Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1881-05-26
= Do
AGRIUUL TURAL.
Regularity In Butter Making.

Nature Is uniform in her processes
like causes produce like effects. The
dairyman is anxious to receive the
highest price for bis butter, but is Oft
en- careless about having the quality
of his butter correspond with the price
he covets. The expert educated to
rnn machinery, is expected to perform
his work in the same manner every
day. The law governing steam is uni
form. Tie law governing the rising
of cream, and the separation of the
butter from it, is also uniform, and
must be observed every day. When
the dairyman understands the best
process for butter making, and follows
this with uniformity, his butter will
be uniform, and he may command his
market. This uniformity in butter
making needs to be carried out in all
the particulars.
|. The COWS should be fed only with
wholesome food and pure water. They
should never be permitted to drink
impure water, or water into which an
inal matter has been deposited. The
germs in this tainted water have been
detected in the milk Of cows drinking
it. Some dairymen have been found
so careless as to place dead animals in
such position that the animal matter
is washed into the stream or reservoir,
where the COWS drink. This is fire.
ouent source Of faint in milk, and IA.
Jury to butter.
2. After good food and pure water
is provided, cleanliness should be OBJ
served in milking and handling the
milk The milk must be set in pure
atmosphere, the milk-room kept well
ventilated.
8. The temperature in which the
milk is set, should BIZ kept as uniform
Us possible. The nearer this temper.
allure is kept to sixty degrees, the bet
ter, if the milk is set shallow, or two
TO three inches deep lower temper
allure being allo sable if the milk is
set deep, or ten to sixteen inches.
t. The skimuing should be done as
soon as the milk becomes distinctly
sour; aud if the temperature is too low
to allow the milk to become sour at
thirtysix to forty eight hours, it
should be SKINNED sweet to prevent
the cream from becoming bitter-this
latter condition renders the best but
ter impossible. 1t is better that the
milk should be skinned sweet than to
allow the flavor OF the cream to be in
jured. Sweet cream may be ripened
after skimming.
5. The handling Of the cream is a
most important part OF the process Of
butter making. More butter is in.
iured in the irregular handling Of the
cream, than in irregular setting Of the
milk. If the skinming is done at the
right time, and the cream kept at an
even temperature, until 1t becomes
distinctly sour, and of a uniform quail
i,y, having been stirred severa! times,
the butter is likely to be Of good quail
ity.
To sccure this even temperature for
the cream whilst ripenlng, come dairy.
men have sunk large and deep wells in
the dairy room. The temperature o.
these wells is more uniform than any
room can be kept with ice. The tenn
perature OF most we'll water is about
fifty FIVE degrees, and this does MOI
change with the temperature OF tn
external air.
A we'll six feet in diameter will fur
n.sh a good storage for butter and rip
ening cream. There will usually b.
six to ten or more feet above the wa
ter in the we'll, and this furnishes plen
ty Of room to hang cream pals ano
butter pals. Let the we'll have a tigh
plank cover, with two lids Zone eacl
side of the centre) sixteen inches wide
place hooks on the underside Of tn
plank cover, upon which to hang tn
cream pals and butter pals. Whe'
the cream is SKINNED, place it in
cream pail with a tight cover, an
hang this under the platform Of tn
we'll. When the pail is filled or
churning is obtained, let the cream b
very thoroughly stirred together an
left, say twelve hours, till it become
uniform in texture and conditions