Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1875-12-03

sE Levin. in Utica Herald

How TO Manage . 0uttor DAIRY.
S. E Lewis in Utica Herald
In giving my views as to the best
manner Of conducting or managing
a shutter dairy" l would say that
shall coHfine myself mostly to practi-
cal and experimental knowledge, as
to handling and Of manufacturing of
milk into butter. Perhaps at no
period has the subject Of the manu-
featuring Of mix into proper food
been SO much agitatsd and discussed,
as at this time. Science and practical
knowledge seem to be combining
and working together to tins end.
The manufacturing of milk into
cheese and butter are two distinct
trades. l have often heard ltasserted
by cheese-makers that it required no
skill to manufacture butter. If they
had said that it required no skill to
manufacture poor butter, should
have agreed with them. 1t requires
a knowledge of the business, and
good, sound Judgment to make a
Keeping article Of giltedge butter
l mean butter that will stand the at
mosphcric changes, and retain its
flavor. The best skilled butter-maker
can not make a fine article Of butter,
unless he has nice favored milk to
make it from. Hence you see the
necessity Of having proper food for
the COWS. For it has been well said,
that the value of milk for butter
making depends greatly upon the
quality and supply of food that the
cow has. If the COW is forced to
drink impure stagnant water, this
also will affect the purity and flavor
of the butter. l have seen milk
tainted where the cows had proper
food, by uncleanliness in milking
And l am convinced that the quality
of the salt used has a good deal to do
with the flavor of the butter. The
butter-maker must give his attention
to all of these things it he wishes to
make fine article of butter.
: Milk rooms should be SO construct
ed that they can be we'll ventilated,
so that all vapors that arise from the
milk while cooling can pass off. -
Strictly fine butter can not be made
from milk kept or set IN damp I'M
ventilated room.
The heating of milk before setting
so far as my experimenting has been,
does not facilitate the rising of the
cream, whether the milk be set in wa
ter or out of water. l am satisfied
that tainted milk can be improved by
heating. Butter made from heated
milk frequently has the heated flavor.
The question Of deep or shallow
setting OF milk, as to which will pro-
ducc the most butter from given
quantity of milk, is being much agi-
tated at the present time. Some five
years ago l spent whole season in
making experiments and observing
the rising Of cream upon milk. My
attention was called to it, when work
ing in a creamery, by the increase
and decrease Of the quantity of but
ter from about the same quantity OF
milk on different days. There was a
difference of from two to tour pounds
to every hundred ounds of butter
| followed up my investigation until
l found that the difference was caused
by the different conditions OF the at
mosphere. l found that in dry
atmosphere, wind little to the north
west, with a rising barometer, that
the cream would rise clean in the
milk, without regard to its depth.
But in an unfavorable condition Of
the atmosphere, wind south, blowing
up storm, with a falling barometer,
that condition of the atmosphere that
usually sours up the milk; that the
cream did not. rise clean in the milk
and that in this condition of the at
mosphere 1t required much longer
time for the cream to rise. From this
you will readily perceive, that milk
when not protected from the acid, OF
from souring, in this unfavorable con
ditlon of the atmosphere, that a per-
centage of the cream is lost in the
sour milk. In extreme weather, fire.
auently the acid viii commence dc
veloping itself in the milk before the
animal heat leaves it. In this condi
ton of the milk. what is usually
termed "wheying off," you get bu,
little cream, and what you do get
makes an inferior quality of butter.
BY what is termed setting milk in
water, not only is the milk protected
from the acid, or souring, tor much
longer time, but it greatly facilitates
the rising Of the cream. Milk set
from eight to twenty inches deep in
cold water, when the atmosphere is
warmer than the water, will rise as
much cream in two hours rs milk of
the same depth not set in water will
in twenty-four hours, or even thirty,
six hours. l would recommend the
use Of the large pans, with water
about EN-, and set the milk from. six
to ten inches deep.