The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1879-01-24

freshness by several months. the fool
is dry, and the atmosphere Is very low
all these circumstances tend 70 chang
the condition Of the milk and cree,
and AFFECT the character of'the butter. y
that with the advent OF winter the com
plants Of trouble with the churnino
become constant. and the dairy people
become disguised and despairing. TIE
butter refuses TO come In many cases.
and after many hours of patient churn.
ing there Is foamy mass OF sour cream
without any sign of butter in IL. Or tbe
butter. after hours Of churninp. comes
In shape like grains OF sand. without
any Conference, and white, and Of diss-
greesble flavor. The least disagreeable
result Is the appearance Of white curdv
specks, which disfigure the butter And
render II unsatisfactory alike 70 the az :
acting customer and the ambitious pro-
Queer
The happy dairyman is he who has all
his plans laid Tor winter business. His
cows are fresh; he has stock OF beets.
mangels, or carrots on hand; his hay n
green and odorous, having been cut Fl
June, and cured while II was vet Young.
with all its juices sweet and abundant.
his barn Is warm; his yards are well
sheltered; his dairy Is warmed to q sum-
mer temperature, and his product Is Of
even quality, and comes from the churn
without trouble or disappointment He
enjoys the knowledge that his butter i
selling at double the rates Of the snm-
mer markets, and he is never disturbed
BY the souring OF his milk or the softness
or early spoiing of his product. It is
not the winter dairyman who complains
Of the difficulties which have been re-
ferred to, because by his method Of
business they can not possibly occur.
But for many Of those who are not "a
fortunate, and who are compelled bv
circumstances to make butter in the
winter season, there is hope and com
fort in the knowledge that by good man
agement their troubles may be either
prevented or greatly eased. In some
cases 1t will be impossible to remove or
prevent the difficulties met with. as. for
when there is one COW only.
and she Is either constitutionally poor
butter COW, or Is in such cokdition
that good butter can not be expected
rom her.
The most frequent difficulty expert
snced at this season is the impossibility
d procuring butter after long-continued
;hurning. This may be caused by the
condition OF the COW, constitutionally or
otherwise. When il is constitutional
here Is no remedy, obviously; other
wise, the COW may have been milking
or long-continued period, and the
mix may have become changed, or she
nay have become so far advanced IN
pregnancy as to cause the same result
n all these cases it will be found that
ne mixture Of the milk Of fresh COW
Nth the other milk will remove the dif- !
Iculty; 50 that where other cows are :
ept, It should be SO arranged that some !,
4 the cows should come in early in the I,
winter. This trouble may also ha :
aused by keeping the milk too long !
efore churning, or by churning the
ream at too low temperature.
n the former G, .. the milk
lay have undergone the first process
decomposition, which is the produc- 7
on OF alcohol from the fermentation !,
the milk-sugar, and this forms an !,
mulsion with the fat-globules, which \
rms in the churn, and from which :
utter never can be made. In the lat i
y case the fat-globules are too solid i
40 hard to adhere together, and they :, !
Their do not gather into butter or they = !,
rm loose sand or gravel-like mass. :,
nich y difficult TO work together. The =
medles for the former difficulty are to !
event decomposition Of the milk by !,
aiding u before II Is set for cream and !,
adding to the milk teaspoonful Of !.
'roonate Ut soda for every four gal :,
rs, and TO stir q teaspoonful OF salt :
y the cream for each gallon as ii may =
added TO the store in the cream-iar. ~
q for the latter difficulty, to add warm !
ster TO the cream, or otherwise ~ =
ing u up TO temperature Of 20 de- ~
,,ss At the churning. :;
me prevalent white color Of winter r
tter may be changed into fine sum- a.
y color BY the addition of harmless 81 81
q agreeable coloring matter formed ~,
preparations Of annatto. Some but- ~
-coloring ID made and sold ready for -
y dealers in dairy supplies, and II,
ipie directions are given by the deal ~
Tor their use. A simple and excel -
! coloring may be made by dissoly- ~ ~
piece Of annatto paste, TO be pro. II,
Ired At the drug stores, as large rs o.
!, lot four gallons Of cream, in a tea r..
'iul OF hot water. The solution il ~,
,red into the churn with the cream. an
VIII give rich yellow color to the vi,
yer without any streakiness or patch -
Z. Too much color will give red ex,
! ana unnatural tint, which will be M
judicial TO the character of the but ~ ~
because the addition will be too ap- ! ~
ent' u being not the artificial char lie, lie,
u o. the color, but the OVERRIDING Of 80
nat Is objectionable to the purc6as- ane
y. swi
ne white curdy specks are the most site