The citizen. (Honesdale, Pa.) 1908-1914, 1909-07-09

Dairy farming offers a great op-
portunity for growth. The farmer
and all his family can just keep on
too much. There is some talk about
the dairy expert, the expert judge Of
cattle and of butter, ETC., but don't
get alarmed about them. The lex
pert" of today is a back number to-
morrow. In fact. some of the So
called experts are not able to pro-
duce the goods right along. A man
makes butter and scores highest in
some great contest. He is lauded
to the skies. He is called an expert,
and for fear that he will not be
able to score well again he quits. He
lives on one great record and drops
out of the race. How few are the
men who keep winning high butter
scores in the great contests. Many
are the has beens."
Breeders have room at the top
also. A breeder may get the prize
winning sire and dam of a great
dairy show, mate them, and get
what? A still better producer? Not
very often. Breeding raises the av-
erage but produces very few par ex-
cellent individuals. l suppose some
Gay the limit of individual excellence
will be reached. That day has not
yet come. There Is no telling when
it will. But the dairy farmer need
not bother his head over freak COWS.
He has plenty of opportunity to raise
the standard of his whole herd to a
higher degree. A herd of twenty
COWS that average 400 pounds of but
ter-fat a year is better than one COW
that goes to the 600 pounds while
the rest are near the 250-pound
mark. l do not disparage the effort
of breeders to produce the 600-pound
cow. l simply say that this 600.
pound COW is not going to be crowd
ed off the top of the ladder till the
herd below gets up where she is.
The dairy farmer can keep learn
ing better ways to crop his farm, to
care for his stock, to dispose of his
by-products, to sell his produce, and
to enjoy the fruits of his labor.
The greater number of dairy far
mers have not yet started to climb
the ladder They seem content to
stay at the bottom with their non
productive herds, and their good
for-nothing store butter. 1t is al
ways crowded down at the bottom
Can't fall off-that's the only good
thing to say about it.
Notifies in butter and white
specks" are sometimes confounded
and by some are considered the
same, but there is a difference. Mot
tied or streaky butter has been ex'
planned as being caused by an un.
equal distribution of the salt; but
white specks have different cause OF
causes. Sometimes, when the mill
is set in shallow pans, the cream
dries on top and small portions be-
come SO hard that they do not churr
into butter. These particles do no
take the color like the rest of the
butter, and the specks are thu
caused. This may be remedied BY
carefully straining the cream wher
1t Is put into the churn.
Another cause Of white specks Il
this: when some milk is SKINNED
OF with the cream. as is usually dom
in the case OF deep cold-setting, thi
milk settles to the bottom, get
overripe. and forms a curd, whicl
is 80 hard as not to break mp II
churning and will not run on will
the buttermilk. but will remain viii
the butter as white specfa, or necks
as they are sometimes called. Thi
can be remedied by not letting tn
cream stand 30 long before churning
or by frequent and thorough stirrin
OF the cream during the process o
ripening These hard. white part
cles can also be taken out By strain