The Wichita city eagle. [volume] (Wichita, Kan.) 1872-1883, 1879-03-20

| q
sity 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 to it.
| SETTING.
Strain the milk slowly in the pans four
70 six inches deep. 1t is an excellent
plan TO strain the milk into large can
| set in cold water, and cool down TO GO
legrees before putting into the small
pans. The milk must be set in pure
atmosphere, AT such temperature as VIII
permit the cream to rise in from thirty
o thirty-six hours after setting. In Or
Ter to do that the room should be kept
1t about 60 to Is degrees, and not al
lowed to vary much either above or be-
low.
In hot weather keep a large piece of
ice in a tub in the room. Cover ii over
With thick blanket, and, if arranged
so that the water will run off, il will
keep long time, and keep the room
very uniform.
In cold weather some arrangement for
warming the milk room should be
adopted.
SPINNING.
Skim as soon as the milk begins TO
urn sour. Do not neglect this rule, a.
t is impossible to make good butter
rom cream that has become old and
'our. When you pour your cream into
he cream jar, splash as little as possible.
Stir the cream every time you add more
it, and wipe the sides Of the pot.
Keep the temperature at about 60 de-
srces, and the cream pot in the coolest
,art of the house, covered with a fine
:auzc netting strained on hoop, not
With a tight cover. If covered too
CHURNING.
Churn often. rs there is nothing gain
d by long keeping. Bring the temper
tture of the cream in the churn TO So
egrces. and not allow il TO rise above
"A degrees. Churn early in the morn
1g. while il is cool. First scald the
.hurn, turn the paddles few times
llen pour off, and pour in cold wafer.
ad turn the paddles pour of and pour
your cream. I'm churning, rcvolve
he paddles with an easy regular mo-
ion. not too fast nor too slow.
The butter should come in about forty
minutes, a little more or a little less il
he temperature of the cream when put
II was about SO degrees, ascertained by
he thermometer.
WORKING AND SALIING.
When it has ..brokcn" and there is
lifiiculty to make the butter-gather.
brow in some cold water and give few
more turns. Some. and ! think ma
ority, of The best buttcr-makers of TO-
lay wash their butter with cold water
before, removing from the churn. Gath
r your butter with the paddle and lift
4 out in the tray. press il gently and in
-lne. and LET the butter-milk run off.
Work it gently with the paddle, with a
cutting. gentle pressure, but not to
nash it; or, better, put into the butter
worker.
Salt il about an ounce TO the pound,
Or to The taste of good customers only
With the best salt. and free from Jumps
and coarscness. Work the butter only
80 much as TO cxpel the butter-milk. but
aot to work it too dry. This can be
lone by the use of a weak brine pre-
pared for the purpose. Put the bowl !
lway in cool place. After standing |
twelve or twenty-four hours, gently |
lress out with ladlc or machine, the |
remaining butter-mlk, and any brine |
that will flow ont with it, care being |
u;cd not to work it too much. If this |
IS done the butter has lost its grain and
becomes slavery, and its keeping quail
ties are greatly injured.
PACKING.
Pack in vessels which will impart 10
impurities TO the butter. Fill within
half an inch of the top. Place a thin
cloth wholly over the butter. Over that
pour cold brine as strong rs can be made
Of hot water aud the purc>t salt, or
cover with LAYER of fine salt. The
whole process of making the butter,
from drawing the milk to the placing
If the butter in packages. SHOULD be
lnrried. rs milk. cream and butter are
going TO decay every moment when eX-
posed 10 the air. however pure it may
pc. Such butter is ready TO keep or TO
ell. If to be kept long before selling,
every package with coarse salt,
~ placing them in boxes prepared for
he purpose. This process keeps the
utter cool and hard. and free from sud
'th Cittuet> vi dt- w ll'u al tilcsc
hings are attended 10 promptly. and ,
With as much uniformity rs is under the
ower Of man TO control, there will be
near approach TO uniformity in color.
iohness and purity. If the new begin ,
er follows these rules. and keeps doing
0, he will soon command the highest
CURES.
Cleanliness and common sense applied \
'om the beginning to the end. are alb :
,lutely necessary 10 insure good butter \
,at will bring the highest price in the
larket. \
Why Hens Eat Eggs.
Mr.. Joseph Alexander says The reason
by hens eat eggs in winter is because
icy are dry and they eat eggs TO quench :,
eir thirst 4 neiohhor was troubled