The Marietta journal. [volume] (Marietta, Ga.) 1866-1909, 1894-09-27
Dairytng Generally.
By the Director and Dairyman.

Inc management of herd of cows.
including the selection of cows, feeding.
milking, etc, whether for making
cheese or butter is practically the same,
until the milk is delivered at the dairy,
When the processes commence at once
TO widely diverge. OF course there are
Well recognized differences in the adap-
tatlon OF different breeds for cheese and
for butter. These will not be discussed
IN this bulletin; nor is it intended SO en-
ter into the chemistry of butter and
cheese-making. This bulletin is not for
the edlhcatlon of experts, nor even for
the instruction of those who already
understand dairying in any of its
branches; but rather for the benefit of
those who know very little, or really
nothing, of the subject.
The making of butter is an art more
generally understood, and certainly
more generally practiced than cheese
making. Butter-making does not de-
mand SO high degree of expert judg-
ment and skill as is required in cheese
making. Yet there are certain condi-
lons and requirements that are lust as
essential in one as the other.
Among the first requirements are good
average cows, an abundance of whole
some, nutritious food, and plenty of
clean, pure drinking water JERSEY
COWS are admitted to be superior for
butter, and the Holstein is probably the
best for cheese; but the quality Of the
product, whether cheese or butter, will
depend more upon judicious and liberal
1eedlng, and proper manipulation of the
milk than on the breed of cows. High
grade butter, and cheese as good as any,
may be made from the milk of herd of
(NPOrpia ttSn1.r1 no
tons be complied with.
The next condition of success IS proper
milking. On no account should the
cows be worried, or driven in a run
from the pasture. Beating and harsh
treatment OF any kind must not, under
any circumstances. be permitted, other
wise the milk will not only be lessened
IN quantity, but often seriously i'm
paired In quality, and sometimes rem
dered absolutely unfit for use. The
prevailing idea that cow will not give
down her milk unless the calf be Hrst
permitted to suck is altogether erron-
eous. If the calf is to be reared, it
should be allowed TO suck until 1t is two
days old, and then be permanently sep
Grated from its mother and fed on
SKINNED milk with little fine mid
dlings or wheat bran stirred in it, I'M
I'll IL is OLD enoU"1 to Craze.
The milking should be done at regular
hours, morning and evening, each COW
being MIXED constantly by the same
person. If the bag or teats are soiled
they should be cleansed with a wet
cloth, and wiped dry, and the milk
ing should be done quickly, quietly and
completely. The vessels used should
be capable of holding all that the cow
will yield, and the milk should be inn
mediately strained into a covered pail,
and removed to the dairy as quickly as
possible.
The most scrupulouS cleanliness, in
every detail, from the stable until the
product reaches the consumers table, is
Indispensable. There must be no filth
or foul doors about the cow stable and
yaId. The milking vessels, cloths and
other utensils must be as bright and
clean as soap and boiling water can
make them. Even the want of personal
cleanliness in the one who milks the
COWS and handles the milk, is source
of faint and injury. The breathing of
foul doors by the cows, such as arise
from carrion in the pasture, or from
filthy pig pen, or fermenting manure
heap, will sometimes faint the milk, so
as to render it unfit for making cheese
or butter.
MAKING BUTTER.
The milk having reached the dairy,
its further management depends on
whether 1t is to be made into butter or
cheese. We will suppose butter to be
the product desired.
The milk should now be cooled down
as rapidly, and to as near As degrees as
practicable. At this point there begins
a divergence in practice according to
the different methods of setting the
milk. Where ice can be had conven-
iently and at little cost, or where low
temperature can be secured naturally,
as in winter time, deep setting in pals
twenty inches deep and nine inches in
diameter, which are plunged into water
kept at the temperature of As degrees,
will give the most cream and in the
shortest time. But the majority of
fairness will not find it expedient to use
ice, and must, therefore, in warm
weather, rely on the natural tempera-
ture of cold well or spring water, which
varies lin Georgia. according to latitude,
from fifty-fve to sixty-ive degrees. 1t
should be remembered, however, that
no process of setting the whole milk
will give the maximum yield of butter
unless the temperature of the milk be
reduced to about As degrees. Of course
this low temperature is not attainable
by natural means anywhere in the
south, except, possibly, in some noun
tain localities.
very modern process is the use of
the Centrifugal, or Separator, machine
which will separate the cream from the
milk freshly drawn from the cow in a
few minutes. The machine is some
what similar in appearance to laundry
centrifugal clothes-wringer, and the
principle is substantially the same.
The Separator revolves at very high
speed, and the milk and cream being of
different specific GRANTEES. are separate ted
by centrifugal force, and each is de-
livered through separate spout. The
cream is set to ripen Tor become slightly
sour at about the temperature required
for churning, and then churned as in
other cases.
The centrifugal or separator process
gives a larger yield of butter than any
other, but the machine costs not less
than 500 for the smallest size, and,
therefore, is not available where but a
small qantity of milk is to be churned.
When the milk has become ripe, on