The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1899-10-27
COW FARMING.
MethOds-Wheret the Prof
it's Come In.
OBSERVATION-DISCLOSURES I

/ probably more who find this speciality
| in breeding COWS or producing dairy
products than there are in any other
branch of the farming business. This
has resulted in making cow farmers
more enterprising and successful than
those who merely keep one or two
| COWS for their own use and make dairy
| products of only secondary considera-
ton. This was to be expected. All
kinds Of business that are successful
are made specialties. There is more
reason for this in the case Of the farm
er, whose business involves closer at
| tention to details than any other. The
man who makes a speciality of fruit
growing or gardening may keep good
COWS, but it is impossible for him to
give close attention to the manufac-
ture of dairy butter and cheese to Sc
cure the best results. The large cream
cries sell their product somewhat higher
than the average farm butter, though
if the latter is we'll made from ripened
cream it will keep better than the
creamery or separated butter made
from cream that has never soured. It
is, we think, a perverted taste that
gives preference to butter made from
cream that has never soured. That
from the creamery should be kept q
few hours until souring begins. Then
the curd can be better separated from
the butter, and it will keep better.
no toJy Of no
butter fats out of sweet milk than can
be got by the creamery or by natural
rising of cream in the pan. But this
increase Of quantity is at the expense
of keeping quality. Such butter is very
much liked by many people. 1t is the
kind of butter that is especially liked
by our English customers. But it is
poor keeper and must be eaten soon
after it arrives or it becomes rancid.
In the years before the creamery the
writer we'll remembers seeing his
mother and grandmother put up four
gallon crooks of butter, covering it
with layer Of salt an inch thick and
setting it away in a dark and cool
room to be used next year. The IA
those times were June. September and
October. The best of all the butter
was made in June, though If there
were plenty of fall rains to start the
grass butter made in September and
October was about as good. And as
good butter can also be made from
green corn fodder fed with the grain
S, IL e,to nd Jny,1 tad
with pumpkins, which, excepting car
rots and parsnips, are almost the only
vegetable that will not impart some
inferior flavor to the butter. Wherever
COWS are kept more pumpkins, carrots
and parsnips should be grown to sup.
plement the corn fodder and grain
which are the dairyman's main de-
pendence.
The creamer should always be used
to raise cream, for with the addition of
cold in the ice surrounding the milk
it causes the cream to rise while the
milk is ice cold and of course sweet.
It gets more of the cream that can be
secured from pan rising, though If the
milk is heated to temperature Of 40
room the cream will rise nearly as
we'll as in a creamery. But this heat
ing of the milk is apt to make the but
ter come soft. 1t cannot be success
fully practiced during hot weather.
Then ice must be used, and if it is
used in the creamer it is preferable, as
the milk beneath the cream will be
Sc \ m
young stock while it is very young.
After or weeks old a calf will
drink curdled milk as readily as it will
drink sweet milk, and the curdled milk
is really better for calves and pigs
than sweet milk, because it has taken
the first stage of digestion. It is true
it does not contain quite as much nu-
triton, as there is always some waste
whenever fermentation occurs. 1t is
slow decomposition, destroying nitro
gen and carbon by uniting them with
oxygen the same as in burning.
The difference between old and new
methods of keeping cows is in nothing
more noticeable than in summer and
winter feeding. We can we'll remem-
UcT Wueu grass III SuLuLIcI, Will lily
hay and cornstalks that toward spring
were almost as dry, was the main de-
pendence for cow feed. Then the dairy
regions were those natural to grass,
where there was plenty Of pure spring
water, and the cows were pastured in
summer in localities where, il corn
could not be grown to supplement sum-
mer feed. green fodder of any kind
seemed hardly to be needed. But the
time has long gone by when the grass
clad hills of Vermont and of the Mo-
hawk valley, with Allegheny and
ChautauQua counties In the same state,
could make the boast that they were
so much the best dairy producing re-
gions that they could fix the price of
butter. The Little Falls dairy market
is, however, still the greatest in the
world for the best butter. But even
in those localities grass is far less i'm
portant than it used to be, though we