The patron of husbandry. (Columbus, Miss.) 1875-1883, 1879-06-21
-HOWaPRdZEs BUTTER is MADE,


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-HOWaPRdZEs BUTTER is MADE
lodThe subject ofybutter- making Introduce
led at the meeting of the Farmers Club
Tuesday afternoons in thearooms of the
aciab in Cooper Union Building, eliciteda
d,idnber ofvaluable COMMUNICATIONS from
cticaIhHtterimakerslw who had exhibited
.iprize butter atthe lateinternal fair. These.
papers were obtained through the couf-,
tesy of Colonel Baker The first one read
was from Hiram Smith. President of the
Northwestern Dairyfnen's associations. In
this he said: s14eI L 3aG .2a9Ai1i3 9ifoiItGq
We raise the cream by the Cooley or
submerged system, by putting theimilk IN
deep cans and submerging in e-waterf
about az; degrees and letting it remain
eleven hours, at which time the cream is
separated from the milk - The cream is
allowed to stand twenty four to thirty six
hours in room at a temperature of 90 de-
grees, when it usually develops q slight
acidbnT The cream is then brought, TO, a
temperature of 81 degrees and moderately
churned until the cream breaks into little
pellets of butter about the size of wheat
and corn kernels, at which time the churn-
ing must STOP (this is Important }. The
butternilk is. next drained off and cold.
brine, added and occasionally stirred for
ten minutes when the butter is placed
upon the worker. and sailed with Higgins
Eureka salt at the rate of thgee-quarters
of an ounce offsalt to the pound of butter
and!yery slightly worked, hardly sufficient
to adhere together 1t is allowed to
stand four hours and then worked into
consistency d for early packing, which
should be Immediately done, and herein
consists the merit of the Eureka salt; the
grains being fine and of perfect uniform.
ity they dissolve evenly and allow of the
butter being packed in four hours after
churning, or the sweet and most delicate
aroma in the batter rapidly escapes when
exposed to the air. 9Ila
is. Murry, Delhi, n. T., who for up
wards of thirty years used the, small tin
pans in a good cellar on RACKS in summer
and the milk-room in spring, fall and Win
ter and by close watching and careful
management made what is called good
dairy, explained how he now made butter
by submerging system, adopted by him
about one year ago. He said: -.
/" We think it is decided Improvement
over the old way, The labor used is inn
mense and the work SO systematized that
the weather does not effect us. We think
it possible when. everything is rightly
managed, with good sized dairy, to make
butter Of quality. equal to the finest Yves
tern creamery and that it should bring us
as much in market. III
We have a creamery Of thirty cows, and
two sets of cans which remain in the vat
twenty four hours in summer and twelve
hours in winter; water from A to 4S de-
grees. We draw of. milk at the bottom
of the cans and leave the desired amount
of cream, which will vary according to
opinion as to the amount of milk which
should be churned.. While some will
churn nothing but solid cream others
think it necessary, in order to make the
ter of the whole, and in such case the
milk added should be that portion, just be-
low the cream. After the milk is drawn
off, the cream is taken, into warm room
to prepare it for the churn. It generally
rripenls, after the first of April in about
foqr hoqKs; We eh CHI m, every day
Management of the cream requires on the
part Of the operator both reason and judg-
ment to GET the best results in quantity
and quality. Rpeness and temperature
should be as near together as possible
Just before churning SO as to avoid sudden
heating, as at this. stage the cream is very
sensitiye and easily injured. We churn ]
when the cream, is slightly sour and about
one quarter, of the whole--tempefatu so
to 81 degrees. We have Water: power
and use the old -dasfT cfTurn-When the
butter begins to "come'' cor gather, wash
it down with water, according to circnm. /
stances, the season and state the wealth.
err In warm weather use cold water, in
cold weather take the chill off the water
and be careful to avoid overchurning SO as
MOTTO rinjure the graind Gather and take
out the butter with the iladle to wash.
work and salt it. The object of working
butter is to get out the ibuttermilk and
mix the salt evenly through it and make
1T as solid as possible. A large quantity
OF butter is seriously injured by oyerwork-
ing.1 The less labor I'VE bestow ON it to
answer the purpose the better it is for the
! butter. fthere is danger oft becoming
soft in very hotfweather we sprinkle omit
"a iittis salt while taking it out intb the tub
foI wash IN weak brine, take it into a cool
place and let it stand from one half to
, to threetquartersi of an hour, then work
and saltsita9 We generally work it two
Or three tinesodThe same caution ought
to be taken IN ctheo opposite extreme of
weather. not to allow fthes hritfer. tc bar