Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1863-01-28
Butter Making in Winter.

Winter butter" i:;.s no emviale rcpu
,aiun, and compared with that made III
June, seems lll eutircI y different article.
)t course there are reasons for this-lcL
lis eiumcrate some of them.
|. The character of the food is changed
from green and succulcnt hcrbage to dry
hay. or Ilnre generally cnrlstaiks and
>tr:w. There is really very little butter
in the latter
= The senS',i, is changed frummild and
warm, TO cold bleak, and uncomfortable.
There is Il constant demand for fuel to
keep up the animal heat; this is partly ut
the eSpcHsc Of the butter product.
3. The management of the milk be.
comes difficult. If kept in i cellar. and
:. little above freezing. the mill; becomes
bitter before the cream rises; it allowed
tn freeze. the cream rises at u,icc. but is
Injured in Quality, AL will produce very
white butter; if kept i'll the kitchen pail-
Try, when very warm during the day and
cod at night, it does not rise well, and is
apt to be bitter and acid.
Other reasons might be mentioned, but
they will readily suggest themselves 10
the reader. Let lis see what can be pro-
posed to remedy the difficulties.
l. Feed well-not dry food alone
but grain and roots aS Il substitute for
grass. Carrots, turnips, beets, cabbages.
etc, nre all useful in keeping up the quail
ity Of the milk. Let their fodder be cut,
and some nutritious SLEEPS be provided, if
roots are not TO be had, aud it is well to
cut the fodder in any case.
9. The comfort OF COWS should be care.
fully attended to. While they suffer from
Id and filth, or foul air, they cannot
yield as good milk Is When in warm, clean
stables, or in well Uttered and sheltered
yards. Wa:cr should also be provided
it is The more needed wien dry forage is
consumed-anl it should be So arranged
that every animal should drink at will. y
supply Of salt is also necessary.
3. 1t is difficult to get Il proper temper
ature 1or raising cream perfectly in win
ter. Some butter-makcrs Scald their
milk When first drawn from the COW
others let it stand twelve hours, and then
place the pan containing the milk in a
larger ole filled with boiling watrr-and
allowing it to stand twelve hours longer,
find the cream raised perfectly 1t is said
that moro and better butter can be made
in this way lI'au in amy other.
Churuing in winter, as usually man.
aged, is often serious operation. The
cream stands too long gereraIly-becom-
ing very sour aud bitter. Or. it is too
cold and trot|ls mp, filling the cl,ur, but
producing no butter though chnrned for
hours. ..t 1le cream pot sit near the
fire t:.l. = lew hours '<inre churning-
stirring it occasionally, that all may get
warm alike, and when it is at IL proper
temperature, 80 drg.- feeling a little
warm to the lingcr-lllc clnIrlIing will be
al easy hlit:llnnrs job, and the butter as
yellow and har4i as he season wiliadmit of.
We have found that cows generally
gave better milk, when fed ON well cured
corn fodder, than nn srculrd-rate hay, and
with "a mess" nf roots, apples, or pump
kins, would yield milk of very fair quail
ty. Attention TO securing u supply of
proper food i;,r COWS, and better Care of
them, would 90 far TO redeem the nalne
of Snter butter from its present charac-
Ter. J. II. B.