Delaware gazette. [volume] (Delaware, Ohio) 1855-1886, 1862-02-07
AaritmItmraI Column.
Ruttsr.

Much of the winter made butter
offered in market is of tallowy. ap-
pearanee, ofa bitterish, insipid Hdvor
Hence we Judge, butter makers gen
orally do not understand how to make
firm, sweet, and tolerable yellow but
ter in winter-such as viii command
q higher price in market, and be worth
more for home consumption than the
butter usually made. If this business
was better understood it would not
he dreadful job to churn i'll winter,
for il the cows and milk arc proper
" managed, it will take no more time
to churn in winter than in sumner
Wehave a distinct, and By no means
pleasant recollection, of tedious
Iimes'' in churning-w whcn some mem
Ter 6G4hes sfaniIya'S;ts working the old
dash churn from morning till bed
time, and then the refractory cream
refused to show any signs of butter,
was set aside for another DAYS trial.
or to be used for shortening
Our present practice Is, (lrom No
venber to April, J as soon as the milk
is brought la to strain into pans, or,
if the quantity is too large for that
into tin pals, and heat till scalding =
not boiling hot, then st away in pans.
not more than half full for the cream
to rise. Milk in cold weather is much
thicker than in summer; therefore,
milk should be quite shallow in the
pans to facilitate the rising Of cream.
Keep the milk in q warm room and
Churn as often as once q week-kecp-
ing the cream pot .coyeredg with Il thin
cloth. 1t is important that the cream
lie of the right temperature when
churncd: TO determine this with ac-
curaey, a thermometer is essential -
From 60 to G5 degrees IS the proper
temperature to secure the greatest
quantity and best quality of butter.
Never add either hot or cold water
to raise or lowerTthel temperature of
milk or cream. 1t deteriorates the
quality Of the butter.
Bat with all Your pains taking in
the treatment of, milk and butter, if
You're COWS are not wcll cared for, YOU
viii fail to derive full satisfaction for
your labor. 1t is important that
milch COWS in winter, should DC kept
in good condition. And YOU must
not expect fIg liberal Eyield1 of good
milk, unless they are fed on something
better suited to the secretion of rich
milk than dry fodder a pail ofwarm
bran mush, or corn meal slop, morn
ing and evening, with a little salt,
will increase the flow Of milk one
third A mess of chopped roots dai-
~, especially carrots or potatoes, also
promotes health and an increased
richness and flow of milk. Dry. warm
weh-battoncd stable and plenty of
pure water are conducive to the com
fort of cows and the profit of the
owner.
Experience leads us to believe that
for butter making, no dry food is C.
quail to we'll cured corn fodder 1t
imparts a richness of flavor, frnness
of texture. and a color superior to
anything We have ever tried. If corn
fodder is not used, two or three quarts
of corn meal, or few cars Of corn
daily, will have a good effect on the
butteI.42 Bran mush, hay and straw
tend to make the butter white, soft
and greasy-hcnce the Importance of
using corn meal, or dry corn, in con
nection with such feed. 1t is mis-
taken-notion that dry corn tends to
diminish the flow Of nilk--North.
gceStefn Farmer.