Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1881-04-02
The Dairy-summer Butter.

Though somewhat long, we append in full
the following from an Ashtabula county cor
respondent, who has had fine success in max
ing and disposing of his dairy butter lie
proposes to keep his entire summers product
this season to realize next falls prices, so
confident is he with his soda and brine pro-
cess of manufacture " Most dairymen know
how to make COED butter in cool weather, but
there are comparatively few who do in warm
weather, when they could make as good,
il not better, butter, if there was only
more strict attention in regard to the
condition Of the cream before churning. My
experience has taught me that not only Is
better butter made, but enough more to pay
for all the extra expense and trouble, the dit
ference being from to 10 per cent. more but
ter | have found the best mode of setting
to be deep setting, using cans about nine
inches in diameter and twenty inches deep,
and placed in a tank large enough to hold
four milkings / cool the milk as much as
is possible with water (ice being great
help if it can be had) the first twelve hours !;
then take it out and let the cans stand
covered in the open air until the cream be-
comes slightly acid, when it is put into the
tank again and cooled 10 about fitty-eight or
sixty degrees, and then draw the milk from
under the cream. / have found a ffteen-gal-
lon tin churn the best, which will churn from
fifteen to twenty pounds Of butter, 1t being
convenient for keeping the cream as
well as cooling before and while churn-
ing. / have had the best success In
commencing churniug at sixty degrees Ill
warm weather, and not allowing 1t to
get above 90 degrees while churning There
always being perceptible loss when allowed
to get warmer than that, and gathering the
butter at go degrees, when L draw the but
termilk and wash with water which Is about
As degrees. l wash 10 two to three waters
as quickly as possible, and after working out
all the water and buttermilk | can salt with
about seven-eights of an ounce Of salt to the
pound, working the salt by using the churn.
then work the butter from the sides of the
churn with butter ladle and
empty into butter dish, and immedi-
ately work in trough butter worker.
until the salt is well worked through, but not
enough to make the butter soft or sticky (;
when pack ready for market. prefer to
do in this way because think our butter has
kept better than when we let it stand twenty
four hours before working. We have the last
year used soda, putting it into the cream just
before churning. at the rate of one third to
one-fourth tablespoonful to the gallon. Our
cream has come from one.third to one
fourth sooner, and the buttermilk, in
warm weather, has not troubled about
thickening, consequently washing easier.
and am well satisfied the butter has kept
better than it did before we used soda.
In warm weather I have found the first
two hours after daylight the only time
could satisfactorily carry out my
plan. but have been able to keep the
temperature low enough to keep my butter
nard and pack it well when the thermometer
stood at So in the shade. | salt my butter in
the churn, because can keep it from warm.
ing less than to work it in butter-worker. P"
cincinnati Gazette.