The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1903-11-21
DAlRYlNG.:

pro and con, about dairying dur
ing the winter months in this north
ern cline, but. it is quite evident
that the most profitable dairying
for the North Dakota farmer is
during the winter months.
The reasons for this are several:
In the winter dairy products prin-
cipally butter and cheese, command
a higher price. Labor in tending
to the COWS and dairying is cheaper
in the winter than in summer, and
it is also the time of the year when
the farmer can give his personal
attention to the dairying, which is
often essential to the attainment
of the greatest success; while in
the summer the far ner's attention
is necessarily called to the broad
grain fields much of the time.
By proper care, the COW that
come in fresh in the fall or early
winter will give larger quantity
of milk and butter fat thar the
COW coming in in the spring of the
year.
If the COW is we'll cared for she
will maintain a good flow of milk
during the entire winter, and when
spring comes she will flush again
under the stimulus of fresh pas
lures, and she will continue fair
flow of milk up to the time when
flies begin to bother, grasses dry,
or pastures get short. From that
time on, the COW that was fresh in
the fall will gradually dry, but will
not cease giving milk for a much
longer time than she should really
have for rest. While the COW that
is fresh in the spring will give a
good flow of milk during the early
part of the summer while pastures
are good and the grasses succulent
but when the warm summer sets
in and pastures become a little
short, the milk will soon diminish,
and it is very difficult, I believe
impossible to materially increase
the milk flow Of a COW once checked
in the same period of lactation
Therefore one should always exer.
else great care and keep the mill
flow up from the beginning.
To make good dairy butter, the
milk should at once after drawn
from each COW be strained into 9
clean vessel and kept where there
are no bad odors till milking is fin.
ished, and then Immediately sepa.
rated. The milk should be sepa.
rated as near the temperature which
it has when drawn from the COW
as possible, not allowed to COO
much.
The cream should be cooled te
40 or 45 degrees F. in the shortest
time possible after separated and
kept at this temperature till about
sixteen hours before churning wher
it should be warmed to about &
degrees f., and a starter added te
get the right acidity or flavor.
A starter can be made from fresf
whole milk kept at the temperature
! of Is or 80 degrees F. from the
day previous to the day of use
one.half is usually sufficient fo1
ten gallons cf cream.
About ten hours before churn
ing the cream should again b
cooled to So or go degrees F., ane
at this temperature it should bt
churned.
When the butter begins to gather
in the churn and in small granulel
about the size of wheat kernels
the buttermilk should be run off
and the butter washed in cool, clear
water as the same temperature al
the butter or So degrees F. Th.
churn should be turned slowly .
few times and this water run off
The cool water should again bt
put in and the churn revolved !.
few times. When thus washed
the butter is generally free from
buttermilk.
The butter should be saltec
while still in granules and worked
in slowly SO us to be evenly distrib
uted.
When cream is to be kept fol
severa! days SO as to get enough
for churning, warm cream should
never be mixed with cool cream.
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