ADS, 28 
MOOSE’S RURAL NEW-YORKER. 
Ajaiim ^ttsbandrg. 
HOLSTEIN OR KIEL METHOD OF BUT¬ 
TER MAKING, 
For a number of years past Danish Kiel or 
Holstein butter bos been noted for its excel¬ 
lence and for the very high price which it 
commands in the London market. A few 
years ago a delegation was sent out from 
England to investigate concerning the meth 
ods of butter making in the Holstein dairies, 
with a view of introducing improvements in 
English and Irish dairy practice. A report 
embodying the results of this investigation 
was written out by Mr. Joseph R. Webb, 
which was forwarded to us at the time hy 
Mr. Downs, then Secretary of the London 
Board of Trade, 
Considering the high character of Kiel but¬ 
ter, the leading points in its manufacture 
will be of interest :n this connection. Mr. 
Webb says On the large dairy farms in 
Holstein — having in many cases 100 to 200 
cows, sometimes more—the greatest atten¬ 
tion is bestowed upon everything relating 
to the production of butter and the ar¬ 
rangement of the dairy building?. The re¬ 
sult. is a very high average price obtained for 
their product, which commands the prefer¬ 
ence, especially In the Northern markets of 
England. The make is divided into Winter 
or Fodder Make; Now Milk Grass or Bum¬ 
mer Make ; Stubble or Autumn Make. 
FODDER MAKE 
begins when the cows come in from tl\e fields 
at the end of October, and is neither large in 
quantity nor superior in quality, as the cows 
yield but little and purely old milk. This 
sort i 9 not fitted for keeping, and is usually 
sent to market promptly. 
NEW MILK MAKE 
begins, of course, according to the time of 
calving, usually some time at the end of 
February and early in March. The quality 
of this make is very fine, sweet and fresh, 
and in March, April and May usually meets 
a bare market and realizes high prices. Be¬ 
ing fodder made, however, it is not. calculated 
for keeping beyond a few weeks. 
ORASS BUTTER 
begins when the cows are turned into the 
fields, about the middle to the end of May 
(spring being late In that climate), and lasis 
till the month of August. This is a fine, rich, 
well keeping butter, though it sometimes 
suffers in the extreme heat of summer. This 
make is usually shipped in the late autumn, 
unless the market is sooner favorable. 
STUBBIE BUTTER 
is so called from the cows being put upon 
meadows, eorn si ibble, &e., where they are 
kept till housed for winter, about November 
1 st. Tills sort is usually of superior quality, 
mild, rich, but yet capable of being kept for 
some months without much injury. Ship¬ 
ment Is made about the last months of the 
year. 
The great characteristics of Kiel or Hol¬ 
stein batter, as compared with Irish, are 
clean, solid, waxy texture, freedom from 
buttermilk, richness of quality, delicacy of 
flavor and mildness of cure. It is rarely 
coarse in salt or texture ; the defect to 
which it is most liable being bad flavor, as 
some farmers will occasionally over-hold 
until it becomes rank and strong and tallowy. 
AS TO THE FEED. 
In summer and autumn, while the cows 
are out in the meadows and stubbles, they 
are sometimes tethered (by no means as a 
rule), and they remain out night and day. 
When overtaken indoors, they remain under 
cover entirely, in a warm, well-ventilated 
space, and are fed something after the fol¬ 
lowing order:—About 5 A, M. they have 
about as much meadow or clover hay, shaken 
clown before them by degrees, as they will 
consume in about two hours; they are then 
supplied with water. Chaff, cut from oat or 
barley straw, mixed with four to five pounds 
liometimes even more) of bruised oats or 
barley is now given to the cows, moistened 
in their troughs. 'At 1 o’clock the second 
feeding takes place similar to the first, and 
between the two some hay or straw to pick 
at, as they choose, while chewing the cud ; 
for the evening and night they must put up 
with plain straw. About two ouuces of salt 
per cow is given to relish the food and help 
digestion. 
Oats are considered to increase the quan¬ 
tity, barley the richness of the milk ; equal 
parts from each form the mixture. Oil cake 
yields more milk, but affects the flavor of 
the butter unfavorably, as also do turnips, 
mangolds, Swedes, potatoes, and all roots 
but red carrots, and, therefore, the latter 
only are given to cows in milk. It is very 
important that the cows should leave the 
stall, when spring comes, in good condition, 
and thus continue a full yield of milk when 
they first get out to grass. 
TREATMENT OF THE MltK.-SKIMMINO, &C. 
