Sec. 28.] 



TUE DAIRY. 



447 



Of course it is sold immediately ; if it is to be kept, we tliiiik it must be 

 ■washed. 



501. BuUcr Aflectcd by Food of Cows.— The quality of all butter is so 

 greatly affected by the food of the cows, that uo oue cau make good butter, 

 althoui^h he has good cows, if their food is poor. In summer, there is nothing 

 better than clover pasture. At any rate, tlie pasture must afford sweet gra>a," 

 running water, and trees for shade and rest. A cow should be selected for 

 lier quiet disposition, as much as any other quality, for a butter-making 

 cow ; for milk alone, this is not so important. If she hiis vicious propen- 

 sities, she can not be cured by viciousness. In winter, clover hay, cured itt 

 the most perfect manner, is better for butter than any otlier hay. To thia 

 add slops once or twice every day, composed of bran, shorts, cut jtotafoea, 

 corn meal partially cooked, and salt, and an occasional handful of bono 

 meal, lime, ashes, or charcoal-dust will be found advantageous. Carrots 

 are always good for a butter cow. Kothing should ever be given her that 

 is not sweet enough for you to cat yourself. And even that is not always 

 good food for a cow, as turnips, cabbages, and onions arc considered good 

 food for the table — they are not for the stable, if sweet milk is an ol>jcct. 



Tlien siio must be kept in a clean, sweet-smelling stable, warm and dry, 

 but ventilated. The same stalile should be used in summer fur milking, 

 after wliicli the cows may be allowed to sleep out, if it is such weather that 

 they can lie upon the ground in comfort ; and if not, keep them in until after 

 milking in the morning. Every cow should know her own stall as well as 

 a man knows his own bed, and they will soon learn to bo unwilling to cat 

 or be milked anywhere else. Food and care of the cow, and I'crfcct quiet 

 and comfort for her in every respect, are the lirst rc(jui»ites in mjiking gotxl 

 butter. 



A stable can bo kept sweet enough to lodge in by the daily use of pla.stor, 

 charcoal, prepared muck, or an occasional si)riukling of dilute sululiurie acid 

 or solution of copperas. . 



It is necessary for a full How of milk to maintain a continual supply of 

 albuminous food, while in the latter period of fattening, such kinds of food 

 are superfluous, and only tend to enrich the manure heap Thcrw is one 

 kading feature in his jiractiee, to which the utmost impurtaneo is attaclied 

 1)V Mr. llortcfall — an English dairyman— the nuiinteliaueo of the condition 

 of his cows giving a large yieKl of milk. This is done by the inhlition of 

 iHtin meal in greater quantity to those yielding the most milk lie refers 

 ills., t.i the effect of clover upon the Buj.ply of milk as known to all dairy- 

 men, the dry material of which i.s nearly as rich in albumen as beuns, and 

 the inference is drawn that "alhuminous nuUter is the most essential olo- 

 meiit in the food of the milch cow, and that any doticicney in tho supply of 

 this will be attendeil with lo.ss of condition, and a CMnseipient diminution in 

 the (luality of her milk."' He is of the opinion that "you can iiu-rea-«o tho 

 pruportioii of butter in milk more than that of casein or other solid i)art*." 

 Eape-cako seems more efficient for this purpose than liusccd-cake. tiio oily 



