{"1": {"fulltext": "SF 239\\n.B85\\nCopy 1\\n1\\nThe Gotti on the Um\\nBY\\nBERTHA BRIDGES\\nPrice,\\n.-G 6)\\n__CV.^^\\nTwenty=five Cents\\nr/ori ^^f I\\n1\\ni Pfess of the I^obeitt Claitke Company\\nClfiCIfirinTI, O.\\nL.", "height": "2776", "width": "1841", "jp2-path": "cowonfarm00brid_0001.jp2"}, "2": {"fulltext": "", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0002.jp2"}, "3": {"fulltext": "", "height": "2776", "width": "1841", "jp2-path": "cowonfarm00brid_0003.jp2"}, "4": {"fulltext": "", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0004.jp2"}, "5": {"fulltext": "THE cow ON THE FARM\\nBY\\nBertha Bridges\\n/i\\\\\\n67\\nCINCINNATI\\nThe Robert Clarke Company Press", "height": "2776", "width": "1841", "jp2-path": "cowonfarm00brid_0005.jp2"}, "6": {"fulltext": "\u00e2\u0080\u00a2fiCOND COPY.\\nCopyright, 1897,\\nBy Bertha Bridges.", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0006.jp2"}, "7": {"fulltext": "r\\nPREFACE.\\nThis little book has been written by\\na woman of nearly twenty years of actual\\nexperience in the business of making\\nbutter. It is intended for the women on\\nthe farm who may have a desire to per-\\nfect themselves in the art of making and\\npreserving butter. The writer has taken\\ngreat pains to give the best information.\\nIf our cows are properly taken care of\\nand the butter is made without violating\\ncertain laws, our butter will be as perfect\\nin November as it is in May, and there\\nis no reason why any one can not make\\ngood, palatable butter the year round.\\nThe writer hopes that those looking for\\ninformation may find in this little book\\nan ever-present help.\\nThe Author.\\n(3)", "height": "2776", "width": "1841", "jp2-path": "cowonfarm00brid_0007.jp2"}, "8": {"fulltext": "", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0008.jp2"}, "9": {"fulltext": "THE COW ON THE FARM.\\nFeed and Care of the Cow.\\nMany farmers who in nearly all of\\ntheir farm duties are neat and careful,\\nare careless in the management of their\\ncows. They do not consider what a dif-\\nference it would make if their cows were\\nproperly cared for. Instead of being\\nhoused and fed in a clean stable, they\\nlive in the barnyard or strawstack.\\nTheir coats are filthy, every rib can be\\ncounted, and a man can hang his hat on\\ntheir hip bones. And these poor, neg-\\nlected creatures are expected to give\\ngood, wholesome milk Is it a wonder\\nthat some butter is not worth ten cents a\\npound?\\nThis, however, is not the state of af-\\nfairs every-where, and I am glad to say\\n(5)", "height": "2776", "width": "1841", "jp2-path": "cowonfarm00brid_0009.jp2"}, "10": {"fulltext": "6 The Cow on the Farm.\\nit is the exception and not the rule.\\nMost farmers have long since come to\\nfind out that our farms without good,\\nAvell-kept cows, and a flock of equallj\\nwell-kept hens, would hardly be farms\\nor homes either. In summer, it is, of\\ncourse, unnecessary to stable cows, as\\nthey do much better in the pasture or\\nlot at night. But as soon as the weather\\ngets stormy, they should be housed in a\\nwarm, clean place, being turned out,\\nhowever, every day, even during cold\\nand snowy weather, as they need exer-\\ncise to keep them well and thriving.\\nFeeding also should be judiciously done.\\nEotten corn and moldy fodder will not\\nfurnish good milk and make good-fla-\\nvored butter. In winter, when there is\\nno pasture, it is a good plan to feed\\nsome mill feed, such as bran or what is\\ncalled shipp-stuft Yellow corn, ground\\ncob and all, also makes good winter feed.\\nGood, clean clover hay is very good to\\ngive the butter a fine color, so much de-", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0010.jp2"}, "11": {"fulltext": "The Cow on the Farm. 7\\nsired in winter. One very cold winter I\\nfed yellow corn and sugar beets with\\ngood fodder for forage. My cows were\\nfat and sleek and turned off a wonderful\\namount of butter of good color and deli-\\ncious flavor.\\nIn summer, when pastures are very\\nshort and the cows eat ragweed and\\nalso horse weed, the butter will get very\\nsoft and oily, and there seems to be no\\ngrain in it. AVhcn this is the case, it is\\na good plan to feed a little green corn,\\nstalks, blades, corn, and all. Where one\\nhas sugar corn, the suckers which are\\nusually pulled and left in the field will\\ndo. The farmer who saves these and\\nfeeds them to his cows may consider the\\ntime that it takes to do so well spent.\\nThis feeding will not only improve the\\nflow of the milk and quality of the but-\\nter just at a time when there is a great\\ndemand for the latter, but it will also\\nkeep the cows quiet, and will often pre-\\nvent their becoming troublesome where", "height": "2776", "width": "1841", "jp2-path": "cowonfarm00brid_0011.jp2"}, "12": {"fulltext": "8 The Cow on the Farm.\\nfences are poor. Cows should always\\nhave plenty of good, pure water, and\\nhave salt once or twice a week. When\\nthe cows do not have salt enough the\\nbutter will be hard to churn.