The Dupuyer acantha. [volume] (Dupuyer, Mont.) 1894-1904, 1897-01-14
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FARM DAIRYING.
How One Farmer mag to Make
u Profit Out of 1t.

How One Farmer Manages to Make
u Profit Out of 1t.
The following is taken from an essay
by Il. M. Lee, which received first prize
in a competition conducted by the Prac-
teal Farmer:
l keep q dairy, and will try and tell
how 1 manage to make it pay a profit,
over and above the cost Of their keep
ing, and investment, labor, etc.. bestow-
ed on them. The dairy will average
IL cows for the year. They are high
grade Jerseys, all but three of my own
raising. They give milk that makes
8 pounds of butter to 100 pounds of
milk, and the herd will average 800
pounds of butter per head for the year.
We make and market our butter, saw
ing 5 cents on every pound, that we
would have to pay the creamery, and
| have about 8 gallons of buttermilk
left at home to feed for every days
cream. l have no costly or elaborate
outfit; a Cooley creamery, n rectangu-
lar churn, q Reid butter worker n
printer, and a good ice-house N Gel
lar. My butter is all made into one
pound prints, and is sold every Monday
to a leading city grocer for spot cash,
at an average Of about 2 cents more
per pound han the New York quota
tons for best creamery butter. My
cows are kept in a cheap, but well
lighted stable, that is frost proof, the
temperature hardly eve going below
36 deg. From the middle of October
they are kept in the barn night, and
out pleasant days. During the winter
they are turned out to water twice q
day, and on warm days allowed to
remain out from one to two hours for
exercise. They come in fresh as near
the middle of November as l can have
them, and are dried off eight weeks
before comtYg in. For a winter ration,
they are fed a mixture of two parts
wheat bran, two parts gluten meal,
two parts ground oats, one part oil
meal, and one part cOtton-seed meal.
They are also fed about 10 pounds
per head of this mixture, with 40
pounds of good mature corn si1age,
n from 3 to 5 pounds of hay per
day per head. They are brushed clean
twice a day before milking, and fed as
soon as MIXED. The milk is set at a
temperature of 81 deg. in ice-cold wa
ter, and allowed to stand for twelve
hours. 1t is then skinned, warmed
to 62 deg, and a starter added. This
is made by taking sweet skim milk,
warming to 80 deg, placing in a sealed
tin can, and allowed to stand in a
warm place until it thickens. Add one
half pint of this" starter" to each gal
Ion of sweet cream, keep well stirred,
so it will ripen even, and churn as soon
as slightly thickened. A new starter
should be made every second day, or
it will become too sour. Put the cream
i'll the churn at Il temperature that
will require about forty minutes for
the butter to come. AS soon as the
butter nicely breaks, stop the churn,
q a pail of water of about the same
temperature of the cream, and before
drawing the buttermilk, then allow the
butter to rise to the top, then draw off
the buttermilk, and next add a pail Of
good strong brine. This hardens the
butter granules, cuts loose all milky or
curdy matter, leaving the butter nice
and bright. Rinse twice with pure,
cold water, and let it drain for a few
minutes, then take from the chuTn,
add one ounce of the best dairy salt to
each pound of butter, let it stand in a
cool place for six hours; place on work
err and work just enough to expel sur
plus moisture; print and place in cooler,
wrapping each print in parchment pa
per. Perfect cleanliness in every par
t%icular, from the feed fed to the cows
until the butter is delivered to the
market, is of he utmost importance,
and the only principle on which first
class butter can be made. Establish a
record for having everything nice and
clean, and your butter trade is guaran-
teed. My skim milk is warmed to 90
deg. and fed to calves, and it cuts quite
Il figure in deciding the profits Of a
dairy, having brought me 30 cents per
100 lbs. since the first day of January,
1896, and my buttermilk fed to 10 pigs
has made 1000 lbs. of live pig" NV
new milk from January 1, 1896, to Sep
TENDER /, 1896, has brought IS cents
per 100 lbs. AS long as 100 lbs. of but
ter will buy one ton of good feed, there
is more money in the COW than there
is i'll raising the feed, or in raising
most any other farm product at present
prices. The cow that comes fresh the
first day Of November will give 1000
lbs. more milk than the one that comes
fresh the first of April or May. Milk
will cost less per 100 lbs. produced
between the LIST of November and the
LIST of April, than between the LIST of
April and the list of November, allow
ing the cow to be kept on the farm
the year around, and there is no one
thing on Il farm so certain to bring re-
turns, as, a good dairy, well and intel
ligently fed, and the products econom-
ically handled and marketed in a bust
neSS-lihe way.