The Northern Pacific farmer. [volume] (Wadena, Minn.) 1878-1885, 1882-03-09
BUTTER AND BUTTER MAKING.
Address of Willis P. Hazard, of Chester, Pa.
at the Minnesota State University.

Address of Willis P. Hazard, Of Chester, Pa.
at the Minnesota State University.
Let cleanliness be applied to the COW house.
STE that it is kept clean that no foul odors shall
be absorbed by the new milk, and that the animals
my BE- kept hssthy 80 as to Eivs pare Ely,
ribbed off into the bucket while milking; to the
hinds SO that they shall not dele the milk; to the
spring house or vault. tibet the cream may be kept
pre-; to the milk bucket, pans, skimmers. cream
pot and churn. that cheesy faint foul odors
b communicated to the cream: and finally to the
bitter marker and market tub Attention must be
a the right time stirring the cream every time new
Quantities are added, even temperature Of the
spring house, vault cellar, proper temperature Of
and working and handling the butter. There are
dx cardinal points in making first lass butter, and
necessary to be attended to to command the best
market price: they are:
Proper feeding.
Careful milking.
Care Of milk and cream in the spring house.
Churning at proper temperature and evenly.
Working and sailing the butter.
Marketing and packing for market
In addition there are several minor things which
are subsidiary to these. but which will receive no.
tice 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 Craces the table, milk. cream and butter
must DO near the temperature OF sixty degrees.
Good butter should contain at least 50 per cent Of
fat oil. Winter butter contains of solid fat sixty
five parts in 100: summer butter only forty parts.
This fact explains why cream should be churEed At
different Temperatures in different of the
year. This fat. oily substance, in the form of glo
bules, is found in suspension in milk Baussin-
gaut prescribes the proper temperature for churn-
ing to be iftyniue degrees for sweet cream. sixty
two degrees TO, sour. and sixty-four for milk The
quantity of milk required to yield pound Of butter
varies from eight quarts to fourteen quarts The
average is about nine to eleven quarts of milk for
two of cream or one pound of butter: or by weight
eighteen to twenty pounds of milk should make
our of cream. which should make one of butter.
Two quarts of cream are fair average for
pound of butter: this according to the breed,
the feed and management, the age and the time
Of the next CESSATION As general rule COWS Of
breeds, and the smaller individuals of particular
breed give richer milk than large specimens of the
same breed. The larger animals and breeds, on the
contrary, produce more cheese comparatively
DRY AND WARM CLIMATE
is favorable the production of butter, and COOL
moist region to cheese. The evenings milk Of
ings milk for butter particularly if the animal is
stabbed or kept in the yard Cows eight to ten
years old will give milk producing 40 or 60 per
two years old, though fed alike Milk may be pois.
oned in the udder by the cow taking improper food
and water, and the COW not be affected For butter
styled Attorney, and the Guernsey. If not
least one o. these breeds to every
od M
he will soon improve the quality of his herd. In
summer the cows should have plenty OF good rich
pasture. so as to fill themselves soon and easily
with sweet and nutritious grass that has strength.
so that they may not have to work too hard for
their living and can lie down aud chew the cud and
make milk The pastures should be kept clean OF
weeds, for they will give better taste to the milk,
and undefled 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
be had at all times.
SHOULD ALWAYS BE PURE,
whether running or in troughs. No access should
be allowed to muddy, standing or stagnant water;
nor the animal healthy. Towards the
close Of summer. and in the fall. when the pas,
ture is becoming short the favor OF the milk and
its richness can be kept ND by cutting for them
green corn fodder sorghum, Hungarian grass, or
giving them on early crop Of sugar beets 1t is very
important corn should be sown broadcast or drilled
in, so as materially help out the pasture at this
time. Bran, with little corn meal may be fed at
evening. 1t will promote the flow of milk and help
keep them in good condition to commence the WIN
ter with. In winter they should be fed upon the
best of hay. Glover and timothy makes the best,
and if cut early and cured to be near the summer
grass as possible, it is tho best for reliance.
where good butter is desired 1t does not seem pos
sble to prevent their layoring the milk If you have
fed the turnips and
HAVE GOT THE TASTE IN THE MILK,
then when you put the milk into the pans to every
eight quarts, mix one of boiling water. This will
annhate the taste Of the turnips and facilitate the
rising and the churninc of the cream But do not at
tempt to put such butter up for keeping: use it or
sell it, within short time
The speaker spoke against co!oring with annato,
and advocated coloring only by means of good feed
ing. The best and sweetest butter is produced in
May and June. Milking should be done regularly,
quiet and thoroughly. yet quickly, Twice day
is often econsh and tho should be d sSs
s. should ID be taken to the spring and
passed through the straner into milk pans. which
ing through the house. as it will promptly take the
animal heat out of the milk, which is quite i'm
portant. The question of the material for the
earthenware or tir: wooden pals should never be
used. 1t is still mooted question what depth OF
pans shall be used for setting the cream. The milk
should not be set more than thirty-six hours, and
is better if skinned in twentyfour hours. as what
quality quail vs. It should be Skinned before it
hope to make first-class butter probably without
PLENTY OF PURE, SOFT WATER
upon his place. at least without SO much care ana
necessary in working the butter in all its stages.
Those who have spring Of cool, soft water on the
farm have one Of the first elements OF success: The
running water through the spring house helps to
carry off all noxious odors aud preserve ap even
temperature. Everything must be, removed that
will impart impure odors or faint the atmosphere
of Ike dairy room, and thus injure the butter.
The shoes of dairvmen should be removed when
coming from the barnyard and exchanged outside
the spring house door for another pair kept there
for the purpose. If a cellar, better, vault be
used, it should be plastered. whitewashed. have a
stone or cement door. be furnished with wire Rauze-
covered windows and be appropriated exclusively
to milk, cream and butter. Churnng in summer
is best to be done in the morning, early. while it is
cool. In winter it must be done in warm place.
Rapd churniug is not the best but even. steady,
moderately slow time is. Fifty or sixty strokes
to the dash per minute will generally bring the but
ter in thirty minutes.
The speaker concluded with detailed con-
sideration Of the ways of making the butter and
spoke against the washing of butter, which he
believed took out the sweetness and flavor of
the butter, made it insipid and turns it rancid
az soon as would any of the milk that remains.