The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1870-09-16
Butter Making.

or Oi tMc lectures on uulltI fh~Ni'Ssf Nv
livrrcd by Mr. Willard. in his .a,e course
OF lectures al the Maine Agr!cu1uri
College. we copy the follow Ing. wLi,h
may AFFORD some hints 10 farmers who
wish 10 improve the quality OF this a.si-
Gle OF their productions So
In one QUAR-, of cream there are from
I3 70 IL ounces OF butter. Mr.. Horsiiil
states that ! good COW led or grass Viii
WELD one pound OF h,lI;cr for quart OF
cream, and that when III, 60" : nave been
fed Oh rape cake and other substances
containing oily particles. their milk has
welded from - 10 - ounces ct sIt,er
Tor n quart OF cream. The first portion
OF cream that rises l. rich il, butter. :
About 90 degrees is The temperature -
which cream siiUu!drisc. All utensils Hs-
81 in oatter making should tc thorough
~ cieanscd. Good cream Is often spoil
cd in TIE churn IL : t.iIi lea IL II from
imperfect cleansing Tie cream slcrld
he asitated regularly. IL tie chnsninm
j. carried on too rapidly lie butter y ~!
be made and unmade. and !. 90 slo
tile particles eli butter VIII act be so.
free. The best temperature 2: WITCH
l.u,ter Is made is 50 degrees. Tie most
desirable condition in whica. butter eN-
ISIS is that OF 4 WaXy consistency. a. :
then easily moulded into any Shape. Il
j. not always necessary 20 taste ri-ftci
10 determine its qra.ity lis smooth.
uuciUous feel indicates It's rlcln IS ..
quality. lis nuity smell indicates q 1ood
navor aud its bright glisieaing cream
co,orcd surface indicates It's state OF
cleanliness.
When the butter has Termed and has
been taken Ont of the churl, i Should
le thoroughly clcausci from hu.termil..
The less the butter is handled tie better.
Warm hands, however clean. are apt
TO ilnpart a faint. 4 butter ladle should
b. used in all the inaliaUlaticns- \
spring-house should be used vheueve~
convenient. Cream should DC chugne.
rather than whole milk. The Quiiitv y
ot the higcst Importance and Should
never be sacrificed 10 quantity. Peer
butter does not pay. Tie milk shoul 4
lie set ut I tcmpera sAre Of 81 degrees
and never above -. When srtiH@-
houses are not convenient, the Jenr So q
pan can be used. which is pan fer re-
ceiying the milk set il; :: larger u COM
tanning water. The cream shoald -.
taken from the milk before old al. sCdr
Butter which has been churrcd quick
will not keep well as there Is net COM
rlete separation of the caseine cells. Il.
the butter was entirely free from caselue.
salt would not be required
Tile time of churniug should be al
least from 60 10 40 minutes. The but
1er-makers of Orange county, who MAKE
.e 81. tts.la i'm a -
chnrn from 45 10 60 minutes, using the
common churn which is regarded as the
best. The Chester county, Pa, manu-
factories make the celebrated Fhiladel-
phia butter which sells at S,.OO per
pound. La Orange county, instead 81 3
shallow pan for setting the mill they
use deep pan. with tunnels shaped
skinner for taking OFT the cream. -.le
point in favor of deep pan Is, that tn
tough surface is prevented from foririns.
or the surface of the cream. there Deln J
less surface exposed 10 the air.
Butter is oftentimes spoiled by smoke.
Potatoes. herbs. roots, &c, should not
be placed rear milk. Soft woods are
bad for firkins. Ash contains an acid
which is deleterious in its effect. White
oak is good. Dampness Of tho nature o.
mould should be avoided in the mills
room. Pans should not be l.acou, tn
one above the other.
One market requisite for butter is tha
it have a good golden yellow color. But
ter from hay has light color. To color
butter in late fall and spring. feel upol
early cut hay, carrots, oats ard corr
meal. Carrots give rich yellow cole
to the butter.
Due attention must be oiven Il
pasturage, to the cows, 70 mixing. Il
setting the milk, to churning Tho c~eah
to working the butter and TO packing ll.
storing. Cream readily takes uD oSor
and consequently should never be ALE
ed to stand in the kitchen where cu.. a~r.
operations are going on. The food up
on which COW is kept influences tn
time Of churning and the quality OF tn
butter. Milk produced from food ricI
i'm nitrogen produces cream which doe
not require so much time in chnrrirs {
the cream from milk produced iro.
food wanting in nitrogen. When neil
er grain nor meal is fed TO COWS, II
cream must be churncd at higher ten
perature than when the cow is fed upo
food rich in nitrogen. Ifmilk is ALLOW
ed to freeze and thaw or to fail 10 10Y
temperature while setting for Gre u
butter cannot be SO speedily brouoh
II should never fall below SO degrees.
Potatoes may be fed in fall and earl
winter, but grain or meal should nc II
ded with rood hay the latter mart of Y