Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1878-09-26
3arn anO houstbolO.
Pale Butter.

The time will soon come when the
universal complaint among farmers will
be, 1--WE cannot get yellow butter af-
ter a certain time no matter how OF
what we feed our cows" In these times,
when the counterfeit articlcs-oleomar
garine-meeis the real article in compe
tition in both our foreign and home
markets 1T behooyes our producers TO ex
pertinent and investigate, until they
send such an article 10 market that con-
sumers will not stop 10 compare the
two, but purchase the pure article with
little or no regard to the price asked.
Ia our local markets we notice some
dairymen always get good price and
are enabled to return TO their homes.
while others are obliged TO wait some
days, and often some weeks, before
they make sale, and then are forced
10 accept almost any price offered. Tie
difficulty lies partly in the food, espec-
tally in the winter, but more generally
with the markets and surrounding,
slch as temperature, milk room, setting,
churuing, etc, in a word, ignorance OF
the manufacturers In winter the
cream should never te colder than s.
degrees, aud at churning should BE-
brought to 90 or e. degrees. II allow
ed TO go above 65 degrees the color and
favor are injured. Ii is liable to be-
come bitter before the cream rises, il
the temperature is too low; and il free
yes. The cream rises at once, but is OF
poor quality, yielding white butter; il
kept in a room heated by day and cold
at night, it will not rise well and is apt
10 be bitter and acid. II is not easy TO
secure temperature suffic iently nni-
form. Some scald the milk when first
drawn from the cow. A common
method in England is To let it stand
twelve hours, and then place the vessel
containing it in larger one, filed with
boiling water, letting it stand twelve
hours longer. Before churning. the
cream pot is placed before the fire, and
its contents stirred occasionally 10 Sc
cure equal warmth, until temperature
of IS degrees is attained.
In the city Of Philadelphia we have
talked with many dairymen who
bring their butter 10 that market, and
they appear TO experience but little dill
fculty in making good butter all winter.
One dairyman with whom we happen
to be acquainted. gets 20 cent per pound
for his butter the year round, and he
keeps the temperature Of his milk
room as near 55 degrees as practicable.
Again, it takes much longer TO churn
the cream as the cows advance in ges-
ton, and he takes special pains to have
some cows drop their calves in the fall
so as 10 mix their milk with that OF
cows coming in in the spring. He finds
clover and hay, cut and moistened,
sprinkled with meal and wheat shorts
the best food for making choice butter
As the food given makes great differ
ence in the flavor OF the butter, il is
important that no weeds be mixed with
the hay. He thinks clover inferior to
timothy or any other grass, and he does
not feed csbbages or turnips, on ac-
count of the flavor which he thinks ,hev
impart. Cows differ greatly in their
qualities as butter makers, and in select
ing he finds it necessary to reject many
animals that would be valuable in the
milk or cheese business.
II should be borne in mind that to get
the cream to rise as rapidly as possible
is important; for when milk is put into
pan and allowed to stand until it
throws up cream, the portion of cream
rising first TO the surface is richer in
quality than that which rises in a
second equal portion of time anc SO on
the cream progressively declining in
quantity, so long as any rises to the sur
face Turf, Field and Farm