The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1880-03-04
Butter In Winter.

Henry Stewart, writing to the Rural
Neso Yorker on the subject of "Winter
Butter Making" says: "After very
thorough and long-continued tests of
every Kind of feed attainable / prefer
the following rations and kinds for the
production of the best quality of butter:
Ten pounds of meal made of corn, oats
and wheat bran or middlings, with four
pounds of cottonseed meal, given half
in the morning and half in the evening
with cut and wetted hay; at noon feed
of dry hay. If roots are at hand l
would give q peck of these in place of
the hay at noon. A handful of salt daily
sprinkled on the feed is indispensable;
the want of it will be discovered in the
churning. II the quantity and quality
of the butter depend upon the COW and
the feeding, the milking may easily
spoil all. This may be done in the
most cleanly manner. 1t is impossible
to keep cows perfectly clean and sta
BILE entirely free from odors, unless all
the income is expended in the attention
that would be needed. But yet the
milk may be kept clean If the stables
are cleaned ont and freshly bedded be-
fore milking and the cows are carded
and brushed off and the udders wiped
with a clean cloth. Some impurities,
such as loose hairs and dust, will get
into the milk in spite of all care, but
these may be kept out of the butter.
An excellent milking pail, which have
recently tried, strains the milk perfect
ly from every hair and speck of dust; it
is easily kept clean and promises to be
very durable. The strainer may be
made of one, two or three thicknesses
of wire cloth, and can be unscrewed for
washing. Upon the setting of the milk
depends the quantity of the cream
raised, as well as the quality of
the butter. The difference between
deep and shallow setting is too
small to be perceived by the most
careful tests, excepting as regards con-
venience. The deep can system is con-
venient under certain circumstances
and in some is indispensable; but pre-
fer shallow setting when all other
are equalized and more by the
convenient shallow pan system have
met with. This consists of closet with
shelves for the pans enclosed by glazed
or wire gauze doors, place below for
the cream and butter and one above for
lCc. 1uc tciupcIdtuIC may Dc uldlu-
tanned the year round at any desired
point; the milk and cream are thor
oughly aired and exposed to light, and
the closet may be kept in any place
that may be desirable. For usefulness
and labor saving have met with no
more effective plan than this. But with
whatever system of setting is used the
requisites for first quality butter are
purity of air, sufficient ventilation,
meist but not damp atmosphere and
freedom from any odor whatever; with
a temperature not below forty-five and
not over sixty degrees. The cream
skinned every thirty-six hours should
be stirred in the cream jar each time
that fresh cream is added, and should
be kept as purely as the milk. There
is dispute respecting the churning of
sweet and sour cream. Sweet cream
will make delicious butter, and prefer
able for immediate sale; but this will
not keep SO well, nor has it that ripe
ness of flavor and peculiar nuttiness
which butter made from sour cream
possesses. Sour-cream butter may be
kept for year or more and may i'm
prove with age to some extent for a
few months, while sweet cream butter
should be eaten in q week after it is
made. Thus it depends upon the