The Greenville enterprise. [volume] (Greenville, S.C.) 1870-1873, 1870-10-19
A Chapter on Butter.

. -sf-S-rF1.5fS- s..s,.n .aar ~,
a Chapter on Butter.
No one thing enters so univer.
lsally into the husbandry Of the
country as the making of butter.
THE poor man has his single COW
8the rich, some of them, fifty or
more, and tho aggregate produc.
Stion OF these million dairies is i'm.
Imense. To. add to the amount or
to improve a,e quality is of consc.
aquence and here are onr recon-.
lamentations for doing both:
II AS. TO QUANTITY.
j The first requisite is good COWS.
3Ihey may yield a large quantity
zof milk, and yet not make a large
6quantity of butter, as the per cent.
&ot butter in the milk is all the way
from three to six of its strained
Sweight.
The cows must be we'll fed. Be.
&tween fair feeding and extra feed.
ng simply with grass or hay
ztherc is difference of from foui
TO six ounces of butter day.
q Cows should be milke,l at cx
sactly the same time, morning ami
night, with an interval of as near
BY twelve honrs between as posi-.
3blc. They must be milked quick
Ely and clean.
4 Immediately after the milking
3is done, the milk must be strained
ainto pans, and these pans set on a
Hlnilk'rack in a room where the tenn.
8perature is as cool and rs even as
Apossibie. The milk should be skim
3med in the summer as soon as it Ina;
Sbecome thick, and ifthe dairy is snf
Efficiently large, the churning should
:3be done each day. IF the expert.
&rnent is at all q succcss-w whicl,
Ecan only be ascertainetl by trial -
4churn the buttcrmilk after the first
sand most generous instalmcnt of
abutter has been removed. The
Scream Of some COWS does not and
Twill not come as soon as that of
3,thers, and there is likely to he
8considerable loss for this reason.-
&Strain the buttermilk, so that ev.
Aery particle of butter may be saw
led and added to the general mass.
y The observance of these recon-
lamentations will add from three to
7six pounds o week to any given
|dairy of ten cows, where the form.
Ter treatment has been careless
land the same food given to good
abntter cows, instead of poor ones,
Twill make a difference of from
atwenty five to thirty.five per cent.
Sof the total product.
i AS TO QUALITY.
Good butter cannot he made
3when the milk-pail ia not clean and
asweet. II it has not been thorough.
aly scalded and dried (in the SUI,
Bwhen possibly to end up, it will
sbe neither.
q Nor can it he done If a shower
5of dust. dried .nannrc, and scurf,
is permitted 10 constantly fall into
'he pail from the udder and side
of the COW while she is being
: amilked in the morning or at night.
q Nor can it il the milk in the
Apails is left standing in the barn.
yard, waiting transportation to the
house, rs nothing is SO susceptible
3 Ito taints,
Nor il the pans arc not, equal
iy with the pail, clean and sweet
: which can only he secured in the
summer by an abundance of boil.
8ing watOr and scal,ling sun.
Nor can it, finally, il the milk.
3 house is unshaded, or in the neigh
4 borhood OF a noxious hog pen, or
when from the COW to the butter
3mould there is not absolute and
$complete cleanliness.
& The cooler the temperature, the
3 less manipulation with the hand,
and the sooner the churning is
adone, after the cream, unmixed
q with any foreign substance, has
been taken off and we'll stirred to.
8gether, the better.
Fhe best implements to use in
|3making the best butter are wood.
|en pals, zinc pans, a wooden crank
chnrn, ono wooden scoop, and two
paddles, all in the hands Of a per-
son immediately clean herself,
and who is liable to go into hyster,
les if all the process and parapher
malta that pertain to tho business
are not equally so.
Hearth and Home.
A YOUNG and beautiful German
lady, at Blairsville, Indiana, re