Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1867-06-06
Making Butter.

The following rules for making good
butter, were issued in circular by
Jones & Owens, butter merchants Of
this place. They contain many sug-
gestions which would doubtless be of
beneOt to our readers, and we insert
them:
Everything cow eats or drinks
affects the flavor of the milk and but
ter therefore COWS should be kept in
clean pastures of timothy or "herd's
grass" and have pure clean water to
drink. Wild grasses, garlic, weeds,
and leaves, or stagnant water give a
bad favor to butter. The milk room
must be kept clean, cool, and dry, and
we'll ventilated; no decaying vegeta-
bles, or anything having an offensive
odor, should be allowed within it; and
nomanure heaps or hog yards should
be near it. Keep the milk pans we'll
cleaned and aired, as they are liable
to gather acid, which will make the
butter bitter. Close watchfulness of
the milk is necessary if it stands too
long it will make bad favored butter,
less of it, and will require more labor
to churn and work it. Don't let the
cream stand too long before churning
in warm weather it should be churned
every morning. After churning the
butter should be thoroughly worked
this is very important,-and as nearly
all our butter makers fail in this, more
attention must be given to working
and cleansing the milk from the but
ter--don't forges this-it is impossible
to make good butter without doing SO.
After working the butter, it should
be sailed and set in a cool cellar or
spring house until the next morning,
and slightly re-worked from its sur
plus water and brine, and Immediately
packed in nice, clean, suitable pack
age formarket. Butter should be work.
ed and sailed in the cool part Of the
day. Much butter is injured by work
ing too much when soft. When fin
ished, and it becomes hard or set,
every working over or changing from
one vessel to another Injuries it, rem
dering it soft pasty, breaking the grain,
&c., and it will never again be as firm
or nice in flavor, and will not
keep sweet as long. Much more care
should be taken to select the right
kind of salt, and not use too much Of
it. Many persons spoil their butter
by using common and poor quality of
salt. Always use the Liverpool Re-
fined Salt" no other kind is fit for
packing butter with. Be careful to
have all the butter in the same pack
age uniform in color and flavor; never
mix different colored butter in the
same package-one thin layer of poor
white butter in package of yellow
butter will ruin the sale of it. After
filling your package don't put salt on
top Of the butter. First lay piece of
new white cloth on the top, and layer
of salt on it to keep it damp. Use no
saltpetre, sugar, or any other mixture,
they are worse than useless. Butter
should be kept in cool, sweet, dry
place, in a BRINE TIGHT white oak fir
kin or tub. Care should be taken at
all times to keep it well covered with
q white cloth, and layer of saturated
salt on the cloth. A uniform and cool
temperature in sweet dry place is
essential to keeping it sweet. Butter
once exposed to too great degree of
heat, will never be as hard again, or
keep as we'll. Be particular to get the
right kind of packages to pack your
butter in, at first, as removing it from
one vessel to another is very injurious.
Never pack your butter in stone jars,
except for home use. Clean white oak
tubs are the best and most suitable.
Be careful to keep the package clean
and in good order; as it affects the
sale materially. AS good quality of
butter can be made here as anywhere,
when proper care is taken with the
cows, milk, and making and keeping
of the butter. The dairymen of Iowa
county can add thousands of dollars to
their wealth annually by observing
the following rules:
!. Keep your cows we'll. 2. Take
good care of the milk. 3. Work the
butter milk and water all out of the
butter. 4. Use the right kind of salt.
5. Get the right kind of packages, and
keep them clean.
The time has come when butter only
commands price according to its quail
ty; so that if you want good prices for
your butter, you must be careful in
making and keeping it. What is worth
doing at all is worth doing we'll.