The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1879-03-22
Rules for Making Gilt Edged Butter,

opinions between its readers.
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Rules for Making Gilt Edged Butter.
These rules were recently printed III the
"Rtrol Men Yorker" and are so excellent and
concise that we reprint for the benefit OF our
readers.
FEEDING.
Select your cows with reference to the guam
tity 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, ana
plenty of pure water, with frequent access to
salt In winter, feed sweet, earycut hay,
well-cured corn fodder, roots, cabbages etc,
and ration of bran, COrn-meal, ground oats,
or middlings.
IMPLEMENTS.
Have the best implements, and keep them
,crupulously clean, well-scaldcd, and often eN-
posed to the swcctenlng influences OF the sun.
The milk pail and pans should be OF the best
quality of tin. 4 reliable thermometer is IA
necessity to every good deiWmnn
MILKING.
The milking should he done quietly and ut
regular times, and the utmost cleanliness 90,
served Nothing is tainted quicker than mill
by foul odors and surely at times with nearly
all cows there is enough animal odor To II,
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 90 degrees before put
ting into the small pans. The milk must be
eel in pure atmosphere, at such 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 al. about GO
10 65 degrees, and not allowed 10 vary much
either above or below.
In hot weather keep large piece OF ice in a
tub IN the room. Cover it over with thick
blanket, and, il arranged so that the water will
run off, it will keep IA long time, and keep the
room very uniform.
In cold weather some arrangement for warm
nc the milk room should be adopted.
SWIMMING.
Skim as soon as the milk begins to turn sour
DO not neglect this rule, ~ il is impossible 70
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 tenn
perature at about 60 degrees, and the cream
pot in the coolest part OF the house, covered
with a fine gauzc netting strained on hoop,
not with tight cover. If covered too tight,
fermentation is often too rapid
CHURNING.
Churn often, "a there is nothing gained by
long keeping. Bring the temperature of the
cream IN the churn to JS0 and not allow 1t To
rise above 640. Churn early in the morning,
while it is cool. First scald the churn, turn
the paddles a few times then pour of, and
pour In cold water, and turn the paddles pour
off and pour in your cream. In churning re-
yolve the paddles with an easy regular motion
not too fast nor too slow.
The butter should comcTn about forty min
u,cs, q little more or a little less if the temper
AZURE Of the cream when put in was about $50
ascertained by the thermometer
COLORING.
When likely to lie deficient in color add q
sufficient quantity of The Perfected Butter
Color made by Wells Richardson & Co, Bur
llngton, w. to keep it up to the June stand
ard
WORKING AND sALTING.
When it has broken" and there is a diff
Guilty to make the butter gather, throw in SOm(
cold water and give "a few more turns. Some
and | think a majority, of the best butter
makers of today wash their butter with cold
water before removing from the churn Gather
your butter with the paddle and lift it out in
TO the tray, press it gently and incline 1t, and
leu the DulttT-inllh run ol Nolh IL SCI'll
with the paddle, with cutting, gentle pres
sure, but not to mash It; or, better, put into
the butterWorkcr.
Salt 1t about an ounce 10 the pound, or &c
the taste of good customers; only with the
best salt and free from Jumps and coarscncsS
Work the butter only so much as 10 cXpcl the
. buttermllk, but not to work It too dry. Thu
can be done by the use Of u weak brine pre-
pared for the purpose. Put the bowl away il
a cool place. After standing twelve or twenty
four hours, gently press out with IA ladlc OF
machine, the remaining buttermlk, and any
brine that will flow out with it, care bcin!
used not to work it too much. If this Is done
the butter has ostits grain and becomes savcy
and Its keeping qualities are greatly injured,
PACKING.
Pack IN vessels which will impart no mpu
rites to the butter Fill within half an incl
Of the top Place "a thin cloth wholly over tn,
butter Over that pour cold brine as stronga
can be made of hot water and the purcst salt
Or cover with layer of fine salt, The whole
process of making the butter, from drawing
the milk to the placing Of the butter IN pack
ages, should be hurried, rs milk, cream ant
butter are going TO decay every moment Wher
exposed 10 the air, however pure 1t NAV he
Such butter is ready to keep or to sell. If Il
be kept long before selling, surround caCl
package with coarse salt, by placing them II
boxes prepared for the purpose. This process
keeps the butter cool and hard, and free from
sudden changes of air. When al these thing
are attended to promptly, and with Is mact
uniformity as is under the power Of man t,
control there will be a near approach 10 Uni
tormity IN color, richness and purity. If tn
new beginner follows these rules, and keep
doing so, he will command the highest figures
Cleanliness and common sense applied from
the beginning to the end, are absolutely ncces
sary to insure good butter that will bring tn
highest pripp n, The market