The Raymer enterprise., 1912-01-11
By A. aALLlaHER. ohio.)


By A. GALLAGHER. Ohio.)
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
something wrong with their method of
caring for the cream or churning but
ter. Sometimes the butter will not
come" with reasonable amount Of
churning. One complains Of white
specks In the butter; another says
the butter has a peculiar bitter taste,
and 30 1t goes.
Some Of the people use cream sepa.
rategs, while others do not. However.
1t is safe to say that in either case
the cream Is not in the proper condi.
tion to be churned.
Either the temperature 10 at fault
or else the cream has not been prop
erly "rpened"-probably both com.
bined. 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
denying the fact that a well.fed, well.
cared.for COW will give richer milk
and more Of 1t than one that Is half
starved and otherwise neglected.
The word abused might be substi.
tuted for neglected. There should be
law passed to punish thoughtless
people who 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 30 essential to sue
cess when the business is conducted
upon a large scale. ~
Ono Of our cows Is family pet.
She is very old and not 30 very pro-
fitable, 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 and some butter to sell-Quite
little more'in proportion to the mum.
ber Of COWS kept than most Of our
ueighbors.
Last winter we MIXED two cows all
winter and kept an account Of the
butter we sold.
During the coolest part Of the win.
ter, from December 20 to January 20,
we churned and sold 66 pounds and 10
ounces. ftA
OF this amount 241a pounds was
the product Of ten days milk, minus
that which we kept for table use. This,
We think, is pretty good showing
for two COWS such as ours; for. being
ordinary farmer folk. We keep ordi.
nary cows; but they are well cared
for and In consequence they give good
returns. s'
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 sea
son and little ground grain twice q
day. When pasture begins to get
scarce late In the summer, we feed
green fodder or some other green
roughage to take Its place.
In the winter they have plenty Of
good hay and fodder besides grain
three times day; about two quarts
OF feed for each COW.
Corn and oat chop or equal parts
corn mean bran with little oil meal
added 10 the usual grain ration In the
winter. Two quarts of ground grain
added to about two gallons Of cut
clover makes satisfying meal for q
COW. The clover is always scalded
before the grain 10 added.
We add q little salt and then mix
thoroughly. Wooden candy buckets
are used. These buckets are large
and last quite Z while.
sometimes apples. rutabagas or
pumpkins without the seed) are
given instead Of the scalded clover.
but the clover. We fnd, gives very
satisfactory results.
In either case tho amount Of ground
gram 10 the same. Whole grain not
: being suitable feed for milch COWS, we
have tried cruahed corn, but our cows
40 not sive - much milk when It Is
being fed. probably on account Of the
cob.
Bran and cornmsal. equal parts.
with . half pint Of oil.mesl added,
gives excellent results.
Our COVE, Ike all the rest Of the
live stock, have plenty Of GOOD water
to drink.
In vsry cold weather ws take the
chill OF the water, for when the
water 10 very cold or partly frossn
COWS will not drink 20 much 10 they
require. and cows nssd great deal Of
water.