DAIRY. 315 



and should be fed freely, always remembering that the more 

 3'ou can get a cow to eat the more milk you will get in return. 

 Rye is sown about September 1st;* if sown earlier it is killed 

 by chinch bugs. It does not generally make very good pasture 

 in the Fall, but in the Spring we get six weeks of fine pasture 

 before the grass comes. 



DAIRY. 



When green feed fails I feed grain. Com and oats I mix 

 half and half, and grind on the farm by one of the Challenge 

 mills. This I feed in proportion to ten quarts per day to each 

 cow, changing occasionally to corn meal, and bran, and shorts. 

 Those who have never fed corn meal I would advise to try it, 

 if they want good, rich milk, and desire to have their stock kept 

 in good order. I would urge all persons keeping stock, and 

 especially those keeping milk stock, to care for them well if 

 they want to make them profitable. Keep them well in Winter, 

 and see what a vast difference in the returns of the next 

 Summer. My milking, feeding, etc., is done as regularly as 

 possible. My cows are all stabled in Winter. My milk I have 

 set in open pans, and allowed to stand from thirty-six to forty- 

 eight hours before skimming; it is then soured a little before 

 churning, and churned in a Blanchard churn at a temperature 

 of fifty eight degrees in Summer, and sixty-two degrees in 

 Winter. If every condition is right, butter should come in 

 about forty minutes. As soon as it comes, the buttermilk 

 should be drawn off carefully, and cold, clear water dashed on to 

 the butter ; then remove it to the butter worker, after being 

 properly gathered. Then we put on more water, until the 

 water, when drawn off, is clear. After that, work the water 

 out (with a Reed's butter-worker), and salt with three-quar- 

 ters of an ounce of dairy salt to a pound, if for present use, 

 letting it stand two or three hours, then working again. If the 

 butter is to be kept any length of time, it is better to allow one 

 ounce of salt to the pound, and let it stand about twelve hours 

 before working, after which pack in nice clean packages and 

 cover with strong brine. My butter is all put up in small pack- 

 ages, from four to sixteen pounds in each package, and delivered 



