Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1872-02-29
For IL Ao,ser Cowaty Transcript.
A Chat with Farmers.

As there seems to lie a general hap
hazard work among those who make
butter for home use and the public
market, let US have little chat on the
art of makiaS it.
The manufacture Of good butter is a
great art, and one which any woman
who possesses may be truly proud If,
for there are but few things which 90
80 far towards making up the daily COM
forts Of good living as good butter
The art Of making it is one of the
most essential requirements Of domestic
rural economy Of our day. The chief
causes Of poor butter are, first, Want Of
perfect cleanliness Of everything used
in and about the dairy; Secondly,
Want Of cool, light, and airy place to
set the milk; Thirdly. A neglect Of
constant attention and frequent cxamin-
alton Of the milk 50 that the crcau, may
be removed at the proper time, for
every good butter-maker knows that it
it is allowed to remain long after the
milk becomes thick it loscs its fine fa-
vor; Fo~r'hIy, Suffering the cream to
stand too long before it is churned or
to get too warm, causing the butter to
become sour, soft, and obnoxious to the
taste Of all lovers of good butter
These are the main causes Of so much
iuferiority 10 the quality Of this impor-
tant article. Imperfect aud over work.
Ing are also very common errors ia but
ser-making.
70 make good butter, the milk should
be strained as soon as brought in, through
a fine linen cloth strainer into tin pans
holding about six quarts each. A wire
straincr should never be used in the
dairy as it will not take out all the.
particles Of dirt which will, unavoid-
ably, get into the pail while milking.
The temperature OF the milk-room
should not fall below fifty nor attain a
warmth above sixty degrees. At this
temperature the cream will III, rise be-
fore the milk coagulates or chickens,
aud the milk may safely stand FROM
twenty -four to thirty hours before skim
ming. 1tshould, however, be examined
twice day, and. when on the point Of
changing, the cream should be taken
of, as no more will rise after the milk
is once soured.
Churning should be done every day
if sufficient cream eau be obtained il
not, the cream should be thoroughly
stirred whenever any is added. The
cream should not be churned immcdi
ately after i, is taken from the pans
but kept over for the next days churn
ing. The butter should b. taken ou
Of the churn Immediately after it Ii
gathered" and thoroughly freed from
the buttcruilk, sailed and set away fol
about t~ent -four hours, when it shoule
be again worked until it presents firn
aud uniform appearance. II it shoule
prove too salt, it can easily be freshcnet
by rc-churnios with new milk, using .
quart Of milk to each pound Of butter
and treated in all respects as if it wal
unsaltcd. One ounce Of salt to poune
Of butter for market, and a little lcs'
for home consumption, is very gooe
rule to be governed by in sailing.
The butter should be packed in fir
kins or jars as fast as made, and q
cloth, wet in strong brine, pressed dowr
closely over each layer as it is put in
until the vessels arc filled, when they
should be covered with salt about two
inches in depth, aud kept moist. The
room in which it is kept should be dry,
airy, and cool. aud contain nothing
save What belongs to the dairy.
W.