The herald-advance. (Milbank, S.D.) 1890-1922, 1894-06-08
feeding at profit or loss. I know

'N'ii- az d lbolt or loss. / Know
'his Is some trouble, but it is the only
sure way. l have weighed each cows
mix Tor the past year, recording the
same IN n book kept for the purpose.
80 much for quantity of milk Now
lest the milk by the Bahcock test Il
number of times, in order to know the
quality each COW gives. Don't dcpcnl
on the amount Of butter you may obtain
from certain amount of milk. for
you may lose considerable butter fat
IN creaming and churning, and SO CON
uemn the COW wrOngfully. IT, after
a fair trial, you find YOU have COWS
that do not pay, sol them. and the
sooner the better. Keep your cows in
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 a warm, sunShiny day, when
they can be let out for an hour at least
without harm.
Now, don't listen 10 some casygoiug,
careless dairyman about this, but fol
low the teachings of the successful
dairyman Of to-day. ana you will he
surprised at how little exercise your
COWS need if properly taken care Of
otherwise. Keep the stables clean
and the COWS well bcddrd. card them
every day and do not allow partice
of manure left on them. Milk them mt
regular times, having each mlkgr milk
the same cows each time Allow 40
loud talking or other noise during milk
ing time. The COWS coming fresh IN
the fail. and well fed. Will give Il
good flow of milk all winter. ami On
getting out to grass in the spring viii
give nearly as much as though fresh ia
the month Of March
4. Handling the Product Of the
Dairy Although this part Of the sub
ioct comes last in this article. il hy
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, | 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 filed. but strain the
milk as soon as you get enough to fill
a can in the creamer We strain our
milk through four thickncsses of cloth,
aside from the straincr on the pail.
lhls keeps out every hair if some
should get in tie milk The milk be-
~ Il .,t,,
peraturc Of about So degrees and
should be set in a temperature Of Il
degrees in order To get the best results
After setting twelve hours the cream
Will be all up. when it should he
skinned. Keep the cream pail in 4
cool place and stir up every time YOU
add fresh cream. Whn you have
enough To churn. or at least every
three days. place your cream pail in a
room with temperature of about Ga
or 40 degrees. and stir occasionally
that 1t may ripen its contents evenly.
As soon rs the cream assumes a thick
ened, Velvcty appearance it is ready
to churn, and should be churned IN
summer At IS degrees to 60 degrees,
and ii winter 1T 80 degrees To 6S de.
SrceS. We use the barrel churnS and
believe 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 a 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 granulcs
of butter are distinct and about the
size Of wheat kernels Add cool water
n about % degrees. 50 the glanulcs
will harden slightly, and then draw off
the buttermilk. Wash until the water
runs from the churn perfectly clear.
Salt i'll the chlIrn with the best salt 10
be obtained and TO suit the taste of
your market. After standing n short
time work slightly and pack Use the
package which your trade demands:
In fact. please your customers. Use
parchment paper for covering. and. if
packing in tubs, line them with the
same II the above directions are fol-
lowed YOU will never have any trouble
With unruly churnings and will have
an article which viii always sell ut a
good price. Stamp Your name and ad-
dress on each package Practical
Farmer.
Bran md Onts