Dairy Notes

Feilding Star, Volume XIV, Issue 138, 11 May 1893, Page 4

Dairy Notes

♦_ Dairymen should not allow their breeding animals to become diseased by gross obesity. iNo animal can become a gfood mother which revels in gross fatty tissue — none. Next to good feed, pure water is a principal requisite for the dairy. In fact you cannot well do without it. Even if some expenditure is needed to secure a constant and ample supply, the result will show you that the money is wdII invested. The best butter cow does not always fill the bill. Milk for the home should not be blue from skimming, nor full ot cream clots. The best family milk comes from a healthy, quiet cow, is rich in casein and does not yield its cream suddenly. An Ayreshire, Ayreshire-bred, or commingling of this hardy, old family with Holstein and Jersey makes a superior family cow. Beware of patent churns and all new-fangled devices for bringing the butter quick, or for getting more than the ordinary quantity from a given amount of milk. For the home dairy nothing is better than the small rectangular or swing churn, and none will brißfif much more than five pounds ot butter from 100 pounds of fully itverage milk. Agents who want to cell you recipes and implements which will do more than this are to bo fought shj of. Separators, as a nil c, will take out ab<.ut a half pound ot butter more on one hundred pounds ot milk than the churn will. '1 h : s is an increase of 10 per cent, in the product. The quantity of colour u*ed in cheese making is at the rate of two liquid ounces to carry 100 gallons of milk. J It can either be diluted wicb. water, or put in straight from the bottle ; it should be well mixed in the milk before adding the rennet. This process g-enerally occupies about fifteen minutes. If some one would invent a " general purpose " cow which would mature into first-class beef, meanwhile giving lots of milk and making good butter, we should recommend such to our stock farmers. But until this come: to pass, better select mainly the b<?st beef breeds, and take what milk nnd butter comes as an extra gift. Good milk should be of a slightly yellowish color, not blueish, and a greasy film should adhere to the glass containing it. It must be absolutely sweet. On boiling no di c a»reeable odour shauld be given off with the steam, and no thickening should take place. ______