\\nIn the summer, when the cows are\\nrunning in a large pasture, it is well to\\ngive them a bit of something to eat at\\nnight, so as to make them come home at\\nmilking time. There are many things\\nabout a farm that will answer this pur-\\npose. A few handfuls of bran, in the\\nspring, a little green clover, a few nub-\\nbins of suo^ar corn with the husks from\\nthe corn used for the dinner table, or a\\nfew dropped or specked apples, will make\\na cow come half a mile, if they are sea-\\nsoned with a few kind words and a little\\npetting. And this labor-saving plan will\\npay w^ell on any farm.\\nAt times Avhen they are housed they\\nshould also be fed at milking time, as\\nthis puts them in a good humor and\\nmakes them give their milk down. The", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0012.jp2"}, "13": {"fulltext": "The Cow on the Farm. 9\\ndroppings should be removed before\\nmilking, and the milking should be done\\nin an even, steady manner. The milk\\nshould froth and foam in the bucket.\\nAlso, the cows should always be milked\\nat the same time of day, and not at live\\no clock to-day and seven o clock to-mor-\\nrow. I do not mean by this that we\\nshould milk our cows at the same hour\\nthe year round; but the change must be\\nso gradual that it, will not injure the\\ncows. Every drop of milk should be\\ntaken, for when this is not done the\\ncow will go dry before it is time for her\\nto do so. The regular time for a cow to\\ngo dry is six weeks. Sometimes it is\\nnecessary to milk the cow a few days\\nbefore she has her calf. Cows should\\nalways be noticed at this time and if\\nthe udder appears inflamed, they should\\nbe attended to, as neglect may give\\ntrouble after they are fresh. Should\\nthe udder be caked and inflamed after\\nthey are fresh, hog s lard, heated as", "height": "2776", "width": "1841", "jp2-path": "cowonfarm00brid_0013.jp2"}, "14": {"fulltext": "10 The Cow on the Farm,\\nhot as one s hand will bear, is good to\\nbathe with also to bathe with the milk\\nwhich is milked from the cow is good to\\nsoften the udder and to remove inflam-\\nmation. In all cases, however, the pre-\\nventative is better than the cure, and a\\nlittle care taken at the proper time will\\noften save much trouble.\\nCows Should JS ever be Forced.\\nBy this we mean that they should not\\nhave more than regular rations. Many\\npeople think that by giving their cows\\nextra feed before coming fresh that they\\nwill do better afterward. This treatment\\nis unnatural and will often end in the\\nloss of a good cow. A cow at the time\\nof coming fresh should have good, warm,\\nsoft food. This is made by taking say\\na wooden bucket half full of mill feed\\nany kind of good mill feed will do.\\nGive with this /or the first feed a common\\nsized fire shovel nearly full of good wood\\nashes and a small handful of salt, and", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0014.jp2"}, "15": {"fulltext": "The Cow on the Farm. 11\\niil] the bucket with warm water. This\\nwill, if the cow is health}^ be all that is\\nrequired to accomplish whethering. For\\nthe next few feeds it is well to add a\\nhandful or two of oil meal. The cow\\nshould be fed moderately for a few days,\\nand should have warm drinks only. In\\nvery cold weather it is at all times best\\nto warm the water for the cows to\\ndrink.\\nRaising the Calf.\\nRaising a young calf is often a difficult\\ntask, and unless they are attended to\\nvery carefully will not do well and often\\nget sick and die. The milk fed to a calf\\nshould never be more than milk warm\\n(blood heat) next it should always be\\n2:)erfectly sweet. If the milk fed to a calf\\nis too warm there is danger of killing\\nthem almost instantly, and if it is in the\\nleast off or sour it will give them dysen-\\ntery in the latter case they can usually\\nbe saved, so long as they will eat, by", "height": "2776", "width": "1841", "jp2-path": "cowonfarm00brid_0015.jp2"}, "16": {"fulltext": "12 The Cow on the Farm.\\ngiving them a mess or two of boiled\\nmilk. After boiling the milk let it cool\\nuntil it is milk warm and give them\\nabout half rations for a few feeds, and as\\nsoon as they are well give them the same\\nquantity as before, increasing however\\ngradually. For the first week or ten\\ndays the calf should have fresh milk\\nwarm from the cow. After this skim-\\nmed milk will do. Where the milk is\\nneeded for the family, a little gruel can\\nbe added after the calf is six or eight\\nweeks old. In giving gruel, begin with\\na very little at first; use for the first feed\\na small handful of meal and boil this\\nwell. If it takes this and there are no\\nbad effects, then give this for a few feeds,\\nand if it continues well increase the por-\\ntions gradually until you can give it half\\ngruel and half milk. This drink should\\nbe given until the calf is at least four\\nmonths old. After this the gruel with-\\nout the milk will do.