THE LANCASTER FARMER. 



71 



duced one-fiftli, or even more ; or, which is 

 equivalent to it, the same area can be made to 

 support five times as much stock, or even 

 more, as before. But while this practice is 

 most advantageous where land is high in 

 value and labor is cheap, it is nevertheless 

 found useful in a partial way, evtu where 

 liuid is cheap, as a help to the always failing 

 pasture during the hot, dry months of July 

 and August. It is then that cows fall off in 

 their yield, from which loss there is no recov- 

 ery for the rest of the season ; it is then that 

 grazing cattle and horses suffer greatly from 

 ties and the dry, hot weather ; and the seeds 

 of future disease are sown in the swine, to 

 produce a costly harvest of death and loss 

 when the later feeding on grain begins. — N. 

 Y. Times. 



DAIRY NOTES. 



Some butter-makers would put on only half 

 the salt the first time spreading the butter out 

 upon the worker, and the other half at the 

 second spreadnig. To make striped butter 

 have more in the worker than can be con- 

 veniently handled at once, throw the sail in 

 all in a bunch, and half mix it in and put it 

 away. It will surely be striped and mottled. 

 So it will after a second working, if it is too 

 hurriedly done. Salt heightens the color of 

 butter, turning it to a deep yellow, and if the 

 salt is not brought in contact with every por- 

 tion their must be white streaks.— JVeio Eng- 

 land Farmer. 



The temperature of the cream should be so 

 low that the little particles of butter will float 

 iu the buttermilk without gathering too quick- 

 ly. While the butter is still in the granular 

 form, draw off the buttermilk, and then pour 

 in cold water, or, better still, a weak brine, 

 or water first and then brine. Two or three 

 washings in either clear water or brine will 

 do the butter no harm. Now, if the butter 

 is taken out upon the butter worker for salt- 

 ing there will really be no working to be done, 

 as that term is usually understood. No more 

 working will be required than just enough to 

 incorporate the salt throughout the entire 

 ma.fs.—Exchange. 



We have had a pretty long experience in 

 making butter, and believe we know whereof 

 we attirra. If very thick, stiff cream is put 

 into any churn, but especially into one with a 

 dash or tioats that present a large surface to 

 the cream, and the butter comes in a very 

 short time, and is fully gathered before draw- 

 ing off the buttermilk, the butter will very 

 likely be pretty largely mixed with thick, un- 

 churned cream and milk. And such butter 

 can never be completely freed from its milk 

 and cream, but they will remain iu the butter 

 more or less to its injury, according as it is to 

 be kept or used immediately.— Jlfassac/iuse«s 

 Ploughman. 



While we do not wish to lay a straw in the 

 way of the progress of fine dairy cow breed- 

 ers, and while we admit the excellency of 

 Jersey, Ayrshire and Holstein, we do protest 

 against the constant revilement of our native 

 cows. No animal on the farm is treated 

 worse. Struggling among ragweeds in almost 

 grassless pastures, furnishing blood for flies in 

 the blazing heat of midsummer, the effect of 

 wrath, hail, snow, sleet, rain and polar winds, 

 she still survives, ever patient and returning 



good for evil. If our abused native cow was 

 treated half so well as her foreign cousin per- 

 haps she would be as famous as they. — Farm, 

 Field and Fireside. 



J. N. Muney, of the Iowa State Agricul- 

 tural College, says: "The average farmer 

 cannot afford to specially prepare his butter 

 for a first-class market himself, unless he has 

 a dairy of at least fifty cows. Even then 

 there is some doubt in my mind whether he 

 can make it pay. Any one who has had 

 practical experien ce iu the creamery business 

 knows that the time required to properly 

 handle the milk from twenty-four cows is 

 nearly the same as that required to handle it 

 from fifty to sixty cows." He argues that 

 the creamery gives better returns to the farmer 

 than he can realize from a home dairy. 



We have sometimes thought that if the 

 term "working" should be expunged from 

 the dairyman's dictionary, it might not 

 be a bad thing either for the butter or the 

 butter maker. What do we work butter for i* 

 Formerly, when dash and fioat churns were 

 chiefly used, and when it was the custom to 

 gather the butter in the churn before drawing 

 off the buttermilk, it was more important 

 that the butter should be very thoroughly 

 worked, both before and while the salting was 

 being done. But, now, with churns better 

 adapted to do the work, and with improved 

 methods of using them, there is no necessity 

 whatever for any second working, provided 

 the salting is done as it should be, when the 

 butter is taken from the churn.— iV^ew Eng- 

 land Farmer. 



