BUTTER MAKING.

Press, Volume XLVI, Issue 7411, 10 September 1889, Page 2

BUTTER MAKING.

Weekly Press.

"The Science and Practie« «♦ *, Making in Australia" 1&* T? ufct « Brown, P.L.S.C.E%Lreo to . renong Experimental fZ v » It is with great satisfaction «-■?* have to welcome the above nnh*i tt *« inasmuch as it supplies a -TantZ.T 1 '". beginning to be felt by all inlhe dairy industry, and althoS_f?jJ* author has had no experience 5? '?• nature of things in New Zealand «mi.?« information, at least the great bnllrt™* is of such a general character thai «_ of lt - be found equally applicable to this aL* 11 * The necessity for such a work ia «is loi Pemplilled by the following remark? X**' are embodied in the preface. Did wk?^ l * a few years ago that cream would h_S taken from milk in a few Join-? °S* machinery; that artificial Gutter ZB be made to deceive the most^J 6 * 1 * experts; that milk wouldi be hoS&T 1 keep sound for years, or that; hnM_- „ » would be wasned (if the term 8 ?? sible) perfectly clean without the ffi *. water or auy other liquid t So com«i .o! revolution in the art of bus» n_tt e » especially so when science largely into the new order of7k? 80 demands a text book such as tha? B8 * under consideration. In reviewing.s which embraces such a scone of 7««_!_ r * tion, t it will be impossible to do morefe to glance at the general out_S»_}_P work, and to refer to a few leadi-_f__7 *N as they present themselves to us The opening chapter is devoted _n **_ most important of all consideration '*• nectedwith the dairy, andSpft Cow and her Food." Great „rr««. » f 156 on the selection of stock for thed-lJf *$* are reminded In speaking oftheri_V W « of the dairy cow that If she taLSrriM m abused, or frightened, aU fa __}?*?*_! the food, and the milk U ,aadKL** \* butter because the nervoK [£T** to uses It up. We are mfo-UfuK profit that comes from a cow I* ;? _ **! from the food over and aboveV-^ 4 thirds required to sustain theoffl. 1& henoe It should not be difficult- <■« »-i {•*"* the amount of milk thatmSS order to make it pay. A fair aw»___* to weighing SOOlbs. or a little om 6 ? shouldlfeld Swoib of Ufl_ nine or ten months—equal fiflrt _..ii? ,B this would contain 650lSofTvtt? 8 * allowing 87 per cent water. ThKfat. average cow should yield over aIvSiSS her own weight in milk, and the dr^ffe »ttttS , _^_-tfgfc s_-j»____r** , -?ss; Breeds of cattle for the butter <-»i„ next claims attention, the different breed. are classed as follows, as re__MiT_hquality and quantity of their mfihi Galloways, Polled Angus/and n«« fords-Rich but deficient in quSStf®* usStR 118- 7 riCh ' bUt *™ dßfl dwtiß Shorthorns-Rich, but Irregnk. fa quantity. ,a Holsteins—Poor, but very ' Una. '•„ quantity. ■~a* v * Ayrshire—Medium rich, and lane In quantity. ' ~"* *•»**>«. Guernsey-Rich, and medium ia 0^ "* medh »^ .J^ v _u J _tu lon has BhOWQ o«r author that Shorthorn Ayrshire, and Jctiay cattle are the three distinctive breed, of cattle worthy of most consideration. Speaking of Shorthorns he .aan--tltt in all my experience with cattle. I have never failed to get nlentv of rich milk from the Shorthorn when pro. perly chosen ; the breed is yet true toifca pall m families and in individual* where man has not interfered *_» conditions unfavourable to it. w&ete selection of type, and breeding, and feeding for beef have simply driven milk, ing properties out of their CQnstltqtt<*at Then, no doubt, the author goes on to say that, intelligently and skilfully handled' the shorthorn will maintain its preseaS size and early maturing, giving thobeaD kind of stores for beef, and at the $&m time, the kindly deep rich milker lo desirable at the present moment. And although there may be no Buoh thing la nature as a " general purpose cow," ewm ia his opinion that the shorthorn Is ma_'a best all over farm friend under gJ*Jcondltlons. The Ayrshire comes la to. her fair show of notice under cu_iwM4 conditions—while the little Jersey is to give character to all tbe mlik products iof the day. Pastures and ibsfe management forms a big instrnc*M--a and important chapter—dealt with in the following manner—aa afford—j? an —-*!