Dairymen, Write for Your Paper.
Winter Feed for Cows.
The increasing demand for milk in our cities and villages, and for gilt-edged butter during the winter season, is leading some of our most intelligent farmers to study more carefully the problem of winter dairying. "It costs more to make butter in winter than in summer," says the American Agriculturalist, "but if a select class of customers in cities or elsewhere, are willing to pay for the increased cost of producing it fresh in zero weather, then there is no good reason why they should not be gratified. Its feasibility is already established on a small scale, and there seems to be no discernible limit to the demand for a first-class article during the six months when the pastures are barren. The farmer who has the capital can readily provide a barn that will make his cows nearly as comfortable and healthy in winter as in summer, and shelter all the food they need to keep up a constant flow of rich milk. We have not attained, perhaps, all the information necessary to secure the best rations for winter milking, yet we are approximating toward that knowledge. Some think they have found in ensilage the one thing needful. Yet, some of the parties dealing in gilt-edge butter begin to complain of that made from rations consisting largely of ensilage. We shall probably have to put down early cut hay with the flavor of June grass in it as an essential part of the winter rations for first-class butter. We doubt if the bouquet of the June made article can be found elsewhere. Another ration will be Indian meal, our great national cereal, which is abundant and cheap and likely to continue so. Then we want green, succulent food with the dry fodder to sharpen the appetite and help the digestion. This suggests roots as another ration. We have carrots, mangolds and sugar beets; all easily raised, and cheaply stored in barn cellars or pits. And from our own experience in using them during several winters in connection with dry feed, we judge them to be a safe ration in butter-making. Cabbage also is available, and in districts remote from large markets, might be grown for this purpose. Near cities it is probably worth more for human food than for fodder. The whole subject is yet in the tentative state, and all are looking for further light!"
Churning Temperature.
A correspondent of the New England Homestead found difficulty in making the butter "come" from cream raised in the Cooley Creamer. In a later issue several correspondents tried to help her through the difficulty. One said:
First of all be sure your cream is ready to come before you churn it. If you have no floating thermometer, please get one right away. Deep set cream needs not only to be ripened, but the temperature must be right—not less than 62 degrees, and 65 degrees is better. Don't guess at it, but be sure. Mix each skimming with the others thoroughly, and keep the cream pail in a warm place at all times.
Another said: Keep the cream at 60 degrees to 65 degrees all the time before it goes into the churn. Take care to thoroughly mix the different skimmings. Sometimes in cold weather the butter will nearly come, and then hold on without any advance. In such cases, put into a thirty-quart churning, half a cupful of salt and four quarts of water heated to 55 degrees; it will cut the butter from the buttermilk in five minutes. My butter sells for fifty cents a pound and this is the way I manage.