The milk as it is brought into the dairy Is 
strained into the pans through a fine hair 
sieve, taking care that any splash of spilt 
milk is at once wiped up, lest it should taint 
the air in evaporation and sour the settings. 
To secure a pore-flavored and well-keeping 
batter, tbe utmost, cleanliness in all utensils 
and a pure air In the dairy, are of course 
essential, but after that much will depend 
upon skimming the cream just at the proper 
moment. This must always take place be¬ 
fore the milk can become sour, and in order 
to get the largest amount of cream an even 
temperature in the dairy is of the greatest 
help. Pure air does not mean a strong draft, 
ns the su rface of t he milk must not be rufiled. 
What the proper moment for skimming it is, 
depends upon the temperature and atmos¬ 
pheric conditions generally. In Holstein the 
rule is, in the heat of summer (temperature 
5Y’ to till* Fah. in the in ilk-room), skim after 
the milk has stood for from 83 to 3 li hours ; 
in spring and autumn (at IS* to 50“), about 46 
hours; in the winter (43° to 451, about 60 
hours. This should get the whole of tho 
cream, but if at any time earlier the milk 
should begin to sour, it is skimmed at once. 
The cream as it is removed is strained into 
the cream tubs and kept occasionally stirred. 
It remains there until it lias sufficiently 
thickened and has acquired a pleasant acid 
taste. 
It Is as well to repeat that choice, keepable 
butter can only result when the milk has 
kept perfectly sweet, as the- souring develops 
curd. The cream, on the contrary, should 
have an acid taste before churning, which 
must not, however, be confounded with the 
sourness just mentioned, which is altogether 
different and arises from the whey, from 
thunder or close atmosphere, sometimes 
from standing too long, from badly cleansed 
utensils, or from, general want of care and 
cleanliness. 
MANAGEMENT Of CREAM CHURNINO. 
In summer the cream generally stands 
about 12 hours before churning; In winter 
about 21 hours. The room may require cool¬ 
ing in summer or warming in winter, but 
with pure air, free from bad smells, smoke 
or such like, as the cream easily takes up the 
flavor. Potatoes, roots, herbs, or anything 
of the sort, should never be stored in the 
same place. 
The temperature of the cream considered 
best for churning is about 57“ to 60*, though 
that varies somewhat with circumstances. 
The chum is rinsed out before putting in the 
cream, in summer, with fresh, cold water ; 
in winter warm water is used, and a certain 
moderate range of temperature much facili¬ 
tates the corning of the butter, .,ml the addi¬ 
tion of a pailful of iced water in warm 
weather and warm water in winter into the 
churn is sometimes made for this purpose 
during the churning. 
WORKINO THE BUTTER, &C. 
When the butter comes it is taken out and 
tbe whey pressed out to some extent, put 
into trays and carried away to the butter 
cellar. Here it is placed in a long trough 
slightly on the incline, with a few holes at 
the lower end to carry off the moisture. The 
trough is fir-t rinsed with hot water then 
with cold, to prevent adhesion, and the dairy 
maid washes her hands in the same order, 
She now breaks off with her hands a lump of 
live or six pounds of butter and pleases it 
against the side of the trough with both 
hands .opened, rolls it up and presses it out 
again till all the buttermilk is got rid of. It 
may require the operation forty or fifty 
times before this is thoroughly effected. 
Piece by piece the butter is treated in this 
manner, until the whole churning has been 
manipulated and placed on oQe side, then 
the trotigh is again wiped out with a cloth 
and hot water, rinsing off with cold ready 
for salting and coloring. 
COLORING AND SALTING. 
We may remark in passing that color is 
added in the winter months, for which pur¬ 
pose annatto is used, prepared previously by 
melting down in a small quantity of butter. 
In salting, fine, dry clean salt, free from 
mineral taints, only is used, which must have 
beeu stored away from all possible contami¬ 
nation by dirt or bad odors, at the rate of 
about SX pounds per cwt. It is first strewed 
over the surface of lumps of butter about 30 
to 40 pounds each, and then distributed 
through the mass with the hand, fingers ex¬ 
tended but kept close together. At this 
stage it is not kneaded in, but when fairly 
spread the butter is again worked up in five 
or six pound lumps, as at the earlier stage. 
It is then left for twelve hours or longer, if 
there is not sufficient to fill a cask. When 
for the third and last working, add one pound 
more salt per cwt., spread through and work 
up the butter ( ill all the liquids not belong¬ 
ing to it are finally expelled. A cask should 
be filled at one packing, to get ft perfectly 
even color and quality, and should he finally 
closely packed so that all 6 ides are filled. 
