The Superior times. [volume] (Superior, Wis.) 1870-1912, 1884-08-30
How Gilt-Edged Butter Is Made.

| 4
| Might hush the throbbng of this life of minel
Fiery Other Saturday.
| How Gilt-Edged Butter Is Made.
Mr.. O. nj. Pinkham, secretary of the
| Vermont Dairymens Association, sends
us the following account of the methods
practiced by the Darlingtons, near Phil
adelphla, who have an enviable reputa-
ton as makers of ''gilt-edged butter"
The barns are substantial structures
not of the most modern and improved,
style the stables for COWS in the base.
ment, the floor cemented and slightly
inclined lengthwise of the stable, so one
COW stands just trife above her next
neighbor below, and a gutter behind
carries the liquids into the yard. The
COWS are Uttered with straw, and every
bit of space utilized as the endeavor to
supply the great demand for their but
ter has increased the number of the
COWS beyond the original design of the
barn. In two of the barns the COWS are
tied with chains, while in a new one
swing stanchions are used. The stables,
while clean, like good farmers stable.
are not such specimens of painful and
lmpracticable neatness as some writer's
on dairy matters have considered in
| separable from frst-class butter The
COWS are of no particular kind, though
| the Short-horn blood is predominant as
grades, and an eye to final end of all
(cattle) tiesh-beef-is kept in view in
selection of cows.
Their herd averages about $50 head
They are kept in the stables the year
through, except being let out into
suitable enclosure part of the day in
summer for bite of grass and exercise.
The greatest care is exercised in their
feed, which is bright clover hay, and
cut and mixed with equal quantities,
by weight, of cornmeal and wheat bran
about eight and half pounds each
of meal, bran and hay.
Mr.. Darlington, speaking OF car
load of meal, part of which was heated
and which was returned to the seller,
said the dealer thought they might
have used it at reduced rate but they
could not afford to have used it if it
had been given them. Not only would
complaints of the butter have been
numerous, but the quantity would have
fallen off materially.
The milk is poured from the milking
pail through a wire gauze strainer into
a can, which is taken, when full to the
creamery, where it is again strained,
this time through a cloth, when it
passes directly to the tank holding it
for separation from the cream They
formerly set the milk in six-quart pans.
when it took about ten and third
quarts of two and half pounds each
for pound of butter, on yearly aver
age. They have for the last year been
using the DeLayal cream separator with
much satisfaction, and, as nearly as they
can judge from their monthly averages,
they gain about twelve per cent in but
ter over the former method, and with
out deterioration of quality. The milk
is separated directly after it is brought
IN, the separators being run by an engine
in the creamery, and the cream set
aside IN the cans to ripen, as the late
fashionable phrase is, or, in plain
United States, to sour before churning,
which is done twice week and in cold
weather little sour cream is left in the
cream-c to hasten the process. The
churn is made of cedar, barrel.shaped,
except being of uniform size and with
three narrow slaves projecting inside.
The butter is washed by pouring cold
spring water into the churn after the
butter milk is drawn out and before the
butter is gathered" It is worked by
hand, not sailed by guess, and after
standing about an hour is reworked,
Jumped and printed, and then put away
in coolers to be shipped next day. The
prints are half-pound and pound Jumps,
each wrapped in muslin, and are ship
ped In galvanized iron cans, in cedar
tubs, with ice in warm weather, and
holding from pound and half to
seventy pounds of butter
Their average product is about 200
pounds per week, and it is sent to
Philadelphia, New York, Boston, Wash
ington, ETC., and they are now sending
to families which have been supplied
by their father and grandfather for sew
enty-tive years. The lesson in this for
the dairymen seems to be: Careful
feeding, the making of uniform article
the yesr through and getting a reputa-
ton for your butter. By this is meant
the making of good article and getting
1T to the consumer, with the knowledge
of where it is made. The great mass of
the butter sold and used is sold anony-
mously. The maker does not put his
name on it, and the consumer has no
means of getting the same again if he
wishes to do SO. In other manufactures
1t Is suspicious circumstance if the
makers name does not appear on the
goods. Another point is, that none of
the conditions here is beyond the reach
and practice of the ordinary farmer on
a smaller scale