Article Index


KENDAL FARMERS' CLUB.........................................#7
 
KENDAL BUTTER.
 
I know that great difficulty is often met with - the butter is sometimes very obstinate about making its appearance - but with the atmospheric churn, the milk being at a temperature of 68 degrees, you may depend on having the butter in a quarter of an hour at the outside, but it is more frequently less than that.
 
But, we will suppose the butter made.    Now as to quality.     There are two very important points to be observed, namely, the condition which it is in as to "dryness" and its "taste".  Butter which has not been well worked, from which the whole, or next to it, of the butter milk has not been got out, cannot have good keeping properties.  At this season of the year, this may not be of the same importance, but in summer, especially such summers as the two last, it is "very" important.
 
We had recently, at our agricultural show, a most interesting competition for the butter prizes, so kindly given, as I mentioned before by LADY ALICE KENLIS, but with all due respect for the gentleman who acted as judge, I think he left his work rather short, by confining himself to tasting the samples.  I think that in each case he should have taken a half pound from each lot, and cut it through.
 
We all know how butter that has been left short of working, when you cut into it, the butter milk will spurt out, and the fresh cut surfaces will stand all over with small drops of moisture.  This is not as it should be, I need hardly remark, for a solid, firm, well-worked butter presents a vey different appearance.  I think, then, that the butter judge failed to ascertain the condition in this respect, which I contend is a very important one.
 
I would not for one moment venture to say that those who gained the prizes were not worthy of them - far be it from me to do anything so ungenerous.  But this I will say, that I think that the judge, by the way in which he conducted his examination did not prove it as clearly as might have been desired.
 
( **  We have been asked by MR. WAKEFIELD to omit the concluding portion of his paper, relating to the taste of turnips in butter, and to state that he finds it was written under a misapprehension as to the facts, and that the simple remedy named is not to be depended on ** ).
 
The CHAIRMAN invited the company to discuss any point, and thought that the question of dry versus moist feeding was worthy of their attention, and asked if MR. MORTON was there, who would, no doubt, bring good and pure milk to town, and might enlighten them upon the matter of feeding.  But MR. MORTON was not in the room.
 
MR. PUNCHARD said he had been experimenting by giving two milch cows Kohl-Rabi, and other two turnips, and made a statement of the results, but said he was not prepared to state exactly how much superior Kohl-Rabi was to turnips, in the production of milk, but hoped to give them the result of his further observations at some future meeting ( Hear, Hear.)
 
As the matter of milk was before them, he might say he attached much importance to the character and situation of the dairy. Some people kept the milk in the same place as the general store of meat and provisions, this, he thought would affect the milk, as it gathered up all the smells, which he considered a bad thing, and the dairy ought to be in some other part of the property [Hear, hear].
 
The CHAIRMAN said they had tested, at Well Heads, two cows in May, the quantity was 8-1/2 quarts of good milk which produced 1 quart of cream, and the cream produced 11 ounces of butter.  The other day they had made the same experiment, and the result was 11-1/2 ounces of butter.  In answer to a question he said they were not the same animals, but as near as they could come.
 
MR. W. WAKEFIELD said, in reference to the remark in the Chairman's paper as to the test of the cream being the way to get at the value of the milk, that there was the casein which was a valuable property of milk in the production of cheese, and might exist in larger proportions when the milk did not throw off such large quantities of cream.
 
So each farmer should find out whether his cows were of more value to him in giving milk or butter or in the production of cheese;  and also with a view to make the most money out of his farm, find out what the land was best adapted for.
 
He knew a farm near Burnley which had been tried by several to make it into a dairy farm, but could not.  It was, in every respect, a good sheep farm, but it was a failure in each attempt to make it a dairy farm.
 
It was then of the greatest importance for a farmer to become acquainted with the nature of the land in order to get the best possible returns.  (Hear, hear.)
 
The CHAIRMAN said his cousin was looking at the question from a scientific point, but he had only taken up the question in the most simple way he possibly could by the experiments he had shown.
 
MR. BARROW proposed a vote of thanks to MR. WAKEFIELD for his paper, and the meeting broke up.
 
===================================