Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1883-07-26
POINTS ON BUTTER.MAKING.
Facts From the Experience or . mskeT Of
Fine Bread Covering.

Facts from the Experience or . Maker Of
Fine Bread Covering.
The HERALD:-Iti is a question among
dairymen, a. to the depth that milk
should be set, TO get the most butter
from it. Now it does not make any
difference what depth you set the milk;
the point is, to protect the milk from
the acid, U use the term acid for sour
ing,) until the cream can rise TO the
surface The idea that milk set three
or four inches deep, viii make more
butter, than milk set deeper, arises
from the fact, that in that condition of
atmosphere, that milk ..wheys off, in
twelve or fourteen hours, you get as
much cream from milk set three inches
deep as from milk set six inches deep.
Now the cause of this is, that the ..acidf
commences in that milk before the
animal odor' leaves it, hence the
depth makes no difference, the result is
the same. Here comes in the benefit of
setting milk in cold spring water-it
takes out the 'tanimal heat and pro-
tects the milk from the acid, until the
cream can rise. How long should milk
remain set for all the cream TO rise? In
coolers, in cold water. with milk eigh-
teen inches deep, with clear and dry
atmosphere, the cream will rise in forty
eight hours. In hot weather, the cream
seems to clog in the milk, and the milk
is protected from the acid. by being
set in cold water; it readily sours, and
u portion of the cream goes to the hogs.
Milk ought to be set in water that has
temperature of so degrees Farenheit.
II is undergoing chemical change
from the time it leaves the cows udder,
until it decomposes, and hence the diff
erent chemical stains of the sack,
which holds the butter in the cream,
and the different milkings should be
well mixed, and allowed to stand twelve
hours if possible, in cool place. The
proper temperature for churning is 600
My practice generally, in hot weather,
is to have the cream at sixty. This is
too high temperature for "private"
dairies. One spoonful of good
coloring. is put into five gallons of
cream, to give the butter beautiful
appearance. | prefer Il good barrel
churn, made of oak, (well seasoned
making forty revolutions minute. 1t
generally takes one hour for the butter
to come, and it must be the "size of
shot, to be perfect in quality and flavor.
When the butter comes, the buttermilk
is drawn off completely, and the butter
washed with cold brine. When sailed,
one ounce to one pound of butter, |
work the butter until the brine looks
clear, and very particular not to injure
the grain or make it look shiny"
The keeping qualities of butter depends
entirely upon two things, first, the ex-
traction of all the buttermilk; second,
in keeping the grain of the butter
perfect. The butter is packed in fifty
pound ash tubs, that have been soaked
in brine, with thin piece of bandage
cloth spread over the surface of the but
ter, then one inch of good salt and
water, to make Il good brine 50 it will
keep out the air A butter maker that
will follow the above directions, can
manufacture butter from s'sweet cream
as well as sssour,n that will stand the
atmospheric changes for any length
of time, when properly cared for.
Butter should be kept in ''ice storage"
in hot weather that has temperature
of 400 degrees fahrenheit, perfectly
air tight, (under good brine.) 1t will
remain good one year from date. Most
all the rancid and ''frowey'' butter
made. is caused by making butter from
cream that is too sour. .'sweet cream
undoubtedly makes better butter than
sour cream. 1t will certainly keep
longer and have finer flavor, and will
command higher price in New York
and Boston know this to be fact,
by practical experience. A good many
are in favor of 'ssour cream" and good
butter can be made from it, provided it
does not oet too sour. Milk makes
more butter in the fall of the year than
in hot weather, and also more cheese,
because it is richer and more Dense
The feed is better, cows give less milk,
but the quality is certainly better.
Twcnty-four pounds of milk will make
a pound of butter, in the month of June
and July. ALMOND BAKER.
Annaton. WIS. &