Fayette County herald. [volume] (Washington [Washington Court House], Fayette County, O. [Ohio]) 1860-1???, 1879-04-10
Rules for paaklnE slls-Eagea Butter.


FEEDING.
Select your cows with refence to the {
quantity and richness of the milk pro-
1uced. The best COWS are the cheapest
for butter, so get the best you can of
whatever breed you select. Give them
good pasture in the summer, apd plenty
of pure water, with frequent access to
salt. In winter, feed sweet, early-cut hay,
weIl-cured corn fodder. roots, cabbages,
etc., and a ration of bran, cOrn-meal,
ground oats, or middlings.
IMPLEMENTS.
Have the best implements and keep |
them scrupulously clean, well-scalded, |
and often exposed to the sweetening in
fluence of the sun. The milk pail and |
pans should be of the best quality of tin. |
A reliable thermometer is necessity to
every good dairyman.
MILKING.
The milking should be done quietly
and at regular times, and the utmost
cleanliness observed. Nothing is tainted
quicker than milk by foul odors, and sure
ly at times with nearly all cows there is
enough animal odor to do it, without ad-
ding any more.
SETTING.
Strain the milk slowly into the pans,
four to six inches deep. 1t is an excel
lent plan to strain the milk into large
can set in cold water, and cool down 70
so degrees before putting into the small
mans. The milk must be set in pure at
mosphere, 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 a large piece of
ice in a tub in the room. Cover it over
with a thick blanket, and if arranged so
that the water will run of, it will keep a
long time, and keep the room very uni
form.
In cold weather some arrangements fol
warming the milk room should be adopted
SWIMMING.
Skim as soon as the milk begins to turE
sour. Do not neglect this rule, as it i
impossible to make good butter from
< cream that has become old and sour
When you pour cream into the cream jar
splash as little as possible. Stir the cream
every time you add more to it, and wip
the sides of the pot. Keep the tempera
n ture at about 60 degrees, and the cream
| Dot in the coolest part of the house, GOV
cred with fine gauze netting strained o
a hoop. not with tight cover. If COY
nl no cred too tight, fermentation is often to
y rapid.
sss CHURNING.
IL Churn often, as there is nothing game
is by long keeping. Bring the temperatur
IN IN of the cream in the churn to So Q, an
he not allow it to rise above 81 .. Chur
i, early in the morning, while it is coo
First scald the churn, turn the paddles
few times; then pour off, and pour in col
water, and turn the paddles; pour Of
and pour in your cream. In churnin
j. revolve the paddles with an easy reg
We lar motion, not too fast nor too slow.
lo .ls The butter should come in about fort
n minutes, a little more or a little less if Il
ns temperature of the cream when put
was about So . ascertained by the the
mometer.
CoLoRING.
When likely to be deficient in color az
sufficient quantity of The Perfect
Butter Color (made by Wells, Richards
oss os & Co., Burlington, VJ.,) to keep it up
ex- the June standard.
ed WORKING AND sALTING.
DIR. When it has ''broken'' and there il
r as difficulty to make the butter gather, ,thrt
in some cold water and give a few me
turns. Some, and think a majority ,
l 4,
~ their butter with cold water before
moving from the church. Gather yC
butter with the paddle and lift it out il
life the tray, press it gently and incline
nee. and let the butter-milk run off. Work
sses gently with the paddle, with a cuttir
der gentle pressure, but not to mash it !;
,ose better, put into the butter-worker
pru; Salt it about an once to the pound, OF
net the taste of good customers; only W
and and the best salt, and free from Jumps a
tive coarseness. Work the butter only
de- much as to expel the butter-milk, but
mp to work it too dry. This can be done
the use of weak brine prepared for
purpose. Put the bowl away in C
n place. After standing twelve or TWEEN
S-e four hours, gently press out with la
or machine, the remaining butterml
n-o and any brine that will flow out with
after care being used not to work it too mu
'On If this is done the butter has lost its gr
and becomes salvey, and its keeping ql
IT. tiles are greatly injured.
PACKING.
es in Pack in vessels which will impart
most most impurities to the butter. Fill within /
7hen an inch of the top. Place thin cl
1sb- wholly over the butter. Over that p
At of cold brine as strong as can be made
hot water and the purest salt, or CO
3e. with a layer of fine salt. The WI
process of making the butter, from dri
tary ing the milk to the placing of the but
ting in packages, should be hurried, as m
y ef- cream and butter are going to decay
/. the cry moment when exposed to the
wGiE5 " az however pure it may be. Such butte
,unc- ready to keep or to sell. If to be /
long before selling, surround every ps
age with coarse salt, by placing then
boxes prepared for the purpose. 7
the process kepes the butter cool and h.
ally, and free from sudden changes of al
'hen When all these things are attends
Oy promptly, and with as much uniform
as is under the power of man to cont
k. there will be near approach to unifo
ity in color, richness and purity. If
new beginner follows these rules,
UnU keeps doing so, he will soon comm
duJs the highest figures