The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1895-02-21
DIVERSIFIED FARMING.
From third page


From third page.
this way, 50 that woman could milk them,
with as much safety as any COW in the herd.
This is a good plan to use in training heifers,
especially when the bag is hot and tender
when they first come in (and lest forget it,
would here remark that heifers should be
MIXED till within six weeks of their second
coming in, as the first milking period pretty
much fixes the length of time cow will give
milk in every succeeding period,) and don't
forget to be gentle with her, remember that
every thing is new to her, I know she will
appreciate your kindness, and after short
time, instead of having to run all over the
yard to catch her, she will either stand still
or come to you to be MIXED. Having drawn
our milk from the COW, the next question
arises what shall we do with it? LIST. Shall
We set it and make butter of it, I'd. Shall
we skim the milk and sell to the cream
gatherer? Sd. Shall we take the whole
milk to the butter factory, have it separated
from the cream, and take the milk home:
4th. Shall we turn our milk into cheese at
homer 5th. Shall we take our milk to the
cheese factory: The answer to each of these
questions must depend on the dairyman's
circumstances, we shall therefore consider
each question seriatim. LIST. Can good but
ter be made at the farm dairy? Yes, if you
have enough cows to churn as often as every
other day, good place to set your milk and
a good butter maker. There are private
diaries near all large cities, that are getting
higher prices for their butter, than any
creamery in the United States. OF course
this kind of butter is sold to wealthy families
on contract, and delivered by the makers.
This cannot be done on every farm, for the
conditions necessary are not there, but good
butter can be made if the following direc-
tons are followed: Your milk room must
be perfectly sweet and cool; you can then
set your milk in deep cans in water or shall
low pans 2H or inches deep. for experience
shows that the old shallow pan system is
just as good as the deep, in spite of all the
blowing to the contrary. Skim your milk
just as it is on the point of turning sour,
and keep your cream cool till you have
enough for churning and be sure to stir it
up at every addition of cream. Now raise
the temperature of your cream to nearly 70
degrees and keep it there until you can taste
it slightly sour, when it is fit for churning.
This curing should not take many hours
You must now reduce the temperature to
about 60 degrees in summer and 81 in win
ter. This can be done by adding cold water,
Gf your cream is thick,) or standing your
cream in vessel in cold water. Scald out
your churn with real hot water, las that kills
all germs,) and rinse with cold water. Your
churn is now ready for the cream. Churn at
moderate gait occasionally letting off the
gas that accumulates in the process, and
keep it up till your butter gathers in globules
about the size of radish seed, not larger,
Now draw off your buttermilk and wash
with clean cold water until the water runs
clear from your churn, and salt with the
best fine salt, at the rate of one-half to one
ounce of salt to the pound of butter, accord
ing to the taste of your customers. This
sailing can be done in the churn by scatter
ing the salt we'll over the butter, and oscillat-
| ing the churn to work it in. You can now
take out your butter and press out what lit
tie buttermilk remains. for you must not
smear it with your worker, as that spoils the
grain and makes your butter look greasy.
Make it up in such packages as your custom
ers desire. but be sure to keep the air from
it or it will get rancid. The very best gilt
edged butter will soon loose it's flavor by ex-
posture. Of course in the above process a
good dairy thermometer is an absolute ne
| cessity: the rule of thumb will not do. What
| labor. you say. Oh yes. there is plenty of
work in dairying and it is the same old tread
mill the year round, Sunday and week day,
| feed. milk, skim, churn, but farmers must
not be afraid of work. had almost forgot
| ten to say that in the above method of butter
making. barrel or box churn is used, and
you must have your COWS come in at differ
ent times of the year so as to keep up the
nutty flavor of the butter. for when COWS
have been long milking the milk loses that
delicate flavor peculiar to milk from fresh
cow. Our second question is, shall we sell tc
the cream gatherer: 1t has been the prac'
| tise with creameries until recently to gather
cream, and allow so much for the cream &C.
cording to the price of butter the butter
maker getting about two cents per pound anf
the butter milk for gathering, making ant
marketing At the end of each month settle
ment was had, and each person received hi:
share of the income, less the expense for the
butter maker This plan works very well
provided, yon have a good, honest. business
butter maker, and enough cows to pay thu
per centage for making which must not b'
less than four hundred cows This suppose
the building owned and operated by the but
ter maker. The writer sold to a creamer,
in illinois on the above plan but could see NJ
gain over the private dairy, other than les
amount of work on the farm, but as an offset
we had the butter milk at home, which
quite an object, where one raises hogs. whicl
are a necessary adjunct to the dairy. as
shall show in future paper. There is bu
little difference then in income, from a goo
private dairy and the cream gathering sys
! tenn, provided. you have good butter make
| on the premises, which. alas, are too few O