Delaware gazette. [volume] (Delaware, Ohio) 1855-1886, 1863-12-11
Winter Butssr

Much of the winter butter offered in u,arIrs,
is Of a tallowy appearance, of bittsriyh. In
sipid flavor. Hence we judge, butter maker
generally do not understand how to make firm
sweet, and tolerable yellow butter in winter
such as will command higher price in mar.
kef, and be worth more for home consumption
than the butter usually made. If this buSi-
ness was better understood it would not bo 4
dreadful job to churn in winter, for il the milk
is properly managed, it will take no more
time to ehurn in winter than in summer. We
have distinct, and by no means pleasant REQ
objections of"tedious times" in churninQ-
when some member of the family was working
the old dash churn from morning till bed time,
and then the refractory cream refused to show
any signs OF butter, and was set aside for an
other days trial, to be used for "shorteninR >,
Our present practice is, from November to
April,) as soon as the milk is brought 10, TO
strain into pans, or, ifthe quantity be too large
for that into tin pals, and heat till sssIdinR
not boiling hot, then set away in pans not
more than half full for the cream to rise. Milk
in cold weather is much thicker than in sum-
mer; therefore, milk should be shallow 10 the
pans to facilitate the rising Of cream. Keep
the milk in warm room and churn as often
as once week-keeping the cream pot Gov
cred with a thin cloth. It is important that
the cream be Of the right temperattre when
churned; to Determine this with accuracy, a
thermometer is essential From 60 to 65 de-
grees is the proper temperature for the great
est quantity and best quality Of butter
Never add either hot'or cold water to raise
or lower the temperature of milk or cream
1t deteriorates the quality Of the butter.
But with all your pains taking in the treat-
ment Of milk and butter, if your COWS are not
well cared for, you will fail to derive iull sat
isfaction for your labor 1t is important that
milch cows in winter, should DO kept 10 good
condition. And you must not expect q libeF-
al yield of good milk, unless they are fed on
something better suited to the secretion Of
rich milk than dry fodder. A pail Of warm
bran, musb, or corn meal slop, morning and
evening, with a little salt, will increase the
flow of milk one third. A mess OF chopped
roots daily, especially carrots OF potatoes, also
promotes health and an Increased richness and
flow Of milk; Dry, warm, well battoued sta
ble and plenty of pure water are conducive
to the comfort Of COWS and the profit OF the
owner. 81. .I,f-...a., J. srar. stH 90 -
Experience leads Us TO believe that for but
ter making, no dry food is equal to well cured
corn fodder. It imparts a richness Of flavor
frmness Of texture, aud color superior TO any
thing we ever tried. a II corn fodder is not
used, two or three quarts Of corn meal, or a
few ears Of corn daily, will have good effect
upon the butter. Bran, mush, bay and straw,
tend n make the butter white, soft and greasy
hence the Importance of using corn meal, Or
dry corn, in connection with such feed. Il is
a mistaken notion that dry corn tends TO d.
minish the flow Of milk.--NortA Western Far
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