Lyon County times. [volume] (Silver City, Nev.) 1874-1907, 1894-05-05
FARM Notes.
System In Dairying.

y
From the milking of the cow until
the butter is made up and sent to
the MARKET is one chain of unbroken
principles. Should one link be-
come disconnected from this one
great chain on which so much of
our life and health is SO dependent
the remainder of the chain would
become quite futile.
]. The strictest regularity must
be observed in feeding stock. IT.
regularity produces great injury to-
ward the COW.
2. The COW must be kept particu-
larly clean. Curry and brush her
carefully every morning. Selling
of every nature must be removed.
3. Food supplied to the COW
should be carefully attended to.
Have it perfectly clean, palatable
and nourishing. No decayed stalks
or roots permitted to enter her food.
a. Trough carefully cleaned out
previous to feeding time. Leave no
stale food whatever in the trough,
A small quantity of salt is advis-
able to mix in the food.
5. Courthouse kept scrupulously
clean. Proper ventilation, pure
and healthy atmosphere, warmth,
nn trace Of refuse whatever allowed,
are the principal points to observe,
6 Cows should in no case be over
crowded in the byre. The stall
must be moderately roomy, hight
and width of the byre carefully
considered.
Z. Cow-hou must not be in
proximity to the manure heap.
s. Perfect drainage in or around
the byre must be secured. No open
sewers whatever allowed to exist
here. Floors of the interior part of
the byre should be smooth, no
crevices OF holes allowed to hold
impure material.
3. Milking of cows carried out by
persons of perfectly clean habits.
Hands and persons must be kept
scrupulously clean.
10. Kindness extended to the COW
when milking her, in fact, at all
times, essential.
IL. Scales to ascertain the guam
tity of each cows milk important
to have. 1t is necessary to have in
the byre at the time of milking.
IL. All cows should be MIXED
out the last drop No milk of the
smallest quantity should be allow
ed to remain in the COW.
10. Milk should be most careful
ly strained. No hairs or dust of
the minutest nature be allowed to
remain in the milk.
IA. Milk should undergo as little
agitation as possible when brought
from the byre to the milk room.
Is. Milk-room must be kept
strictly clean, the temperature pref
ty cool, the light somewhat of a
slightly dimmed nature. Pans,
skimmers, coolers and all vessels
perfectly clean. No sleeping com
partment or kitchen allowed to ex-
list near the milkroom. Benches,
floors and walls kept strictly clean.
16 Churning department mod
erately cool in Summer. In Win
ter the temperature should he pref
ty warm. Draughts or currents of
air not permitted during the churn-
ing
II. The temperature of cream be-
fore churning must be fairly noted ;
334 degrees Farheneit in the cream
before churning, 574 degrees Far
heneit in the churn previous to
churning. Quantity and quality OF
the best butter obtained thus.
IS. Butter carefully washed with
pure water. Buttermilk removed
until water is nearly clear in color
10: Churn carefully rinsed out
with clean water previous to churn-
ing. Temperature "A few degrees
lower than that of the cream.
20. Hands in no instance to be
employed in making up of butter
All utensils carefully washed, rub
bling fine salt on them, then clean
off with clear water.
81. Use only fine Danish salt in
butter
%. Butter should not be worked
a lenOtheneI time SoftnesS iS Uen.