\\nWhen depending on our own resources.", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0016.jp2"}, "17": {"fulltext": "The Cow on the Farm. 13\\nthe proper way to feed a calf is to take\\na vessel part full of the warm sweet milk,\\nput the palm of your hand to the calf s\\nnose and into the milk, slipping your\\nfinger under its upper lip, and if the calf\\nhas not been sucking the cow it will\\nlearn to eat very quickly, and will after\\nbeing fed a few times take the milk with-\\nout any trouble. A calf should have its\\nfood regularly, and it should, if this is\\npossible, be prepared by one person only\\nby doing this there is less danger of over-\\nfeeding or of giving it something it ought\\nnot to have. The little fellows are apt\\nto eat very fast sometimes and must be\\nheld back, as it is not good for them to\\ndrink the milk too fast. The right per-\\nson may raise a number of calves suc-\\ncessfully, and yet, if they should be com-\\npelled for any reason to give the care of\\none up to some one else, for a single feed,\\nmay lose it. They must have good, nat-\\nural, common sense treatment, and when\\ngetting this will usually thrive and live.", "height": "2766", "width": "1820", "jp2-path": "cowonfarm00brid_0017.jp2"}, "18": {"fulltext": "14 The Cow on the Fcmn.\\nThe Stable and Barn.\\nA bank stable is very practicable for\\ncows where one can have it, and a dirt\\nfloor is best if the stable is well drained.\\nA stable built with the north and west\\nside a good stone wall will be very warm\\nin winter. Each cow should have about\\nfive feet in the width and at least ten in\\nthe length of her stall, besides manger\\nand feed box. Where this can be done,\\nit is well to have one door of the stable\\nopen into the pasture, as this saves much\\ntrouble in handling the cows as then\\nthey need only be untied and can go\\ndirect into the pasture. And when put\\nup the door only need to be opened for\\nthem to walk to their places-. I have\\nmy stable arranged in this way and find\\nthat it is very convenient, and nearly as\\nwarm as a cellar. For this stable, see\\nPlan ^o. 1. It is built 18 x 20 feet, and\\nis one and one-half story. Where there\\nis no other barn, however, to store feed", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0018.jp2"}, "19": {"fulltext": "The Cow on the I\\narm.\\n15\\n^Ix^\\nCXxvx3 a\\nCow\\nCow\\n1\\no\\n5\\nV\\\\avv KoA.\\nto/7", "height": "2766", "width": "1789", "jp2-path": "cowonfarm00brid_0019.jp2"}, "20": {"fulltext": "16 The Cow on the Farm.\\nfor forage, the upper story can be built\\nhigher.\\nWhere a larger barn is wanted, Plan\\nNo. 2 will be suitable for eight cows.\\nThis barn is 20 x 30 feet, and is three\\nstories. The first floor is for the cows;\\nthe second is made with bins to store\\ngrain, mill-feed, beets, or other tubers in-\\ntended for feeding. This floor is to come\\nout level with the ground at the back, so\\none can drive in. The third floor is to\\nbe used for hay, and is connected by a\\nchute to the first floor to drop the hay\\ndown this chute to come out at the end\\nof the passage between the cows. The\\ncows can be fastened with stanchions,\\nbut do not need partitions between them.\\nBe Klnd to the Cow.\\nWhile we should be kind to all animals\\nit is most necessary in the treatment of\\nour milch-cows. Let them know that\\nyou are master once for all. Never\\ntolerate any misdemeanor. A cow must", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0020.jp2"}, "21": {"fulltext": "The Cow on the Far\\nm.\\n17\\no\\no\\n1\\nm\\nOa^S\\ne\\n^VUXX\\n^eel?\\no\\nP-\\no\\nt\\n3 1\\nP5|\\n^0T", "height": "2766", "width": "1789", "jp2-path": "cowonfarm00brid_0021.jp2"}, "22": {"fulltext": "18 Tke Cow oil the Farm.\\nknow that she dare not raise her foot to\\nkick the bucket over, or to strike at the\\none that is milking. They must he taught\\nrespect^ but they can also be taught to\\nlove us in their own brute w^ay. A cow\\nwith a kind aud gentle disposition will\\nalways give more and better milk than\\nthe one who is continually on the war\\npath and is forever wanting to do some-\\nthing mean. So if they are unruly\\nconquer them, but be kind to them\\nafterward. They will then first learn to\\nrespect you, and as soon as they know\\nthat there is nothing to fear will learn\\nto love you as well as a faithful dog.\\nRemember that any thing worth doing\\nat all is worth doing right. So let us\\npersevere, and after a while if w^e try\\nand work hard enough we will get to\\nthe top of the ladder. We must not,\\nhowever, go ahead as one blindfolded,\\nbut work and watch our path as we are\\ngoing onward, so we may keep on the right", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0022.jp2"}, "23": {"fulltext": "The Cow on the Farm. 19\\ntracks and this not just in one branch of\\nour work but in every thing.\\nMilk and Butter.\\nNow that the cow has been properly\\ncared for w^e will expect her to give good\\nmilk, and then we can be expected to\\nmake good butter. Good Butter. How^\\nmuch do these two simple words signify\\nto the farmer s wife. And how much\\nmore do they imply to the thousands\\nconsuming strong butter or tasteless oleo.\\nNow, making good butter is not an easy\\ntask, though the feeding and care of\\ncows were all done right. In butter\\nmaking, as well as in every thing else,\\nwe should make ourselves acquainted\\nwith the best methods, so as to get the\\nbest returns for our labor.\\nCleanliness is the First Condition Es-\\nsential TO Success.\\nThe place w^here the milk is kept\\nshould be neat and clean and the air", "height": "2766", "width": "1789", "jp2-path": "cowonfarm00brid_0023.jp2"}, "24": {"fulltext": "20 The Cow 07i the Farm.