** and late bite for cattle, a succeigloa o! growths per annum, ability to wi—stand drought, to secure the greatest poasible health for the cows, to produce DlSlba 4 milk or 451ba of butter per acre per Be&so** at least, &c, &c A list of names ol grasses (including eleven native grasses) la there given, with the character and feeding value of each, also the grasses an! clovers suitable for various rotations, and the different classes of soils; green foddar plants receive the attention they dtagrWi aa also dose the study of food for dak-"/ cows. Cows and their management De-co-pies a prominent position replete wis practical and scientific instruction, ":fm following extract will illustrate t_ep?aotl« cal character referred to. Wo are Said that the dairyman wants a cow. (1) to bo bu I table to climate, elevation, soil, «m general conditions; (2) to be large nihil than email, other things being equal; (S> ft great eater, drinker, and digeatW-a greedy cow; (4) of a contented dlspQsittos. yet lively, and able to defend herself and search for food when necessary; (6>& be a home-comer and easily milked; (6) a motherly cow, fond of her calf whea required; (7) to give ten months a yea? ft large quantity of rich milk, not les. thm six times her own weight, and not und— 41b of butter from every lOOiba of milk; (8) to give valuable calves when properly mated; (9) to have good performance records In her ancestors. These are glwa as the main requirements of a paying COW for tbe dairy. Having said so. much d_' criptlve of a model dairy cow, allusion te made to the fact that so little attention is paid to the bull, although it is undents!*!/ a matter of first importance. The £olk-*r< ing is the bull for getting milky stock If mated with rows of the above typ. He must be thoroughbred; for no oilis reliable in prepotent power, or with til* ability to transmit characteristics. Ha should be large of his class, and moderately muscular; that is, h© musS not be all buU by having an extra eSrcEg head, Roman face, heavy crest, add „.3«7 bones. The head should be mascnlißs. bdt not coarse; the neck rather long tbfi short, with a moderate crest; ths efela moderately thick, but of a soft and yield* •ing character, having a fine the underlying tisanes, constituting wim! is usually termed a "good handler." A bull for the dairy should be desldw paunchy or large in the abdomen, -J# what is looked upon as " cbwy " by m&W judges, because they havo bestt r customed to look for the nice eyen top <ffig underline so characteristic aaddesSsj£ in a beefing type. The teats o! *®f bull should be prominent and :*» * separated, and the escuteheoa tW well marked. In short th__"»»» should be from & better milking than the herd of cows. There details of value, such as a curly, mossy eg* of hair, & good eye-fine ear, aad #•*»' appearance so difficult to describe. have dealt at considerable length oa tm branch, for the reason that our dairy an* should be urged to pay to the mating ot their stock for osjy Pl ]_Srryßnlldlngs with & plsa ot Sffjh conveys some useful hints and pM* 6l * instruction, foUowed by Milk ««* * Management. A very tm*»rta« w» sideration in the management_ot p*if: the knowledge of what AS&cte :JW* character of milk, this fs referred to»» with the drawings of tbe variow-lewus tubes and other appilaness __d anaiJS Cream and its management 13 effls* tively dealt with, embracing therWJgJ methods, followed by mlntite as to butter making, theoretical ana S»f tical, with mustratione of the tMBiJ. proved churn now in use. are also given regarding the inaflawm|| and working of butter factories, instructions as to th£ forming •£d2_a lttg on by companies. . Thte *f**fflgfi£ will be round useful to those reqoWg such. Speaking of dairy author remarks that we fhouWoeveEi ?#• An opportttnity of enquirme Into tfd J» Sirglng plements for butter m-klng. E™* g% Victoria, Hew South. Wales, "Igi. Zealand should have, under' *JJ*gSi ment of agriculture, a room set apart w* specimens of every lmplmnentj" ' &*$ other counteies, f or pneral f^? ut«aa_ashould be simple, eto^> worked, durable, cheap, Mf»M easily kept, clean. Space jWfIMJWgL otoMsaying more, but Ifc wlttjjJJg from this glance we have had «* "*Jj|*a_ bourne* »