Bozeman avant courier. [volume] (Bozeman, Mont.) 1872-1882, 1879-04-17
GILr.EDGED BUTTER.


the Farmers Of Montana.
These res were recently printed In Inc ''il
raj New Yorker. " and are So excellent and COZ
else that we reprint them for the benefit Of o,
readers.
YEBpING.
Select your cows with reference to tn
quantity and richness OF milk produced
The best cows are the cheapest for butter
40 get tile best you can of whatever bree
you select. Give them good pasturage il
the summer. and plenty Of pure water
with frequent access to salt. In winter
feed sweet. early-eut hay, well-cured tod
der. roots, cabblges. etc. and = ration Q
bran, ground oats, or middlings.
IMPLEMENTS.
Have the best implements, and keeT
them scrlpulously clean, well scalded. and
often exposed to the swectening influences
of tine sun. The milk pail and pans should
he OF the best quality Of tin. A reliable
thermometer is a necessity of every good
dairyman.
MILKING.
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
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 large can set
in cold water. and cool down to 60 degrees
before putting into small pans The milk
must be set in pure atmosphere. ut such
temperature as will permit the cream to
rise in from thirty to thht. six hours after
setting. In order to do that the room
should be kept at about 60 to 65 degrees.
and not allowed to vary much either above
or below.
In hot weather keep large piece of ice !
in tub in the room. Cover it over with
thick blanket. and. if arranged so that
the water will run of. it will keep a long
time. and keep the room very uniform.
In cold weather some arrangement for
warming tie milk room should be adopt
ed.
sKIMMING.
Skim as soon as the milk begins to turn
sour. DO not neglect this rule. MS il 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 at
about GO degrees. and the cream pot in the !,
coolest part OF the house. covered with ;,
fine gal,ze netting strained on hoop. not :,
with tight cover. II covered too tight. h
fermentation is often too rapid. y
cHCRNING. ~
Churn often, as there is nothing gained Il
by long keeping. Bring the temperature %
of the cream in the c.lurn to IS degrees, il
and do not allow It to rise above 81 deg "
rees. Charn early In the morning when it a,
is cool First scald the chlrn. turn the m
paddles few times; then pour Off and b,
pour in cold water. and turn the paddles m
pour OIL. and pour in your cream In h,
revolve the paddles with an easy ~
regular motion. not too fast nor too slow. M
The butter should come in about forty So
minutes. little more or little leas if the cd
temperature of the cream when put in was of
about IS degrees, ascertained by the Their sd
COLORING. on
When likely to be deficient in color add II
sufficient quantity of the Perfected But an
er Color (made by Wells. Richardson & qI,
20, Burlington, W.T.. to keep it up to the of
Tune standard. thi
WORKING kND, Sailing. me
When it has 'brOken' and there is a diff SN
lculfy to make the butter gather. throw W.
some cold water and give few more eS'
urns. Some. and | think majority OF IRA
he best butter-mliers of to-day. wash 'n.
heir butter with cold water before remov- 'r'
1g from the churn. Gather your butter =
nth the paddle and lift it ont into the
my. press it gently and incline it, and let -
he butter-mlk run off, Work it gently r
nth, the paddle, with a cutting. gentle his
ressure. but not to mash it; or. better,
ut into the butter-worker. 80,
Salt it about an ounce to tie pound. OF
} the taste Of good customers only with ~,
lie best salt. and tree from Jumps and r." r..
,arseness. Work the butter only so much nv
J to expel the butter-milk. but not to ''i
ork it too dry. This can be done by the
Sc Of weak brine. prepared for the pur- Is Il
ose. Put the bowl away in a cool place. any
fter standing twelve or twenty four soh
ours. gently press out with ladle or ma A
line the remaining butter-milk. and any cent
inc that will flow out with it, care being graz
,ed not to work it too much. Ii this is thar
,ne the butter has lost its grain and te- ST
mes salvey. and its keeping qualities are chill
'eatly injured. is nj
PACKING. toni
Pack in vessels which will mpart no i'm me-
irities tn the butter. Fill within hal, IN A
ch Of the top. Place a thin cloth Who'll scril
over the butter. Over that pour cold able
inc AS strong rs can he made OF hot Wa ever
: and the purest salt. or cover with Ivy W
Of fine salt. The whole process OF max frien
Z the butter. from drawing the milk TO head
. placin" Of the butte" in packages. lii,
ould be hurried. as milk. cream and but face
are going to decay every moment when [ do
posed TO the air. however pure it may me. y
Such butter is ready to keep Or to SELL ar
10 be kept long before selling, surround
Try package with coarse salt. by placing -"
:. ~. W" ~, I'VE
ri anJ ,roo from ,.,,,,,,o, .,,.,,.s - .;. youn
hen all these things are attended to que
,mptly. and with az much uniformity as ''''''
under the power Of man to control. "''e'
re will Ike near approach to uniformi- Al
in color. richness and purity. II the His I
v beginner follows these rules and he 70
ps doing SD, lie will soon comnEnd the that
hest figures. he di
learliness and common sense applied of tn
m the beginning 10 the end are abso. take
.ly necessary TO insure good butter to cal
I will bring the highest price in the Tn
rAet. when