{ title: 'The people's journal. (Greenwich, N.Y.) 1868-1896, November 28, 1895, Page 21, Image 21', download_links: [ { link: 'http://www.loc.gov/rss/ndnp/ndnp.xml', label: 'application/rss+xml', meta: 'News about NYS Historic Newspapers - RSS Feed', }, { link: '/lccn/sn83031217/1895-11-28/ed-1/seq-21/png/', label: 'image/png', meta: '', }, { link: '/lccn/sn83031217/1895-11-28/ed-1/seq-21.pdf', label: 'application/pdf', meta: '', }, { link: '/lccn/sn83031217/1895-11-28/ed-1/seq-21/ocr.xml', label: 'application/xml', meta: '', }, { link: '/lccn/sn83031217/1895-11-28/ed-1/seq-21/ocr.txt', label: 'text/plain', meta: '', }, ] }
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'. ' ';~ A.n En1ttaa'e Summer. The dry 81lmmer has given silo build- ing a great bOOIIl. More have b<Jen built this snmmer than have been previously according to b . 1 1 metllodls, like milk will ni t s nee their nee began.. One man Most creamery but- wha vvas very slow In being converted llDd 88 makers be- lust spring had a lot of ensi !age left r.·tii:Ol]ci~~t tbe:re is greater over, covered H, lllld when all vegeta- June butter is tion WllB !Uied to death opened his silo Why? .Are the milk· and began teoding this last year's ensi· ;mood? N1l, the feed is at . !age. _He now says that if anybody ever :the maker wbo then fails sees h1m w!tbont an abundance of ansi- .. article is not fit to be in 11186 tocBI'Iyhis stook through the worst t ct N sn.mmer drought, he hopes they wi 11 a or-y. e:xt, It is beld kick bino for his foolishness. And bo is controls flavor._ .Admit i h sake of nrgnment, then ~ g t. With nn abundance of ensilage it bacteria? Eaoh Is fOliild 18 (lasy to keep up the millr fiow in tho conditions. CO:iiti-ol tli~ hottest, driest weather with no grllllB at th nil. e baoteiia will be overeome filthy oon- .Another friend, whose ensilage gavo flavored starter and ant about the middle of .Angust and flavor. Better D11)al) who had an ahnndnnce of ooro to out t\:ftrjtl:b--OreattnEll\Y JonmaL and feed green, wanted to know »by with all this green corn the cows would of very riob oreatn Po'nr the oream in· it over one of ;yaur to .drain. Then lmi:fe and sarape may have stuck to on the top and sides up samewhat\loose· dri~; openitfrom remove any creai!l the oloth, placing it it stops dripping, tho will tmn on! eru~ily. always be used the In B1lmmer 11 few yoa tell your dairy · she will ha\l'e a by keeping for crean the n81lol time skimming at party; . to eigljt ricll and tho be soft, but · w tho lltst It aft.er be· as direct- ea.t, be could not keep up his milk flow even when luoreasing his groin ration. To me it was plain enough. When feed· ing ens lage, ~e cows were eating ma- ture corn wb1ob was doh in feeding valne. Ent the green corn wns so imma- that the cows could not eat enough to enable tlx~m to make milk. It simply cOJ!tained just enough woody fiber to hold the water .togetber.-J. S. Wood· ward in &mal New Yorker. l!ine GoodA. The S1lccessful dniryman ninst not In- dulge in this too common iden of despis- Ing so called \book farming.\ Dairy- ing hilS come to hnve a special literature for itself. It bns a grand army of ear- nest, soientifto men all over the world, all earnestly hunting after impoo:tant fa.otl witb \Which to correct the judg· ment and illlprove the practice of the dairy fa!mer. No intelli!jent' man in the bnsineBll can alford to despise this !orce or keep his Illind out of the our· rent of these facts. We ehould remem ber In this buslneBB that the snccessfnl dairylQan must make the finest kind of fOQd for the most wealthy and critical people in our ltu'ge cities. Fine milk, cream or butter is il refined food. If ton ohoose, yoo can mnke butter for the poorest an~ most\ lgnortlnt of people, lllld you Wlll make corresponding prog- r!38s· tllld get corresponaing profill. Lots. of farmers do this, as lYOii onn see by the. eno~mous . of poor grease sold in the ~~·· ~· ... ~\'• -v •\tho& ae-tlr x. V• ••. a ~ Vblo Mu Who ll!lll • Pri'l&&e Butter l'a,oto>7. DAiaV BARN. ,\- • CJ'elltiaeq. Mr. E'mll Holm, ohemillt at the Roy- al Experiment station, acted llB inter· ·prater during my visit to the Karlaburg creamery on the islsnd of Zealand and he inf(lrmed me that what was p~tic ed in one Danish creamery is oommon In all .At the time of my visit (Ang. 15) there were 250 patrons and about Ui: 000 pOUllds of milk daily were re- oelved; T~ete were 26,000 ponnds early ~ s~ng snd during the winter. The bmldmgs ore of brick, with a bonae for the manager attached. The milk wagons unl(lad in a covered driveway whioh bas a stable attaobed for th~ horses while the IDilk is being emptied and the skimmilk is filled Into th~ cans. ·The milk is weighed in a oan shaped like a half barrel, whiob rests on the soale11. .All milk not up to the stsndard of quality may be returned to th~ patrons. From the weigh can the milk rnns to a receiving vat, whence it is pumped into a heater, and thence it runs by means of pipes to the separa· Last winter I called on L. S. Condit, wllo has perhaps the most complete farm dairy in this oollDtry. :Mr. Condit for· marly followed mixed farming and stock raising. Three years ago, when a cream· ery was built in a neighboring town be took a share in the stock md begsn 'dis- posing of his horses and ~'heap and re- placing them with cows. Be hauled his milk to the vil)age orelliDery one yeat. ~e returns were ve_ry satiBfaotory, but bemg over four m1les distant he soon began to think that the labor of hauling so far and the inconveniences wexe too great. Not infrequEmtly there would be a can of sour milk, and usually the lo keep l\'G. 1-<lUTSID& OF D.AmY B.ARN, in milk. On the first floor Bre box stalls IIDd machinery. The top floor baa the grain and storage bins, pl)wer feed cut- ter, fodder ohutes, etc. A miniature railroad runs the entiro circmm1erence of the top floor. It Is attached to the rafters, and by means of It grain and hay can be conveyed around the circuit l!.llywbere snd ehot down to the animals in the fust 'floor and basement. Our second illustration shows the basement. Provision is made for per- feat ventilation. l1 this were not the case, 11 basement stable would not be healthfnl for cows. The temperature is kept at from 40 to 46 degrees night al)d day in winter by the steam heating lip- paratus with which this unique bouse Ia provided. The building Is llgbted by elootricity, and a night w~tcbman pa· trois It every b 11lt hour. The cows are pure bred JerEeys. Ventilation is pro· vlded from the oupola on top seen in Fig. 1. The cnpola Ia 20 foot in diame- ter. The method of ventilation is de- scribed as follows: \The low or sash of each window !n the cupola ia raised eight inohea and a board placed under the sash. A bole six inches in diameter is out tbr01lgb this board. In the hole is a sino pipe, which is turned up on the inside to a distance of tbroo fset. • • The air comes lata the pipe from the hole ant in the board and is carried upward, whence it Ia dlstrlbntml without cans in g any drafts. . From the desarlption in \Barn Build· ing\ we make further axtraots. \The llllSement floor Is laid wi~h concrete. Gutters, covered with tron gratings, PX· tend bock of the cows and terminate In 11 sewer which leads 1 00 rods away from th(lstnble. This floor can bo Rcalded with hot water, the gntters fi!ld o;ewers flush· ed and the cattle pnt back in the barn on n dry floor in an hour's time. \The first tloor is of two thioknesses ot matched yellow pine, -with tarred pn· per between the !llj'ors.. Snwdnst is used f(Jl' bedding on this tloar, which is de· voted to bo~ eta! I., both open !lDd tight, for the service bulls Blld for cows soon to cnlva. \In a room on this floor are placed our cream separntor and engine. On this fi~ is also one cloaninfl machine,' Whloh, by 11 system of I\('vu!ving hmsbes, cleruJs t1 cow perfectly io from tlll'ee to five minntea' time. During the winter months each cow receives a daily clean· FIG. ll-BASEMEN\T. ing, three men being able by this meth- od to thoroughly clean 160 bead a day. \The sec{llld floor sp!l<JO is devoted to storage for fodder, grain and bedding. Here also ~s our power ontter-cuts a too of dry corn fodder into one-tbi rd inch lengths in ~li minutes. \ We should think an objection to this would be the cream ASJlarat or on the snme floor with the cleaning machine or indeed in the snme building with s~ many cattle. A separate small building would be mnch better. Newly Imported S•llls Cattle. .At the fair of the Bay State Agricnl- tnral society nt Worcester, Mass., Mr. Theodore Havomeyer's newly imported Swiss cuttle were exllibited. They are from Sirumenthal, a canton where they have been bred pnre for more than 200 years. What these cows are capable of may. be judged from ttle fact that good speoliilens of them produce, it is clainoed llB high as 12,000 pounds of milk in ~ year nnd,Jrom 4o0 to 500 pounds of but- ter-thai, too, with little other food than hV in winter lllld the sweet Swiss paatmes,ln BnJ,Dlller. They are of good size, too, fo~ beef, the \u the bulls a~e :.,ery daiir'llllill'!ll to ail!) akimmilk would sour and thicken in told, usually to h~r•o~:~~:r;~ hot weather bE>fore he oould gat it they cease to be 1 ho~e, where it WllB designed for oulves. The bull may be of This was a great annoyance and loss. oalves are valued only t ora. .A device Is attached to the beater which carries the milk back to the r.;_ calving vat if it is pumped in faster than the separators can oream it. There are foor separators in use when !he ~ilk supply is large. The separat- Ing Is done a~ 80 _degrees C. ( 86 degrees F.). The slrimm1lk runs into a vat di- rectly from the separators, whence it is pumped into two tanks from whiuh it runs throngb beaters and comes out in- to the supply tank ac a temperature of 7 0 or 80. degrees C. From the supply tank It ls wroghed into the cans (84 pounds to 100 poonds of whole milk) and returnld to the patrons. The skim· milk is not oooled, but Mr. Holm ex- pressed himself as approving the cool· Ins of the milk before sending it to the farm.. .As 16 per .cent of cream Is taken, farmers get ~4 poonds of slrimmilk for enoll 100 pounds of whole milk.sent, and ab01lt four pounds of buttermilk. The cream is caught in cans and oar- ned to. the pasteurizing apparatus, whence It rona over t1 oooler and is put into the ripening bnrrAIS at a tempera- ture of 15 degrees C. (69 degrees F.). A bout noon from 5 to 15 per cent of starter Is added to the or881D, and in the evening it is put into cans and set In a tonk of cold water, where it is cooled to I 0 degrees C. ( 60 degrees F. ) and allowed to stand until the follow· ing morning at 4 o'clock, when it is churned In the upright barrel obums with barrels inside. This is the com- mon ohnrn in :Denmark, os the box or barl\lll is in Canada. When the butter romes In small particles, from 10 to Iii per cent of cold water is added, nftrr which the churning continues for a short time, when the hotter is dipped out by mews of a sieve, and the butter· millr pumped Into a tnnk near the wag- ons. From 3 to 5 per cent of salt is pot on the butter, and it is worked very slightly. It is then set nway to cool for two bours, wbon it is worked again. A slight working Ia sometimes given tbt> bntter before being packPd in the tubs. The chief object of so runny workings is to remove the moisture from the butter. The oosks are sometimes lint>d with parchment paper, but more frequently they are scnlded and salG rn b bed on the i.ruride before packing. The kegs are stand in a cool room and sh~pped week· ly to Copenhagen to the wholesnlers. The method of preparing startm'll deservll8 11 spec in I note. Far this pur· po.•e a cnlturt> Is obtnmed n~ oftEm aR is 1113cessary from one uf the firms who make a specialty of prPpnring these. A large wood811 tnb rontainmg water a tew degrees ab<•Vt> the boihng point bus 11 cover with four holes large enough to admtt a can balding about three or four gallons of milk. Hometimes whole mllk and sometimes skimmilk ia used. This milk is sterilizt>d fur two hours, and when it is cooled. tbP culturt> is added. The buttennllk is used on rnoceeding dayR nntll :1 new ~ulture io requJred. In this creamery two ~t>ts of cultDie are al· ways prepared. m that if anything hap· pens one or the other will lll<ely be all right. Seplll\iitist thermometers, stirrers, etc., are kept for ea<'h, and one set is never nsed in the otbElr oulture. The manager very kindly showed wo the yields for cows of differffilt ages dtu\ing I tl94. They are as follows: Nnml><'r of Y!Pld of J,hs. of cows. Age. milk. butter. 20., ..•••.•••.•••.•. 2. YBUl\'S li'-1 19 ...• · ... · ·.. . . 8 Yl~rs \ 2lli 10... .. • . . . • . . . . 4 years 6.196 :000 10..... . . . . . . . . 5 yPnra 6,577 27~ 6. . . . • . • . .. ..•.... 0 years 6.914 2!13 4 • • • . . . • • . . ••... 7 J4.:ars 6,G'ro 2iil 6. . . . . . . . • . . . . . . 8 yoars 6,; 48 2£5 1~ . . . . . . 9 yvars 6,868 281 8,. . . . . . . . . . . . .10 YPo.n! 7,110 S14 8 ................. 11 yoors 7.892 298 I .................. 13 years 6.290 262 I .................. II years 6.971! 200 -Professor Dean in M(lntreal Herald. Dairy and Creamery. The dairy business in the eastern connties of England !s on a par with what it is in eome parte of the United States. 'rbe cheese is inferior. the bnt- ter bas n tnrn.tpy flavor IWd oream is bard to get at all. This looks as though there ongbt to be a dairy sohool in tbOBe parts. Meantime here is a good chance for live Yankee creamerymen to rnsh their prodnots into East .Anglin and show the British there what really good butter and oheese are like . Wherever alfalfa will grow it is a bleBSing to the dairyman. One of the best ways to nse it for the small dairy· man is to cut it gt•een and feed it llB forage. The New York agriooltoralstn- tion finds that cows fed on alfalfa for nge yield more millr und bntter than those fed on either com forage, thft made of mixed oat and pea stalks 01: that from mixed pea and barley stalks. lie began to investigate the equipments cows and are d~:~~n~~~:~tl !Gr a private dairy and soon decided possible. The first to establish a butter fn~tory at home system is to keep emile and rnn the risk of finding a profitable •~vera) seasons and market. heifers from some of the He built his or .unery betwe.en the replenish the herd. house and barn and just at the edge of up a herd lllld ~ we~!. The power fQr separating, req)lires abundant ~hurnmg and pnmping w~tel' is sup- ment in bu,Ying and plied by his boll,. which works a tre~d not be recommended power. The bn1ldmg and equipment cost · perienoe, and even the about '500 and is 15 by 82 feet. He b~a a runs great risk of bringing sepsr~tor with a capacity of 800 pounds his herd. of millr an honr. This is the average The other extreme is to amount aolually put through. He works few well selected animals his butter by hand with a patent work· tion and gradually bnild ~- The only objects sought in working the size desired by jn.ciiO:l~:Ct!i>l tt .are to press out the water and butter- 1111d Datut·al increase. m11k and thoroughly to incorporate the , time and time which salt. When I called, there were about 'bnt it is by far the safer 70 po_unda ~pan the workel'. I staid to factory in its results, and see this cnt 1nto one pound blocks, and 'ognized as a lligber grade eaoh poDild separately wrapped in i.Jlg. A desirable oOlmb.ina.tion; parchment paper and oarefally put away . i.Jlg, Is to buy the nnmber lll the stora~e room. 1 sn:od md good animals of Mr. Cond1t now bas ~ contract with mmed in advance. · It one's one of the state institutions at Colnm- permit, include a fewsn:periorcowl bus to take all his butter for 11 yenr at 11 first ola!!B bull at my 25 cents per pound, and they pay the oows seleoted be S1lcb as expressage. He also sends his butter· c:nlves and perhaps tlueEl, so milk to the snme institntion at 5 cants nmy be judged by their own per gallon. DDiing the winter be ohums mout and yet be young enont~k t.hree t1mes a week and does not ohurn prove and be in full any cream less than 12 hours old. Dnr· ye[lrll. With a herd tng the Bllmmer h\l ohurns every day. at once the wark ol To my query regarding the tllmperatnre breeding and selection. at wh1cb the chnruiug is done, be any cow which proves unsill~~ii named 68 degrees for winter and 58 to and replace her by tile 6? degrees for B1lmmer. The cream is tho herd, or ptuchnse ooclllljO~l~~fil npened by the nntnrnl ferment. animal which will raise His cows are b igh grade and pure quality. bred Jerseys. . His cows now average for A dalty111an can h!trdly be the ent1re m1lk1ng period about three· buy nt once o. full stookot Jllll:~··~(irill f~urths of a pound of butter R day. On tlo of llllY breed If his· h1s howe fann Mr. Condit aims to keep dopendenc~ for pro1lt Is to a5 cows and to raise most of tho heifer product of tile herd Such 11 !.'lllves to maturity. He keeps a regis· necessitate large ' tared Jersey bull, \vbicb, with his BBrV- include tho ~;~~~~!~~~ 1ce in tho herd ru1d work on the tread mala, for Sllle nt power, is thE' most profitable animal bo n part of the businllBir. n:lS.. While Mr. Condit considers bla well selected grade C()W&. l reseDt hard n profit11ble one, be hopes blood desired, seom Itt bo to improve It greatly. Be designs to nble animnls for'tl;·e·;~,;J;;i~~~ · eep three or fCl11r brood sows whDI'Il or et least the · 1gB are raised lnrgely on the Hkim· torprising nnd .. ,Ilk. Be pnehes the p1gs os rnpidly na wiii hardly be oontentV(l.;urJg~~llll~' . JSH.ible to 1::o pounds or a little more, He may begin with . nd sells to make room for the yon:nger bred. Presently he will :1es. od cow to match, tboa Mr. Condit is enthnsinstio in his reo· Thus bo will be otn,.rlilv ...... u., •. l'!'UJ mmendotion of the silo. He thinks It working toward n Y far the Illest econumicnl method ,.,! Professor .Alvord in ·:mdling 11 com crop. His silo to ; , eet sqnaro, inside m~asurement, and :4 feet deep. This ho finds wl II bold uarely enough to feed bis 85 cows dnr· ·1g the six winter months. He winters J•S work teams and ynong heifers upon ·Jr; feed. He Mlts his dry rL:rn foddo' . ·,d;,t.h,lnks that it pars in the increased ·: vn~lahle fqo'f. vulne, also in the conven· .-1lde ~lth Wulch 1t is stored 11nd fed. Mr. • CODdlt \keeps two work ten.IIls ~nd e_mployB two men by the year. The lairy business condoctod on this plan is ditious beiog eq1llll. no\: the most profltuble farminR indus· ~ Particular care sbould be try m th1s county, bot it is made such to prevent the DS(l ct n:n;yb.Ut<~r':i\lj~ hy a dev_otion equaled only by t bot of any appreciable qunatity of the mru:nnge relauon. Th~re can be no be mixed with the general sum met or winter vocations ot ~ven hal· 1 resolt will be a yield of bn't~·~~l'l tdayB. Even Sundays have a Iorge work likely to bo more or less hll'ttn• Cl;> ,,f necessity. -H. P. Mi Her In Rural In vary bad cases tho u·u~l·lll\••m•ll'c'~ Sew Yorker. · I quite oily. These ue foots. Dairy and Cr<>1DD<>IT·. Where the heating and . A man w bo bas bad OCCilSlOn to no- veniences are rathel' 1lli~I1i•IIQ• uce the keeping qualities of butter in I mny bo separated nl a wnrm weather where t.here was no lee degrees F., bnt in s\Y? that Jersey cows' butter will re- of milk should be !estaOJletl mam hard m n btgh temperature longer !nted according to than that made from the milk of any ter fat which is di•~•ve:reiJL. other ln'eed. tllilskimmilk Tha-t .AfteT butter bas once been melted one-tenth ot 1 pet cent. down by heat, even though it is obilled milk tester should be and bardf'ned very quickly again, it wiJJ obeck tbe uerceat:aae never be the BlliDO. ltsCODsistenoy seems milk and in bnJit61:iniil.IL to have been destroyed and its fl11vor testing of the certninly is gone. should oo composed of The Holstein-Friasian association is taken from the outtlow doing its utmost to develop big butter at different times.-·ProfEllliii:ii~; records among cows of its favorite breed. son. It is not true that if a cow aborts one& she will always continue to do so. A majority at all cows that are troubled ia this way get over the ailment in tinoe. For this purpose it offered ls.Bt yenr prizes to the amounc of ,1,000 to be given in di:fferent amounts to the owners of Bolstein-Frieslan caws in the various classes arranged for competition. Thir- ty· fl ve cows, old and young, responded to the oall for champion butter makers. The oldest were from 5 to 11 years old. 'l'he yonngest were ll years ·old. A c lo•e record qf_food was also made during lbe test, the associRtion wishing to show not Ollly th!lt the Holstein could make big butter, but that she could do it at comparatively small cost. Tbe t~!t showed that the 25 fnll grown Holstein- Friesian cows tnkinl! part in the test averaged apieoe 19. 8 7 pounds per week, or nearly three poonds of butter a day The net profit from the 25 Holstein- Fries! ana was found to averQge for each cow 9o ~...,nts a day. The whole herd of 31'i Holsteins averagPd straight thrt,~llgh a ·. l\Ofit of 51 cents a day. The test last- ell n week for each of the black and white cows, and when it ended it was foflnd that ten of them bad averaged for tJw .w.hole week over three pounds o:r bl;lj;te~ ~ ~ each. Bow is that for Hol-.. Btein· Friesian compared with any other \iow is this for_ a l!iatement in tM 1.\:li:ldtin Gra'phfo? -•• Afuerican are .. :tafgely Ci>'mpl:tntided of lard:\ AiiieJliQiln 'ClieeSel'nilkl!ts have that\ Of'?~;\ 'fei1ti.tilUOli ~brdll(}1 If; li$J,)it ~~ttct~crn.: , .·' · · · ,~ ·· · · ... ,., •. ,·l·'·;r,' .. ·f' ~ .... \'f>.'·:~·: .. \':\\' . ' bree(l? in. /' I
