The Hillsdale standard. [volume] (Hillsdale, Mich.) 1851-1909, 1878-02-19


Some one replied with considerabl,
: truth that human nature was 80 per
verse, that no one would follow any
J but the method early taught and long
; practiced Why, it Is that We see SC
many different samples OF butter in
! our city markets, some good, some bad
} and some indifferent, difference in
J the New York quotations OF 25 cents
per pound. The poor article costs the
producer as much as the good. This
is not as il should be. There would
seem to be too much haphazard sys.
tenn, or the want OF proper knowledge,
or convenience. Many dairy product
has been carried TO market, when the
owner, With high expectations, has
been sadly disappointed, when the pur-
chaser would pronounce IL, with du-
bious shake of the head, not FIRST rate
butter, when the owner Supposed lie
had as good an article as could be
made.
Can there be general improvement
coming near perfection, and avoid this
great difference in value. Our dairy is
OF sufficient importance to command
more attention. The exports from
New York alone, for eleven months Of
1877. were over 20, O00, 900 pounds be-
sides large quantities from Boston.
Philadelphia aud other ports. III by
proper care and attention the value
could be increased, even 10 or 10 per
cent, and il should be considerable
more, IL would be quite an item in the
manufacturers pocket.
Scarcely hoping to give solution
\ to this problem, aud do not expect TO
I give anything actually new, or give
much scientific knowledge, but will
give few practical hints aud rules, by
which we have been reasonably sue
cessful, and by which others may IL
I they have patience and perseverance,
We therefore offer the following:
lst. In order 10 make good butter il
is necessary that cows have good sweet
pastures and plenty OF pure water in
summer, or its equivalent in winter.
Good butter cannot be made from
rank weeds, sour marsh grass and
stagnant water. 1t is also necessary
that neatness should be practiced in
milking. especially il cows are MIXED
IN stables. They should be we'll beded
with straw or something else that will
keep their udders clean; aud care
should be taken that every particle of
dirt or filth that may adhere, be brush
ed of before the operation is COM
menced.
2d. Provide a convenient room,
cellar is preferable, so situated that
the air can freely circulate when neces-
sary; let the floors be tagged or ce-
mented and the walls plastered; allow
nothing to be kept in 1t but the neces-
sary appurtenances TO make butter; let
il be kept scrupulously clean, as nothing
will receive q taint more readily than
milk or cream. All bad odors absorb
ed by milk are certain to be concen-
tratsd IN the butter, it not being possi-
ble TO remove them by any process
whatever. The milk, whether in cellar
or above ground, should be kept cool
in summer; the temperature should be
kept rs near co. as possible. Provide
a sufficient supply OF pans, so that you
eau vary the quantity of milk accord
ing 10 the weather. In very warm
weather put less in n pan, as il is i'm
portant that milk should be cooled as
fast as possible.
81. BE regular in the time OF e1amin-
ing the milk, which should be done
twice in twenty-four hours, that the
cream may bc taken OF as soon as the
milk Is sOurcd, or thickens in the bot
tom of the pan, and stored ~ stone jars.
Aud 1t IL important to stir the cream
when more is added in order that it
may all become sour alike. The cream
that Is taken off one day should be
churnod the next. Churning should
be done every day II you have sufficient
cr0am, and this operation should he
performed in the morning ct a temper
ature Of about 60o.
4th. The butter must be freed from
milk by the washing or rinsipg process.
While salt is necessary to preserve the
butter, too much will spoil the flavor.
Use just salt enough TO remove the
fresh or insipid taste which new butter
has. II is also important to use the
best salt. Butter should be worked
when first salted, just enough TO fairly
distribute the salt, then il may stand
until next day when il should be re-
worked aud packed. Here let me say
is one OF the most important parts Of
butter making, il not not worked
enough il will be streaked, and n work
ell too much il spoils the grain and
makes II greasy. IL Is like many other
things, 10 must have some experience
10 do well, particularly at this part OF
the process. One ounce of salt TO the
pound OF butter is as near the proper
quantity as can he designated. When
butter comes very soft, il may be nee
essary to use little more, as more
will be worked out in the brine Of such
times.
7, - ;r,,,,,t.,t ~. A. k,,so. z.
made that II should be kept properly
1t IL necessary 10 exclude il from the
air, II II is to be kept for any length Of
time, in some way. The best aud sur
est way is to cover it with strong brine;
10y leaving little space at the top OF
the jar or Tub, and keep in a cool place.
/ We prefer this to the method Of cover
ing with salt when practicable. About
the same rules apply TO winter butter
except in temperature. In cold wealth
CT we have TO try 10 keep the milk
warm. II it stands where il is too cold
the cream will rise slowly and be bitter,
and make very pale poor butter, but il
the temperature average from % to
/ 60 ., and the cream Is not kept TO long
/ you will make fair quality Of butter
/ in winter. IL is very good plan TO
warm milk little. say from lis 10
/ l25o when ID is first set so as 10 give il
a fair start, especially II the the room
is rather cold, tho cream will rise
/ quicker and consequently make better
butter. IL the foregoing rules are
strictly observed success will crown
your efforts.
G. r. Coryell read q supplemental
paper on the same subject which will
appear next week.
! DIR. Beebe asked il 10 was good
plan to scald milk, Mr.. Coryell replied
that II was.
The Glee Club sang "The Beautiful
Summer Is Coming" aud then the fol.
lowing paper was read:
Farm Feneine-rs o. n necessity { 90
90, whai Kind shall We BuIId.
BY non. GEO. A. SMITH, OF SOMERSET.
In considering the subject Of farm
fencing, which, TO the casual observer,
may be thought Of small account but
to the thrifty aud practical farmer is one
of the most important items Of outlay
for the successful management of a
farm. 10 should be borne IN mind that
no fixed rule can be adopted for the
fencing Of all farms, either in amount,
quality or material used. or kind OF
fence TO build. IL may DO estimated