\\npure. If a cellar, it should be white\\nwashed every spring and kept perfectly\\nclean. Such things as barrels of vinegar\\nand vegetables have no place in a cellar\\nwhere milk is kept. A vessel with air-\\nslaked lime and a bucket of pine-tar (the\\nlatter should be stirred once a day) will\\nhelp to keep the air pure and sweet.\\nWe all know that milk takes up any\\nimpurity out of the air very quickly.\\nAny one that cares to take notice has\\nobserved that if we keep milk in our\\nkitchens in winter and then cook vege-\\ntables, such as turnips, cabbage or onions,\\nindeed, any thing which smells strong\\nwhile cooking, this will make the milk\\ntaste, and if repeated often the butter\\nwill be strong. Indeed, if we would\\nhave our butter to be first class every\\nthing about it should be so.\\nThe cupboards, tables, and benches\\nshould be clear of mold and should be\\nscrubbed white and clean. Any milk\\nthat is spilled should be wiped up ini-", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0024.jp2"}, "25": {"fulltext": "The Cow on the Farm. 21\\nmediately. ISText to this all milk ves-\\nsels should be used for milk only, and\\nshould be washed by themselves in clean\\nvery hot water, and without the use of soap.\\nAfter being washed clean and wiped dry,\\nall stone ware used for milk should be\\nheated quite hot. One can turn them on\\nthe stove, or set them in the oven, and\\nwhen one lot gets hot take them away\\nand heat another. In summer when we\\ndo not have much fire, pile the pans up\\nin the kitchen and heat them whenever\\nthere happens to be a fire in the stove.\\nThis heating of the milk vessels is indis-\\npensable where the butter is intended\\nfor packing. But should be done at all\\ntimes. In winter as well as in summer.\\nIt is a bad practice to put stone pans in\\nthe sun to sweeten, for no matter how\\nhot the sun may be, it is not hot enough\\nto destroy the milk which may be left in\\nthe pores of the pans. It sours and\\nrots it, and the pans are only worse\\nthan before. On the other hand, heat-", "height": "2766", "width": "1789", "jp2-path": "cowonfarm00brid_0025.jp2"}, "26": {"fulltext": "22 The Cow on the Farm.\\ning by the fire burns up whatever milk\\nmay be left in the pores of the pans, and\\nthey become sweet, and then putting\\nthem in the sun will not hurt them.\\nWhere the pans have been in the sun all\\nday, it is a good idea to fill them with\\ncold water for fifteen or twenty min-\\nutes before straining the milk into\\nthem. The milk should be strained and\\nput away as soon as brought in, as\\nmuch of the cream is lost by letting it\\nset in the buckets. Never cover the\\nmilk while the cream is raising if you\\ncan help it. But if for any reason it\\nbecomes necessary then avoid mold on\\nthe covers. And when scrubbing, never\\nuse soap. Use very clean hot water and\\nlet them get perfectly dry before using\\nagain. Stone pans are better to strain\\nin than tin for this reason The milk\\nwill eat the tin, and while there may be\\nonly a small quantity in each lot, yet in\\nthe course of time this will be injurious\\nto health. The stone pans may be more", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0026.jp2"}, "27": {"fulltext": "The Cow on the Farm., 23\\ndifficult to handle, still I think them\\npreferable.\\nWhen and How to Skim the Milk.\\nIn skimming milk, run your finger\\naround the pan, so as to loosen the\\ncream, and with a tin ladle lift it off.\\nSome one once said while watching me\\nat skimming How close you are you\\nwant every bit of cream. And they\\nwere right in one point, for I do want\\nevery bit of cream, and every one mak-\\ning butter should do the same, for the\\ncream left on the milk or side of pan\\nwould only be wasted, and that would\\nbe against the principles of econom3^\\nAlwaj^s aim to have the cream off be-\\nfore the milk is thick. It may be sour,\\nand I think I can make fully a third\\nmore butter when the milk can set\\nquietly until it is first turning sour, and\\nthen skim. Instead of taking the cream\\nwhile the milk is still sweet. In sum-\\nmer usually skim thirty-six hours after", "height": "2766", "width": "1789", "jp2-path": "cowonfarm00brid_0027.jp2"}, "28": {"fulltext": "24 The Cow on the Farm.\\nmilking, unless, as sometimes is the case,\\nthe weather is very sultry, and then the\\nmilk will sour in twenty-four hours.\\nNever under any circumstances^ ivinter\\nor summer, should milk set longer than\\nforty-eight hours before being skimmed.\\n(I wish I could sufficiently impress this\\non the mind of every one trying to make\\ngood butter. For I firmly believe that\\nnine out of every ten pounds of bad or\\nindifferent butter is so from this cause.)\\nSome of our best housekeepers who\\nare among the first in all the other\\nbranches of housekeeping have cheesy\\nbutter in w^inter. Their bread is the\\nfinest; their cakes and pies are the most\\ndelicious. Their linen is the whitest,\\nand, indeed, every thing about the house\\nis in harmony. They do, indeed.