The Emporia news. [volume] (Emporia, Kan.) 1859-1881, 1879-03-21

These rules were recently printed in
the Rural New Yorker, and are so excel
lent and concise that we reprint for the
benefit of our readers:
FEEDING.
Select your COWS with reference to the
quantity and richness of the milk pro-
duced. The best cows are the cheapest
for butter, 50 get the best you can of
whatever breed you select. Give them
good pastGrage in the summer, and plen-
ty of pure water, with frequent access to
salt. In winter, feed sweet, early-cut
hay, well-cured corn fodder, roots, cab
bage, ETC., and a ration of bran, corn meal,
ground oats, or middlings.
IMPLEMENTS.
Have the best implements, and keep
them scrupulously clean, we'll scalded,
and often exposed to the sweetening in
fiuences 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, without add
ing 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
go degrees before putting into small pans.
The milk must be set in pure atmos-
phere, at such temperature as will per-
nit 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
go to So degrees, and not allowed TO vary
much either above or below.
In hot weather keep a large piece of
ice in tub in the room. Cover it over
with thick blanket, and, if arranged so
that the water will run off, it Will keep a
long time and keep the room very uni
form.
In cold weather some arrangement for
warming the milk room should be adopt
ed.
SPINNING.
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 cream into the cream
jar, splash as little as possible. Stir the
cream every time you add to it, and wipe
the sides of the pot. Keep the tempera
ture at about 60 degrees, and the cream
pot in the coolest part of the house, COW
cred with Il fine gauZe netting strained
on hoop, not with a tight cover. Ii
covered too tight, fermentation is often
too rapid.
CHURNING.
Churn often, as there is nothing gain
ed by long keeping. Bring the temper
AZURE of the cream in the churn to 48 g
and not allow it to rise above GA degrees.
Churn early in the morning, while it is
cool. First scald the churn, turn the pad
dies few times then pour of, and pour
in cold water, and turn the paddles
pour off, and pour in your cream. In
churning revOlve the paddles with an
easy regular motion, not too first or too
slow.
The butter should come in about forty
minutes, little more or little less If
| the temperature of the cream when put
in was about SO degrees, ascertained 10y
| the thermometer.
COLORING.
When likely to be deficient in color
add sufficient quantity of the perfected
butter color made by Wells, Richard
son & Co, Burlington, Vt.,) to keep il
up to the June standard.
| WORKING AND sALTING.
When it has broken" and there is t
difficulty to make the butter gather
| throw in some cold water and give few
more turns. Some, and | think a ma
Iority, of the best butter makers of to
day wash their butter with cold waite
before removing from the churn. Gath
or your butter with the paddle and lif
it out into the tray, press it gently anC
incline it, and let the butter-milk run of
| Work it gently with the paddle, with
cutting, gentle pressure, but not to smasl
it; or, better, put into the butter worker
Salt it an ounce to the pound, or TO thu
taste of good customers; only with tn
best salt, and free from Jumps and coaJ
seness Work the butter only so mucl
as to expel the butter-milk, but not Il
work it too dry. This can not be don,
by the use of weak brine prepared for
the purpose. Put the bowl away in {
cool place. After standing twelve Oh
twenty four hours, gently press out with
a ladle or machine the remaining but
ter-milk, and any brine that will flow
out with it, care being used not to worl
it too much. If this is done the butte
has lost its grain and becomes salvey
and its keeping q ualities are greatly In
ljured.
PACKING.
Pack in vessels which will lmpart NJ
impurities to the butter. Fill within
half an inch of the top. Place a THU
cloth wholly over the butter. Over tina
pour cold brine as strong as can be made
of hot water and the purest salt, or cove
with a layer of fine salt. The whole
process of making the butter, from draw
ing the milk to the placing of the buttel
in packages, should be hurried, as milk
cream and butter are going to deca,
every moment when exposed to the air
however pure it may be. Such butter i
ready to keep or to sell. If to be KEEP
long before selling, surround every pack
age with coarse salt, by placing them ii
boxes prepared for the purpose. Thi
process keeps the butter cool and hard
and free from sudden changes of air
When all these things are attended Il
promptly, and with as much uniformit,
as is under the power ofman to control
there will be near approach to unifOr
nifty in color, richness and purity.
the new beginner follows these rules, ant
keeps doing so, he will soon command
the highest figures.
u Cleanliness and sense applied from
the beginning to the end, are absolutel,
necessary to insure good butter tina
| mill bri,1o, tho hiobacf TaV;aa in tho mar