Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1895-04-01

DAIRY NOIEo.
During the winter, at the various
farm Institutes, we have spoken upon
various phases of the dairying bust
ness. Sometimes the discussion is In
connection with the best methods TO
be followed In keeping but one Two, or
more cows for butter
Many times we have been asked to
talk upon the most practical and eco
nomlcnl way OF making good butter
with but one COW. Many Of our farm
ers, having quite large farms, keep
but one or two. and the idea is 70 fur
nlsh Just enough milk, cream and but
ter for use IN the farm house
II 10 under Just such conditions as
these that large amount Of butter
is made in very small quantities at
time. and what IL not used at home
is traded for groceries at the nearest
town or village. Some Of this butter
Is excellent and or. sit to the maker
But a good proportion OF II is too poor
to be called by that name, and some OF
| It IL hardly fit for axle grease.
Very few readers OF the Farmer need
take any exceptions to the above stnte-
ment, for the best butter is made by
| those who are well Informed regarding
the most progressive methods Of max
| ing. In nine cases out OF ten where
! poor butter is made on the farm 1t
| VIII be found that no agricultural per-
]
! tlunal methods still have full sway.
Much poor butter IS the result OF
| downright ignorance. For proof of
this go into almost any city grocery
| store and stick your nose down into
| the butter tank II II Is not a first
class establishment, where order, clean
liness and neatness relgns, one sniff
| will generally be enough. Watch those
who bring butter into the store, and
| their general appearances and intelli-
| gence win be fair Indication Of the
quality Of their goods.
Again. II Is not an easy matter to
make nrst-class butter from one or two
cows, during the whole year. Dur
ing the summer, II the cows are well
along In lactndon, giving very small
quantity OF milk. there Is apt to be
trouble, unless great pains are con-
stantly taken.
The small quantity OF cream accu-
mulates very slowly, and portion Of
1t is in various stages OF acidlty ere
enough is collected for n churning. In
such case II Is impossible to secure
lrst-class goods II you don't believe
1t, send a package of some butter to
city commission house and let a
butter expert get hold of 1t.
with such a small amount OF cream
1t becomes lmperatiyely necessary to
ohurn often, especially during the
summer months Churn every other
day, though you have but two or three
gallons Of cream, rather than let the
cream get too sour and spoil.
II is better to keep the cream In a
cool place, away from bad air and
foul odors, OF course. And you should
keep 1t from souring until you are
ready to ripen the whole lot evenly
Unless this is done II is almost impossi-
BILE to secure an even product.
a good way to rlpen the cream is tC
use starter" similar to that used IN
the creamery system. In succeeding
issues OF the Farmer we shall discuss
the making and using OF the starter
and the most simple and practical
methods OF making butter on yer,
small scale.
Michigan makes more butter thar
Wisconsin. but does not receive nearly
so much for the product in the oper
market. What we need to know IN
the small farm dairy, Is not so much
how to make more butter, but bettei
butter. And 1t is for this purpose thai
Our State Dairy school, Farmers insti
tutes, state Dairymens association
and the Michigan Farmer exists. w,
are all striving 10 help each other anC
those around US.
The state Dairymen's association I,
working hard for us all in the interes
OF pure food and dairy products. Hell
us all you can, brother farmers ant
dairymon, with both your moral ant
financial support.--J. IL. Brown il
Michigan Farmer.