Wli^-TEE DAIRYING. 417 



winter. When everything has gone right up to this 

 jDoint there will be no trouble in churning and the but- 

 ter will come in the right form and condition in a regu- 

 lar time, which will scarcely exceed from twenty to thirty 

 minutes, according to the rapidity of churning. Eighty 

 turns a minute will invariably bring the butter in the 

 winter, when everything is right, in twenty minutes. 



With winter dairying it is possible to rear calves on 

 the sweet skimmed milk, for all the milk will be sweet 

 when skimmed. This is warmed up to eighty degrees 

 and given to the calves, which are kept in snug, warm, 

 comfortable pens, deeply littered with leaves or straw over 

 a deep bed of dry swamp muck. The calves are fed 

 until the grass comes in the spring, when they are weaned; 

 the cow's business soon ends, the crops occupy all the 

 time. The demand for fresh butter is met by the 

 general supply of cheap creamery or farm dairy butter; 

 and the winter dairyman's harvest is over. He is then 

 occupied in raising food crops for another season, the 

 cows gambol in the pastures, or doze lazily under the 

 shady trees in the wood lot, and there is rest and peace 

 in the household, unknown where the summer dairy is 

 carried on amid the plagues of flies, the heats and 

 drouths of the season, and all the cares of farm work, 

 sowing and reaping and gathering into barns, and the 

 low prices caused by excessive supply. 