\\nGuide the house with prudent care,\\nWith judgment wise to spend and spare,\\nAnd make their husbands bless the day\\nThey gave their liberty away.", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0028.jp2"}, "29": {"fulltext": "The Cow on the Farm. 25\\nWith these women it is neither care-\\nlessness nor neglect that makes their but-\\nter bad. Many times the food is blamed,\\nand I have often heard the remark made\\nthat some sort of winter food would\\nmake the butter strong. Now I do not\\ndeny that there is food that does make\\nthe butter bad. But in many cases\\nwhere the food is blamed, the butter is\\nbad from a difterent cause altogether.\\nLet every woman that wishes to know\\ntry for herself; it is very easily done.\\nFor one week skim the milk at forty-\\neight hours after milking, and the\\nnext week let it set any length of time\\nthat may suit, but let it set longer than\\nforty-eight hours and I will tell her right\\nnow that she will find that her butter\\nwill be cheesy and strong just in propor-\\ntion to the length of time that the\\nmilk has been setting. Often a little\\nthin scum of cream will raise on the milk\\nafter it has been skimmed, and this will\\nmake many people think that they are", "height": "2766", "width": "1789", "jp2-path": "cowonfarm00brid_0029.jp2"}, "30": {"fulltext": "26 The Cow on the Farm,\\nlosing by skimming the milk too soon.\\nIf those afraid of this will give it a trial,\\nthey will find that by skimming their\\nmilk at forty-eight hours they will\\nhave just as much if not more butter\\nthan they would have if they would let\\nit set longer, so they will find that they\\nwill lose nothing in w^eight and will gain\\ndouble in quality. The cream raises\\nbest in a moderately warm place, say a\\ntemperature of not less than 50\u00c2\u00b0 nor more\\nthan 60\u00c2\u00b0. Should the milk, however, be\\nstill sweet after setting the proper length\\nof time, it must nevertheless be skimmed,\\nas letting it set longer will 7nake the butter\\nstrong.\\nBitter Butter in Winter.\\nMany people complain of having bitter\\nbutter in winter. Where this is the\\ncase, it is nearly always caused by letting\\nthe milk set too long before skimming\\nor by not souring the cream after it is\\nskimmed. I have found it best to sour", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0030.jp2"}, "31": {"fulltext": "The Cow on the Farm. 27\\nthe cream as soon as I begin saving.\\nSay the first day I take the cream jar\\nand set it by the stove. Keep turning\\nuntil the cream is well warmed through.\\nThen keep it so for a few hours and next\\nmorning the cream w^ll be sour. JN ow\\nkeep on skimming into this and the rest\\nwill sour without any trouble. The\\ncream should be stirred every time new\\ncream is put into the jar. I will also say\\nhere that cream properly ripened will\\nturn oiF nearly a third more and better\\nflavored butter than it wall when it is\\nchurned sweet. I never let milk freeze\\nif I can help it, as it makes skimming a\\ntedious task. I^ow there is one more\\ndifiiculty which I will mention here. In\\nsummer during excessive heat the milk\\nwill sometimes for weeks have whey on\\nthe top almost as soon as it turns sour.\\nMany people think that this is caused\\nby the cows eating ragweed and horse-\\nweed. But I have found it to be the\\ncase when the cows were on good blue", "height": "2766", "width": "1789", "jp2-path": "cowonfarm00brid_0031.jp2"}, "32": {"fulltext": "28 The Cow on the Farm.\\ngrass and when there was not the least\\ntaint of ragweed in the milk. The only\\nthing that I have found to help here is\\nto take the milk as soon as strained and\\nset it on the stove in the pans that it is\\nto be left in. Leave on the fire long\\nenough for the scum to raise. Keep at\\nthis heat for half an hour or so, but do\\nnot let it boil. This heating will keep the\\nmilk sweet longer than it would keep bj\\nboiling it. The cream will raise nicely;\\nthe butter will be firm and grainy and\\nwill where there is trouble in churning\\ncome sooner. Often, when the cows are\\nnearly dry, there will be trouble in gath-\\nering the butter. Where this is the case,\\nif the heating of the milk does not help,\\na little salt added to the cream each time\\nnew cream is put in the jar, or if this\\nhas not been done, putting the salt in the\\nchurn will often gather the butter very\\nquickly.", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0032.jp2"}, "33": {"fulltext": "The Cow on the Fcmn. 29\\nThe Churn and Churning.\\nXow the next thing is the churn and\\nchurning. As for the churn, I can say\\nvery little in favor of patent churns, as\\nfar as my experience goes, and am still\\nold fashioned enough to like the Old\\nDash churn hest, and can say much in\\nits favor. In the first place it is cheap\\nand very durable; next, it is easily kept\\nclean and if the cream is good and has\\nthe right temperature, we can churn our\\nbutter in twenty minutes. The butter is\\neasily taken out, and when all is done\\nas it ought to be, there is not a bit of\\nwaste about it.\\nChurning in Winter.\\nIn winter the churn should always be\\nscalded as well before as after churning.\\nIn the summer do the same, but scald\\nyour churn in the evening before you in-\\ntend churning the next morning. The\\ntray and butter ladle should be well", "height": "2756", "width": "1768", "jp2-path": "cowonfarm00brid_0033.jp2"}, "34": {"fulltext": "30 The Cow on the Farm.