Dairy Skimmings.

Te Aroha News, Volume VII, Issue 454, 15 March 1890, Page 4

Dairy Skimmings.

i Good Cows, Management, and Methods, i —Some persons attribute the quality of the butter, as well as the greatest yield, to the cows, others to the food they eat, and others, again, to the churn. There is an element of truth in each case, but not the whole truth. The churn cannot obtain more butter than exists in the milk, nor can it make it good if tiie management be faulty ; the breed of the cow has a great deal to do with the quantity she gives, bub this is seriously impaired by bad management ; and the food, valuable and necessary as it is, is in a great measure wasted if the entire system is not adapted to make the best of it. Sour and Sweet Cream Butter.— It has been the custom among makers for gene/abione past, even in the best dairies, to make nutter from sour cream, chiefly because the yield was three or four per cent, more. It was our custom, says Professor Ja lies Long, we candidly admit, and although we bad no cause to complain of the quality of our butter, yet we are now persuaded of its superiority when made from cream which is skimmed from sweet milk and afterwards slightly ripened. The flftVO nr is finer, and much less curd is le t in it. It may be remarked that although the system is possible during the greater part of the year, yet it cannot ne carried out in the hot summer months, when the cream, like the milk, sours so rapidly, lb is true that with the shallow-setting system, in a dairy where the temperature is sixty-five to seventy degrees, souring cannot bo prevented, unless ice is used, and this cannot often be obtained, if, indeed, it can be obtained at all. The only plan, therefore, in such a case, is to set the milk vats or pans in cold spring water, and except upon the hottest days this will answer very well. There is. however, a system which needs no qualification —wealludeto the deep-setting system This will enable anyone adopting it to keep both milk and cream for a much longer period, so that the cream can be churned in greater bulk and before it has overripened.