The daily gazette., 1879-03-07
Rules for Walking Gilf.Edged
Butter.
FEEDING


| quantity and richness Of the milk pro-
duced. The best cows are the cheapest
| for butter, so get the best you can of what
ever breed you select. Give them good
pasturage in the summer, and plenty of
| pure water, with frequent access TO salt.
In winter, feed sweet, early-cut hay,well-
cured corn fodder, roots, cabbages, etc,
| and ration of bran, corn-meal, ground
oats, or middlines.
IMPLEMENTS.
Have the best implements, and keep
them scrupulously clean, well-scalded,
and often exposed to the sweetening i'll
flueDces of the sun. The milk pail and
pans should be of the best quality of tin.
| a reliable thermometer is a necessity to
every good dairyman.
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
surely at times with uearly all cows there
is enough animal odor to it, without ad-
| ding any more.
SETTING,
Strain the milk slowly INTO the pans,
four to six inches deep. 1t is an excel
lent p All to strain the milk into large
can set in cold wa er, and cool down to
90 degrees before putting into small
pans. The milk must be set in pure
atmosphere, at such a temperature as will
permit the cream to rise in thirty
six hours after setting. In order to do
that the room should be kept at about 90
to 65 degrees, and not allowed to vary
| much either above or below.
Salt 1t 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 butter oply
| 80 much as to expel he butter milk, but
| not to work 1t too dry. This can be done
by the use of week brine prepared for
the purpose. Put the bowl away in a
cool place. After standing twelve or
twenty-four hours, gently press out with
ladle or machine, the remaining butt. r
milk, and any brine that will flow out
with 1t, care being used not 70 work it
too much. If this is done the butter has
lost its grain AMI becomes salvey, and
Its Keeping qualities are greatly injured.
PACKING.
Pack in vessels which will impart no
Impurities to the butter. Fill within 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 layer of fine salt The whole pro-
cess of making the butter, from dra wing
the mix to the plocng of the butter in
packages, should be hurried, as milk,
cream and butter are going to decay
every moment when exposed to the air,
| however pure 1t may be. Such butterH
ready to keep or to sell. If to be kept
long before selling, surround every pack
age with coarse salt, by placing them in
boxes prepared for the purpose This
process keeps the butter cold 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 VIII be near approach to unifor-
NIFTY IN color richness and purity. If the
new beginner follows these rules and
Keeps dong so, he VIII soon command the
highest figures.
| Cleanliness and common sense applied
| from the beginning TO the end are abso-
| luteiy necessary TO insure good butter
that VIII bring the highest price III the
| market
| SPINNING.
Skim as soon as the milk begins to
| turn sour. Do not neglect this rule, as
IL Is Impossible TO make good butter from
cream that has become old and sour
| w hen you pour your cream into the
cream jar, splash as a little rs possible
STIR the cream every time you add more
| 10 IL, and wipe the sides of the pot
| Keep the temperature at about 60 degrees
anu the cream pot in the coolest part of
the house, covered with a inc gauzc
netting strained on hoop, not with
tight cover. 1t covered tight fermenta-
ton is often too rapid.
| oHURNING.
Churn often, as there is nothing gain
ed by long Keeping. Brig the tempera.
/ lure OF the cream in the churn to fifty
| degrees, and not allow it to rise above
sixtyfonr. Churn early in the morning
while it is cool. First scald the churn
turn the paddles few times; then pour
off, and pour n cold water, and turn the
paddles; pour off,and pour in your cream
In churning revolve the paddles with an
easy regular motion, not too fast or too
slow.
The butter should come in about forty
minutes, little more or a little less If
| the temperature of the cream when nut
In was about fifty degrees ,ascertained by
the thermometer.
| CoLoRING.
When likely to be deficient In color
add sufficient quantity of The Perfect
ed Butter Color (ma,ie by Wells, Rich
ardson Il Co., Burlington, Vt.,) to keep
1t up to the June standard.
WORKING AND sALTING.
When 1t has "broken" and there is a
difficulty to make the butter gather,
throw in some cold water and give few
more turns. Some and l think majority
of the best buttermakers of to-day wash
their butter with cold wa.er before re-
moving from the churn. Gather your
butter with the paddle and lift it out
into the tray, press 1t gently and incline
it, and let the bulter-milk run off. Work
1t gently with the paddle, with a cutting,
gentle pressure, but not to mash it; or,
better, put into the bntter-worker.
In ot weather keep large piece Office
J in a tub in the room. Cover it over with
thick blanket, and, If arranged so that
the water will run off, 1t will keep long
time, and keep the room very uniform.
In cold weather some arrangement foI
warming the milk room should be adopt
ed.
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