The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1904-02-05
A Good Barnyard.


Louis worlds fair.
Good Barnyard.
One of the most desirable adjunctS
to a good dairy farm and at the same
time the hardest to get is good, hard
barnyard that will not poach up by
the constant treading of the cows in
wet weather At our own farm, says
Hoard's Dairyman, we have succeeded
in constructing just such a yard, and
that too, in a comparatively ineXpen-
sive manner. The soil underlying the
yard, wherein run about fifty cows and
heifers, is heavy clay. Any one OF
experience knows what that sort Of
soil means in d wet time. Into this
yard three years ago we drew three
car loads of coal cinderS, and it was
soon as hard as macadamized road
and has so continued to this day. It is
easily scraped by the use of a two
horse barnyard scraper, and there is
never any mud in it. When we re-
member the old fashioned barnyard,
with COWS wallowing knee deep in ma
nure, we. bless the day that set, us to
making a coal cinder yard.
Growth of Butter Storage
That there has been an increase in
the amount of butter stored in Chicago
is evident from the figures given re-
Gently by the Elgin dairy report, says
American Agriculturist. For 1900 the
returns show 1,O13,52O tubs, for 1901
1,132,57O for 1902 1,297,37S, for 1908
1,409, 45S This shows an increase in
four years of nearly 100000 tubs. The
growth of the storage business in but
ter is only another indication Of the in
crease in the dairy industry. 1t also
tends to equaliZe prices. Thus in 1888
the prices on the Elgin board for June
and July averaged about 20 cents; for
December, 1888 and January, 1884, the
average was about 3S cents; for June
and July, 1901, the average was about
10 cents; for December, 1901, and Janu-
airy, 1902, the average was about "a
cents, showing in one case almost dou-
BILE the price during the short season
and in the other an increase of only
about quarter or less.
Hints For the Dairyman.
Don't allow the milk to stand in the
stable.
Don't mix water with the milk to
raise the cream.
Don't guess the temperature of the
cream by sticking the finger in it. A
thermometer costs % cents.
Don't salt butter by guess. Weigh
or measure it.
Don't use cheap. coarse salt. Only
fine dairy salt is fit.
Don't touch the butter with the
hands.
Don't think rinsing will keep cans
and dairy utensils clean. Add boiling
water, washing powder. muscle and
sunshine.-L. w. Lightly.
Dairy Cream. ~
Rich cream is q most wholesome food
The richer the better for butter max
ing. What is the meaning of the word
rich? 1t refers to the amount or per
cent Of butter fat found in any sam
pie. II the sample is rich in clabber it
is what we call low grade cream. Some
of the cream sold to city trade is rich
in water. All people who handle milk
cows should know cream. Without
definite knowledge of it's composition
we cannot be watchful of our own in
terests as cow owners. Test your cream
for it's butter fat in much the same
way that milk is tested for its butter.
Every buttermaker should study
strong bulletin sent out recently by the
Vermont station on the subject of
cream. You can write for it and get a
copy for the asking. Address Expert
ment Station. Burlington, Vt, and men
ton bulletin 100. There is something
I'm this for every dairyman to study.