The system of washing tho butter itself in 
cold water is never followed in Holstein, as 
it is found to itupair the del icacy of the flavor. 
GUTTER CASKS-TREATMENT, &C. 
The casks are made of young red beech 
felled in December, when the timber has the 
least sap, and seasoned in the open air before 
it is stored to dry previous to use. Tho 
cooper is required to furnish packages 
water-tight, and that when closed shall be 
nearly air-tight. Before, use fill the. cask, for 
24 to 48 hours, with strong brine ill which is 
a dash of saltpeter ; then wash with hot 
water, rinse with cold, and rub dry with salt. 
The-e precautions will largely prevent sidey 
mouldy or tallowy butler, oven when fcopt 
somo time, provided the casks have ad along 
been kept dry and clean. 
PROMINENT POINTS IN THE KIEL OR HOLSTEIN PROCESS. 
From the foregoing statement it is easy to 
gather that the prominent points in the Hol¬ 
stein treatment are extreme cleanliness 
and regulated temperatures. These cun only 
bo obtained by suitable arrangements of 
buildings and free apace. Hence their dairies 
are models of order, and on a Urge estate 
the buildings devoted to butter (almost 
always detached) are the first COfsidoiation, 
to which the other farm buildings take the 
second place. The rooms for setting live 
milk and making and storing the butter, de¬ 
pend much for success on position and suit¬ 
ability. The building usually runs from 
north to south, with trees planted conven¬ 
iently as a shade from the hot sun. The 
milk-room has brick or stone walls, often 
double, the free space between ten ling to 
keep it cool in summer aud warm in winter. 
It is usually suuk from 3 to 4 feet below the 
outer surface, with a hight of from 16 to 25 
feet, to give ventilation to all exhalations 
from the milk. This is further provided for 
by roof ventilation, through shafts and by 
windows 4 feet wide, 5 feet high and 5 to 6 
feet above the floor. Shutters and louvers 
arc also customary. The floor la laid with 
tiles or flags set iu cement, sloping slightly to 
the gutter on each side, so that water used 
in flushing runs off, leaving it easy to dry 
and wipe up all moisture. Nothing tends so 
much to sour tho milk in summer, and there¬ 
by lessen the quantity of cream, as damp¬ 
ness. The pans should have room to stand 
free and not he placed one upon the other. 
The size of the milk-room depends, of 
course, on the number of cows kept. In a 
dairy of 1 11 ) cows the measurements were, 
for the milk-room, 50 feet long, 85 feet wide, 
20 feet high from roof to floor, which was 
suuk four feet lower than the outer surface. 
The other rooms were iu proportion, with 
ample space for air and ventilation. All 
store-rooms are separate, and the dairy build¬ 
ing is always far removed from the cow¬ 
houses, pig-styes, dung heaps, or anything 
whatever that is offensive or can taint the air. 
With regard to the utensils mostly used 
there is nothing of such marked difference 
as to call for special notice, except that the 
old-fashioned round pans, whether of wood 
or ware, are largely going out of use. The 
preference is now given to flans of east iron, 
enameled white inside, about six feet long 
and two feet wide, in which it is claimed 
that the cream rises more quickly and in 
larger quantity. 
--— — 
CURING SELF-MILKERS. 
Of mechanical means there is, simplest of 
all, the tying of a hard wood stick, sharp¬ 
ened at each end, across the horns. An in¬ 
veterate self-milker will soon learn that the 
ends of the stick are pointed, and will dis¬ 
play great perseverance and ingenuity in 
turning her head dawu so that she can get 
at her milk without hurting herself. An 
effective way is to put a circingle around her 
body, and attach straps thence to each of 
her horns. And the New York Tribune 
gives another simple plan which is found to 
be effective. Take two old ox-bows and fit 
each in a piece of hard wood, say 2x3 inch 
stuff, 14 inches long, tying these single yoke- 
pieces on her neck, to stand about a foot 
apart. Then connect the hard wood pieces 
by oak pieces like ladder rungs and screw 
upon the bows, on each side, a slender pin of 
hickory, pointed at the end, extending back 
to rest upon her sides. The hard wood 
pieces should be cut out, so as not to hurt 
the neck.— Canada Farmer. 
UTILITY VS. FASHION IN BREEDING. 
It is well to draw attention to the sound 
and sensible remarks under the above head¬ 
ing (page 27, present, volume), at the same 
time tt is pleasing to read tha concluding 
sentence, “This subject is worthy, and shall 
have further investigation.” 
