The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1893-08-09
Sumner Dairying in Warm Lati-
tudes.

DE htted up with special reference 10
it. 1t is both a winter and summer
condition, but doubly important in
warm climates and during the high
heats of summer. A favorable tenn
perature throughout is sine qua non
an in dispense bic condition in success
full, that is, profitable butter making.
If the condition is not properly Oh
served, whatever else may be done.
uniform results need not be looked for.
for in profitable dairying everything
hinges or is modified by temperature.
This article is not written for those
who have expensive dairies fitted up
with all the modern appliances for
turning out a gilt-eGge article utterly
regardless of eternal temperature and
unfavorable surroundings, but for all
that largeclasS of farmers whose means
are limited, yet desire to enjoy the lux
ury of firm, golden-yellow butter, not
only in the spring months, but through
out the whole year, as we'll as obtain
ing the top of the market for their sur
plus product. Throughout the south
and southwest the steady heats Of sum-
mer necessitates on the part Of the
y
that the average farmer has not, and
in far too many instances for their
own good does not care to make viz:
place where milk and butter
may be kept cool during the
long continued high heats of
summer. The heat is no greather south
than in parts Of the north. 1t is not
hotter, but it is more steadily warm
south than it is north The soil be-
comes more heated by the direct rays
of the sun, the heat is accumulated,
and the ground does not cool off to the
same extent that it does further north.
Where ice is easily obtainable,. it is con-
sidered Indispensable, but there are so
many southern farms that are pre-emi-
nently adapted to dairy farming where
ice sinaccessible, therefore, out of the
question. Again where ice is regularly
used, the supply frequently becomes
exhausted just at the time when most
needed. Now we know, from many
years of both experience and Observa-
ton, that ice though both useful and
desirable in the southern dairy, is by
no means Indispensable. Gilt-edge but
ter can be made on almost every we'll
ordered farm without it,
Our dairy house inclOses a spring so
cold as to make ones teeth ache when
they attempt to Quench their thirst
from its pure, clear, hmpid depths. 1t
is so arranged that the water from the
spring runs directly into q trough
eight inches deep. In this trough the
vessels (earthen pans kept tightly COW
ereD containing the milk are set Just
as soon as the milk has cooled and is
freed from the animal odOr-about a
half hour after being drawn from the
COW. They set in the trough twenty
four hours, when the cream is SKINNED
off and churned. Our butter is always
rich yellow; have never had occasion
to use butter cOlOr-Wc color the but
ter when we feed the COWS. Our sur
plus is all bespoke Che year round st
twenty-five cents per pound.
We claimed that ice was not an in
dispensable adjunct to the southern
dairy. We will now, for the especial
benefit of those who have neither ice
nor spring, make a still broader asser-
ton, viz: That just as good, as fine
looking. firm, aromatic and fine-fa-
vOred-in short, just rs perfect butter
can be made throughout almost the en-
tire sutth without ice, and in the alb
sence OF Il spring as with either or both.
Several years ago, in an adjoining
county, where springs, like angels