The herald., 1897-09-23
Butter Making on the Farm

The division of the dairy Of the de-
partment of agriculture. among other
good things, is issuing bulletins giving
detailed experience of very successful
men in the various lines of dairy pro-
duction. "Butter-Making on the Farm"
is by C.P Goodrich of Wisconsin, who has
national reputation as one whose in
telligent study and thorough devotion
to his work has made his home made
butter the pride of Chicago Mr.. Good
rich is no stickler for any particular
breed, but insists on cows that give
good quantity of excellent milk. He
emphasizes the importance of variety
Of the best food, and stoutly maintains
that tainted, ill-smelling food should
never be fed. "MuSty and decayed
foods must be rejected and impure
water is an abomination." Most thor
ough ventilation of stables is impera-
tive, and the utmost cleanliness should
be the dairymans golden rule. Cows
must be kept clean, stables purified, and
bedding must be supplied in the most
generous agundance. He insists that as
good butter can be made with the old
shallow tin pans and stone churn as with
the best modern apparatus. But for
suits the creamer or the separator is
superior and will also give a larger per
cent Of butter.
With shallow setting, to get all the
cream there must be a temperature of
60 degrees maintained, and this is im-
possible. He states that with gravity
setting in winter there is a loss of from
quarter of per cent to 11s per cent, or
from one quarter of a pound to pound
and half of butter is lost to the 100
pounds of milk. A loss of one quarter
of what might be the cows product is
quite too much Mr.. Goodrich believes
that cream is always best prepared by
developing acidity with starter" and
keeping the cream from the air as far
as practicable. He recommends a start
er made of new whole milk, set at and
kept at point Of 80 degrees until the
milk thickers. The starter" is used at
the rate of quart for twelve gallons Of
cream. Only the one in charge can tell
when cream is ripe for the churn. Di-
rections when to churn cannot be sent
by telegraph. He prefers no inside ma
chinery to the churn, believing that to
bring the butter concussion gives the
best results. The churn should, not be
quite half full. He would churn at the
lowest possible temperature. When the
cream is very rich in fat the tempera-
ture for churning may be kept lower.
His rule is 5S degrees for churning. AS
soon as the cream breaks he adds pint
of salt to each ten gallons Works we'll,
draws out the liquid and washes with a
copious supply of water at go degrees
&c hot VIZ
more decided buttermilk flavor than in
the past, and that one washing is suffic-
lent to produce the necessary Tactic acid
flavor. He salts in the churn by guess
which is really no guess with one expe
rienced, and in a few hours. by use of
worker" kneads it to dryness, after
which it is packed. He works it twice
and packs in any package desired by
the special market. He also colors y
the market requires; but more than a
teaspoonful Of colorirg should never be
used for eight pounds of butter. This
bulletin, though it contain nothing spe-
cially new is sharply breast of the times
and if needed will reform the butter
practices in many dairy. The details
are well and plainly given, and all who
are engaged in the butter industry
should procure the bulletin a once, read
or study it carefully and act instanter
Decreased Profits on the Farm
Rev. I. L. Kip ably discusses
this topic in the New York Trib-
une. He makes three points In the old
days tran ansportation was difficult, mar
kets distant and comparatively mac
cessible; money came slow, hard and
seldom. Now all is changed. What
triclxles in easily trickles out readily In
the old days drovers came once or twice
a year and picked up the mature cattle,
and thus the calves grew up and gave
greater income to the farmer Now
the calf is often taken in very tender
adolescence. "It makes a difference in
the farmers balance whether he sells
a calf for S. or a steer for $40; and the
average difference in a life time will very
materially affect the farmer in his bust
ness standing and decide whether mort
cages go off or go on. The third point is
the fact of more complicated life now.
The simplicity of the past made little ex-
penditure necessary. Our complex life
of today brings temptations to expense
hard to resist. Coal replaces wood. and
But is there not greater difficulty?
The farmer gets his income mainly from
the great staples. These are the product
of every country. And as all countries
have introduced machinery, these staple
products are very cheaply produced. So
many countries produce them now that
the great supply lessons the demand,
and prices sink to non-paying basis
Today several great producing countries
have failed to secure crop, and 80 our
wheat, rye, corn, potatoes, beans, etc.
have jumped suddenly to price that
pays a round profit. 1t is hard to see
how agriculture is to meet this great
production and maintain living prices
IT will solve the problem. and the two
mighty factors in the solution will be
better education and general co-opera-
ton. An educated husbandry is the
great sine qua non; with 1t will come
completest cooperation.
Notes
The Pomona Times has this to say of
the late Covina Farmers institute:
The meetings of the institute were
largely attended. great interest was
shawn in the naners road and tho die