The ranch. [volume] (Seattle, Wash.) 1902-1914, 1907-01-15


drain is located, and then thin cement
poured over the openings between the
fagstones, filling them well, and
floor is secured as good as one of
single solid stone two inches thick.
If the work is well done the floor is
good for a century.
l think l have we'll equipped dairy.
All the supplies l have are a double
vat large enough to hold the Cooley
cans for the milk of thirty COWS; in
one apartment spring water OF an av-
erage temperature in summer OF about
"a degrees, sometimes getting to 6O
degrees in continued warm weather;
in another apartment ice water. The
cans are placed in the spring water
for from one and half to two hours
and then transferred to the ice water.
This saves ice and raises the cream
thoroughly. l have 65-gallon churn,
frst-class butter worker, the latter
costing $8-a ''ripener" costing less
than $40; a table, costing So; a butter
print costing $3.50; two delivering
crates, in which to deliver butter, cost
ing SIP; ten deep-setting cans, cost
ing $3.50. These with the usual sup
ply of pals, strainers, etc., constitute
the supply of my dairy. I have an
aerator costing $3.50, which l seldom
use. theoretically there is an adj
vantage in it's use, but it requires
sharper sense of smell, touch and
taste than | possess to discover an
advantage in the butter made with it's
USE With the exception of perhaps
SO for miscellaneous supplies, the
above covers the equipment of my
dairy, aside from the BabcOck test
and the accompanying supplies.
Last winter the ice supply failed to
partial extent, and on account OF
shortage of ice | was compelled to
purchase a 700-pound an hour sep
arator, which now forms part of my
dairy equipment. Aside from this, the
dairy supplies not found in the ordi-
nary dairy will not exceed $50. This
addition, principally the "ripener," en-
ables ME at all times of the year to
produce better butter than it is pos
sible for the ordinary creamery man
to make, for this reason: [ have, to
start with, milk in perfect condition,
and my other appliances enable me to
do as good work as he can do. My
prints are inclosed in parchment pa
per- and the whole in waxed wood
pulp pasteboard cartons in tasty
manner. They preserve shape and
protect from outside odors. The re-
suit is more marketable article than
is produced by the ordinary creamery.
Starting with four or five good COWS
one can have herd of fifteen or
twenty in three or four years. Clean
-. md q
best only.
Don't allow the "barn" flavor to get
into your milk. This can be avoided
by keeping the stable clean, and keep
ing the dirt out of the milk. No amount
of straining or separation will rid the
milk of this flavor The only thing
to do is to keep it out.
| In washing dairy utensils the idea
| is to get all of the milk off or out.
One of the best plans for doing this
| is to wash first with water not more
than tepid warm, into which little
soda has been dissolved; then wash
with scalding hot water, rinse and dry.
Give the COWS all the water they
want at all times. Milk is composed
largely of water and cows must have
it in abundance. When eating ensil-
age they will not consume as much as
they would on dry feed, but should
have it at least twice daily when con-
fined in the stable.
If there is difficulty in getting the
butter to float in mass on the top
of the buttermilk in the churn, so that
the latter can be drawn off readily
without carrying the buttermilk with