Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1880-06-10
TIE HERALD.
Preservation of Butter.

1t is self.evident that butter, il
order to keep well, must first b
made well.
In order that butter be well made
a number of requirements must BIZ
kept constantly before tho mind
Some cows will make good butter
others will not. One COW may be 9
beautiful red color. fine hide anG
hair, with the usual external marks
of a good cow, and yet, with bel
milk churned by itself, the butter
will be white, soft, and deficient il
flavor. Another may be grade
Durham, with the usual culors and
marks which distinguished that
blood; and yet her milk, when kept
by itself, will give inferior butter, in
color, texture, and flavor. Another
COW still, having nothing speclal in
her composition, will give milk,
which, when churned by itself, will
make fne yellow bntter, with the
very best flavor.
Nothing but an actual test can
determine the value of a cow for
either butter or cheese. As an Illus
tration of their difference: Tests
with hydrometer graduated at 100
for pure water, as given by Charles
Flint, in his Mich Cows and Dairy
Farming" showed the milk of the
Jersey cow, rich in butter, to float
the instrument at 95-the milk be-
| ing cooled to 68o-while the milk of
the Devon, rich IN cheese, foated it
at Ill, and thin cream at &C. A
few years since, Mr.. John Holbert
of Chemung, reported to the State
Agricultural Society, tina. he had
found, by churning the milk of each
cow separately, that one of his best
COWS made as much butter as three
of his poorest, which gave the Same
quantity Of milk
The cellar, where milk and butter
ara kept and churned, must be
adapted to butter making, by being
cool, well ventilated, and free from
impure air. Milk and butter are
very easily contaminated by any
bad odors arising from decsying
vegetables, old brine, or anything
else in tie cellar undergoing de.
composition; or such things outside
that are throwing off ammonia, such
as pig pen and the like.
| hold, too, that the feed of cows,
and of sIl kinds of stock, should not
only be adapted to their natures,
but to their uses. Milk cows,
whether kept for butter or cheese,
should have plenty of clean, sweet
grass or hay, plenty of pure water
and plenty of fresh air. The hay
for them should be cut at the right
time | agree with the practical
farmer who said. "The time for
cutting grass depends very much
upon the use you wish to make of it.
If for working oxen or horses, /
would let it stand till little out of
blossom; but if to feed out to new
mich cows, in the winter, l would
prefer to cut 1t very green. It is
then worth for the making of milk
almost double that cut later"
In addition to such hay, l would
feed grains that are butter-produc.
ing and roots of like character, al
ways avoiding such as will impart
their taste to the milk. | would not
feed turnips, bat few carrots, more
potatoes and apples, and plenty of
beets. Tho mangold wurzel contains
fully one-third more heat and fat.pro.
ducing substance than the carrot, and
nearly double as much as the Swed,
ish turnip. | am not aware that it
is more costly to raise beets than
turnips, nor that they are less pro-
ductive; but if the analyses given
us are worth anything, the beet is
much the best to feed.
Pure water for the COWS to drink,
mu be supplied, Many persons
allow their cattle to drink from some
sIoug. hole or stagnant water. Let
no man look for good butter who
does not furnish pure water, and |
good sweet heritage for his cows.
The condition and age of the milk
or cream, have great influence on
the quality OF the butter. La churn-
ing only tho cream, it is very fire..
quentlg the case that it stands so
long before churning az to become
mouldy and bitter, from which no
good butter can be made. A large
portion of butter makers cburn only
the cream, while in Orange County,
N. Y ., the fame of whose butter is
world wide-they churn the whole
milk. By ohurning the whole milk
greater quantity and superior
quality of butter is obtained. Care
fully conducted experiments have
established the fact that there is q
gain of seven or eight per cent. over
the yield from cream alane.
The only objection, of any
weight, to churning the whole milk
is the labor. But when dog, horse,
water, or steam power is used it
makes but little difference whether
the whole milk is ohurned or only
the cream, as the power is sufficient
for either. Steam power is greatly
TO be preferred, when its cost in the
start can be afforded, as it can be
used for churning, saving wood,
Smelling corn, turning grindstone,
turning a washing machine and
clothes wringer, threshing the grain
and cutting straw and stalks for
cattle.
Assuming that the cows are good
butter makers, are we'll Kept, that
the cellar is in the right condition,
and that all the appliances tor max
ing good butter are on hand, the
next question is TO be considered,
''what method shall we adopt to
preserve our butter in sweet aud
sound state ?"
Cows milk is composed of casien.
or oheesy matter, 44S; butter, 3.13;
milk sugar, Az saline matter,
0S0; water, s702.
The more quickly milk or cream is
churned, the paler, softer, aud less
rich the butter will be. When the
process of churning is Continued
after the full separation of the but
ter. it loses it's fine yellowish an i.