Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1869-05-18
How to Make Good Butter.


Dairymen's Association
First. your COWS should have good
sweet iced. While the verpal grass
makes the best and sweetest butter
you should see to il that your woods
pastures produce no lreks, or wild
garlic, AZ their flavor, II eaten by
cows in early sprlng would be COM
municated to both the milk and the
butter. Perfect cleanliness is indis-
.pensiblc Your milk pans should be
clean and dry. If a particle OF sour
milk remains in tho pans and comes
in contact with the new milk, it acts
like yeast, and the whole mass be-
comes speedily sour. Cieaninesr
should commence at the milking. If
the udder Of the COW Is besmeared
with filth from the stable or the pas
nre, it should be washed before the
process of milking commences Ii
the work is done slowly or intermit-
tently, it 10 sure to DO done imper-
fectly, as the COW is apt to withhold
her milk. The milk should be strain
ed a. soon as possible, before the
cream commence 10 rise If YOU
would have the best results, the milk
in the pans should not be more than
two or three inches in depth. Ii you
would mako premium butter, skim
your milk in about six hours after il
is set. The separation of the cream
continues for thirty-six hours or
more under favorable circumstan-
oes, but it becomes constantly poorer
in quality, The cream globules carry
ing with them TO the surface great-
CT quantity of the casein and water.
The cream W hen taken from tho
milk should be put in stonewaro or
earthen jars, whore it may be kept
without injury for three days. When
additions of cream are made the
whole should be stirred together
Some recommend that little salt
should be sprinkled over the cream.
Churning should be done at least
twice q week. Hot water should not
be put in the churn TO heat il before
the cream is poured in. 1t should be
OF the same temperature as the
cream. which should be about 60 de-
grees Fahrenheits thermometer. OF
course in hot weather it is difficult to
keep the temperature so low without
ice, but ii churning is done in the
morning it will seldom be too warm.
The butter when gathered should
be removed from the churn and thor>
oughly worked with a spatula, rath-
er than the warm hand. Some wash
it in Geld water, but this is not done
by the best butter makers a cloth
or sponge, or both, should be used to
absorb the buttermilk as it comes to
the surface. A very. good way to re
move the buttsrmiik, and one that
should be adopted in all large cities,
is to have marble,top table,
Grooves should be cut around the
edges to receive the buttermilk, with
hole at the lowest part to convey it
into the vessel below. The butter is
placed upon the table and a heavy
roller passed over it, which fattens
it out thin. A cloth and sponge are
then used to absorb the buttermilk,
both of which should BIO frequently
rnsed in cold water and wrung. A
repetition of this process will soon
free the butter from every particle Of
the buttermilk, and this is the i'm !
portant thing in making good but
ter. If it was done thoroughly and
completely, and the butter ia proper,
ly packed, it will keep for mont his in
a cold place without change. SAL
ing is the next process. Common
salt is entirely unfit for the purpose
Rock or crystalized salt shorId be
used which Of course mus, be wei
pulverizcd. a caretul h0u.cwii. All
weigh her salt and butt,r, aud b.
careful not To use moro than All ounee
of salt to pound of butter three
fourtbs of an ounce is better, Ii
your butter is designed for home nse
it should be carefully packed IN stone
jars and so pressed as to exclude the
air. A little salt or brine over tho
surface is all that is necessary to in-
sure its remaining without change
If designed for distant market it
must he packed, in wooden frkins.
These are usually made of oak, and
as that wood contains fannie acid,
the butter is apt to taste of the tirkin.
This is remedied to some extent by
filling the firkin with strong brine,
and letting it stand for several hours
before packing.
In small diaries the milk room is
generally in the dwelling house. 1t
should be on the north side, if poss-
hle, and well ventilated. A ganze
wire screen should be attached to the
outside of each window, to keep out
those intolerable pests, house>fies.
Both milk and cream readily absorb
unpleasant odors. Nothing should
be admitted in the milk room which
is in the slightest degree offensive.
The most perfect cleanliness is indis
pensible. A little milk spilled upon
the floor, if not Immediately wiped
up, would be sure to create an offens,
i've odor, which though it might not
be perceptible to our senses, would
affect the cream.
A farmer who keeps large butter
dairy should have a milk house de-
tached from every other building.
1t should be far enoagh from the
barn TO DO free from all odors fromlthe
stable or yard. Ii possible it should
be near y spring so that stream of
running water can pass through it.
1t should contain all the convention
ces for zbutter>ma king, and should be
kept perfectly clean ~
One word moreon this subject and
| have done. You cannot make
good butter unless your cows have
an abundance of pure water. 1t they
can get only brackish, muddy or
stagnant water, it's Offensive qualities
will be communicated to the milk
and cream.
Advises from Texas are to she