Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1879-03-20
FEKDING.

eXceiient and concise that we re.
print for the benefit of our readers.
FEKDING.
Select your COWS with reference to
the quantity and richness of the milk
produced. The best COWS are the
cheapest for butter, SO get the best
you can OF whatever breed you Sc
lect. Give them good pasturage in
the summer, and plenty Of pure wa
ter, with frequent access to salt. In
winter, feed sweet, early cut hay,
welI-cured corn fodder, roots, cab
bages, ETC., and ration of bran, corn.
meal, ground oats or middlings.
IMPLEMENTS.
Have the best implements, and
keep them scr1pulously clean, we'll
scalded, and often exposed to the
sweetening influences of the sun. The
milk pail and pans should be of the
best quality of tin. A reliable Their.
mometer is a necessity to every good
dairyman.
MILKING.
The milking should be done quietly
and at regular times, and the utmost
cleanliness observed. Nothing il
tainted quicker than milk by foul
odors, and surely at times with nearly
all cows there is enough animal odor
to it, without ad hing any more.
SETTING.
Strain the milk slowly into the pans
four to six inches deep. 1t is an ex.
cellent plan to strain the milk into
large can set in cold water, and cool
down to 60 degrees before putting
into the small pans. The milk must
be set in a pure atmosphere, at such
temperature as will permit the cream
to rise in from thirty to thirty six
hours after setting. In order to do
that the room should be kept at about
go to IS degrees, and not allowed to
vary much either above or below.
In hot weather keep large piece Of
ice in tub in the room. Cover it
over with thick blanket, and, if ar
ranged so that the water will run off,
it will keep long time, and keep the
room very uniform.
In cold weather some arrangement
for warming the milk room should be
adopted.
SWIMMING.
Skim as soon as the milk begins to
turn sour. Do not neglect this rule,
asst is impossible to make good but.
ter from cream that has become old
and sour When yoG pour your
cream into the cream jar, splash as
little as possible. Stir the cream
every time you add more to it, ana
wipe the sides of the pot. Keep the
temperature at about 60 degrees, and
the cream pot in the coolest part of
the house, covered with fine gauze
netting strained on a hoop, not with
a tight cover. If covered too tight,
fermentation is often too rapid
cHURNING.
Churn often, as there is nothing
gained by long keeping Bring the
OF the cream in the churn
to $50, and not allow ii to rise above
60. Churn early in the morning,
while it is cool. First scald the churn,
turn the paddles few times then
pour off, and pour in cold water, and
turn the paddles; pour of, and pour
in your cream. In churning revolve
the paddles with an easy regular mo.
ton, not too fast or too slow.
The butter should come in about
forty minutes, little more or little
less If the temperature of the cream
when put in was about $50, ascer.
tanned by the thermometer.
WORKING AND sALTING
When it has "broken" and there is
difficulty to make the butter gather,
throw in some cold water and give a
few more turns. Some, and l think
a majority, of the best butter-makers
of to-day wash their butter with cold
water before removing from the churn.
Gather your butter with the paddle
and lift it out into the tray, press it
gently and incline it, and let the but.
ter-milk run off. Work it gently with
the paddle, with a cutting, gentle
pressure, but not to mash it; or, bet.
ter. put into the butter. W orker.
Salt it about an ounce to the pound
or to the taste of good customers;
only with the best salt, and free from
Jumps and coarseness. Work the but.
ter only so much as to expel the but
ter milk, but not to work it too dry.
This can be done by the use of
weak brine prepared for the purpose.
Put the bowl away in a cool place.
After standing twelve or twenty four
hours, gently press out with a ladle
or machine, the remaining butter-milk
and any brine that will flow out with
it, care being used not to work it too
much If this is done the butter has
lost its grain and becomes salvey, and
its keeping qualities are greatly in
Jured.
PACKING.
Pack in vessels which will lmpart
no impurities to the butter. Fill with
in half an inch of the top. Place a
thin cloth wholly over the butter.
Over that pour cold brine as strong
as can be made OF hot water and the
purest salt, or cover with a layer of
fine salt The whole process of max
ing the butter, from drawing the milk
to the placing Of the butter in pack
ages, should be hurried, as milk,
cream and butter are going to decay
every moment when exposed to the
air, however pure it may be. Such
butter is ready to keep or sell. If to
be kept long before selling, surround
every package with coarse salt, by
placing them in boxes prepared for
the purpose. This process keeps the
butter cool and hard, and free from
sudden changes of air. When all
these things are attended to promptly
and with as much uniformity as is
under the power of man to control,
there will be near approach to uni
formity in color, richness and purity.