Warren sheaf. [volume] (Warren, Marshall County, Minn.) 1880-current, 1882-03-09
BUTTER AND BUTTER MAKING.
Address Ct Willis p. Hazard, of Chester, Pa,
". at the Minnesota State University,


Let cleanliness DO applied 70 the COW house.
SEQ that 1t is kept clean SO that foul odors shall
be absorbed by the milk, and that the animals
may be kept healthy, 80 to give pure, wholesome
milk, TO the adder 50 that no scabs or filth shall be
rubbed OF into the bucket while milking; to the
hands, that they stall not defile the milk; to the
spring house or vault, tibet the cream may be kent
pure; TO the milk bucket. pans, skimners, cream
Dot and Churn so thai no che0sy faint or foul 0dOrs
be communicated TO the cream; and iually TO the
butter marker and market tub. Attention must be
paid to Droper feeding, regular milking, skimrniug
at the right tie stirring the cream every time new
quantities are added, even Temperature of the
sDring house. vault cellar, proper temperature Of
The cream at the time of cburnngs eFen chuTning
and working and handling the butter. There are
six cardinal points in making rst-olass butter and
necessary 10 be attended to to command the best
market price; they are:
Proper feeding. e+ ai585 ~ Gt@& Ei4}aa54 Ii
Careful milking.
Care of milk aud cream in the spring house.
Churnng at proper temperature and evenly. 81
p Working and sailing the butter.
Marketing ans. packing for market elf
In addition there are several minor things which
subsidiary to tnese, but which will receive no.
tee IN their, proper places, such as proper dairy
utensils and accommodations. Bear always in
mind: From the time The milk leaves the COW till
the butter graces the table, milk cream and butter
must DO near the temperature Of sixty degrees
Good butter should contain at least 80 per cent OF
TAT or oil Winter butter contains of solid fat sixty
five parts in 100 summer butter only forty parts
This fact explains why cream should be chHr1isd at
year This fat. oily substance, in the form of glo
buies, is found in suspension in milk. Baussin-
gault prescribes the proper temperature for churn
ing to be hftyrine degrees for sweet cream, sixty
TWO degrees for sour. and sixty four for milk The
quantity Of Walk required to yield pound Of butter
varies froal eight quarts to fourteen quarts The
average is about nine to eleven quarts cf milk for
two Of cream or one pound OF butter or by weght
eighteen 10 twenty pounds of milk should maize
tour of cream, which should make one OF butter
Two quarts Of cream are a fair average for
Y{a tar. RI hn
the feed and management, tho age and the tins
OF the next CESSATION As a general rule COWS OF
small breed yield more hatter than thoseof large
breed give richer milk than large speonlens Of the
same breed. The larger animals ard breeds on tbs
contrary, produce more cheese. A comparatively
8 IN DRY AND WARN CLIMATE
is favorable 20 tho production of butter, and cool
moist region to cheese. The evenings milk Of
cows at pasture is preferable for chese the morn
ings milk for butter, particularly il che animal is
stabbed or kent in the yard. Cows eight to ten
years old wiil give milk producing 10 or 60 per
cent more cream than the milk Of their offspring
enea in the utiasr BY the COW akng improper food
and water, aaa the COW not be Affected. For butser
cows We san safely recommend Jerseys or properly
styled Alderney, and the Guernsey. If not
to be had at satisfactory prices at
least one ef these "a breeds to every
six COWS of other breeds should he kept to color the
butter and IL the farmer viii get good Jersey bull
he viii soon improve the quality of MS herd. In
simmer the cows should have plenty CT good rich
pasture so as to fill themselves soon and easily
with sweet and nutritious Grass that has strength,
their living and can lie down and chew the cud and
make milk. Tho pastures should be kept clean OF
weeds, for they viii give better taste to the milk
and indebted by pigs and poultry, There should
be groups of trees for them to lie under; SHADE is
necessary for their comfort and promotes secretion
Of milk Water, access to which should be easy and
DO had Mt all times. 6 5 INIT
SHOULD ALWAYS BE PURE,
whether running or IN tronghs No access should
be allowed to muddy, standing or ssagnant water:
this is very important, or the milk will not be pure
nor the animal healthy. Towards the
close Of summer, and in the fall. when the pas
tnre is becoming short, the favor Of the milk and
green corn fodder sorghum, Hungarian grass. or
giving them an early crop Of sugar bects It is very
important corn should he sown broadcast or drilled
in. SO as 20 materially help out the pasture at this
time. Bran, with little corn meal may be fed at
evening. It viii promote the flow OF milk and help
keep them in good condition to commence the wins
best of hay Glover and timothy makes the best
and if clt early and cured to be rs nearhe sunner
grass as possible. it is the best for reliance.
Turnips, and cabbages should not he fed
where good butter is desired It does not seem pos
sble 10 prevent their avoring the milk IL you have
fed the tnrnips ani 2ttS # Nd #s 5s}6 #s @
# # @ HAVE GOT THE TASTE IN TEE MILK,
then when you put the milk into the pans to every
sight quarts, mix one OF boiling water. This will
anaihiiate the taste Of the turps, and facilitate the
rising and the cnuruing Of the cream. But do not at
sell it. within short time. .gg.3 .:}
\ The sneaker spoke against coloring with annsto,
and dyocaed .colorns only BY means OF good feed
ing The best and sweetest butter is produced III
May aud June MI liking should be done regularly,
quiet and thoroughly, vet quickly Twice =. day
is often enough and should be done as
near 8 O'clock in 4 the morning and 6
il The evening as possible, 81 The milk
Should be taken to- the III spring house and
passed through the strainer into milk pans. which
should then be set in the water of the spring flow
ing through the house. as it will promptly take the
animal heat out Of the tnilk which is quite irn
portant. THE question OF the material for the \
pans is not decided, some Recommending glass,
earthsnWare q Tin; OGDEN pals should never be-
used 1t lis still q rnpotea question what depth of
pans shall be used forsettisg the cream The milk
should not be set more than thirty-six hours and
is better il skinned in twsntyfour hours. as what
little might % lost IL quantity would be gained In
becomes acid SIT all, or thickened. No farmer can
hope to make first Class butter probably without
SEA PLEE1E OF PURE, SOFT WATER fs q
npon his place, at leas5 without 50 much care and
tronhle that it will not pay. Pure, soft water
is necessary for the COWS. Al and ii is Z
necessary IN working the butter ID al its stages. Il
Those who have spring Of cool, soft water on the