The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1881-12-15

3
AriieIe-semeihinE which Every Farmer
sheuid HIVE.
! Mr.. T. D. Mason, President Of the Vermont
! Dairytuen's Association, endorses the following
article, as embracing all the essential rules for
/ making the lest of butter, IN any section OF the
! I'uit.d States. II should be read and studied
| carefully, and fled away for future reference:
FEEDING.
Select your cows with reference 20 the qaanti-
| ty and richness Of the milk produced. The best
cows are the cheapest for butter 80 get the best
you can of whatever breed you select. GIVE
| them good pasturage in the summer, and plenty
| of pure wafer with frequent access TO salt. In
winter, feed sweet, eariy-cut hay, well-cured
| corn fodder, roots, cabbases, &C., and ration
of bran, corn meal ground oats or Eddlinss.
IMPLEMENTS.
Have the hes: implements, and keep them scru-
pulously clean, welI-scaded, and often exposed
IT, the sweetenins influences Of the san. The
milk pail and pans should lie of the best quality
of tin. A reliable thermometer is a necessity to
every good dairyman.
MILKING.
The milking shOuld be done quietly and at reg
ular times and the utmost cleanliness observed.
Nothing is tainted quicker than milk by foul
Odors, and surely at times with nearly all cows
there is enough animal odor to do it without adj
ding any more.
SETTING.
inches deep. Ii is an excellent plan TO strain
the milk into large can set in cold water, ard
cool down to So before putting into the small
pans. The milk mast be set in a pure atmOs-
phere, at such temperature will permit the
cream to rise in from Thirty to thiT:y-siN hours
after setting In order to do that the room
-hould be kept at aboat so, and not allowed to
vary much above or below. In hot weather,
keep large piece Of ice in tub in the room.
Cover it over with thick blanket and if ar
Il hat sl.
keep long time, and keep the room very uni
form. In cold weather some arrangement for
warming the milk-room shOnld be made.
sKIMNING.
Skim rs sOon as the milk begins to tam sour.
DO not neglect this rub, it is impossible to
make good butter from cream that has become
old and sour. When you pour your cream into
the cream Jar splash as little as possible Stir the
cream every time you add more into IL, aud wipe
the sides Of the pot. Keep the temperature at
about sixty degrees and the cream pot in the
coolest part of the house, covered with fine
gauze netting strained on a hoop, not with a
tight cover. If covered too tight, fermentation
is often too rapid.
CHUESING.
Churn often, as there is nothing gained by
long keeping. Bring the temperature of the
cream in the churn to fifty-eight degrees, and
not allow il TO raise above siNty-tour degrees.
ChuTn early in the morning, while it is cool
First scald the chum, turn the paddle few
times, then pour of, and pour IN cold water and
turn the paddle; pour off and put in your cream.
In churning revOlve the paddle with an easy,
regular motion, not too fast nor too slow. The
butter should come in about forty minutes, a
little more or little less if the temperature of
the cream when put in was abOnt tifty-eight de-
grees ascertained by the thermometer.
WORKING AND sALTISG.
When it has s'broken" and there is difficulty
TO make the butter gather, throw in some cold
water and give 4 few more turns. Some, and
think majority of the best hutter-makers of to-
day, wash their butter WITHHOLD water before
moving from the churn. Gather your butter
with the paddle, and lift it ont into the tray,
press it gently and incline it, and let the butter
milk run off. Work it gently with tho paddle,
with a cutting gentle pressure, bnt not TO mash
il; or, better, put il into the butteT-worker.
Salt it about an ounce to the pound, or to the
taste of good customers; only with the hest salt
and free from Jumps and coarscness. Work the
butter only so much rs TO cNpel the butter-mIlk,
but not too dry. This can he done by tie use
of weak brine prepared for the purpose. Put
the bowl away in cool place. After standing
twelve or twenty-four hours gently press out,
with ladle or machine, the remaining butter
milk, and any brine that will flow out of it, care
being nsed not to work il too much. If this is
done, the butter has lost its grain and becomes
salyy, and Its keeping qualities are greatly in
iured.
PACKING.
Pack in vessels which Will impart no impuri-
ties to the butter. Fill within half an inch Of
the top. Place thin cloth wholly over the but
ter. Over that pour cold brine as strong as can
be made of hot water and the purest salt, or CO.
yer with layer Of fine salt. The whole process
of making the butter, from drawing the milk
To the placing of butter in packages, should be
hurried as milk cream and butter are going to
decay every moment when exposed to the air,
however pure it may he. Such butter is ready
keen or to sell If TO be kent long before sell
ling, surround every package with coarse salt,
by placing them in boxes prepared for the pur-
pose. This process keeps the butter cool and
hard, and free from sudden changes of air. When
all these things are attended to promptly, and
with as much uniformity rs is under the power
of man TO control, there will be a near approach
tn uniformity in color. richness aud purity. If
the new beginner follows these rules, and keeps
doing SO, he will command the highest
figures.