Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1876-09-28
DAIRY DEPART ENT.
Written for the Rocky Mountain Husbandman. ]
WITHDRAWING IN MONTANA.
BY A FARMERS WIFE.

ollIctb liAO No 60 % NttAl J OOE1 y l. ID Ill
undeniable fact that much very poor butter
finds its way to the markets. These, fol
the most part, are supplied by the various
ranches in their vicinity, and with our sweet.
nutritious grass, and pure, cool atmosphere.
we ought to be able with ordinary pains
taking, to produce a good article.
/ am not speaking of what is termed in
Eastern markets gilt edge. If we have any
consumers who can discriminate between
slight shades of difference in favor, it is GER
tain that the majority are not willing to pay
a fancy price for the real or fancied differ
ence, while they do appreciate good, firm,
sweet butter.
Surprising that some young housekeeper,
who reads the HUsBANDMAN, is just begin
ming to turn her attention to the subject,
and willing to learn from any source, Twill
try to give in detail the information obtained
from more experienced housewives and but
ter-makers, from agricultural papers, and
from experience.
The art of making good butter in lies not
any one or two steps of the process, but in
care and cleanliness throughout the whole
in handling the milk and cream before
churning, as well as the butter afterwards.
And this care should at milking.
for If this is carelessly done, and the filth of
the corrall allowed to impregnate the milk,
it will surely affect the flavor of the cream
and butter.
1t is necessary to have a room in which
to set the milk, where something approach
ing an even temperature can be secured. It
need not be furnished with elaborate appli-
ances, though every convenience for hand
ling milk, cleaning utensils, ETC., lightens
the labor. A log building with a few inches
OF earth on the roof, a single door and win
dow, answers every purpose. The temper
allure Of the room should be from COO to
G5o Fahrenheit. This will secure. most of
the cream in thirty-six hours. During our
summers, opening the door or window at
night, and closing and shading them during
the heat Of the day secures a favorable tenn
pcratllre, while the room should be provid-
ed with q stove to be usedin cool or damp
weather. When the ordinary milk-pan is
used, racks should be provided with spaces
for not more than three or four pans in
depth-the upper ones resting on Stats laid
across the lower. In these pans the milk
may be strained as deep, as will admit of
convenient handling. After standing from
thirty-six to forty-eight hours, skim off the
cream into q tin or earthen vessel, stirring
all together at each Swimming. It is a good
plan to add a little salt. No cream should
be added less than ten or twelve hours be-
tore churning, when it should be thorough
LIZ stirred and .alioWed to stand where it will
reach $50 or 60o. In warm weather, the
ehurning should be done as often as three
times a week. If the quantity of cream is
small, milk may be added. All wooden
utensils should be scalded and thoroughly
cooled with water before using. Unless a re-
volying churn is used, the cream will need
to be scraped or rinsed down with milk or
water before the buttermilk begins to sepa-
rate, otherwise the unehlHned cream, is la
bic to mix with the butter and iniure its
keeping quality.
Avery simple chul1l is made of a key or
small barrel, which may be attached to a
water wheel and made to revolye by means
belt. Another and better style is 4
box, being diagonally between the
aprights, and turned by a crank at one cor
ler.oA square opening at one side serves
FOR pouring in the cream, and issclosed with
lightly lifting piece, while a small hole fit
with q plug near one corner serves as a
vent, andalso for drawing Off: the butter
milk. This churn gathers the butter into
tnrV c0nVapiant choya 90. II