Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1899-11-23
COW FARMIN0.
Difference Between Old and New
MefhOds-Where the Prof
its Come In.
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q its Come In. !.
Every farmer should have a specially,
says the Boston Cultivator There are
probably more who find this specially
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 consideia-
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 Tie DGSl IeSQllS. lie e5C ClCthlu-
cries sell theirproduct somewhat higher
than the average farm butter, though
if the latter is well made from ripened
cream ii will keep better than the
creamery or separated butter made
from cream that has never soured. 1t
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 a
few hours until souring begins. Then
the curd can be better separated from
the butter, and it win keep better.
The separation viii take more of the
butter fats ont 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 a
poor keeper and must be eaten soon
after 1t arrives or 1t becomes rancid.
In the years before the creamery the
writer well remembers seeing his
mother and grandmother put up four
gallon crooks of butter. covering it
with a layer of salt an inch thick and
setting it away in a dark and cool
room to be used next year. The ia
yorite months for putting up butter in
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
in the milk stage and supplemented
with pumpkins. which. excepting car
rots and parsnips. are almost the only
vegetable that viii not impart some
inferior favor 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
1t gets more of the cream that can be
secured from pan rising though if the
milk is heated to temperature of 1870
to $40 degrees and then set in a cool
room the cream will rise nearly as
well as in 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 viii be
sweet and is preferable for feeding to
young stock while it is very young.
After or 6 weeks old a calf will
drink curdled milk as readily as ( will
drink sweet milk, and the curdled milk
is really better for calves and pigs
the first stage of digestion. 1t is true
it does not contain quite as much nu-
triton, as there is always some waste
whenever fermentation occurs. 1t is a
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 well remem-
Der when grass liz summer. with dry
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. If 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
get more grass butter from these old
dairy regions than from any other