The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1897-01-12

Clinton, Iowa:
MAKING AND MARKETING GILT.
EDGE DAIRY BUTTER.

! dnd that Jerseys are best adapted
to this purpose on my farm to get best
returns. Roomy stables are necessary,
we'll lighted, with good ventilaeion,
kept clean and free from odors. Give
the COWS plenty Of dry bedding, keep
them quiet, comfortable and contented
and make them so with yoar presence
Feed regularly with good rations. My
practice. in winter is to milk the first
thing in the morning, then give ration
of good hay. After breakfast, the COWS
are turned ou5 for watering, and the
managers and stables thoroughly cleaned
from tire nights litter Then ration
is given oE apout { 30 quarts per ocw o.
a mixture of equal parts OF corn meal,
wheat middlings and cottonseed meal,
following with feeding of hay and
then corn stover. The COWS are then
left to themselves until ?. M, when
they are turned out again for water
and exercise, followed by the same
course of feeding as in the morning
When at pasture, the cows get grain
at night only.
Great care must be taken in milking
to have every thing neat. the bags clean
and free from dirt and dust. Milk
quickly and to the last drop. Garry
Immediately to the dairy room and
thoroughly strain. # set in shallow
pans, the milk must stand from twenty
four to thirty-six hours in tempera
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 a 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
tastes of customers. 1t is then put IN
one pound prints. wrapped in paper
and set in a cool place for market.
Now comes the most difficult part of
the business getting your customers.
Notwithstanding the fashion is largely
for creamery butter, there are still
many people who prefer private dairy
butter and are willing to pay better
price, because they get butter that is
firmer, less watery and will go farther
and last longer than the butter made
at the public creameries. To seeC re
those customers requires patient, hard
work If you are near village, large
town or city, Sell direct to the consumer
and save ali Of the profit for yourself
| When you have secured your custom
ers, serve them faithfully and well,
| give them a good article every time,
strive to please and they will etend by
you. Serve them regularly so that you
can be depended upon at certain d y,
at nearly the same hour In The day IN
| summer heat or winter cold, storm or
sunshine, and your efforts TO please
will be rewarded by betttr prices and
q constantly increasing demand for
your product IG is thirty years ago
| that the writer started on q weekly
drive of fifteen miles TO market his
product, taking up the business started
by his father about twenty five years
before, supplying many Of the saGae
families, with opportunities for new
ones every year. He has rarely missed
trip and no week has passed but that
the customers have been supplied, and
is Is very rare that any one dads fault
with the product or Che price - C B
Lyman, il American AgricuIturt4E.