1t
Is heated TO q temperature of from 30 to
IS dogs. and run through the cream sep
hraior II is made at once into the IA.
nous Ellerslie sweet cream butter. This
butter Is snlted in the proportion Of
three.qunrters OF an ounce of salt TO
pound Of butter. In marketing his but.
tor the vice president sets an admirable
example to his brother hayseeds. lie
employs no middleman, but ships his
goods directly 10 the consumers. One
Of the customers OF the Ellerslie Guern.
soy butter is the Union League club.
New York city; tho other Is the Shore.
ham club, Washington. II may be re-
marked likewise that tho price obtained
for the butter is iifty-fye cents pound
the year around. That kind OF farming
pays. a balance churn is the ono used
for turning the cream into butter.
"Whcre is your millsroomT innocently
asked Mr.. Robson.
I'VE do not have any" he answered.
ave 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 cream separator Is used
there are no milk pans needed or any
millroom. The cream does not have 10
rise. 1t is whirled Off at a dizzy rate
through q patent machine that would
have set our grandmothers crazy.
Furthermore, from actual test can say
that this sweet cream butter is delicious.
Unsalted II would taste much like the
fresh churned butter that Americans
meet Mt every turn in Europe. some.
times think we do not know how TO eat
butter, we Americans. filling II with
brine and salt, Ms we do, and taking away
the best part Of 1t, which is the rich,
creamy, nutty flavor.