The Red Cloud chief., 1878-03-14

The sweet. .ucvulcni gras. IT NJ, Aat
Jun" for producing hnv golden. nrst.
clNss butter. aud pl~uN II u "A
The great dihculiy. however rtnv
| ritac,l ,n yhurpins ia winter o,rt that
In summer W lat" spring l~forv tbs
dr. heat ~ summer hs. ~ tn. Exists 10
the diirtvnt temperature " thv aimu,.
! phrrv IN NAV and earl, Juur. Nhcn
u requires the least labor - make I'D
butter, The tcuperaiurc # the Amos.
ph.rr y, asou, 20 In the motuipe =
few hour. after sunrise. ~hlvh j. IL,
best time Is churn The mi'k. ~ that
season ui the tcAr. b. generally Aypt ia
n coed. airt rpus tpsr from olru,i,c
and impure smells, and la consequence
b. perfectly purr and hca,th,ul
The above simple reason embrace
the whN aud wherefore that MAY and
June butter j. superior to January hut.
ter II YOUR correspondent "tlieu Il 20
viii set her ~tts 90 work to sccurs The
same condition.. IN winter whirh NATURE.
almost unassis,rd. provide, for her In
the spring. she ~ill compass. the whole
my ,tery which !. no mystery ~ all
II making goui butter In the coldcs,
"fHAhfA w "AlNfA ttfN WV NhNNA w
fed with rich. Wholesome food, OF there
will he but little butter In the milk. and
tina, IT ~ inferior qualii, tori pos
scssing u di>aSrrcahl- smell or taste
will Impair, II, bad qualities la the but.
ter.
In milking In winter great carr ,hu'd
10. practiccd In Keeping cNcrN particle
II filth of the stable or ward from get.
ting into IL The milk and cream must
be KEEP, out II the Kitchen and living
rootu and absolutely clear of all odors
from cooking or smoke. a dry. air,
cellar il probably the best place ia" ma
joritN If farmers have tor \ milk room
Ia winter Bu, II vegetables are stored
Ia the same cellar. the place will, IN all
probability. bc made a. near air,tigh,
~ possible Ia exclude frost. aud the
odor which IL constantly arising from
vegetables thus stored viii bc absorbed
10y the cream, and the butter Toe l,crma.
ncntl, aud incurably injured
The cream and milk must hc kept In
an absolutely pure atmosphere uf a.
even temperature as possible. until
enough has been gathered for churn.
ing. The temperature should b. kept
above the freezing point, Or Of cours.
the cream will not rise. Sur Your cream
twice or three times n day. before
churning keep the churn IN "a room
whcr. the temperature l. not lower
than IUs. for several hours, 81 tina, the
wood may become thoroughly warmed
through. Now remove the crooks or
vessels containing your cream from
the rooiR where they have been KEEP,
into u warm room. and SGT them In "A
tub or large boiler III scalding water.
and stir the cream to cause IL In warm
evenly until IL j. biough, Ia a tempera-
turc Of abou, 90. II YOU have "a Their
monietcr YOU al ascertain this exact
ly. but If you canno, approximate II by
feeling with the hand or tasting the
cream, then turn the cream into the
churn. Before this operation. howcv.
or, the churn should be scaldcd and
rinsed thoroughly. by pouring a pailful
of hot water into IL, and giving the
dashcr n few brisk turns. and after the
hot water has stood "a few minutes In
the churn with the lid closed. empty.
and allow the churn To remain open "a
minute or tive till the temperature of
the inside lowers slightly before turn
ing In the cream. While churning
keep the room comfortably warm and
avoid cold drafts striking the cburn
from opening outside doors while the
operation 81 churning i, going on.
Cream will churn easier II properly
secured before churning, hut /, il much
better to eNpend n little nor labor and
have nice, sweet butter, than run the
risk Of standing your cream in n warm
o where II Is exposed to the odors
of the Kitchen. which ARE sure To iniure
the butter more or less. Drain the
buttermilk of and wash the butter with
moderately cold we'll or spring water,
pressing il firmly with the ladlc. DO
no. NIX and champ II. or the grain will
he injured. Salt with one ounce 81 tine
Liverpool salt to the pound Of butter.
and let ii stand for two hours or more
IN "A clean place where IL will not get
too hard to work, then work over by
pressing with the ladle ill the butter.
milk is all expelled. and form into rolls
or prints. Never use coarse salt. and
always, il possible. the Ashton, or Iiig-
gins dairy salt.
II these directions are followed intel
ligcn,ly. the young lady will have
sweet, nice butter. that her husband
will never tire Of praislng. Kansas
Farmer.