Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1873-05-15

mands remunorativo price. l Wieh 10
impress on Ithese butter producers who
always complain Of low riccs,tho eminent
importance Of observing only few things
which enable them to make An article
which may DO forwarded to any Of our
fashionable hotels. where every pound will
command the highest price.
l. SEQ that every milk. pail pan, charn,
and butter. bowl is clcansed with boiling
hot water every time it is used.
2. See that the udders Of tho COW and
the hands of tho mixers are US clean Us
pure water will make them, before IN
atom of milk is drawn.
3. Provide IL neat and clean place for
tie pans while the cream IS rising, where
tho pure breeze from tho green 6elos may
blow into ono window over the cream aud
out at an opposite opening. Good butter
Gun never be made in filthy apartment,
where there is offensive eitluvia arising
from anything, no matter what.
4. Cream ought to be churned every
day; yet if one can provide. clean corn:
or in cellar or milk room, clean and
cool, and keep the pail on clean piece Of
fiagstone, he can make superior butter by
ohurning twice per week, providing the
temperature of the cream is maintained
from day to day about 60 degrees Of Fab
rcnheit.
6. Always skim the milk soon after
the cream has risen. Thousands of bar
rels of cream are ruined for making yell
low butter by not skimming tho milk soon
after all tho cream has risen. The sooner
tho cream is removed after it has risen,
the better the butter will be. Milk which
should be skinned ut evening is frequent
ly left till the morning, when tho cream
will be injured to such IN extent that vel.
low butter cannot be made ut all neither
will it make rs many pounds rs il it had
been skinned ut the proper time.
6. Let the churning be. done by a per.
son whose hands and clothes are az clean
and sweet as blossom Of rcd clover; and
let the chulning DO continued until the
butter has come. 1t is ruinous to butter,
to put cream in the churn,as is sometimes
done, and churn rapidly for minute or
two every hour Of the day, then in the
evening all take hold in turn, and keep the
cream dashing an srlashing until mid
night II tho cream is properly managed,
butter will always come beautifully in less
than halt an hour.
7. The butter should be worked and
thoroughly sailed soon after it is churncd.
There is but little danger of sailing toe
much. One ounce per pound is not
enough for butter that is to be shipped
any considerable distance. 1t IL ruinous
to the grain Of butter to throw it into a
dish pan and knead it with the hands.
The best instrument for working out the
buttermilk is anything that will cut deep
gashes in the butter, into which the
buttermilk will flow. The next day after
churhing, the butter should. b, worked
and packed. A great many persons con.
tinue to work and knead their butter to
ito great injury. after the buttermilk il
removed, thinking that all the crystal
tear drops' which are not buttermilk
must be worked out.
8. Thousands Of tubs and 6rkins arrive
ct the great marts containing what was
once prime yellow butter, but which wal
spoiled BY being packed before the tub.
had been prepared by being soaked il
brine. For tile sake Of saving penny
worth Of salt for preparing strong brine
in which to soak 6rkin two or three
days, many frugal housewife has beer
obliged to accept half the price Of prime
butter, simply because the slaves were no
saturated with brine before the tutter wa
packed.