The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1879-05-22
TOPICS FOR FARMERS.


TOPICS FOR FARMERS.
Rules for Making Gilt-edged But
ter.-These rules were recently printed
in the Rural New Yorker, and are so ex-
cellent and concise that we reprint them
for the benefit of our readers:
Feeding.-Select your cows with ref
erence 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 select.
Give them good pasturage in the sum-
mer, and plenty Of pure water, with fire.
quent access to salt. In winter, feed
sweet, early-cut hay, well-cured corn
fodder, roots, cabbages, etc., and a ra-
ton of bran, corn-meal, ground oats, or
middlings.
Lmpenlsnts.-Have the best imple-
ments, and keep them scrupulously
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.
Mlking.-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 nearly
all COWS there is enough animal odor to
it, without adding any more.
Setting.@Strain the milk slowly into
the pans four to six inches deep. 1t is
an excellent plan to strain the milk into
a large can set into cold water, and cool
down to sixty degrees before putting
into the small pans. The milk must be
set in a pure atmosphere, at such a tenn
perature 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 sixty to sixty
five 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 longtime, and keep the room very
uniform.
In cold weather some arrangement fol-
warming the milk-room should be
adopted.
Skiimming.-Skim as soon as the milk
begins to turn sour. Donot neglect this
rule, as it is impossible to make good
butter from cream that has become old
and sour. When you pour your cream
into the cream jar, splash as little as
possible. Stir the cream every time you
add more to it, and wipe the sides of the
pot. Keep the temperature at about
sixty degrees, and the cream pot in the
coolest part of the house, covered with
a fine gauze netting strained on a hoop
not with a tight cover. If covered toe
tight, fermentation is often too rapid
Murning.-Churn often, as there il
nothing gained by long keeping. Bring
the temperature of the cream in the
churn to ffty-eight degrees, and do not
allow it to rise above sixtyfoursdegrees
Churn early in the morning, while it il
cool. First scald the churn, turn the
paddles a few times; then pour of, ano
pour in your cream. In churning, re
volve the paddles with an easy regular
motion, not too fast or two slow. The
butter should come in about forty min
utes, a little more or a little less if the
temperature of the cream when put il
was about ifty-eight degrees, ascertained
by the thermometer.
Gloring.-When likely to be de6cien-
in color add a sufficient quantity of thu
Perfected Butter Color (made by Wells
Richardson & Co., Burlington, Yer
mont, to keep it up to the June standard
Working and Sating.-When it ha
"broken" and there is difficulty t.
make it gather, throw in some cold waite
and give a few more turns. Some, ant
l think a majority, of the best butter
makers of to-day wash their butter will
cold water before removing from tn
churn. Gather your butter with tn
paddle and lift it out into the tray
press it gently and incline it, andiet til
buttermilk run off. Work it gently witt
the paddle, with a cutting, gentle press
ure, but not to mash it; or better, pu
, into the butter-worker.
Salt it about an ounce to the pound
or to the taste of good customers; onl
with hesbest salt, and free from lump
! and c~oarseness. Work the butter only s
! much as to expel the buttermilk, but nc
W WOIk IL lOO uIy. 4Hlo Call NC uOuc "
t the use of a weak brine prepared for tn
!, purpose. Put the bowl away in a COG
! place. After standing twelve or twenty
! four hours, gently press out with a ladl
or machine the remaining buttermill
t or any brine hat will flow out with i
care being used not to work it too mucl
t If this is done the butter has lost il
grain and becomes salvey, and its keel
:. ing qualities are greatly injured.
= Packing. Pack in vessels which wi
= impart no impurities to the butte
Fill within half an inch of the toy
Place a thin cloth wholly over the Blu
e ter. Over that pour COLI brine as stron
as can be made of hot water and IL
5 purest salt, or cover with a layer of fiji
salt. The whole process of making IL
d butter, from drawing the milk to IL
placing of the butter in packages, shoul
tie be hurried, as milk, cream and butt,
g are going to decay every moment whe
a exposed to the air, however pure it ms
~ be. Such butter is ready to keep or
sell. If to be kept long before sellin
in surround every package with coarse sal
lg by placing them in boxes prepared f
is the purpose. This process Keeps Il
b.. butter cool and hard, and free fro