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Story
March 10, 1896
The Progressive Farmer
Raleigh, Winston Salem, Winston, Wake County, Forsyth County, North Carolina
What is this article about?
Advice on troubleshooting butter not forming during churning, related to cow's condition near calving, diet adjustments with Epsom salts and ginger, feeding practices, cream handling, temperature control, and using fresh cow's cream if needed, from Director M. A. Scoville of Kentucky Experiment Station.
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OCR Quality
95%
Excellent
Full Text
WHY THE BUTTER DOES NOT COME.
It is difficult, without knowing what food is being fed and how near the cow is to calving, to tell why the butter does not come when churned. If she is soon due to calve, it is best not to try to churn the cream. If she is not with calf, or is not to calve for some time, give her a drench consisting of Epsom salts 1 pound and one tablespoonful of ginger, and feed no grain except bran or oats. Give all the clover hay she will eat. It would be well to feed the bran or oats in the form of a mash. The cream, if churned, should have as little in it as possible. 'Strippings' should not be added to the cream. The cream should be kept in a cool place until there is a sufficient quantity for churning. Then it should be well soured at a moderate temperature and be thick before put in the churn. It is usual to churn cream at about 60 degrees F. If, after taking the above precautions, the butter does not come in the ordinary length of time, let the temperature run up to about 65 or 70 degrees before churning.
If these precautions do not remedy the difficulty, the best plan would be to add the cream of a cow comparatively fresh.- Director M. A. Scoville, Kentucky Experiment Station.
It is difficult, without knowing what food is being fed and how near the cow is to calving, to tell why the butter does not come when churned. If she is soon due to calve, it is best not to try to churn the cream. If she is not with calf, or is not to calve for some time, give her a drench consisting of Epsom salts 1 pound and one tablespoonful of ginger, and feed no grain except bran or oats. Give all the clover hay she will eat. It would be well to feed the bran or oats in the form of a mash. The cream, if churned, should have as little in it as possible. 'Strippings' should not be added to the cream. The cream should be kept in a cool place until there is a sufficient quantity for churning. Then it should be well soured at a moderate temperature and be thick before put in the churn. It is usual to churn cream at about 60 degrees F. If, after taking the above precautions, the butter does not come in the ordinary length of time, let the temperature run up to about 65 or 70 degrees before churning.
If these precautions do not remedy the difficulty, the best plan would be to add the cream of a cow comparatively fresh.- Director M. A. Scoville, Kentucky Experiment Station.
What sub-type of article is it?
Curiosity
Medical Curiosity
What themes does it cover?
Recovery
What keywords are associated?
Butter Churning
Cow Calving
Epsom Salts Drench
Cream Souring
Kentucky Experiment Station
What entities or persons were involved?
Director M. A. Scoville
Where did it happen?
Kentucky
Story Details
Key Persons
Director M. A. Scoville
Location
Kentucky
Story Details
Explains reasons butter may not come when churning, advises avoiding churning near calving, using drench of Epsom salts and ginger, feeding clover hay and bran/oats mash, keeping cream cool and soured, churning at 60-70 degrees F, and adding fresh cow's cream if needed.