Wisconsin Dairymen's Association / Tenth annual report of the Wisconsin Dairymen's Association : held at Sheboygan, Wis., January 11-13, 1882. Report of the proceedings, annual address of the president, and interesting essays relating to the dairy interests
Curtis, F. C.
What I have learned in butter making, pp. 81-88 PDF (1.7 MB)
WxsCONsN D-ij&Yxa's ASSOCIATION. Ron. G. P. Lord, of Elgin, Ill. (I quote from memory.) He showed the cost of milk from an average lot of cows to be sixteen cents per gallon, which would make the cost of milk for a pound of but- ter, to be about one-half dollar. I have no fault to find with Mr. Lord's general estimate, but thought his value of hay ($10 per tono rather high; otherwise his estimate of the value of the feed of his cows was according to my opinion of value; i. e, following his plan of estimating the value of forage for a well kept cow. I have another way of getting at the general cost of good milk, differing widely from Mr. Lord, though I think quite as correct. Three acres of good Wisconsin land, worth say $50 per acre, should be ample to supply the yearly feed of one cow, the interest on which would be, at seven per cent., $10.50 annually; if to this we add $4.50 for bran, we have a cost of $15 for the annual forage of a cow. A good average cow as well fed as this. estimate warrants, should produce two hundred poands of butter, worth twenty-five cents per pound, and the refuse milk should be worth $10 more to raise a calf and feed the pigs, all making $60; this leaves $45-for producing the feed from the land, caring for the cow, masing the butter, etc., also returning the droppings of the cow to the soil that produced the feed for the cow. But, says Mr. Lord, the product of your three acres would haye sold as I have represented; true, but in this selling-off system we are unable to give any fertilizing re- turn to the soil; in fact, I think it would deplete the land in ques tion at least $10, while by the other system I think we would add that anount to the actual value of the land, and lay the foundation for an increase of cows, and increasing fertility, which is the foun- dation of good milk, and this we all know is the foundation of good butter. I have learned in butter making that (1) good milk is required; (2) proper utensils to extract the cream, and a temperature accord- ing to the system adopted or utensils used to extract the cream; (3) ripeness of cream for churning; (4) churning; (5) freeing the butter from the milk; (6) salt and salting; (7) working and packing. 1. Doubtless the best article of butter can be made from a given quantity of milk where there is sufficient to make a full package at one churning; when a less quantity is made, considerable care is required to make it one color -a very important feature in choice. butter. While this is a iAt, it should not discourage those who 82
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