Tama County Republican. (Toledo, Tama County, Iowa) 1867-1872, 1867-11-08
agricultural.
Tie Whole Art of Butter Making.

and the discussion operca hy Mr.. Hawley Ut
Syracuse, principally upon the of Onou-
dago salt for butter, which he asserted has
heen proved in all respects equal to what ie
known as Ashton or Liverpool salt, The far.
mers OF this county have iu~t millions of doll
lars in spoiled butter. Even well made, good
batter may be spoiled by storing in bad
place. New York city is of the worst
places to store butter. 1t should be kept in
farmers cellars and sold by sample. Butter
frkns are made too light. They should be Of
good heart oak, thick and strong, and cleanse
ed with boiling brine. But fw people make
COOL butter, and still fewer in hot weather.
We ought to try to learn how to always make
it gool.
Mr.. Shattuck-perhaps you will understand
what is most necessary in butter making
family from the following little stJry:
A butter buyer, after having previously
bought several daries, caaie into our neigh
borhool another year, and enquired if Mr.. So
and SO was making butter this ycar?' No he
has sold his cows, and gone into the sheep bu-
sness. ''For what reason p "Well he says
the house. That's true and he never will
have until he has had funeral there
la my country the farmers have made but
| ter leading feature for many years, bat
lately there has hcen fouteen cheese factories
established in the north part Of the country
AMI two butter factories. These make butter
AMI cheese from the same milk. 1t is strained
into tin vessels - inches high and seven
| inches diameter, ana these are set in cold wa
| ter almost up to the ton, for this1y-six hours
! for the cream to rise when j. is then taken off
and kent until it begins 10 ssar, before charn-
! ing Tie milk Is tllai. pcrieet y sweet, made
| into cheese which finds . ready market. -
| These batter factories have competed with
somc Of the est 'lairies in Chenanso county,
and in every case proved tl.at it is none to the
| advantage of farmers to have their milk
worked up in factories, even whore the most
perfect process known is pursued carefully.
| OF course, the average result of she factory
| system is far above the average OF individual
butter makers, many Of whom loose their la
bor AMI waste their milk.
| =
| clover ard June ana blue grass, ani the Lest
| grain In dian corn neal. Buck wheat should
never be Ted to butter cows in any shape. 1t
makes the butter oily and rank. Turnips
give bad favor, So Of any similar food.
think that milk se make gaoI butter, must be
skinned efcre it becomes thick; else ii the
particles OF biohber get inic the butter, they
never can DC got out by any novn process,
and will il evitably give the tutter cheesy
taste. These articles can be seer by a mag
nifying glass, ln much of the butter N market.
They cannot be washed cut. This may ac>
count in some measure for the cxeel,ect quail
ity of the factory butter. There the milk is
always skinned sweet My wife watches
her milk careful. =. aal if size finds il. re.aires
skimming she allows nothing tc preyests it
from being done-nos even a parlor ,frlls.se
visitors. | keep my crsats, stirring it ofsa,,
until it begins to sour- and then bring it .tc
$50 Far, be fore put il i,s the ehurn. In eoA,
weather it may be6oo. have tried ma II = i'm.
/ proved churns, AMI have fallen back to- the
| urimproved dasher. | ds not want nv bu,,er
N-'N>AA q
am sa, isied that good butter, and all in the
cream. ca. not be nlaae IN any churn in FIVE
or ten minutss When the butter is gathered
my wife takes ont of the lass sf about thirtv
/ pounds anl works that in watcr sa,til al yj,as
milk Is worked out, and so on till all ~. dnass
TINS Is easier and quicker than working *
all in one mass. Il does no harm to let x
stand few minutes in the milk, while being
worked in this way After all is worked put
In the salt. | have tested the Onondago salt
thoroughly and now prefer it to the Ashton.
use one pound of salt to twenty pounds OF
butter That IS salt enough to suit the geuer-
al taste. But if the butter comes soft, it will
require more, say one ounce per pound. Ny
butter has stood the test OF sea VOYAGE to
California and back, keeping perfectly we'll.
In keeping some pu; on brine in their cellar.
but pour it off when sent to market. = That il
DAD praeilce Better to use little dry salt
and cloth. Some persons direct commission
merchants to hold their butter for a certain
price. Then the trier is put in frequently
which lets In the air andAturns the butter in.
to grease. 1t is thus that some good daries
are lost. good fskin should tare - pounds.
A COW should make 2oo pounds Of butter in
a season Of Ell ,ht months or she Is not worth
keeping. intend to keep noae that will not
lake 80 pounds. Nine now average 253
pounds. There are many that do not average
l2O. If the heard is all good, | can make
more butter from % than 40 COWS: cut all
my hay early-this year before July Is, and
feed meal in spring until the pasture is
good. In our butter factories they averagea
pound Of butter form u pounds of milk.
NJ. Croeker, of Cheuasgo--l am satisfied
that no woman can learn how to make good
butter, except in the way suggested, bv two
years work in dairy. Then she will find it
easier to make good than poor butter. All
cows should be regularly MIXED by the same
hands, and every art used to keep them gen.
tie. Allow no talk Or play in the milk yard.
Butter can be spotted BY working but the idea
that water Injuries, is an Exploded one.
Many horses are doubtless injured in con-
sequence Of the improper construction Of sta
BILE floors In warm weather the horse 10
naturally restive aud stamps around y gooJ
deal. and the consequence is, that with hard
unyielding loor, the animal is likely to be.