\\nsoaked before taking the butter up, as\\nthis makes them cool and keeps the but-\\nter from sticking. The churn should be\\ncleansed as soon as the butter is salted\\nand set away for the salt to melt. Never\\nlet the buttermilk set in the churn. To\\nbegin churning After you have scalded\\nthe churn, wet well with the water and\\nempty. Then let it set a few moments\\nto cool, and as soon as it is done steam-\\ning, it is ready for the cream. The cream\\nshould be heated from 62\u00c2\u00b0 to 64\u00c2\u00b0. With\\na little practice a person can soon tell\\njust how warm it ought to be. After\\nthe cream is in the churn hold the ther-\\nmometer in a few moments. If it is not\\nwarm enough, add boiling water enough\\nto make it so, and if too warm, add cold\\nwater. Adding the boiling water before\\nbeginning to churn will never scald your\\nbutter so long as yoa only have the cream\\nat 64\u00c2\u00b0 when you begin to churn. It is\\nonly by adding hot water after the churn-", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0034.jp2"}, "35": {"fulltext": "The Cow on the Farm. 31\\ning is part done that it will scald the\\nbutter.\\nButter Should Never be Mushy.\\nSummer before last I had an experi-\\nence with mushy butter which I will give\\nhere as an example. One very hot day\\none of my neighbors came to me, say-\\ning Oh, Mrs. B., can you come down\\nto my wife a little bit. She is churning\\nand she can do nothing with her butter.\\nThey were young housekeepers. I went\\ndown. It was near noon, and here was\\nthe woman in the cellar. She had a tub\\nhalf full of water and milk, and a churn\\nfull of the same mixture with three or\\nfour pounds of butter that looked like\\npancake batter floating on it. Oh,\\nshe said, I can t get the milk out of\\nthis stuff. I think it must be our cow\\nthat is not good, and I can t make but-\\nter out of her cream. I have been try-\\ning and trying, and it is always as you\\nsee it here. I told her I thought if she", "height": "2756", "width": "1768", "jp2-path": "cowonfarm00brid_0035.jp2"}, "36": {"fulltext": "32 The Cow on the Farm.\\nwould churn early iu the morning and\\nout of doors, in place of in the cellar, she\\nwould find a difterence. I asked her to\\ngive me her tray and butter ladle, and I\\nwould see what I could do for her. She\\ngot them. They were wet, but as soon\\nas I touched the butter it all stuck fast.\\nI cleaned off the butter and asked her to\\ngive me some coarse salt. I then rubbed\\nladle and tray well with the salt, and\\nafter rinsing well took up the butter.\\nThe mess was so sloppy nothing could be\\ndone with it but to salt it, or, rather, to\\nstir the salt into it. I then put it in a\\ncrock and told her to let it set in the\\ncellar on the ground, well covered, until\\nmorning, when it might be ready to\\nwork. And, indeed, after turning out\\nand working next morning, the butter\\nlooked respectable. False pride had kept\\nthis woman from telling her trouble, un-\\ntil, at last, she found she could not help\\nherself, and then she came to me. I\\nafterward gave her some good practical", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0036.jp2"}, "37": {"fulltext": "The Cow on the Farm. 33\\nadvice, and she had no more trouble\\nwith her cow.\\nChurning in Summer.\\nI think it far easier for those of little\\nexperience to make good butter in win-\\nter than in summer. But those who\\nknow their business can make good,\\nsolid butter even in the hot days of July\\nand August, and do so without the use\\nof ice. And let me say here that solid\\nbutter made without ice will stand the\\nheat much better than butter made\\nwhere ice has been used. As soon as\\nwarm weather comes, the churning\\nshould always be done very early in the\\nmorning, in a place that is cool and\\nshady, but free from a breeze and flies.\\nThree times a week is often enough in\\nsummer during hot weather, and as soon\\nas it gets a little cooler twice will do.\\nAs I have said before, do not neglect to\\nscald your churn. Do this in the even-\\ning before you intend churning next", "height": "2756", "width": "1768", "jp2-path": "cowonfarm00brid_0037.jp2"}, "38": {"fulltext": "34 The Cow on the Farm.\\nmorning. After being scalded, empty\\nand let cool. Then set a bucket of cold\\nwater in it over night. In order not to\\nhave an extra fire, it is well to do this\\nwhile getting supper.\\nWhen your churning is done and the\\nbutter which may be on the side and lid\\nwashed dc^wn carefully, take your tray\\nand ladle (which should have been well\\nsoaked) and take your butter out. Then\\ndrain the milk off carefully, spread your\\nbutter in the tray, and it is ready for\\nsalting.\\nSalting and Working Butter.\\nFor every six pounds of butter, a tea-\\ncup oi fine table salt and half a teacup of\\ngranulated sugar. This method of salt-\\ning will be new to nearly every one, yet\\nI feel confident that if they once try it\\nthey will never give it up. I have been\\nusing sugar in my butter for a number\\nof years, but only within the last two\\nyears have I used it just in this propor-", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0038.jp2"}, "39": {"fulltext": "The Cow on the Farm. 35\\ntion. I find that it makes the butter\\nmuch more solid, and when it has been\\nmade just as it ought to be made, it will\\nkeep perfect from April until Christmas\\nand no telling how much longer.