Smyrna times., 1879-03-19
G8e Smprna Times.
Smyrna, DeI.,
"Wednesday Afternoon, March I9.
agricultural.
Rules for Making Gilt-Edged Butter,

~ SOtCCSCCI C0Cs
Rules for Making Gilt-Edged Butter.
These rules were recently printed in the
Rural NeO Yorker, and are so excellent and
concise that we reprint for the benefit of
our readers.
FEEDING.
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 select. Give them good pasturage in the
summer, aud plenty of pure water, with |
frequent access to salt. In winter, feed |
sweet. early-cut hay, we'll cured corn fed |
der, roots, cabbages, etc, and ration of
bran, corn-meal, ground oats, or middings. |
IMPLEMENTS
Have the best implements, and keep
them scrupulously clean, wellscalded, and
often exposed to the sweetenng influences
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 cleanli
ness observed. Nothing is tainted quicker
than milk by foul odors, and surely at
times with nearly al! 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
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 a temperature as will permit the cream
to rise in from thirty to thirtysix 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 q large piece Of ice
in tub in the room. Cover it over with a
thick blanket, and, if arranged so that the
water will ruin of, it will keep 4 long time,
and keep the room very uniform.
sKIMMIXG.
Skim as soon as the milk begins to turn
sour. Do not neglect tins rule, as it is i'm.
possible 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 al
about GO degrees, and the cream pot in tho
coolest part of the house, covered with &
!. fine gauAe netting strained on a hoop, not
with tight cover. If covered too tight
fermentation is often too rapid.
cnuRNING.
Churn often, as there is nothing gancc
by long keeping. Bring the temperatur,
of the cream in the churn to 5So, and no
allow it to rise above 64o Churn early il
the morning, while it is cool. First scale
q the churn, turn the paddles n few times
then pour off, and pour in cold water, ant
turn the paddles; pour off, and pour il
your cream. In churning revolve the pad
dies with an easy regular motion, not to
fast nor too slow.
Il The butter should come in about fort
n minutes, little more or little less if tn
temperature of the cream when put in wa
about $50, ascertained by the thermometel
CoLoRING.
When likely to be deficient in color ad
70 a sufficient quantity of the Perfected Blu
ter Color (made by Well, Richardson & Co
Burlington, Vt.,l to keep it up to the Jun
L. standard.
WORKING AND sALTING.
N When it has "broken" and there is diff
' Guilty to make the butter gather throw
some cold water and give few more turn
Some, and think majority, Of the be
butter. makers Of to-day wash their butte
with cold water before removing from II
churn. Gather your butter with the pa
die and lift it out into the tray, press
gently and incline it, and let the butte
milk run of. Work it gently with IL
paddle, with a cutting, gentle pressure, bl
not to mash it; or, better, put into the bu
ter.worker
Salt it about an ounce to the pound,
. to the taste of good customers; only viii
the best salt, and free from Jumps an
coarseness. Work the butter only 80 muc
as to expel the butter.milk, but not
work it too dry. This can be done by IL
use Of a weak brine prepared for the pu
pose. Put the bowl away in cool plac
After standing twelve or twentyfour hour
gently press out with a ladle or machin
ash the remaining butter-milk, and any brir
that will flow out with it, care being use
not to work it too much. If this is dor
the butter has lost its grain and becom
salvey, and its keeping qualities are great
If injured.
. PACKING.
20 Pack in vessels which will impart no il
A. ,v;tI,sp balf {