Fashion is becoming almost as silly and far 
more mischievous about color and points 
with regard to cattle than it is with regard 
to the head-gear and bumps on the backs of 
women. It is perfectly ridiculous to throw 
such large sums of money away on pam¬ 
pered animals, which cannot be expected to 
bring forth young and do well in the un¬ 
natural eoudition they are kept in, hence 
the frequent nuws iu the papers of another 
Duchess dead, nml the continued notice of 
selling out, for none of those who have owned 
many of these high-priced animals huveevnr 
held them long in their possession. It is re¬ 
markable how this is the case aod bos been 
all along, and really extraordinary if all was 
as it, should bo that these breeders should, as 
it were, sell tho goose which lays the golden 
eggs. 
However, tbe advice in the article alluded 
to is good, and the stupid prejudice against 
white calves renders it easy for the poorest 
farmer to obtain a bull calf, ns white ones 
are only valued at a veal or beef price, while 
I can affirm from experience that a white 
bull from colored stock will seldom sire white 
calves, but will answer every purpose of the 
most extravagant deurly-priced bull. 
More than thii ty years ago i used a pure 
short-horn bull on dairy cows, being particu¬ 
lar t,o ascertain that the dam was a good 
milker and in three generations the whole 
herd wits very fine for milk and b?ef, while 
they' lo.-t nothing in milk they gained to an 
amazing extent in early maturity and in 
aptitude for fattening. Again, at the present 
moment I have beautiful animals only wiih 
two crosses of pure blood, expecting to have 
the third general ion commence with as much 
of an established look as the pure brnds, in 
fact, a few of our heifers now would not be 
known from pure bloods. 
Aud with regard to Jersey (or Alderney as 
they used to be culled), if anything was 
wanting to prove the correctness of the 
statements made, let any one in Maryland 
look around Bii imore mi l see tho quantity 
of Channel Island blood, and on the beauti¬ 
ful e-tate of the. renowned aud admired John 
E. Owens thjy may see as flue three-quarter 
brads u» pure ones, and the butter, like every¬ 
thing else, golden, pure and tustv in every 
sense of the word. A Working Farmer. 
-•♦♦*——— 
WARTS ON COWS’ TEATS. 
Editor Rural New-Yorker : I have a 
very fine Alderney heifer, perfect except 
that two of her teats are covered with a 
mass of warts. Is there any way of re¬ 
moving them 'i or must they ruin the cow ? 
Whitewater, Wla,, Auz. 3. Subsoiubek. 
These warts are known in England as 
“ Auglo-berrie-.” They are most frequently 
found on young heifers or cows with their 
first and second calves, uud when, as in this 
Case, they appear on the teats they are very 
troublesome. The common method of re¬ 
moving is to tie a string at the base so tight 
ns to prevent the circulation or the blood. 
The warts or berries will rot off. Or, after 
tying tightly, cut them off and sen- the 
wound with oil of vitriol or with a hat iron. 
Either of these methods Will destroy the 
roots of the warts, and prevent them from 
growing again. If tftkeu before the warts 
are fu.ly grown, they may be eradicated by 
applying an ointment made an follows : 
Green vitriol, white vitriol, and blue vitriol 
each in line powder, 1 oz. ; camphor dis¬ 
solved iu }i oz. rectified spirits of wine, 2 
drs,; sugar of led, oz.; lurd, lb. 
A small quantity of this ointment should 
be applied to tho waits on the udder, or 
other parts of the body, every night and 
morning. This will generally cause them 
to waste away without any injury to the 
animal. 
The Canada Farmer recommends the fol¬ 
lowing plan for removing these annoying 
excrescences; 
It' the warts have well-deiiued necks, cut 
them off with scissors and touch the places 
wi u b lunar caustic, (nitrate ol silver). Or, if 
hoTSe-ha ir or silk thread is tied t ightly around 
tlem, they will fall off in a few days. If 
without well defined necks, wet them and 
touch with lunar caustic, in a few day3 cut 
off the dead, blackened parts and touch 
again. If the places be sor t after the warts 
are removed, moisten the surfaces with the 
tincture of aloes and myrrh ; and if ulcera¬ 
tion sets in, wash with a solutiou of sulphate 
of ziuc in the strength of one dram to a pint 
of water. 
The presence of warts shows a disorgan¬ 
ized state of the system. When the cause of 
them is removed they will disappear of 
themselves. They may proceed ciiuer from 
a lack or a redundancy of the vital force. 
Where warts are present In such numbers as 
our correspondent mentions, it will be best 
to try to obliterate them a few at a time. 
