Evening capital. (Annapolis, Md.) 1884-1910, 1884-06-19


fully agree that cleanliness in stable
and dairy is Of great importance for the
a production OF fine butter, but / am con
WINGED that other causes are still oftener
responsible for inferior quality. In set
9 ting the milk for cream raising. most
small farmers have not the very best ar.
mnecmcnts; they have no good milk
room, and, in order to get as much cream
ms possible, the milk is kept longer than it
ought to be; generally the milk is sour,
q often thick, before it is skinned, while
q il ought 10 be sweet. Still. this refers
more to the warm season, and ii is rather
in the cool spring and fall that proper
8 tionallv more bad butter is made; then
certainly the milk mostly is skinned
while vet sweet. but then the cream
often is not treated with proper care. One
OF the first rules for making the finest
butter, is to get the cream out OF the
milk rs quick as possible, and then to
have the cream in proper condition for
Churuing in the shortest possible time
after it is skinned. Suppose the milk is
skinned this morning and evening, that
cream always ought to be ready for
Churning tomorrow morning; ready for
churning means slightly sour and thick
If your milk when skinned is per-
fcctly sweet, it must be warmed by set
ting it in tub with warm water, and
stirred till about seventy or eighty de-
grees Fh.; best then to keep it in a
room of about sixty degrees; is the room
warmer you may heat the cream less, if
colder, it may be necessary to heat your
cream again in the morning before
Churning. Then churn it proper tenn
pcrature, which means such as will make
the butter come in about one-half or
three quarters of an hour average tenn
perature sixty two degrees)ina granulated
state; by then adding a small quantity
of cold water it is easier TO separate the
buttermill1 from the butter: then chura
a short time, but not long enough to
gather in large Jumps; then remove the
buttermilk Tnd add about half the guam
tity of water, about fifty eight degrees
Fab. too cold water is in iurious), wash the
butter in it, take it out, work and salt it !;
then it will be firm, and should only be
left long enough for the salt to dissolve,
which in room of about sixty degrees
will take only three or four hours; then
work it again and pack or print it for
HdIhet. Inc point Is 10 nave the DutIeI
ready for market as soon as possible after
milking.
do not intend to give full advice
for butter making, but only wish to
state the principles on which now all
the highest grades of butter from North
ern Europe is manufactured for the
English market. That the principal
causes for bad butter are more to be
foun9tin the treatment of the milk, the
cream and the butter itself, than in the
treatment of the cows, may be proven by
the known fact that in hundreds of To-
calitieS where before mostly bad butter
was made and where creamery or but
ter factory has been started. in most
cases fine article is produced of the
very same milk; and l do not believe
that farmers generally pay more attention
to the food they give their cows or to
the cleanliness in milking when they sell
their milk to factory than when they
tnake the butter themselves; | think most
milk patrons Silently will admit this. -
D. Aoldeahorr, Carroll Co., Ohio.