Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1879-03-19
Rules for Making Gilt-Edged Butter.
Rural New Yorker.
I UI IVO W Il vi z
FEEDING.

duced. 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, and
plenty of pure water, with free access to
salt. In winter, feed sweet, early-cut
hay, well-cured corn fodder, roots, cab
bages, ETC., and ration Of bran, corn
meal, ground oats, or middlings.
IMPLEMENTS.
Have the best implements, and keen
them scrupulously clean, well-scaIded,
and often exposed to the sweetening in
huences 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
cleanliness observed. Nothing is faint
ed quicker than milk by foul odors, and
surely at times with nearly all COWS
there is enough animal odor to it, with
out adding any more.
SETTING.
Strain the milk slowly into the pans,
four to six inches deep. 1t is an excel.
lent plan to strain the milk into 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 thirty-six hours after setting.
In order to do that the room should be
kept at about SO to So degrees, and
not allowed to vary much either above
or below.
IN hot weather keep a large piece of
ice IN a tab in the room. Cover it over
with a thick blanket, and, if arranged
so that the water will run off, it will
keep a long time, and keep the tenn
perature of the room very uniform.
In cold weather some arrangement
for warming the milk room should be
adopted.
tn SPINNING. s| 81.
Skim as soon as the milk begins to
turn sour. DO not 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 Us little as posi-
BILE. Stir the cream every time you add
; more to it, and wipe the sides of the pot.
Keep the temperature at about 60 de-
grees, and the cream pot IN the coolest
part Of the house, covered with a fine
gauze netting strained On hoop, not
with tight cover. If covered too tight,
fermentation is often too rapid.
| CHURNING.
Churn often, as there is nothing gain
ed by long keeping. Bring the temper
allure of the cream in the churn to SOC,
and not allow it to rise above G4o
Churn early in the morning, while it is
cool. Fist scald the churn, turn the
paddles few times; then pour off. and
| pour III cold water, and turn the pad
| dies; pour off, and pour in your cream.
In churning revolve the paddles with
an easy regular motion, not too fast nor
| too slow.
| The butter should come in about for
ty minutes, lutte more Or Il little less
It the temperature Of the cream when
| put IN was about $50, ascertained by the
| thermOmete ... -.s
| COLORING. ..,.... .......
| When likely to be deficient in color
add a sufficient quantity OF The Per
fected Butter Color (made by Wells,
Richardson & Co., Burlington, W.T. to
keep it up to the June standard.
WORKING AND Sailing.
When it has broken" and there is a
difficulty to make the butter gather,
throw IN some cold water and give q few
more turns. Some, and [ think ma
JOrIty, Of the best butter-makers of to-
| day wash their butter with cold water
before removing from the churn. Gath
er your butter with the paddle and lift
it out into the tray, press it gently and
incline it, and let the buter-milk run off,
Work it gently with the paddle, with a
cutting, gentle pressure, but not to
mash 1t; or, better, put into the butter
worker
| 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 only
so much as to aexpel the butter-milk,
but not to work it too dry. This can be
done by the use of weak brine pre-
pared for the purpose. Put the bowl
away in cool place. After standing
twelve Or twenty-four hours, gently press
out with a ladle Or machine, the re-
naming butter-milk, and any brine that
will flow out with it, care being used not
to work it too much. Ifthis is done the
butter has lost its grain and becomes
salvy. and its keeping qualities are
greatly injured. 1'
PACKING.
Pack in vessels which will impart no
impurities to the butter. Fill. within
half an inch of the top. Place 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 COW
er with layer Of fine salt. The whole
process Of making the butter, from
drawing the milk to the placing 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 it may be. Such
butter is ready to keep or to sell. If to
| be kept long before selling. surround