Lewiston teller. [volume] (Lewiston, North Idaho) 1878-1900, 1882-08-10
A CHAPTER FOR BUTTER MAX
Frs.

The quantity and quality of cows
milk, while largely determined by the
| individual character Of the animal, are
also greatly influenced by the charac
ter of the food supplied. A liberia
die, is es 'ential for full supply q
milk. Green fodder is favorable to O
large produce, so are also brewers
grains. The quality of the milk is in
huenced by the richness of the diet
The milk is poorer when the quantity
produced is large, or the diet INSULT
cient aud richer when these condi
tions are reserved A COW is general
ly in full milk FROM. the second to the
seventh week after calving after this
the milk gradually diminishes in quail
ity but increases in richness.
The quality Of butter is influenced
by the character of the food, some
food producing hard and some others
soft butter. Rape cake, oats, wheat,
bran and barley combined with straw
chat, hay and roots are recommended
as producers OF excellent butter in
abundance. During the winter sea
son turnips flavor milk and butter,
therefore mange.s are better food.
Cows in full milk require tolerably
heterogeneous diet; this diet is natural
" provided when cows are fed on
grass and clover; when hay straw and
roots from the bulk of the food it is
that oilcake or grain be also employed
if on abundance Of milk is desired.
When milk leaves coz it will have
temperature Of about ninety degrees
Fahrenheit; when set for cream it
should be cooled as quickly as possible,
as changes in competition occur at a
high temperature. The cream OBJ
tanned from milk set in shallow vessels
contains various strongly favored pro-
ducts Of decomposition that deteriorate
the quality of the butter. This is due
to the large surface Of milk exposed to
the influence of ain and the length OF
time required for the separation Of the
cream. The cream from milk set in
deep vessels and surrounded by ice or
pure, cold spring or well water is free
from curd and sweet as is the cream
that is separated by subjec,ing the
milk to rapid revolutions in centri-
fuaal machine.
An excellent quality can be obtained
by churning at favorable tempera-
ture. If thu temperature is too high
the butter will come very speedily,
but the product will be greasy aud de-
6cient in quantity. No temperature
can be fixed as the best at which
churniny should always take place.
The proportion of the solid and the
fluid fats in the milk varies somewhat
with the diet Of the cows, and this ne
cessitates the change of the tempera
ture. A somewhat higher tempera-
ture will be required in winter than in
summer. Tne temperature must also
be higher for sour cream than for
sweet cream. Generally speaking, per
feet sweet cream should be placsd in
the churn at fifty-two degrees Fahren,
heit, and sour cream at fifty-two ia
sixty degrees. When sour cream is
churned for butter, the temperature
must be sixty-fve degrees.
Churning ought always to be stopped
as soon IS the butter comes, as over
churnlng spoils the texture Of the but.
ter. The butter is then separated
from the butter milk, worked with
cold water, and after standing to
solidify is carefully worked and pressed
to expel all watery matter, over work,
ing at this stage will also spoil the
grain and make the butter greasy
Butter made from perfectly sweet
cream keeps far better than butter
made from sour cream, as the butter
contains acid, substance very prone
to change. Salt is generally added to
improve the keeping quality Of butter
IN. Y. WORLD.