Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1878-06-27
THE DAIR 7.
MANAGEMENT OF THE BUTTER DAIRY.

after pointing out What KIND OF y COW W ST.
lect, how to arrange dairy rooms, the order
utensils should be kept in-points we have
often given to our readers, and about which
there is no controversy-gives the follow
ing treaties on butter-making:
SETTING MILK.
To say how, or in what kind Of a pan to
set milk, would perhaps be assuming too
much, but | will say, without hesitation,
that in my opinion the poorest and most la
horious way to set milk is in the six quart
pans SO commonly used. In our dairy we
use the empire State" pan, and have new
er seen any other kind for which we would
be willing to exchange. Under ordinary
circumstances thirty-six hours is long
enough for the milk to stand before skim
ming in cold weather it may be well to let
it remain twelve hours longer. 1t is not ad-
visable to let cream remain on milk too
long, exposed to the air, simply to increase
the quantity, at the expense of the quality
of the butter. There should be considera-
BILE milk skinned with thick cream for
churning. If you churn very thick, still
cream. the butter will have a dull, oily ap-
pearnnce, while, on the other hand, if you
have considerable with it, it will have a
clean, bright look. When cream is kept
from one skimming to another, add a little
salt each time, and it should be well stirred
AS often as new is added. 1t should not be
kept too long before churning, never longer
than a week -four or five days is better), at
any rate never acidity develops itself. Deep
tin pals are preferable, for cream, as they
are convenient for tempering it for churn-
ing. If the cream is too cold, 1t is easily
brought to the, right temperature by setting
the pail in hot water, stirring continually,
until the thermometer indicates 60 degrees,
or if it is too warm pvt the pail in ice wa
ter, and cool it to Sc or So degrees, accor-
ding to, the weather.
CHURNIEG.
The wood Of the churn should be tenn
pered as. well as the cream. If it has been
kept in a cool room in winter, hot water
should be allowed to remain in it till it has
warmed through, to II temperature of 60 de-
grees. This oftentimes will save one hours
time in churning. In summer cool the
churn to the same temperature. Churning,
washing and sailing has more to do with
making good butter than many suppose.
We often hear people praising such and
such a churn as their pet churn, because
they can wash and salt the butter so nicely
in it. Now, to churn with any kind of
crank, or float churn, the process goes on
by friction. which is continually wearing
the grain Of the butter during the, operation,
and when it is sailed in the churn it is real
ly grinding the butter and salt together, to
made will become rancid in a short time.
This one thing. in my opinion, is the real
cause of SO much poor butter in all our mar
kets, whereas if it was properly churned
and handled it would have been of excel
lent quality. ''The keeping qualities OF
butter depend entirely upon the extraction
of all the butter milk and in preserving the
grain" The correct principle of churning
Is by ''concussion," which / is obtained in the
old dash churn, or in the new oscillating
churn, which is on the same principle, but
which is operated with very much less la
Dor.
AS a rule 1t is necessary to color butter in
winter, in order to have it salable or attrac-
tive on the table. 1t may be done with the
juice of the deep yellow carrot, which should
be grated, the juice pressed through q thin
cloth. and then added to the cream, just be-
fore churning /; or by preparation of annat-
to like the s'Golden Extract made in Yer