The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1856-1888, 1863-06-11
Butter Making.

The following extract from a letter on Butter
making, delivered before the London Farmer s
Club III England, contains some hints which
California b~utter-makers would do we'll 10 notice.
\ little more care and trouble in the making of
this article, would add many thousand dollars
annually TO the wealth OF the country
The daIry-rOUm should be used for nothing
but It's Legitimate purpose, the reception OF milk.
The floor should be a few feet under ground,
dry and airy, ana shaded from the sun. 1t should
be heated in winter with hot water pipes. so as
to maintain a temperature of about 56 degrees.
This is the easiest mode of applying artificial
heat, and as efhcacious as any. From the eX-
p%eriments which | have made upon the applica-
ton of heat TO milk, l have found that a sus-
tanned temperature of 56 degrees, raised as much
of the cream as can be raised. and that although
by increasing the temperature by direct applica-
ton Of heat, either by applying boiling water,
or by placing the pans of milk on a hot plate,
the cream may be drier and thicker, yet there is
in reality no increase OF butter. A dry, warm
temperature, and a current of air through the
room, are the best conditions for raising cream
a heavy, damp atmosphere the worst. The
milk pans should be of tin, oblOng, with rounded
corners. With round corners too much bench
room is wasted. With earthenware pans. the
Tactic acid will after a time destroy the glazing
and glass pans chip too easily. a great many
new inventions in the way OF churns, have en-
joyed Il brief existence, but the old fashioned
box and barrel churns still hold their own against
all corners.
Now comes the great secret of successful butter
making, namely, churning frequently. Butter,
10 be perfect, must be churned every other day.
The cream must not be in Il state Of ~decomposi-
ton, or you cannot possibly have good butter.
Great attention must be paid to this point, and
the most scrupulous cleanliness is required in
every part of the management; and then, no
matter upon what the cows are fed, whether
white turnips or Swedes, or whatever it may be,
there will be no diSagreeable taste found. An
other thing that conduces very much to the
production OF a good quality Of butter, is Il sue
cession Of fresh calying COWS. In a large dairy,
care should be taken to have as nearly as possible
an equal number Of cow calve throughout the
year. Cows should be dry for six weeks before
calving, and during that time should be removed
TO more roomy stalls with a large loose box to
calve in. At this time the treatment must de-
pend much upon circumstances but in a general
way the less done for the animal the better, and
the more she is left to nature the better. An
other point remains to be cOnsidered-the appli-
of skim milk. This may be used for
cheese-making, or for rearing and fattening pigs.
The quality of cheese made from skim milk i, of
Course very interior, particularly from Allderney
for although their produce is richer in
cream than any other breed, the milk after the
of the cream, is the poorest. The
Of pigs to Il small weight is far more
profitable, and forms rather an important item
in dairy management. They will require very
little corn, as eating fattens young pigs faster
han men.