The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1894-11-18
The Dairy.


Good butter makes its own market IL
the people but once find out what and
where ( is.
One, must needs grow. into good dairy
practice. 1t is not a thing TO be Jumped
at and made q success of.
1t is always difficult to say which sue
cess In nAe dairy NEST depends upon. the
COW or her keeper. Each must be spec
tally fitted for the work.
The following is given as a good ration
pound ground corn, pounds ground
oats, pounds bran and 1 pound oil rSeaA.
the grain 10 be mixed.
Poor butter is always a drug on the
market, and is never wanted at any
price, though it may be forced TO a sale.
but every such sale depreciateS the value
of all other butter. In these days there
is no excuse for making poor butter.
The dairy seems to be woman's spe-
ella! province. VIII not more of our rudy
farm girls attend the dairy schools this
winter at the agricultural stations, or
the dairy classes at the institutes when
ever they are held? This would make
revolution in their work
If we cannot control the markets, we
can to q great extent control production.
Weed out the cows which do not yield
more than 1000 pounds of milk or pro-
duce more than $50 pounds of butter in
a year; yet this would probably lead %
the slaughter of one-third of our milcn
cattle.
y most elective measure 1Or keeping
UP a good and even milk flow through
the winter is a proper shelter for the
cows at night and in inclement weather
n good time to begin Straining the milk
is before the milking begins by brushing
the body, udder and teats of the COW
with soft, firm brush, to remove stray
hairs and loose dirt of any kind.
The peculiar flavor observed in the but
ter furnished at hotels in England, and
at those on the continent patronized by
English people is said to be due to the
presence of honey in the butter, says
writer in a New York daily newspaper.
The proportion is one ounce of honey to
one pound of butter and the result is a
decided Improvement in flavor and the
avoidance of all rancidity in the butter.
The dairy brings a revenue which IS
always cash and mostly continuous. 1t
helps maintain the fertility OF the IarHl'
it's product, if good. has seldom to seek
a buyer; it exhibits more vitality in
times of depression than almost any
other product that the farmer sells; but
the average farmer studies Improvement
in all other lines before he takes an In
terest in the business of making butter.
In selling butter consult the buyers and
consumers as to the form OF package amt
then employ those that Will bring best
prices for the contents. The average
American consumer wishes to have his
fancy pleased, and, if he Is willing to
pay fancy prices for fancy packages, 1ur-
niSh them to him; and remember enc
thing: In spite of the presence or absence
OF oleo no matter whether the market be
glutted with it or not, there will always
be a paying price for the bes- brands OF
butter.
Dairying comes near to being one OF
the fine arts the more you study II, and
the better the practice, the more satisfac-
ton and profit to be had from it. And
it is a good deal like the practice OF the
law, there is plenty of room at the top:
1t seems that hornless cows are to be
the ones to take the lead in the future
We now have Polled Durhams, and Pol,
led Jerseys, besides the regular polle1
spoken of by those who are competent 70
Judge by experience.