\\nAfter the butter has been salted and\\nthe salt and sugar simply worked through\\nenough to mix it well, take the tray and\\nset it away long enough for the salt to\\nmelt. In warm weather and when the\\nbutter is soft, let it set in a cool place\\nuntil it begins to get firm and grainy,\\nand then w^ork. In working butter, it\\nshould be pressed only. If the ladle is\\nrubbed over the mass instead of pressing\\nit, it breaks the grain and makes the\\nbutter look oily. To those who have\\nnever seen butter worked I will say:\\nTake your butter and with the ladle\\nroll it over to one side of the tray; then\\nwith the ladle cut off a piece and put on\\nthe opposite side, pressing it down solid;\\nnow take one piece after the other and\\npress in the same manner, until you have", "height": "2756", "width": "1768", "jp2-path": "cowonfarm00brid_0039.jp2"}, "40": {"fulltext": "36 The Cow on the Farm.\\nit all over drain off what milk you\\nhave worked out; turn your butter back\\nand work as before; repeat until the\\nliquid pressed out looks clear, when your\\nbutter is done. Never wash butter.\\nWhile there is still much that could be\\nsaid about batter making, I think I have\\nsaid enough to make things plain. I\\nhave tried at least to explain the four\\nfundamental jprinciples the first, cleanli-\\nness; the second, to skim the milk at\\nthe proper time and in the right man-\\nner; the third, to do your churning\\nright; and the fourth, to work the but-\\nter properly. There is no way of get-\\nting around either of these principles.\\nWe can not be dilatory or neglectful\\nand meet with success.\\nExperience Makes Wise.\\nIn the spring of 1895, when butter\\ntook such a drop in the market, I was\\nmaking at the rate of one hundred\\npounds a month from three cows. I", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0040.jp2"}, "41": {"fulltext": "The Cow on the Farm. 37\\nhad between fifty and sixty pounds of it\\nengaged to regular customers and the\\nrest I let my storekeeper have. He had\\nbeen handling my butter for years and\\nhad always given me twenty-five cents\\na pound without any trouble. This\\nyear he dropped five cents on the price\\nabout the middle of April, and it was for\\nthis reason I had gotten private custom\\nfor part of it. About two weeks later\\nhe dropped to eighteen cents a pound.\\nThis circumstance made me first consider\\nthe idea of packing butter.\\nFor years I had been using sugar in\\nmy butter, and every body using it\\nwondered why it was that my butter\\nnever got strong. Many times people\\nhave asked me why it was that my but-\\nter never got strong. They would some-\\ntimes get enough to last them for several\\nweeks and yet the last of it would be as\\ngood as the first had been. So by\\nexperience I knew that I might succeed\\nin keeping the butter for a number of", "height": "2756", "width": "1768", "jp2-path": "cowonfarm00brid_0041.jp2"}, "42": {"fulltext": "38 The Cow on the Farm.\\nweeks without losing it, but I did not\\nknow how it would be about keeping it\\nfor months right through the heat of the\\nsummer. While in this predicament I\\ngot to thinking one day. That when I\\nput up pork I always used half as much\\nsugar as I did salt and why should not\\nthe same plan work with butter. T will\\ntry it, I thought, and try it I did, and\\nwith the best of success.\\nWhat Makes Butter Strong.\\nThere are a thousand and one things\\nthat wnll make butter strong, but I have\\nembraced them all in the simple rules\\nexplained in these pages. Any one fol-\\nfowing them will surely succeed. It has\\nbeeu said that only one woman in twenty\\nwas naturally a butter maker, neverthe-\\nless, it is supposed that the other nine-\\nteen are intelligent enough to learn how\\nto make good butter. I think I have suffi-\\nciently explained about feed, cleanliness,\\netc. All I have said about them must be", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0042.jp2"}, "43": {"fulltext": "The Colo on the Farm. 39\\nfollowed if you would have your butter\\ngood. And if it is not strictly first class\\nwhen put up you will not find it so\\nafter being packed for six months. Once\\nmore I would say to those intending\\nto pack their butter, observe what I have\\nsaid about heating your milk pans.\\nThe cream jar and butter crocks should\\nalso be heated. I heat my cream jar by\\nsetting on the stove-hearth, keep turn-\\ning until it has been heated all round.\\nAll butter crocks that have grease fry\\nout of them should be well cleansed\\nagain. The fire in this instance, as in\\nmany others, proves to be the All\\nPurifing Element, hot water will not\\ndo, as it will not penetrate the pores of\\nthe earthenware, and the particles of oil\\nand milk will still be there, though we\\nmay scald them a dozen times.\\nRemember as the leaven that leaveneth the\\nxohole measure^ so the rancid oil or particle\\nof rotten milk will spoil a whole jar of\\nbutter.", "height": "2756", "width": "1768", "jp2-path": "cowonfarm00brid_0043.jp2"}, "44": {"fulltext": "40 The Cow on the Farm.