Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1877-07-26
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or!vts To MAKE GOOD BUTTER. E1ait'sn2
Making bad;butter is1dnc notso muchito
was,t of acknowledgement the part of butter
makers, as tits toiu want'ot personal apph-
cation Of that knDWledgeltoiall the details on
the art blythe farmer or tlie9farmer> stliem-
selves. Tompkeibutter i'm peltectlonllfthe
s,lmme molttpps, y, place of suitable tteem-
perature is tbs first requisite, MHnl thai thu lft4Fe
best butteris eAAade, in thel sDringg7hhouiievis is.
uinluluestionMble. The. uniform temperature
q, The. water should b, i : tapd Of @itlhfR air
aboutcGgoo, The cream shEoutid, he kept il, IL
tie deepest part, OF, tbs, spring, and thor t1
oo4.]]>ll,y stirred eaepl. day; ,anA i, any, 81 detail tail
in, the process Of. but4ter-makingl il Of more
Importance than another, it is the, manage;
ment Of the cream, for if this is spoiled, all
subsequent care cannot make good butter +;
and III order to. Accomplish this result three
essentials sho,iuld be observed: It must be
Kept ii. a temperature not higher than 360,
Each tcreaml--panl must be. stirred every day,
aifhdi it 1i,nt1st be SEPARATED from the milk af-
ter the litter has" stood not longer than tlir-
tty'-siixS hours IF htlgmall quantity Of cold
Stirring iw;aattaeerr'its then added" it will lave i
.tendehcy to raise The. cream more rapidly.
! nIhelacrpamysh0lld be achurne,IlSat beast
once u week. af The butter should 3then he
thoroughly washed by3ch.lrningg lit in COLD
ater--allg operatiolhi l.a should be several
itn~nesilepeated. 9Iilis process is necessary
to, iieei the butter from the Fbuttermlilk, for
ifany remains, the lcasein3 and sugar con-
tanned in it. are subject to decompositiolo:
the former becomes rancid, and theslatterl is
con verified intoaecetic acid, and thus thefbut-
ter becomes a poor sort-of gr~easeAui, eteHpe
The butter should next be sailed, and al
lowed to stand until the next. day, that the
salt may be thoroughly dissolved; it Should
then be finally worked, and in IN artistic
manner done up into packages ,of the .dle1
sired. shape and, weighed: These should az
ways be neat, for their freshness and beauty
have no small INFLUENCE, on the sale Of the
article.
IN .nlolIqingg and Working the" butter, |. IS
important that. the hands of the. maker
should not touch it: Wooden paddles should
be used, deXterlty with Which can only be
acquired with practice. Butter thus made
sitraly a golden luxury, and worthy Of a
place on any table.-Cor. an Rsiral 4Neatv
Yorker. Y,5w+b n4ag.3Y. al; H. ,,e9 isnuas
IN size the Holsteini cows compare favora-
ablelwitl other breeds, mature cows weigh
ing 500 to 1,700 pounds, and bulls from 2,
0OO to 1880 pounds. % Holsteinp steers make
a rAPd growth, mature early, and are prof
liable feeders. ,...
i'Nlh observation-disclosures {AGEt
7POLKoMaRGARIsBfis the name of the pat
eftSbutter now made in Ina mense Quantities
ltls produced from pure 1tallow aud iother
ats by, means OF a peculiar process, and fac
tories are new in operation in Cincinnati,
Chicago. st. Louis, and other places. turn.
lng out millions OF. pounds per9week. :, TAi.
rehned grease is said by many Judges tc
taste Just like butter, and. in fact. to be but.
Ter, since it is identical withiit in composi
non. ~ 1t Is a comfort to know that the mos,
o. TINS product is shipped to Europe, where
'nefs Is = constant demand for it.,