The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1896-01-02
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BUTTER MAKING.
some Interpretations as to How 1T Can
be Made Successful.
think that it will make every one
WHO owns COW a better dairyman to
sit down and compare the present
price OF butter with that of other farm
products. - g.,
II Is not necessary here to make quo
tations on grain, vegetables and pork.
common agricultural products, for we
al know how low they are, but let us
think moment on butter.
Butter that has any decent quality
about it at all is in most localities
bringing not less than 20 cents per
pound, and is should be accounted
poor milk that will yield less than five
pounds Of butter to 100 weight.
Can't you see that If you judiciously
put some Of the cheap grain into your
cows now, the 2O-cent butter that it
will make will pay you better than any
other farm product?
II you should so prefer you can let
creamery do the making for you, but
the profits of this plan will depend
largely on your own apability as a
butter maker. .. -. -: go,
hear some say, But my milk will
not produce near five pounds of butter
to the 1907 .' "....
Perhaps you do not know how much
1T could be made to produce, for YOU
may not be getting the butter all out
Of it.
The Babcock test will tell YOU what
per cent of butter it ought to yield,
and it is your duty to your own inter-
ests to employ a method Of cream ex-
traction that will give you practically
all the butter fat. .,- ~...~
The old careless way Of setting the
milk In pans and crooks in the kitchen
pantry will not do this, nor will it re-
suit in butter Of good quality and fla
vor.
The dairy room must be entirely sep
arated from the living apartments, and
means taken to secure all Of the cream.
This can be accomplished by correctly
practicing the cold deep setting or
Swedish system, and if practiced in a
good portable creamery many econo-
mics and conveniences will result.
Whether your method be by cold
deep setting of the milk or extraction
by the hand separator, keep the whole
process, including the butter making,
entirely apart from, thu kitchen. If
you don't your butter may not bring
more than shilling pound. ".
Bear constantly in mind above all
things that after you have secured
good cows and feed them scientifically
and practice all of the arts of fine but
ter making you still may not be max
ing money because your skim milk is
too rich!
It is very important to think on and
act on these facts now at the begin
ming Of winter, when butter making is
so far ahead Of other farm interests in
point Of proft.-George e. Newell in
Indiana Farmer. ..
Cows That Are Hard to Milk. So:
In. reply to a correspondent, who
asked for a remedy for a COW that
was hard to milk, the Prairie Farmer
says:
''Some good dairymen advise cutting
the opening larger. They have an in
strument something like a three-cor-
smooth for about an inch, then above
that the sides are grooved out, making
very sharp cutting edges. To use it,
put on a cork as far up as you want
the instrument to go in. To use it,
take hold Of the teat, have it full of
milk, then carefully insert the instru-
ment. Be sure you have it right, then
give it quick push, and the cutting is
done. D.... --..~
''Others advise the use Of plugs.
They have them made Of hard rubber
for the purpose to dilate the oritice.
II have tried the cutting but once;
then it took the teat a long time to
heal. and after it was healed it MIXED
nearly as hard as ever. I did not like
that way, and would not advise it,
though others say it is good way.
The plugs l, have never tried. The
truth is, am not in favor Of punching
anything up into cows teat My ex-
perience is that one is much more lia-
BILE to do hurt than coed.
MY way of treating a hard-milker
is this: When she is fresh-at that
time she milks easier than at any 9TH
er time-commence milking by forcing
out as large a stream as possible.
Milk with as much force and use as
strong grip as the COW will bear.
Do this always, and this will tend to
. keep the opening distended. If a boy
or girl, or any person with a weak
hand, milks such a COW, the opening
will continually grow smaller and the
milking harder. If have a COW that
cannot be MIXED without too much
time and veXation in the manner I
have given, then she is allowed to dry
up, get on little flesh and go to the
butcher" w. .- ...
Draining Cattle for Beef.
Last winter forty4seyen three-year-
old steers were fed during five months
as an experiment, and then finished on
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