Democratic Sentinel, Volume 15, Number 26, Rensselaer, Jasper County, 17 July 1891 — THE DAIRY. [ARTICLE]

THE DAIRY.

Vaiuable Suggestions from the Report ol the Mew York Dairy Conference. Every ton of milk sold and taken from the farm takes with it 82.07 in plant food, and every ton of cheese removes 821 worth, while a ton of butter only robs it of about 26 cents worth. Every cow giving forty pounds of milk a day carries in her udder from the pasture to the stable, when she goes there to be milked, 5 cents worth of these elements, if she is milked twice a day. In a herd of twenty cows it amounts to a dollar per day. This loss must be replaced, if the fertility of the soil is maintained, or ruin in time to the farm will result. In packing butter, some dairymen sprinkle a thin layer of salt between each layer of butter, and pack the butter very closely. Butter should be washed in water at 50 degrees, and worked at about 55 degrees. The granules can then be washed when very small. It is almost impossible to make butter of uniform quality from milk set in open pans, owing to atmospheric changes. In cold setting these changes are not met witn. Milk often sours in less than twelve hours when set in shallow pans, unless the cellar is below 60 degrees in temperature. To warm cream, set the can containing it in a can of warm water, and stir the cream during the process. Cool cream in the same manner. Set the can containing it into a can of cold water, but you may pour cold water into the cream. Do not put ice in cream, but substitute ice water. One cannot tell how much ice to put in, because he will have to wait till the ice melts before he can determine the result. Too much ice may reduce the temperature too low, when one would have to warm the crejim again. Churn in twenty-five to thirty minutes

if possible. Milk containing large butter globules produces cream that will churn quicker than that containing small globules. Select tho cows for a special purpose. A man starting a cotton factory does not purchase machinery for manufacturing woolen goods. If you expect butter from cows secure butter-produc-ing cows, not beefy ones. Nervous exettemeut will cause the cow to withhold her milk. Rough treatment of cows produces nervous excitement, which arrests the natural process of nature. Fright interrupts the normal condition, causing a shrinkage in the flow of milk. Wet weather causes a decrease in the quantity of butter, because the pasture food of the cows is less nutritious. The quality of the cow’s food affects tho quality of her milk and butter. Cows require more shelter now than thoy did years ago, because they are more delicato than they were, as a rule bettor bred, and finer in constitutional! structure. Salting cream will not prevent it from' becoming butter. Butter that Is colored will not keep as well as that which is uucolorcd. Time developes chemical changes in the color, which Is a foreign substance. The qulckor cream can be ripened uniformly tho better tho butter will bo. There are two or three kinda of white caps in butter. One is dried cream, another is caseine. Cream should bo churned at a higher degree of temperature in winter than in summer, since it is more viscous. A pan that is half filled with milk will give better results In cream than one filled. Fill a pan half full of milk, then add another third of cold water. Set the cream at 98 degrees, or as near as you can get it, aud have the water as cold as possible. More and quicker cream will result. The strippings are the richost part of tho milk, because thoy aro the milk last secreted, and have taken up some solids that were absorbed in the udder from the milk which has been first drawn. Oftentimes tho cause of streaks in butter Is the unequal distribution of salt In it. Reworking it after it has stood awhile, after being once worked, will also cause streaks. Frost injures butter. Butter that has been frozen soorf gets off flavor whon exposed to a warmer temperature. Butter kept but a short time in cold storage soon spoils after exposing it in a warmer tomperaturo. Keep your milk, cream and butter away from severe cold and frost It is not desirablo to mix cream a littlo sour with sweet cream in butter-making. You will lose all the sweet cream you put in. It will all go off in the buttermilk. Never mix sweet and sour cream just before churning. Hold the first skimming at a low temperature until tho second is added, then ripen evenly. Cream and milk can bo churned together, but it takes longer, and tho butter will not come evenly. It Is a costly method and should not be practiced. If cream is churned before tho proper tlmo it will not bo of perfect flavor, and more time will be required to churn the cream.