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Updated: June 21, 2025
At first, wandering herds of beef-cattle, with now and then a riding cowboy turning in his saddle to wonder at her; then a gate to be opened as she stooped forward from her own saddle, and wide fields where the grass stood tall and untrodden and blooded Jersey cows looked up in mild interest; yonder a small pasture in which were five Guernseys, kept in religious seclusion, under ideal conditions, to further certain investigations into the ratios of five different kinds of fodder to the amount of butter-fat produced; across a green meadow a pure-blooded Jersey bull, whose mellow bellowings drew Judith's eyes to the clean line of his perfect back, over which, with pawing hoofs, he was throwing much trampled earth; in a more distant pen, accepting the trumpeted challenge and challenging back, a beautiful specimen of careful breeding in Ayrshire.
The cow would probably do better if she could become entirely dry before calving, but unless you can easily dry her up it would be dangerous to try to force her to do so. Butter-fat in Sweet and Sour Cream. The creamery wagon takes our cream every other day. Without ice it is almost impossible to keep the cream sweet during the hot weather.
I suppose all parties dealing with creameries understand what the standard of measure or weight of butter-fat is, but it is my guess that there are thousands of farmers whom, if they were asked this question, would not know. We, of course, know that butter is sold by the pound and cream by the pint, quart or gallon, but what is butter-fat sold by?
By the time the wagon gets here, several hours after the fourth milking, the cream is quite sour. Does sour cream test lower than sweet cream! Is any butter-fat lost due to evaporation in dry weather? The test of sour cream will be as accurate as of sweet cream, if properly made, but it is rather more difficult to make; or rather, to get the material into condition to work well.
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