The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1880-06-17
Maklns Hishly.FIaverel Butter.

Making Highly. y.Flavered Butter.
There is much done Of late years in
devising and perfecting implements for
raising cream, churning and working
the butter, but there Is is one point
where art and science have failed, and
will fail, and that is, to find q substitute
for the fine aroma peculiar to butter
made from grasses during the spring
growth and up to the time Of hot wealth
er. During this time the grasses are
rapid in growth, and possess that pc
culiar aroma necessary in the milk to
give the butter the pleasant taste so
much desired. During this season the
weeds and noxious plants that are too
often found in dairy pastures have not
become so fully matured as to yield
their injurious influences to the milk.
During May and June the dews are
usually SO heavy that the grasses are
greatly nourished and increased in
strength and flavor. The same pleasant
flavor is also impaired to the beef. In
July and August the pastures are apt
to be short. More or less of the grass
becomes ripe and dry; weeds ripen,
and hot weather and flies cause discon-
tent to the COW. In the fall the pas
lures are slower in growth, and decayed
weeds and grasses are liable to be
mixed with the grasses the cow eats.
The dews also do not furnish that
sweet aroma to the butter as in May and
June.
When the grasses are dried great
part of their aroma has passed away.
This element cannot be replaced. Grain
and roots may be substituted in part
The nearest we can get to it in prepar-
ing our winter feed is to cut the mead
ows as soon rs the first blossoms have
appeared. When cut at this time
great share of the aroma is absorbed in
the leaves and straw, and retained to
give the right flavor to the milk and
butter, and also to give the butter the
desired color. as well as flavor. A very
rich and abundant aroma is found in
butter when the cows are pastured in
fields where the second crop of red
clover has grown up and blossomed.
From these heads and the abundant
leaves a peculiar pleasant flavor is Civ
en- to the milk and butter, provided the
COW does not eat too largely of the
tempting herbage. So abundant is this
aroma from clover heads in full blos-
som that the passers-by in the road
way can smell it when far away. The
butter, however, made at this time fails
to have solidity of texture like that from
grass in May and June. White clover
heads, when in blossom, furnish pleas
ant aroma and sweetness to butter, but
it is lacking in solidity, texture and col
or, and has an insipid, fiat, oily taste,
which is very unlike June-made butter.
Hungarian grass and thickly- planted
corn are justly coming into general use.
This kind of feed should be more gen.
orally cultivated. A small patch of
land will, if properly titled. produce
large yields. And the greener the fod-
der is dried and saved the better. It
should be cut when containing the
greatest amount of sap or life growth.
Then the aroma is retained. If intend
ed for dry cows and other stock, the
exact time of cutting Is not of SO much
importance, as am now only speaking
in reference to the milch COW.
Grain can be worked in with other
cow food when grass is gone. Wheat
bran is one of the best, If not really the
best, food. Corn meal and ground oats
in small quantities are good. These
grains give the aid to the COW which
she needs to keep up her strength.
When these are fed in quantities adapt
ed to the time the COW has given milk,
satisfactory return will be obtained
and the butter will have q pleasant aro-
ma, but still be far inferior to that of
June. The bran increases the flow of
milk the meal aids the solidity of the
butter, and carrots and sugar beets give
sweetness to it, but add nothing to the
aroma or solidity. l am of the opin-
ion, from my own experience, that.i it
pays well to feed good cow at each
milking a quantity Of corn-meal and
bran. even when she is on grass not to
add to the quantity of the butter. but to
keep up the strength of the cow. She
will pay it back with interest
Could the dairyman have wisdom
enough to retain in the food given to
cows the volatile oils in them at q GER
tain time of their growth, by care in
harvesting. a reformation in the quality
of butter would be secured. Nothing
yet discovered can equal the richness
and peculiar goodness there is in the
spring grasses. II these volatile oils
are once lost they are gone forever.
No grinding, cooking or steaming can
replace them. These oils also give to
the butter the gilt color SO admired.
This color is attempted to be kept up
when dry feed is used, by artificial col
oring. Artificial coloring is a fraud.
The butter of good COW, fed on early
cut hay, millet and bright corn stalks,
all well cured, with suitable grain food,
will be of fair solidity and flavor C..
n -, nn,.cfr,, G..,fya..,u~,