Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1879-03-19
NO. Il.
miscellaneous.
RULES FOR MAKING GILT.EDGED But.
TER.

select Your COWS with reference to the
quantity and richness Of the milk produced
The best COWS are the cheapest for butter.
50 get the best yOu can of whatever 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, cahbages. etc. and ration
OF bran. corn meal. ground oats. or mid
dlingS
IMPLEMENTS.
Have the best implements. and keep
them scrupulouSly clean. we'll scalded.
and ctten exposed to the >weetening influ-
ences of the, sun. The milk pail and pans
should be of the best quality of Tin. 4 re-
liable thermometer j. Il 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 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 Ii is an excellent
plan to strain the milk into large can set
III cold water. and cool down 10 % degrees
before putting into the small pans. The
milk must be set in a pure atmosphere, AZ
such q temperature rs will permit the
cream to rise in from thirty to thrty-sia
hours after setting. In order to do that
the room should be- kept nj about 60 or 65
degrees. and not allowed to vary much
either above or below.
In hot weather keep II large piece OF lee
III tub in the room. Cover it over with
a thick blanket, and, if arranged so that
the water will run off. ii will keep along
time, and keep the room very uniform.
Ia cold weather some arrangement for
warming the milk room should be adopted
SNIMNING.
SKIM as soon as the milk begins To turn
sour. DO not neglect this 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
~ little as possible Stir the cream every
time YOU add more Ia it, and wipe the
sides of the pot. Keep the temperature al
about 80 degrees, and the cream pot in the
coolest part of the house covered with a
fine gauze netting strained on hoop, not
with Il tight cover If covered too tight,
fermentation is often too rapid.
CIrRNING
thurn often. as there is nothing gained
by long Keeping Bring the temperature
of the cream in the chuln to 5S degrees.
and not allowing it to rise above Ga de-
grees. thurn early in the morning. while
i Al.
paddles a few times: then pour off, and
pour in cold water and turn the paddles:
pour or and pour in your cream. In
churning reyolvc the paddles with an easy
regular motion. not too fast nor too slow.
The butter should come in about forty
minutes, little more or a little less if the
temperature Of the cream when put in was
about - degrees. ascertained bv the ther-
mometpr.
WORKING AND SALTiNG.
When il has "hroken'' and there is a
difficulty to make the butter gather. throw
in some cold water and give "A few more
turns. Some, and think majority. OF
the best butter-makcrs of TO-DAY wash their
butter with cold water before removing
from the churn. Gather your butter with
the paddle and lift it out into the tray.
press ii gently and incline it, and let the
huttermlk run OFT Work it gently with
the paddle, with cutting. gentle pressure.
but not TO mash it; or. better. put into the
butter worker.
Salt il iT,oHt an ounce to the pound, or
to the taste of good customers only with
the best salt, and free from Jumps and
coarsene>-. Work the butteronly so much
as to eXpel the butter-milk, but not to
work it too dry This can be done by the
uS" of a weak brine prepared for the p,lr-
pose. Put the bowl away in cool place.
After standing twelve or twenty-iutn
hours. gently pres, ont with lade or
machine, the remaining hutter-milk, and
any brine that will flow ont with it. care
being used not to work il too much. Ii
this is done the butter has lost its grain
and becomes >alvcy. and it, keeping quail
iti'~ are greatly injured.
PACKING.
Pack IN vessels which will impart ~
impurities to the butter. Fill within haf
an inch Of the top. Place thin cloth
wholly over the butter. Over that pour
cold brine as strong as can be made ofhot
water and the pure>t salt, or cover with
layer Of fine salt The whole process OF