A HINT ON BUTTER MAKING.
Butter making begins with the cow; one cannot make the best butter from a poor cow. There are cows from which the best dairymen and dairvwomon will fail to get good butter, especially in the winter time. One may be sure of success if he has a good pure-bred or grade Jersey, or Ayrshire or Guernsey cow, and some native cows will make equally good butter. But some will not, and the best of them are improved by a cross of either of the above pure-breeds. The dairyman, then, who woula excel in producing fine butter in the winter time should weed out from his herd every cow whose cream is white or speoky, or apt to become bitter, or that may sometimes foam in the churn. He should also have fresh cows, for the cream from a fresh cow will be of a much higher color than that from a farrow cow, or even from one that has been milking three or four months. Having made a selection of cows, the next thing in order is to feed them on the right food, to seoure firm, hard, yellow butter, having the waxy grain and high nutty flavor so essential.
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https://paperspast.natlib.govt.nz/newspapers/GLOBE18800812.2.14
Bibliographic details
Globe, Volume XXII, Issue 2018, 12 August 1880, Page 3
Word Count
205A HINT ON BUTTER MAKING. Globe, Volume XXII, Issue 2018, 12 August 1880, Page 3
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