The news and herald. (Winnsboro, S.C.) 1877-1900, 1897-02-13
GILr.EDGE DAIRY BUTTER.


to this purpose on my farm to get
best returns, writes G. B. Lyman.
Roomy stables are necessary, well
lighted, with good ventilation, kept
clean and free from odors. Give the
COWS plenty OF dry bedding, keep
them quiet, comfortable, and content
ed, and make them familiar with your
presence. Feed regularly with good
rations. Ny practice in winter is to
milk the FIRST thing in the morning,
then give a ration of good hay. Al
ter breakfast, the COWS arc turned out
io- watering, aud the hangers and
stables thoroughly cleaned from the
NIGHTS litter. Then ration is given
Of about two quarts per co| OF a
mixture of equal parts of corn meal,
wheat middiings aud cottonseed meal,
following with a feeding Of bay and
then corn stover. The COWS are then
left to themselves until 8 p. H., whea
they are turned out again for water
and exercise, followed By the same
course of feeding as in the morning.
When ut pasture, the COWS get grain
at night only. .
Great care must be taken in milk
ing to have everything neat, the bags
clean and free from dirt aud dust.
Milk quickly and to the last drop.
Carry Immediately to the dairy room
and thoroughly strain. If set in shall
low pans, tte~mii!!Sk must stand twenty
four to thirty-six hours in tenpera-
ture of about seventy degrees by the
submerged process forty degrees,
or It is separated at once. Either
plan makes equally as good butter.
After the cream is properly ripened,
it is churned, the buttermilk drawn
and the granular butter is washed IN
briny water and again in clear water,
then weighed, worked in butter
worker with three-quarters OF an
ounce of salt to each pound Of butter
for part Of the lot, while the rest is
salted to suit the taste of customers.
It is then pat in one-pound prints,
wrapped in paper and set in a cool
place Cor market.
Now cores the most difficult part OF
the business-getting your customers.
Notwithstanding the fas'lon IS
largely for creamery butt :: there
are still many people who plet pri-
vate dairy butter and aIe ! ing to
pay better price, because they get
hntter that is f-ner, less watery and
will go farther and last longer than
the butter made at the public cream
cries. TO secure those customers re-
ouircs patient, hard work. If you art
near village, large town or city, sell
direct 10 the consumer and save all the
profit for yourself. When you have
secured your customers, serve them
faithfully and well, give them good ar
ticie every time, strive to please anc
they will stand by you. Serve them
regularly so that you car be depended
upon at certain day, at nearly thu
same hour il the day in summer heat
or winter cold, storm or sunshine
aud yorr efforts to please will b
rewarded by better prices and CON
stantl~ increasing demand for YOU,
product. T. is thirty years ago tina
the writer started on 7:eekly drive o
fifteen miles TO rIarkc. his product
taking up tue busl aes' started ~ nj
| father about Twenty-Five years before
supplying many of the same families
with opportunities for new ones ever.
wear. He has rarely missed O tril
ard no week has passed but that th'
customers have been supplied, and i
is very rare that any one finds faul
with the product or the price. Amer