The Atlanta constitution., 1900-11-19

, performance at the milk pail and the but
ter fat test, the records of dam and
grand dam. and of the female cousins of
first degree on the side of the sire, should
be carefully considered, when available.
''Of course i'm buying cows for immedi-
ate dairy use the Individual qualities
should be the first thought If the milk
for two or three successive milkings be
weighed and fair sample be subjected
to the Babcock test the farmer can then
quickly determine what I: do.
\ cow that gives less than one and a
half gallons of good milk per day for 3o)
days i'm the year is considered not to be
profitable COW for the dairy. This would
amount to only $50 gallons. or about $50
pounds of milk. equivalent to 225 pounds
of butter. on a basis of five per cent OF
butter fat i'm the milk. Entire herds in
the best dairying regions give averages
of 300 pounds of butter per head during
! the year"
Then follows a description of the sew
eral points. or features of good COW.
which y I be helpful in selecting a good
millSer i'm the absence of other informa-
tion.
Ripening and Churning.
Ripening the Cream.-The milk having
reached the dairy. its further manage)
ment depends on whether il Is to be made
into butter or cheese We will suppose
/ butter To be the product desired:
The milk should now be cooled down
as rapidly. and to as near forty-five de-
grees. as practicable. At this point there
begins a divergence in practice according
10 the different methods OF setting the
Z milk Where ice can he had conveniently
and at little cost, or where low tenn
perature can be secured naturally. as in
winter time. deep setting IN pals twenty
inches uccp and nine inches I'm diameter
which are plunged into water kept at the
temperature Tif forty-five degrees. Will
give the most cream and i'm the shortest
time. But the majority of farmers will
not find il eXpedient to use ice. and must
therefore. in warm weather, rely on the
natural temperature of cold well or spring
water which varies dn Georgia. accord
ing to latitude, from ffty-iive To slNty'
five degrees. 1t should be remembered
however. that no process of setting the
whole milk will give the maximum yield
of butter unless the temperature of the
milk be reduced to- about forty-nve de-
grees. OF course this low temperature Is
not attaina nle by natural means any
where in the south. except, possibly,m
some mountain localities.
when the milk has become ripe, or in
from twenty-four TO thirty-six hours. ii is
ready to churn. II ice has been used 10
secure the low temperature Qorty-ive de
erees) ii will be better to skim off the
cream with a small portion of the milk,
and not churn tho whole milk: but II no
such low temperature has been attained
and especially If there Is milk from only
one OF two cows. il is generally better
to churn the whole milk according to the
almost universal practice ia domestic
dairying in the south.
The proper temperature of the cream
for churning is about sixty-two degrees
in summer. and sixty-fivc IN WINTER at the
commencement of churning. rising during
the churnins operation several degrees.
OF course a good thermometer is indis-
pCnsable No guesswork or trying with
the finger should be relied on for "A mo-
ipcnt. \ fairly good dairy thermometcr
will cost about - TO - cents, which Will
answer also for the ordinary purposes OF
such an instrument. a few experiments
with the Thermometer will soon deter
mine the test temperature for churnins.
varying. as limited above. according to the
temperature Of the air. etc. In no case
should the contents of the churn be high
cr than siXty-seyen or sixty-eight degrees
when the butter has come. otherwise the
grauules of butter will be 50 soft thai
they Will run together into a pasty mass.
and the grain Will bc spoiled.
8 = lA.
\ revolving churn. either a rectangular
or a barrel. is best. but any Of the several
swing churns VIII do very well providea
Il has no fOats. uadd.es, or dasher in
side. III the ordinary dasher chum be
used. carefully avoid raising the dashei
above the surface Of the cream. AvoId
the use of all patent lightning speed"
churns. that are guaranteed 10 bring tine
butter in ten Or i've minutes. or less time
Such churns make an apparently lars.
yield OF butter. but II is invariably OF
poor quality in every respect. The cream
must not Doe roughly or violently beaten
and torn. The cnurning should occupy
from thirty 70 sixty minutes. according
10 the conditions aud temperature ana
the quantity churncd. In the station
/ dairy the boss. a barrel churu. is useG
/ holding twenty gallons.
Whatever chun is used 1t should be
scaldcd with boiling water. ana if the
cream to be churncd is already warm
enough. then rinse the churn with cod
/ water. II the cream IS at too low a tenn
/ peraturc, the rins.uE with cold water may
( be- omitted and the cream should be care
fully warmed up. not by pouring hot
water into 1t. hut hy putting the churn
ana contents. or "A portion OF the latter.
IN vessel of warm water. stirring to
prevent the possibility of over-heatine.
until the temperature rises to at least
2 - degrees.
When the churninS has proceeded until
/ the butter has appeared i'm distinct gran
ulcs about the size of No. 1 bird shot the
butter has come" \ little cold brine
adued as the butter commences TO APP
/ pear. will cause IL to eranulate more
rapidly The buttcrmilk should now be
/ drawn off through the hole AT the bottom
+ OF the churn. leaving the butter i'm the
; churn. Then add pure cold water ahput
I the same quantity as there was of cream
J to the churn. turn or operate the churn
+ a few times and let ii run off. Repeat
this two or three times. or until the
water runs off perfectly clear. This re-
moves the buttcrmi.k. which would
/ otherwise cause the butter to become
sour and rancid in a few Gays. besides OH
/ Waiting the necessity for much working
for the small purpose The granues of
butter are now dipped from the surface