Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1872-09-10
agricultural,


Fins butter is made in various 49,
and it would be public benefit il a un'
form rule could be diScOverod and ioi''-','
ed by all in the manufacture OF lutIsr.--
However. this would not render AL buttel
OF the same quality. so long as the quail
ity of milk is so different. Breeds OF
eows-different graSses--will always con-
tinue the difference in milk Hence We
may always expect to ind on the market
ths different grades of butter usually
Quoted. The three following modes OF
caring tor milk are principally followed
in this State; /, Tho milk ID strained in
pans and set on pans or shelves IN the
MILK rooms. ,. The milk is strained and
s.t in pals. in which small quasIity OF
sour butter milk is put to hasten the sour
lag of tho milk. When this is sufficiently
Effected the milk is Ghurned. 8 In tae
creameries and many OF the large dairies
the milk is strained into pals, about 5
inches on the bottom and not far from 20
iashes high. These pals are ;hsn SET in-
II watts differently constructed, into which
flows stream of cold water. which Is
allowed 10 rae nearly to the top OF the
paI, and then flows out Of the vat, so
taat there is "a constant flow OF cold va.
Ten around The pals. Twenty or
forty eight hours is sufficient time for the
cream 20 Use. Ii is then dipped of, the
cream allowed TO stand til slightly sour,
ar yhUrned. The same process is sub
SIS y followed by those who use the
.-~ squAr. pan aud Adop; The cooler
s. a. Good buttsr may be made by
e.. Ui me above modes OF handling
q nilA. But in ei,hsg case great cars
co. .uannBsss aro to be observed. When
O. ,au - STEM is in vogue. the milk room
;, ,'d De - constructed rs 10 admit OF
lec entilation. regulation OF ,empera-
t.. a4u .sht. Direct sunlight should
,er fall upon milk; neither brisk cur
rent OF air should pass over it. Both
rapidly dry the cream upon the surface
and convert the surface into tough akin
IN substance that cannot be converted in
70 good butter. The cream should be Ia
Ken of OF the milk SO soon "a the milk Is
changed or slightly sour. Ii should never
bs suffered 20 remain until spot. OF mould
appear on It's surface. and whey Uses at
the side of the pan. Great care should
De taken TO prevent any bad air from
reaching the milk room, as both milk and
cream rapidly absorb bsd air, and where
il prevails good butter cannot be made.
The old fashioned dash chuVn il some
iize 10 best. Churning should be done
slowly, not over forty to sixty strokes per
minute; and the milk or cream should
be brought to temperature varying but
little from 60 OF FShrenhsit Churning
should be thoroughly done. The butter
should not 10 removed from the churn
entil it is completely gathered" 1t
should De worked into solid mass by
the use Of the dash; 30 that when taken
out there will remain but smSll quanti-
~ Of butter milk 10 DO worked out. a
large majority OF dairymsn wash their
b0t!sE. and il is the best practice il you
have soft water. Butter should 90 work
ed by pressure, whether il be done by the
band, ladle er any other butter worker
The washing and working should be con-
tlnued until MI the bulter.milk is remoy-
ed. The butter 5hould then be salted.-
For every twenty pounds of butter use
one OF salt. Work in carefully aud evenly
into The butter and pack Immediately -
The practice OF sailing butter and letting
l. stand II TO "a hours-sud then working
over and packing is not only unnecessary
bu, damaging TO the quality of the anti
clio. What is once well and properly
done Is bsIter than twjcs i'll DONE" ap.
Pile in this case. The second working
readers the butter 'salyy.~ Il breaks
down The gain" OF the butter asd It's
l. ,'C grease. Those who havs przcliced
IT, ore mode Of working aul sailing
tbs butter viii not 20 back to the old
h. c. They Say it is the only way they
g Cnt down their dairy and feel sure
Il ~iil come out right a. the end Of the
sca'-n.-Cor. CheRaago. y. J. RepuIh-
cIV.