Year: 1871

prOuuct SnOulu not reach as nlgn stuH-
dard of excellence, as that of Orange Co.
or any other section Of the country


By the adoption of an improved system
Of management and manufacture, the
amount of butt " produced per COW, may
also be greatly increased, while the ex-
pense and labor attending its production
can be very much reduced. Who that
has carefully investigated this subject,
has not become convinced that in almost
every ramifcation of the business, from
the selection of the COW, to the marketing
of the butter, there is a chance for i'm
prevement, that unnecessary waste and
loss occur by the modes and facilities
now employed, in nearly every detail of
its production


propose to point out some of those
defects in the present practice among us,
to show in what stages Of the process
some Of these wastes occur, and suggest
the remedies, which in my opinion. may
safely be adopted, And in so doing, |
am well aware, that | shall be very lia-
BILE to advocate erroneous ideas, though
presenting only those suggestions which l
have thoroughly tested, by actual prac-
tice. But | speak to men of intelligence
and experience, and ! trust that my fall
ings even, may result in good, by provok-
ing discussion, and calling out facts with
regard to those points which will cstab-
lish the right, and expose the error.


pCrro~ ar royys


Aud first, let me inquire, what is the
common practice among us with regard
to the selection of cows? How many
dairymen know the comparative merits
of the different animals of their herds
for butter-making purposes 1t is well
known fact that many cows which give a
large quantity of milk, are nearly worth
less for this purpose, yielding but small
amount Of cream, and that of a misera-
bly, poor quality. That it is impossible
to make a prime article at any season of
the year, from the white, thin, oily cream
which such cows produce. | suppose no
intelligent dairymen denies this fact, and
yet is not the quantity Of milk which a
COW gives still made the test of excel
lence by the great mass of dairymen in
this State? | have not yet found the
man who has instituted thorough and
accurate investigation with regard to this
point, and thoroughly culled and selected
his hord by the standard of quality and
quantity Of the 6utter produced, by the
individuals of his herd. Here may be
found a heavy item of that waste to
which | have alluded. Suppose the man.
ufacturer of fine cloths should show a
like want of care in. regard to the me-
chanism of the looms and other machine
ry with which he manufactures the fab
rics which he sells in the market. Could
he compete successfully with his more
thorough and enterprising neighbors,
whose first care is to select the best ma
chinery and material, and avail them
selves of all the improvements which
will aid them in the prosecution Of sue
cessful competition? Is not like neg
lect in our business sure to be attended
with like results? If that machine, the
COW. which elaborates the milk from
which our our butter is made, is imper-
feet and worthless for that purpose, no
amount of skill which our wives or dai.
ryniaids may possess can overcome this
fundamental defect. While the question
of breeds is very important, | apprchend
that this question of individual merit is
more so. While the individuals of the
best breeds are not uniformly prime ami
mails for this purpose, there is no breed
that does not produce some good ones.
And whatever our breed Of cows, this
careful scrutiny of individual merit is
absolutel y necessary to ensure the most
perfect success.


Another serious defect in present prac-
tice, which affects greatly both the guam
tity and quality of our butter, is the neg
lect to provide suitable food for our cows,
especially during those protracted seasons
Of drouth which often occur in the sum.
mer months. Now it is matter Of fact,
that just as good butter and as much OF
it, can be made in July and August as
in the next two succeeding months, if thin
matter of food is properly attended to-
1t is also matter of fact that neither Il
prime article nor large amount of it
can be made during such seasons, when
the cows receive only the food which they
find in the dried up pastures upon which
they usually range. The butter made
under such circumstances must neccssari
ly be white and poor, and also small in
amount.


That system of renovation which should
be practiced on every farm in Vernon,
where the surface will admit of plowing
will furnish the food requisite for sucl
emergencies, at as cheap rate as any
other food which they consume. Tha


worn out pasturage which may be found
on nearly every farm, when properly
plowed top-dressed and restocked witt
early and late varieties of clover. fur
nish just the food required on such oeca
sions While the Improvement to th'
farm resulting from this practice, NOR
r than repays all the extra expense attend
ing it. And when the latest variety ha
matured, what food can be furnished
more cheaply to take its place and "hridg
over those seasons of famine, than iha
, produced by crop of sowed corn, ever
. if the improved quality of the dairy pro
ducts are not considered ? What is no
needed of these crops in the summer an'
early fall is almost as indispensable, i


well cured, when the frosts have withere,


and bleached the grasses, and the juice
, less heritage of the pastures and meadow


begins to impart that colorless, winter,


appearance to the butter, which alway
, characterizes it when the COWS are fec
, upon such food.


If this system Was practiced more eX


tenslvely among Us and onr COWS sup


piled throughout the milking season witt
= an abundance If green, succulent food