The Globe-republican., 1899-08-03
Old and New Dairy Methods

OkI0EAhAC XSCROL VI NISCOISlu SIaIe
Dairymen's Convention.
F.. E. Curtis spoke on old and new
methods in d%airying. In substance he
said: There is a great difference be-
tween old ways and new methods. The
limit OF my remembrance is about "a
years, when the old shallow tin pans
were used and people had not yet learn
ed that the deep setting method is far
better. Cream a be raised we'll in
the old shallow pans provided the tenn
perature can De held at 60 degrees, out
this can't be done in a farm house, ex-
cept for a short time. Some forty years
ago q gentleman named Pratt intro
duced a deep pan that was to be set in
cold or running water, but these did
not last long. The dasher churn was
another utensil characteristic of the old
days. When l left the farm when a boy
1t was on account Of too much daSher
churn.
When milk is to be set in deep or
shotgun cans it should be in cold wa
ter, but at time of setting it should be
warm or should be heated UP to SO de-
grees. In this part of the country water
from a deep we'll will give us a tenn
perature Of about 40 degrees the year
round. This is cold enough to act as
a good substitute for ice.
The old system of continuing the
churning till the butter is a lump i'm
prisons the milk in the butter, and but
ter so made is good table butter.
Most of the bad butter complained Of
Is made by the old way, and most OF
the butter made by the new way will
be graded number one by the butter ex-
perts.
A siio should be set as far in the
ground as the p%rejudices Of the builder
will permit him to go, and 1t should be
round in shape. Silage is heavy stuff
to handle. 1t is not improved by freez-
ing. Then why should We allow it to
freeze? After making the silo in tbs
ground, make a basement stable round
it for an ally against the frost. The
basement should be in a bank 10 feet
deep. and this would give 16 to 10 feet
in the ground, which can be ventilated
from the floor above. l claim that the
silage should be weighted. A silo Is
feet high and surrounded by the cows
would be quite n0n-freezing. Being
near the ows the silage could be han
died easier than in any other way.
A round barn is a great ecOnomizer of
space. One So feet in diamater will in
clude more space than one 80 by 4S feet,
which has about the same distance
round it. A round barn of the dimen-
sions mentioned will give space for 80
stalls and a silo, while a square one Of
the dimensions indicated will give
space for only 80 stalls and no silo.
H. c. Taylor.-We have listened to
q man so years Of age and he has given
us the results of 20 years of experience.
All through this paper runs a deep
thought that 1 want every member
here to take home with him. Away
back before the invention of our mod
ern churns he made a box churn and
used it.
A Farmer.-He spoke about setting
the silo deep in the ground; now not
everyone a go deep in his soil with
out getting into the water.
Mr.. Curtis.-In ease the water level
is near the surface of the ground you
build a silo that way; with me it
is 100 feet down to the water level.
Q.-In these silOs in the ground,
don't you have to climb down to get
the silage up?
MI. Curtis.--Ns put a man inside
and he hands the silage up in baskets,
passing it up to another man. 1t is a
little more work getting the silage out, |
but that is Offset by the increased ease
Of putting the silage into the silo in the
place. II you have a deep silo
have a rope with two hooks on it, aud
then a man in the silo 20 feet deep Will
send up the silage easily.
Q.-Do you use a separator?
Mr.. Curtis.-Yes, sir; l think l can
save. with ten COWS, 500 per year, which
Is a good interest on the investment for
! separator. l cannot say too much
n favor of the separator.
Q.-Is there any creamery that can
make as good butter as it is possible
,Or a private dairyman to make?
Mr.. Curtis.-Any person that has
cows to make a package of but
.er at one time should and can make as
good a quality of butter as any cream
Try: he should make better butter, be-
:ause he a control all his conditions,
which the creamery nan cannot.
Q.-What is the most difficult thing
do in making a good article of but
when you eau control the condi-
ions?
MI. Curtis.-Tbere is NO difficulty at
III, when you know how.
OIL you have a customer that does
know any better than to want one
'unce Of salt to a pound of butter, how
will you manage in sailing your but
er?
MI. Curtis.-In that case l would salt
o suit the taste of the customer.
H. G. Adams.-I find this difficulty: