Show SULK BUTTER AND TUK E COW all farmers would liku bliku to secure these products of good quality and at a reasonable cost costi uptime tira earld and labor the first requisite is to secure pure milk and then fora for a pure place i ilace to keep it this is not hard to do in winter if a small room can be secured in which wat water erwill will not freeze and depp deep cans for setting milk in are used need calls should be set in ice cold water or latex at 0 31 1 I jog dog to yet get tile best returns in cream let milk set 30 36 hours place the several crea in the sarno barno cream can call and replace in the samo same water until a churning is secured when it should bo be placed in a tub of warm ahter to ripen and heat beat up op to a temperature of 80 degrees more or less this should be done the evening before churning the cream cretul beating period may be lerith lengthened ened or shortened to secure the proper amount of acid in ill other oilier words that the cream may be soured much or little to suit the public taste As much and as good butter can be made mada witti with shallow pan setting as in the deep setting but it is doubli tho the work and greater cleanliness is necessary milk set in pans should be set while V hiie it still retains tho the animal heat in the fall of 0 the ye year ar or when the cows are far along in lactation good results are obtained by adding hiie one quart of bf water at a temperature of degrees to each cadi pan all of mitic milk all farmers wives who r make battet forthe tor the macket should have bave adair a dairy y thermometer mo meter for life is too short in t these h ese times of lonc long hours and small email pay to tc do much guess work in the dairy A glass thermometer may be bought for 25 to 40 cents accor according dinc to quality and before buying always test by placing the bulb under the tongue and closing the mouth for one or two minutes if the spirit rises to 98 or degrees it may be considered approximately correct i the proper temperature at which to churn is about 63 62 in summer and 05 65 in winter dont by any means aim to churn in ill less than 25 to 35 minutes and if you will color your cream a little and in make a cice your butter uniform you will be repaid in in the extra satisfaction faction you will 9 get et out of the looks of your product add aind your fracer grocer will pay you more as ag the tempting in looks of your butter will Ns ill demand it when churning stop when the par tides of butter are like wheat then draw off the milk and wash in two or three waters then salt while still in the churn if you I 1 like ike with one ounce of salt to each pound of butter the very boat best dairy salt should bo be used I 1 lam am sorry there is no salt in utah f fit it for this purpose by the way why cannot some gernian tibt step foi coith th and settle this aliis salt business and elop the importation of thousands of dollars in salt when we ice bays baye three or four thousand square miles of salt lake besides babides mountains of rock salt when the butter is salted place away in some suitable place for 24 hours for the alt to dissolve then rew print when working butter never grind with the as you ruin the tha grain arain and make the butter salvy but rather do most of your working with straight pressure it would be a good idea for most of our I 1 ariu erg to peep into tile the N w afes dairy room once in a while to see it she does not want some little convenience for the better protection of her milk and butter from vermin insects and foul odors which abound everywhere care and profit in cows I 1 I 1 doubt if there is many cows in rich county that pay for their keep and there are many causes causer for this condition of things in tile the first f place our cows cowa have not been brought up as dairy cows secondly we do not teed feed and care for them to make them Trofi profitable table producers to make a good cow we ne should commence with her as soon as she BOB enters this life if she elie is not properly fed and trained when young there will certainly bo be no profit ju in her productions and in the matter of feed we come far short of the kinds the most profit able bran one of the very best feeds which we have is beyond our reach being bein double what wh at it should be in price and thattie that the future will make any an y change chartae 0 in this seems of the list ol of leguminous plants are seldom seen been in this valley without these profitable silage would appear to be out of the question what with bran at 85 to 00 cents and butter at from 12 to 20 cents mostly store pay the writer does I 1 not see eee much of a chance to start and continuo continue a successful dairy business what I 1 mean by this is a business that will pay all help and leave a small brna ll 11 roar gin for the tha manager but look it at many other things in the sarno same light does any thing pay a profit tho farmer gayb davs 1 I cannot raise wheat at present prices and make wages lor for and family and the bame with nearly all other busness business ventures so we will have to say eay well boys and girls we will just club together and two or three hours night and morning looking after these cows aws the best wo we can and if there is any profit in it well and good if not u Q e must look at it from the bright side just tile the IV S INI mufit randolph utah march 31 1897 |