Butter that is to printed needs less working 

 than if it be put down in tubs, .as the mould- 

 ing and printing helps to work the salt in 

 evenly. If one had been in the habit of 

 working butter a second time after an inter- 

 val of twelve or twenty-four hours, and should 

 fear to omit the second working, it would 

 answer the purpose just as well if the second 

 working is done after ten minutes or half- 

 hour as if done after a longer time. On no 

 account should butter ever be left to harden 

 before its second working, especially in cold 

 weather, when it would become so hard as to 

 require warming before re-working. A great 

 deal of butter is injured in winter by being 

 frozen or chilled and then heated up again for 

 working, and also in summer by being left too 

 long in cold wells or ice chests. — The Dairy. 

 Professor Arnold says in the New York 

 Tribune: "A good many observing cream- 

 ery men are becoming aware that ice in 

 open and cold setting is the cause of a great 

 deal of mischief to the butter, and only use it 

 becajise of its great convenience. If in sub- 

 merging milk injury from atmospheric con- 

 densations are pretty much avoided, the use 

 of ice cuts oft' all maturity of cream, at least 

 all in the right direction, and finally leaves it 

 in a somewhat deteriorated condition. Were 

 it not for the speed in creaming, and the sav- 

 ing of labor it occasions, it would soon go out 

 of use, so many are becoming satisfied that 

 butter from ice-cooled milk and cream cannot 

 compete with that made without such chill- 

 ing. From these considerations the proba- 

 bility is that the use of ice in the dairy will 

 continue to become less and less in favor and 

 less used, till the centrifuge is better perfected 



and comes into general use, and creams milk 

 while warm and obviates the necessity for low 

 cooling. Then ice in the dairy " must go." 



Imperfectly churned butter may be im- 

 proved by working in the salt and then set- 

 ting it away for a few hours. If salted very 

 heavily, as it should be in such a ease, the 

 salt will form a brine, which, at the second 

 working, will bring away more or less of the 

 cream and milk that should have been sepa- 

 rated from the butter by washing while it was 

 in the churn, and before the butler was gath- 

 ered into a solid mass. But it is far better to 

 do the churning as it should be done, and 

 then the subsequent work will 1« plain and 

 easy. Have the churn large enough so that 

 plenty of thin, sweet milk or water can be 

 mixed in with the cream when it goes into the 

 churn. This will sometimes retard the pro- 

 gress of churning, but it will result in better 

 butter and more of it. There is always a 

 waste of cream when the churning is done in 

 a very short time, portions of it being washed 

 into the buttermilk. It is such buttermilk 

 that sometimes pays for a second churning. — 

 The Dairy. 



IIow much should butter be worked, is a 

 question that would evidently be answered 

 differently by different persons. It was for- 

 merly the practice, we suppose almost univer- 

 sally, among American butter makers, to 

 work and salt their butter as it came from the 

 churn, and then to set it away for twenty- 

 four hours to cool, and for the salt to dissolve 

 before giving it its second working. This was 

 certainly the practice in all the dairies with 

 which we were acquainted in our earlier days. 

 And although there has been a great change 

 iu the practice of many makers, yet we find 

 that there are still many others who would 

 expect their butter to be utterly spoiled if it 

 did not receive its second working after 

 standing from twelve to twenty-four hours. 

 If butter is not half worked, or rather, if it is 

 not half salted at the time it is taken from 

 the churn, it is certainly necessary to give it 

 a second working. But, on the other hand, 

 if the churning, washing and salting are all 

 done as they should be, there will be no occa- 

 sion for a second working, and such second 

 working will really be an injury to the butter. 

 — E-ccliange. 



WHY EGGS DO NOT HATCH. 



Although every possible precaution is some- 

 times taken to make the sitting hen as com- 

 fortable as possible the eggs often fail to hatch. 

 The difliculties are of a character that cannot 

 be discoversd, but much depends on the con- 

 ditions regarding the management of the lay- 

 ing hens. If a hen is very fat she will lay but 

 few eggs, and the eggs from such a hen will 

 often fail to hatch. When cocks are allowed 

 to range with too many hens the vitality of 

 the chicks is lessened and they die in the shell. 

 Fowls that are fed under a forcing process 

 produce weak offspring, and those that have 

 been bred in-and-in are not to be relied upon 

 to give good hatches or produce healthy chicks. 

 The hen that steals her nest is generally suc- 

 cessful, but why this is so has been a puzzle, 

 not only to the farmers, but to the scientific 

 men as well. One thing we know is that her 

 eggs are never disturbed, and they are sur- 



