The Owosso times. (Owosso, Mich.) 1897-1926, 1902-02-21

converts her food into good favored
milk, rich in butter fat.
We no longer have to keep cow a
| period of years, to learn that she may be
unprofitable. With the invention of
| the Babcock tester came the knowledge
of how to ascertain in very short time
if any cows were Improbable. From
time immemorial anything connected
with the farm has conveyed the idea of
endless work.
quired so much hustling to make the
farm and farm dairy pay profit as to-
day, and there never was time, when
the farmer could do his work with so
much pleasure, pride, and satisfaction
as now.
Bread is the staff of life. Butter is
its golden head
The home diaries are not going to be
a thing of the past. any more than the
home bake oven. If farmer number
one sends his milk from the farm does
he not hope number two will make but
ter, for he must have home dairy butter
OF his family.
If more women had a suitable place
to keep milk, and better conveniencies
for making, there would be more good
dairy butter made We think that to
be successful in the dairy business
nothing but choice butter should ever
be put upon the market and to get the.
best results, grain should be fed every
day in the year.
The prime requisite for making good
butter, is cleanliness, which must begin
as far back as the food of the COWS, the
water they drink, the air they breathe,
and the place they live in.
Butter is an oil, and highly absorbent
of odors, if they are absorbed, it is i'm
possible to get rid of them, the only
thing to do is to prevent them. There
is no part. of the work that can be
sighted, in fact, there is no work on the
farm that is quite as exacting as milking
and taking care of milk Milk should
be strained through a double strainer,
one made with an extra ring ON the
bottom to insert a cloth, and be kept in
a seperate room for that purpose when
possible. There are 50 many little
things upon which the production of
good butter depends, that to many il
may seem too much work for the profit
but to me having pure, sweet butter to
use, and Consciousness Of producing a
first class article is good pay. Then the
value of the SKINNED milk can hardly be
estimated for feeding calves pigs, and |
poultry.
There is such a difference in the |
Of cream. l think there -
more butter spoiled before it reaches the
churn than after it gets into it. 1t is
absolutely impossible for any butter
maker no matter how skilled one may be |
to make a superior quality of butter
from an inferior quality of cream, and
here is point where l think many make
failure. They let the milk stand too |
long before skimming, or the cream
stands too long before chuTning, or it is
too warm or too cold. We use Their
mometer TO test the cream before be-
ginning to churn, in fact, we consider it
indispensable in making butter.
There are many who do not use this !
necessary implement. If occasionally
they have to churn four or five hours
before the butter comes, they always
have some reason for it, but never the |
right one. Temperature has much to
do with nearly all farm operations,
many of them we cannot control, no
matter how much we may wish to, but
when it comes to the temperature Of
cream for churning, when the tempera-
ture is all important, why not regulate
it with the certainty that the thermom
eter gives.
Care must be taken not to work the
butter too much, for it spoils the grain,
the object of working is to expel the
water, and this should be done by direct
not by sliding motion of the
ladle.
There will always be plenty of prompt
paying customers in the cities who will
gladly take all the really fine dairy but
ter that will be made. We claim a
better quality of butter can be made in
the home dairy than in creamery, for
the herd is fed just as we think best, and
the cream is all the same, If we will be
systematic and have conveniences neces-
sary.
We do not make dairying speciality
but consider it one of the side issues of
the farm from which we derive some
profit. This we might CALI our banks
count for is it not just as good, with it
one may procure the necessaries, many
and some Injuries for the
nome.