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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
(1882)

Curtis, F. C.
What I have learned in butter making,   pp. 81-88 PDF (1.7 MB)


Page 82

 
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 
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