The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1877-08-07
Butfer Making.

The one great principle that should be con-
stantly kept in mind by the butter-maker, is
the strong attraction which milk has for
odors, and its ready absorption of them
whenever it comes in contact with them, and
that this attraction never ceases, and extends
to the different stages of the milk, including
cream and butter. 1t is not enough to have
OF the stable; or in an occupied room, or a
foul cellar, is sure to be detected in all the
changes of the milk. In summer there is
less risk. The milking is then done in the
open air; the milk is not kept in hot, in
habitated room, but usually in cellar or
milk room with open windows. In winter it
is difficult to keep milk pure through its va
rious stages.
With knowledge of the sensitive nature
of milk-and belief in it too-any one who
has the handling of it can for himself see
how TO manage so as to keep it tree from
faint. He knows best his situation. He
knows whether the feed is pure Ga point that
is first, and is all importantly, as we'll as the
water-not stagnant or fouled in any way.
How very remiss we are in these two points
that go to make milk, thinking that little
carelessness is of little consequence, when it
is just this that will hurt any butter however
well it may be made. And it can never be
got out. Who is shrewd enough to see his
way ClCdE w pIOuuCc puI6 JULIET, budb Is,
pure from foul contact from the time the milk
is drawn till it is packed away as butter
There must not only be fresh air, but clean
air no carbon or other foul odor to faint it.
All the utensils for handling the milk through
its various STAGES r.ust be scrupulously free
from all scents, whether the natural scent of
the wood in the different wooden vessels
used, or foreign faint. In view of all this,
who, we have heard it asked, can ever ex-
pect to make good butter? And yet it is
done in June and October, and sometimes
during almost the entire summer when the
season is cool with sufficient moisture for
fresh feed. When there is great heat vege.
table and animal decomposition goes on, the
air is tainted, the water bad and the high
temperature intel - both in the COW,
feveriDg her system, and the milk. Now, a
cow must be kept out of the sun when very
hot; it is imperative. This usually occurs
at the middle hours OF the day; and then the
animal should be sheltered. Yet who takes
the pains to do this? Very few. We see
here the importance of noon-feeding in the
shade. The middle of the day in hot wealth
er usually does the mischief. A few hours
relief from this each hot sunshiny day will
remedy the evil. Both the animal and the
milk will be benefited. This is soiling in
part, and may be the means of leading to 1t.
The milk thus obtained in apure and healthy
state, the means are at hand to keep it so.
The recent experiments in the new systems
seem to be steps in the right direction, avoid
ing contact with foul atmosphere, and pre-
venting by a low temperature and rapid ris-
ing of the cream, the usual inciplent ferment-
alton.
These certainly are the principles which
govern in the making of the best butter
namely, GOODNESS and purity of contact. It
is thus one of the simplest of things to make
the best of butter, an article so rare, although
so common, that very few palates have been
brought into contact with it. Of all the oils
butter is the most wholesome, the easiest of
digestion, and in its combination, the most
agreeable to the taste. Yet what have we
been making it?-spoiing what was com
paratively a good milk, though even that
might have been better by proper treatment
of COW and feed. Goodness and cleanliness
kept steadily in view and worked closely up
to, are the safeguards in making butter.
Country Gentleman.