Smyrna times., 1882-08-09
Summer Butter Making.
BY AGRICOLA.

BY AGRICOLA.
Whether butter-making shall be
profitable or Improbable depends very
much ON the way in which it is conduc-
ted. A small dairy may be so managed
as to give good returns from the milk |
and butter sold, and large one may
fetch only small receipts, the secret |
being in making the most of the mater
ial at hand.
REASONS FOR SMALL PROFITS.
From a somewhat extended and
careful observation it appears that
large majority of farmers-such as do
not make speciality of dairying-do
not make as much profit from their
cows as they might; they do not
get the full benefit of the cream,
whether it be in large or small quanti-
ties. Shallow pans are used the milk
is kept in too warm Il temperature in
Summer; the cream also is too warm
or too cold when churned, and various
things cOnspire to make a smaller
butter product than might be obtained
under proper conditions. There are,
of course, many cOnveniences which
some farmers have that others do not
have-cOnveniences which are almost
necessities in good butter-making, such
as ice and ice-boXes, cooling apparatus
and creameries. Yet these may be had
at comparatively small expense, and
they will repay the outlay upon them.
A HOMEMADE CREAMERY.
Not long since the writer had occa-
sion to call upon farmer who is not a
dairyman--that is, does not make
dairying his chief business-and yet
one who thinks it is just as cheap to
make good butter as poor, and to that
end had some four years ago "cream-
cry" in his cellar, description OF
which will prove interesting to all
butter-mallers.
A tank seven feet in length, four in
width and two in height, with walls oi
brick eight inches in thickness, was
built on the concrete cellar floor. Into
this tank or creamery" water from
an artificial pond not far distant i.
conducted in a pipe provided with {
stop-cOck, and two waste-pipes carry
the water from the tank whenever it j!
necessary to draw it off, One of these
is located at the bottom of the tank
the other at such distance from tn,
top as that the water can escape when
ever the milks-cans are set in, instead
of flowing into them, only so much es
Gaping as is displaced by the cans
Two pieces of timber two by thre,
' inches in size run lengthwise of tn
tank and equi-distant from its sides
the ends being made fast to the ends O
the tank. Under these pieces the can
are placed to keep them in an erec
position. AS a cover to the tank, tw
- common windOw-frames with glass ar,
hinged to the rear side, in this case tn
one against the cellar wall. This com
. pletes the construction of the tank O
creamery" which when made, coun
ting price of brick and labor, cos
d about $12.
The cans into which the milk
poured every morning and night ar
twenty inches in height, eight inches i
diameter, and hold eighteen quart
. each. No faucets are used, since it
thought preferable 10 skim off tn
cream rather than draw off the mil
, from beneath it. In skimming ladlC
3 shaped dipper is used, having tn
handle quite perpendicular in order I
reach the bottom of the cream, whic
varies from five to seven inches
thickness in the cans.
The temperature in the water in tn
tank is regulated by putting in on
y cake of ice, about eighteen inches Ion
- by twelve inches thick every morning
2 which keeps the temperature of I'll
milk at about 550 Fahrenheit. 1t
~ not necessary that the water in IL
re tank should be drawn off and replace
es by fresh oftener than once week whe
nc ice is used, since the ice added ever
Sag morning displaces its bulk of waite
e, and so does not allow it to stagnat
er Water from a cool well or Spring wi
= do rs well as water from pond, thoug
~. u. little more labor is required to COZ
vey it into the tank than when u
= conduit from the pond is used. Wit
pond at hand the water could,
course, be kept running, but at
j. disadvantage where ice is used, stint
the ice would have little effect TO low,
nv the temperature. Without ice, rui
: ming water would be advantageous.
BY the use of this homemade cream
,g cry as good butter is made In the hei
of summer as at any other time of Il
! year, and when marketed brings Il
as highest prices paid-a fact which is n,
true of a large proportion Of the butt
made during summer when the tempe
:. ature Of the milk is in the seventie
4 and the butter has the appearance
- lard.
~ ~ TEMPERATURE FOR cHURNING.
! 1t is the quite general complain