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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

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

Page 83

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 

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