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A   WEEKLY JOURNAL   OF  THE FARM,  HOME,  AND   GARDEN.
rot. VIII.
INDIANAPOLIS, SEPTEMBER 20, 1873.
No. 8, New Series.
INDIANA FARMER,
(Formerly North-Western Farmer.)
ONLY AGRICULTURAL PAPSR IN INDIAKA.
-   Devotes a Department to the interests of the
Order of the Patrons or Husbandry.
Organ of Indiana State Board of Agriculture.
Endorsed by Indiana Horticultural Society, Indiana
Short-Horn Breeders* Convention, and many
County and District Societies.
_   J. G. KINGSBUltY A BRO.-, Publishers.
OFFICE, _S*o.4, Journal JJulltUufir,
INDIANAPOLIS. IND.
Subscription Tbbms.—tioO; to clubs of four or
more, SI.75 each.   .
Advertising Tkbhs : Ordinary pages 15 cents per
line, nonpareil measure, first.insertion; extra charge
for special location; special notices, 20 cents.
[For the Indiana Farmer.
.  Batter Making. .
' 1st. Keep ndne but good cows. .. Why
raise, feed and milk two, "when one will
make the same amount of better, butter ?
Let every neighborhood or club own a bull
that has come from a cow tbat will make 14
pounds of butter a week, and from a bull'of
as good maternity. ■    -
2d. Feed well with the proper food. 'A
cow does not make cream, but she manufactures it out of what is put into her
mouth. AH vegetable** use up nearly all
of that which will make cream in maturing
their see*, so if you feeji with timothy, clover, or corn-fodder,-after tbe'^eed is well
matured you can have but little cream. I,
one year, sowed a quarter of an acre of
corn on the Ohio bottom, well manured ; I
sowed so thin that each stalk would almost
produce an ear. When any ears did appear, I waited till the cobs were covered
with com, and then cut it all and cured it
properly, aid plowed well and sowed again.
As I had no pasture I began to cut and feed
it with a little.slop, morning and evening,
and the quarter of an acre kept my cow
first rate all the next winter without one
pound of hay. Fanners ought to know,
that by fair and full experiments, a bushel
of cojyi gronnd fine and cooked well will
make more,butter or pork than two bushels
fed in the ear. Feed them with hay or fodder with the starch and sugar all in it, and
give the corn to the cow, ground fine and
well cooked.
3d. Let the cows have a warm, dry, clean
place to live in during the cold months, and
let no person ever go into* your yard, or
stable, who will ever speak sharply to., a
cow, or strike her. I have milked a large
part of fay life, and have seen many a cow
that, treated kindly, would give ten quarts
of milk, but if the milker became angry and
struck her one blow he could not get one
quart.
When the cows have been away some 12
hours, they should be about as glad to see
their milkers as to see their own calves..
6th. Milking. Let it be a pleasant operation to the cows. Being seated in a
comfortable position, brush off all the
straws and dirt, and then when the milk
begins to flow down from the milk "veins,
milk with both hands as fast as possible. A
person milking with only one hand will not
in three months, get as much by two quarts
a'day, as.a good milker. Learn from a litter of pigs how to milk. They all root
awhile, till the milk begins to flow, and the
one that has the best powers of suction will
be the fattest pig aud the one that fails here,
will be a little dwarf.
6th. The true Theory of Raising Oream.—
As an illustration, take two buckets of water from a swollen stream after a storm, so
muddy that you can not see into it at all.
Put two pounds of ice in one bucket and
nothing in the other, aud in half an hour
the first will be as pure as spring water,'or
as pure, as. the other bucket in forty-eight
hours. The ten thousand particles of cold
water melting from the ice start for the
bottom and take the particles of dirt along
with them, but are not so much more heavy
than the water as to move down-at once
without this help." ~ You can insert heat into
the middle of a -high vessel, and make the
water boil on the top while^ there is ice
fastened do*ri in the bottom, which proves
that water does not impart much, if any
heat to water, so these solid particles from
the ice go ev«ry time clear to the bottom.
Now, if the reader can understand this
fact of purifying water, he can easily see
how the largest amount of cream can be
raised from milk. Milk as fast as possible,
and instantly set the milk in a pan on a
jlank; in a cool spring-house or cellar.
^Nevef'on the ground or ih water. Better
still, set the pan on the stove and heat it up
to two hundred, degrees, (within twelve degrees of boiling).   The bottom of the pan,
in either case, will warm the plank and
keep it warm eome time. This will Bwell the
little particles of cream and make them
move upward, taking along other cream
particles mueh faster than they otherwise
would, and the cold air of the spring-house
or cellar, will cool the other particles of
milk on the surface, and make them start
for the bottom, taking with them other
kindred particles, so that in a much shorter
time the cream will be all at the top, and
the other parts of the milk below it. A little,
very cold sweet skim milk, put in the pans
is found materially to aid. the process..
Many a butter maker in this hot summer,
by setting his pans" upon the ground, or in
cold water, prevents his cream from rising,
so that he does not get half of it, or half as
much as in October, when the cold air cooling constantly the top of the water, helps
him out of the mistake.
If you will haVe good yellow butter, never
allow the milk to be very warm or cold, and
churn at a temperature of about 62 degrees. '
If it is very much warmer or colder than
this, you may. churn all day and not produce butter. A finger is not a good thermometer. Hold one hand awhile, in ice -
water and the other in hot water, then pour
both together and one hand will report that
the water is warm and the other that it is
cold. I do not suppose there is abutter
maker in tbe State of Indiana that has not
spent time enough on a. single churning to
pay for a good thermometer, because the
cream was too far above or below 62 degrees. One cow's milk will come in less
tban half the time of another's, and it will
take twice as long to bring butter from
Bweet cream as sour. "
One good butter maker of this State had
six cows, and he churned their, cream and
took out the bntter, then he churned again
as much longer and got one-third as much
as before, then'he churned again the same
length of time and got one-third as much
as at his second churning. I have churned
the cream from the same cow, two-thirds of
which was sour, and after taking ont' the
butter I thought the-buttermilk was'too _>
rich, and churned again and got the butter
of the sweet cream. ,' "
One of the best and largest butter makers
in  the State has tried several plans, but
now whep his cream is at the right temper**
ture he churns all the varieties of cream a   '<
half an hour, and then he is sure of it all *"
But I am sure that a large part of th* *
ter makers do not rqise near all th<>*
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