Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1911-12-22

A great many people have trouble with
their cream and butter during the winter
months; others have more or less trouble
all the time.
Why? Simply because there is some
thing wrong with their method of caring
for the cream or churning butter Some
times the butter win not come" with a
reasonable amount of churning. One
complains of white speeks in the butter;
another says the butter has peculiar
bitter taste, and so it goes.
Some of the people use cream separa-
tors, while other do not. However, it is
safe to say that in either case the cream
is not in the proper condition to be
churned.
Either the temperature is at fault or
else the cream has not been properly
"ripened'' -probably both combined. Some
people contend that the food which a
COW consumes has more to do with the
conditions of the cream than the way
in which 1t is ripened and churned
However this may be, there is no de-
nying the fact that well-fed, Well
cared-for COW viii give richer milk and
more of it than one that is hair starved
and otherwise neglected.
The word abused might be substituted
for neglect There should be law
passed 10 PUNISH IAAOAGhNCHo &N~F-~
drive their COWS with dogs.
We never have any trouble with our
cream or butter at any season OF the
year.
we are not in the dairy business and
therefore have never tried any improved
methods SO essential to success when
the business is conducted upon large
scale.
We keep grade Jersey cows.
One of our cows Is a family pet. she
il very old and not so very profitable, but
she gets the same care that the others
do.
we have all the milk. cream and butter
that we can use the year around ana
some butter to sell-quite a little more
an proportion to the number of cows kept
than most Of our neighbors.
Last winter we MIXED two cows all
winter and kept an account of the
piltter we sold
During the coolest part of the winter,
from December 20 to January 70, we
churned and sold IS pounds and 10
ounces.
OF this amount "a 1-2 pounds was the
product of 10 days milk, minus that
which we kept for table use. This, We
think is q pretty good showing for two
COWS such as ours, for, being ordinary
farmer folk, we keep ordinary cows; but
they are wall cared for and in conse-
ouence they give good returns.
During the fall and winter months
they are kept in the stable every night;
in the summer they have an open shed
for shelter.
They always have pasture In season
and a little ground grain twice day..
When pasture begins to get scarce late
in the summer. we feed green fodder
or some other green roughage 10 take
its place.
In the winter they have plenty Of
good hay and fodder beside grain three
times a day; about two quarts OF feed
for each COW.
Corn and oat chop or equal parts corn
meal bran with little oil meal added
is the usual grain ration in the winter.
Two quarts of ground grain added to
about two gallons of cut clover makes
a satisfying meal for a COW. The clover
is always scalded before the grain is
added
We add a little salt and then mix
thoroughly. Wooden candy buckets are
used. These buckets are large and last
quite a while.
Sometimes apples, ruta bagas or pump
kins without the seed are given in
stead of the scalded clover, but the
clover, We find, gives very satisfactory
results.
In either case the amount of ground
grain is the same. Whole grain not be-
ing suitable feed for milch cows, we