The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1894-05-31

the barn every night after it begins to
get chilly, and as soon as frost kills the
grass keep them in all the time unless
there is Il warm, sunshiny day, when
they can be let out for an hour at least
without harm.
Now, don't listen to some easygoing,
careless dairyman about this, but fol-
low the teachings Of the successful
dairyman Of to-day, and you will be
surprised at how little exercise your
COWS need if. properly taken care Of
otherwise. Keep the stables clean
and the cows we'll bedded, card them
every day and do not allow a particle
of manure left on them. Milk them at
regular times, having each mixer milk
the same COWS each time. Allow no
loud talking or other noise during milk
ing time. The COWS coming fresh in
the fall, and we'll fed, will give a
good flow Of milk all winter, and on
getting out to grass in the spring will
give nearly us much as though fresh in
the month Of March.
4 4. Handling the Product of the
Dairy.-Although this part Of the sub
ject comes last in this article, it by
no means should be thought of the
least Importance; indeed, upon this de-
Ponds the financial success of the bust
ness. A good deal depends on how
you dispose Of your product, but in
either the retail milk trade, patroniz-
ing cheese factories, or home butter
making, offer nothing for sale unless
it is of the best. The cows should be
carefully brushed before milking, and
the hands Of the mixer kept perfectly
dry during the operation. AS we use
a creamery and make butter, l shall
confine myself to that method Use
tin pals for milking, great care being
taken to thoroughly scald and clean
them. Do not let them stand in the
stable after being filled, but strain the
milk as soon as you get enough to fill
can in the creamer. We strain our
milk through four thicknesses of cloth,
aside from the strainer on the pail.
rms keeps out every hair if some
should get in the milk. The milk be-
ing quickly strained will have a tenn
perature of about So degrees and
should be set in a temperature of %
degrees in order to get the best results
After setting twelve hours the cream
will be all up, when it should be
SKINNED. Keep the cream pail in a
cool place and stir up every time you
add fresh cream. When you have
enough to churn, or at least every
three days, place your cream pail in a
room with "a temperature of about IS
or 70 degrees, and stir occasionally
that it may ripen it's contents evenly.
AS soon as the cream assumes a thick
ened. velvety appearance it is ready
to churn, and should be churned in
summer at IS degrees to 60 degrees,
and in winter at 65 degrees to GS de-
grees. We use the barrel churns and
Deleve they are as good as any. Do
not fill your churn too full, one-third
full is about right. Turn the churn
about 40 revolutions q minute, not for
getting to air the cream once or twice
when first commencing. If everything
is all right in about twenty or thirty
minutes the glass will become clear.
Then churn slowly until the granules
OF butter are distinct and about the
size OF wheat kernels. Add cool water
at ABOUT So degrees, so the granules
Will harden slightly, and then draw off
the Duttermilk. Wash until the water
runs from the. churn perfectly clear.
Salt in the chrlrn with the best salt to
be obtained, and to suit the taste OF
your market. After standing a short
time work slightly and pack Use the
package which your trade demands;
IN TACT, please your customers. Use
parchment paper for covering, and, if
packing in tubs, line them with the
same. If the above directions are fol-
lowed you will never have any trouble
with unruly Cummings and will have
all article which will always sell at a
good price. Stamp your name and i'd
dress on each package Practical
Farmer.