Democratic Sentinel, Volume 15, Number 50, Rensselaer, Jasper County, 1 January 1892 — THE DAIRY. [ARTICLE]

THE DAIRY.

Creamery ami Dairy. To our notion, says the Western Rural, good dairy butter is the best butter that ever was made. But little of it brings as good price as creamery and for the reason that it is not as generally well made. It is often said that the only difference between creamery and well made dairy butter is that one is made in the creamery, and the other in the dairy. That is not all the difference. Creamery butter suggests to the public good quality and dairy butter suggests inferior quality. There. is great injustice in this unqualified estimate. No doubt of that. But if the dairy has the same facilities for making butter that the creamery has it will always be just as good, and as a matter of fact much better than a great deal of creamery butter is. Whenever the number of cows warrant it, and all the machinery of the creamery is secured, and intelligently operated, the butter will be first class. Mllkine Three Times a Day. With ordinary cows twice a day is sufficient for milking, but there are occasional exceptions which in full flow of milk, especially on good pasture in June, need to be milked oftener than once in twelve hours, to prevent injurious pressure on the bag. There is at this season about sixteen hours of daylight in the Northern States, and the three milkings, morning, noon, and night, may be put flight hours apart, and each be done without needing a lantern. But a cow milked three times a day ought to have some extra feetl besides even the best pasture, and such a cow will always pay well for all the grain she will eat. Three times milking daily will prevent her from fattening. In fact, if milking later in the season were put twelve hours apart, cows would not dry off so fast as they do, even after they get on dry feed. By leaving the milk in the cow’s hag fourteen, and even fifteen, hours, as it is often done in winter, a great deal of its fat is absorbed, and goes to fatten the cow. More frequent and more regular milking will improve the milking capacity of cows, and will also transmit better milking capacity to their offspring, a point not often thought of. Most of the time that a cow is being milked, says an exchange, she is bearing the future calf, and whatever affects the dam must also affect the foetus. How Premium Cheese Is Made. The Northwestern Agriculturist says Mr. Wallace of Auchenbrain, Scotland, gives from his dairy book, the following particulars as to the making of the Chedder cheese with which he carried the champion prize at the Kilmarnock cheese show last autumn: Date of making, May 16; quantity of milk, 119 gallons; temperature of evening’s milk in the morning, 76 degrees; seconds tested at 24 degrees; time of ripening, 90 minutes; quantity of coloring, 13 ounces, full; temperature at which renet was adde.fl, 84 degrees; quantity of renet. 4i onunces; temperature heated to 101 degrees; time of heating, 55 minutes; quantity of curd, 110 pounds (1 pound to the gallon); time in the whey, 175 minutes; amount of salt, 2 pounds and 3 ounces.