\\nFeed has much to do with tne taste\\nand flavor of butter. It may make but-\\nter strong. Indeed, I need not tell\\nthose whose cows have ever gotten into\\nan old cabbage field and have eaten\\nfrozen or rotten cabbage, or those whose\\ncows delight in a good mess of garlic,\\nhow disagreeable milk and butter can\\nbe. Indeed, real garlic butter can run\\nany one out of the house.\\n{Note. Let me say to those troubled\\nwith garlic butter, if you will take this\\nbutter, set on the stove, and let it cook\\nslowly until it is clear, when cold the\\nflavor of garlic will have left, and it\\ncan then be used for cooking and\\nbaking.)\\nWhile this butter is strong the cows\\nmake it so, and all that the bntter maker\\ncan do will not make it fit for the table.\\nBut where the milk is good, the butter\\nshould also be good.\\nThe best time for packing butter is\\nduring the months of May and June.", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0044.jp2"}, "45": {"fulltext": "The Cow on the Farm. 41\\nAt this time of the year the nights are\\nstill cool, and the young grass gives the\\nbutter a delicious flavor which makes it\\nreally finer than the butter made at any\\nother time of the year. There is one\\ngreat advantage connected with packing\\nour butter. We can in this w^ay keep\\nthe surplus made during these two\\nmonths until later on when butter is\\nless plentiful and sometimes is indeed\\nvery scarce. At this time we can put\\nour packed butter onto the market and\\nget not only good prices but much\\ncredit for it.\\nPacking Butter.\\nXow if your butter is just what it\\nought to be when taken out of the churn,\\nyou must work it properly, using fine\\ntable salt and granulated sugar as I have\\nsaid before in the article on salting but-\\nter. A teacup of salt and half as much\\nsugar for every six pounds of butter. If\\nthe weather is very warm and the butter", "height": "2756", "width": "1768", "jp2-path": "cowonfarm00brid_0045.jp2"}, "46": {"fulltext": "42 The Cow on the Far:\\nm..\\nis at all soft when you work it, it may be\\nnecessary to give it a second working in\\norder to get the milk all out. To do\\nthis: Take your butter and put in a\\ncrock, set on the ground in the cellar or\\nmilk house and cover with a plate or\\ninverted crock let it set for twenty-four\\nhours. It will then under ordinary cir-\\ncumstances be firm. Now turn all back\\ninto your butter tray and you will find\\nthat you can get the milk out. Do this\\nearly in the morning while the air is still\\ncool. Should the weather be stormy\\nand sultry, it will not hurt the butter to\\nset for two or even three days without\\nthis second working. After working all\\nthe milk out, you can either pack in\\nsmall crocks or bulk it in jars, which-\\never suits best. Fill your crocks within\\nan inch and a half from the top, and then\\nfill this space up with a brine made\\nstrong enough to bear an Qgg, using the\\nsame proportions of sugar and salt as in\\nsalting the butter.", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0046.jp2"}, "47": {"fulltext": "The Cow on the Farm. 43\\nThis brine should be boiled and\\nskimmed, then set away to cool before\\nusing. When you pack in jars, empty\\nthe brine each time you are going to put\\nmore in the jar. Press your butter very\\nevenly so there may be no raised places,\\nand when you have it all level put the\\nbrine back on. Now one thing more.\\nThese crocks and jars must not be\\ncovered so as to exclude the air. Take\\na piece of coarse cloth and tie them up\\nso as to keep insects and dust out.\\nI packed about 150 pounds in three\\nmonths, beginning to pack the first of\\nMay. The summer of 1895 proved to\\nbe so very dry and pastures were so short\\nthat butter was as scarce in August as it\\nwas plentiful in May, and all of my\\npacked butter went to my regular cus-\\ntomers giving the best satisfaction. I\\nsaved the first lot I packed to use myself,\\nand the last of it was as good about\\nChristmas time as it was when put up.\\nIn conclusion, I will say that every", "height": "2756", "width": "1768", "jp2-path": "cowonfarm00brid_0047.jp2"}, "48": {"fulltext": "44 The Cow on the Farm.\\nword I have written here is tried and\\ntrue. There is no theorizing, but all has\\nbeen practically applied. I have tried\\nnot to repeat the same thing over, and\\nhave said what I had to say in as few\\nwords as I could to make it plain. Sev-\\neral years ago, I wrote a few articles on\\nbutter making. They were so well re-\\nceived that after studying the matter\\nover I came to the conclusion that these\\nremarks might be acceptable to the pub-\\nlic. If these lines should find their way\\ninto many homes, I hope they will be\\nwell received and made welcome.\\nBERTHA BRIDGES.\\nSweet Wine, November 12, 1896.\\nLofC.", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0048.jp2"}, "49": {"fulltext": "Jan 12", "height": "2756", "width": "1768", "jp2-path": "cowonfarm00brid_0049.jp2"}, "50": {"fulltext": "", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0050.jp2"}, "51": {"fulltext": "", "height": "2756", "width": "1768", "jp2-path": "cowonfarm00brid_0051.jp2"}, "52": {"fulltext": "LIBRARY OF CONGRESS\\nllllllllll Hill Hill illllllllillllllll\\n002 859 510 4", "height": "2719", "width": "1794", "jp2-path": "cowonfarm00brid_0052.jp2"}}