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)
WHAT I HAvr LzAxau 1IN BuTrzmL MAKING. wre compelled to maike it in less quantities. It is not my purpose to say much about the quality of milk, the breed or character of cows; only to remark, generally, that we must take the cows as we have'them, and by judicious care and economical feeding we can improve the milk product. In the meantime, let us endeavor to improve the breed of our cows by judicious crossing. ThEre seems to be a wide difference of opinion or practice as to what constitutes economical feeding and care. Some consider it economy to give a cow shelter in inclement weather, feeding bran and meal freely, and all the good hay and corn fodderthe cow can eat, while they use straw for bedding, and furnish all the pure water needed; While others cocsider it economy to feed a whole straw pile at one winter's feeding, and afford all creation for a shelter; adherents of the latter sytem, or want of system, can see no profit in the busi- ncsn, while those of the other are eager for more cows and more good feed for them., There are some other things relative to this matter that it is well to consider. The pature of the cow upon first coming in is to run to milk for the support of her offspring. If she is not supplied with generous feed of a suitable nature, she will certainly fall off in flesh; and the falling off of flesh by a cow giving milk, at any period, will surely cause a falling off in quantity and quality of milk, and this will cause a deterioration in the butter, which can be readily detected by any competent judge; hence the necessity of keeping the cow in a thriving condition while giving milk. An- other particular point is convenient access to pure water; this is indispensable in the production of good milk. We bear a great manw ecmnlnintn in pheea m-l in- h L .lJ 'AUUUA Ai IDUK this, no doubt, is largely attributable to bad water; at least, bad water will decrease the flow of milk, and surely show itself in the flavor of the butter. I know this from observation, as well as from precept. Last season we found there was something wrong with our milk; at first we attributed it to unclean milking, but finding that all right, I watched the cows and found that upon turning them into the pasture in the morning they drink from a pond of stignant water, instead of going a little further to good, pure spring water. Upon removing the cows to another pasture the milk was all right again. Concentrating milk or cream mpomn the factory system has many 83
Based on date of publication, this material is presumed to be in the public domain.| For information on re-use, see http://digital.library.wisc.edu/1711.dl/Copyright