The Lansing state Republican. [volume] (Lansing, Mich.) 1855-1874, 1865-05-24
For ths Rep-b..cAn-
Principles Of Butter-Making'

Principles Of Butter-Making.
In the Diet OF most people, butter Is Oh
.-,es.jal article. It may be good or BAD !
.ccordinz 70 the facilities '3r is mAAl.~c-
no and tie care and skill used ia the pro-
.a-. Tie product'3a OF the article may
,sper.!ly be made r-maa eN'ire The i@cl
.ba, the busi.css hls lons been
extensively and psa.,~-.s carried on
n the state o. New York anu
other sections, affords COOL example Tor
the farmers Of Michigan in general, less
attention is probably given TO baiteT-n~-
KIM here than ia Oiier sections OF tAe .
country. There Il no serious obstacle 20 .
the naSing o. as go.l butter IN Michigan .
and deriving therenom IS much pfoA'' %
can be made i'll any o-her State. 4 portion
Of that made here would compare iAVora
hiy with any other. Why cannot Tie guam
.i.y Of such be increased,
The cfief requisites for the production Oh
~ooi butter may bee enumerated as iolio"':
/. Good COWS. TIE constitutional prop
critics Of cows vary in regard 20 tie quality
IF The milk they yield-that Of some COWS
never aTsrdlng good butter.
,. Proper feeling anl treatment Of cove
the character Of the food eaten By COWS
Affects the quality Of the milk. When good
food IS eaten the milk is richer aud Wal
make bet.er butter than when the food is
moor Tho milk Of starved or hali-'ed COWS
i NOT as rich. and will not make rs good
butter as that from cows well FED and kept
comfortable. Certain plants, If eaten by
cows impart an unpleasant taste TO The
milk ami butter.
3. Proper management OF the mix anu
cream. Butter may 1e psoducel by chain-
ing all the milk, or ty separating the cream
from the milk and chlrLing L. The latter
il the more common method in tits conn-
served a. fiat tie .cmpcratare OF tie
room in which the milk is kept is 50 degrees.
Fahrenheit. as near as prar,.cat.e' On
that the cream be taken OIL before the milk
is actually sour and churneI while IL Is
sweet; (cJ that the cream De Kept Do ii
temperature. as near Is practicable, - 90
Iegreos, raising the temperature q the
cream to S. degrees when it l. placed in
the churn. The operation Of cLurning Wall
raise ii L. SIS or 90 degrees.
4. Proper working OF butter wnen taken
from the chnrn. or before laying down for
use. The perfect separation Of butter from
buttern.lk is essential TO the best quality.
When this is done the ultimate object is
nearly attalne4.
;. Proper Taltlng. T. IS a vary common
error hat the application Of salt TO butter
will answer instead OF proper working.
Th- consequence IS the production If a
large quantity of butter that is very salt
and very poor. salt IS not absolutely neces-
---, 40 suo herpin. OF butter. Great Quan-
titles are made without particle % SAIL, I'D
various parts OF Earope- ard kept any
length Of time Il improves in hAv0r after
il has been made several months IL is
perfectly freed from buttermiik. and kept
from the air. Il brings the very highes.
price. In this country butter is se4Aoin
brought TO the table ia fresh state; in
some European countries II IS usually me-
with II table entirely iresh-each person
sailing the portion used according 20 taste
However this practice may conflict with
our prejudices, persons VINO have once
adopted it VIII generally acknowledge thA'
it is preferable to the custom winch ooiise'
people to eat more salt IN Their butter Una.
they want. Il isa maxim that tastes di'''f
ari this Is one OF the best reasons va! a'
should not be obliged 10 GU l''I "l ihe
same degree OF sa.tuess.
But i- IL not intended 70 assert That D.
this climate butter should oe packed i9'
!. keeping without sA.,' ii is eonicAded ho"
ever, that Do more salt shou" Doe used lHA'
/ IS required. II there are persons "H'-'
taste would De -rAi'let nt a ilr-'r vi-A
tiiy than Is necessary Tor keeping 'he N'i.
, ter, they would probably prefer To- ada 3
themselves, rather ih-n pay 'Ht-l ID -i'.
cents pound Tor H. according 10 iA'' year
rates OF salt butter