The Carbon advocate. [volume] (Lehighton, Pa.) 1872-1924, 1884-10-18
FARMERS COLUMN
Wnntnd n Chnrn.

Fanny Field who conducts the Poultry
Department Of tho Prairie Farmer, is not
limited in her knowledge of household and
farm matters, to Plymouth Rocks, Light
Brahmas, poultry yard and houses, and the
general management of poultry. In a late
Ohio Farmer she talks, in her racY way,
about churns and butter making.
With meekness becoming in a woman
who don't know the meaning of half the
words used by scientific makers Of gilt edge
butter, step into the dairy department in
search of information and l don't want
anybody to make fun of my ignorance. 1t
is churn that l want now. have been
told that the old fashioned dash churn is a
"relic of barbarism," the dark ages or some.
thing, and tha no "decent granulated lis
that the proper word?) butter ever came
ont Of a dash churn;" but still with sorrow
confess itD l keep right on using 1t be
cause up to date have failed to find a
churn that suits me as well. 1t may be
that am hard to suit, or that have a
prejudice against new-frangled things, or
that don't know good butter from grease;
but in my humble opinion it is because
there is rot a practicle of Imagination in
my composition where butter making is
concerned, and that l strongly object to
washing one of the patent churns when my
little, old, stone, dash churn makes just as
good butter, and is easier to handle and
clean.
In your last number my mind was some-
what relieved to learn that "person Of
judgment" can make "prme, gilt-edged
butter'in "any good, sound, clean churn."
Then prime article OF butter can be made
in dash churn? half suspected that;
but isn't there a churn of some kind that
will do the same thing with less labor?
wan churn with no more machinery
we ca churn anywhere from four 10 eight
quarts of cream, and above all, one that a
woman Of average strength can use every
other day without the penalty of lame
shoulders. don't want 1.-TWO minute"
churn but do want one that will not re
quire mans strength to "run," and that
will "bring" the butter in from fifteen to
twenty minutes steady work, provided, OF
course, that the cream is "just right" when
put in tho churn. IfauYbody known any
thing, from actual experience, about such
ob, I ina ~, tl,at
women who churn the cream from one two
three cows, would be very glad to hear all
about it; and mind you, we don't want to
pay an extravagant price for churn. This
paying enough for cows, feed, and dairy
"fxins" to buy all the butter small iami.
ly would need for century or so, don't
strike me as good economy for common
people to practice.
We, the hired girl and I, made some
regular gilt edged butter once, but we didn't
make it IN dash churn, nor yet in any
one of the 500 churns which have been
patented. Listen: Once upon time the
head of the family gave notice that three
known as agricultural writers, and tie
third as a maker of an extra Fl nc article cf
butter-would dine with us the followir &
day. l didn't care for t he other chaps, but
that butter man-what should I do? We
had but one cow and she only gave about
four quarts of milk a day; consequently we
didn't make much butter-in fact our
weekly churnings wouldn't reach round,
and we were obliged 10 piece out with
"store butter" The last churnng had all !
could | set store butter before |
a man who made butter that sold to priv |
ate customers for double the highest mark |
ct price? Neverl The hired man was
dispatched to the neighboriug village with |
instructions to get some of the best cream.
cry butter that could be procured. "Noi |
an ounce of good butter in Market" was
the report, But we had some butter on
the table the next day--a beautiful, yellow
lump duly stamped with suggestive clover
leaf, and the geuts went into exclamation
points over the "delicious flavor" of that
butter. The hired girl, who waited on
table, and who had "read up" on butter
making until she had the whole theory at
her tongues end, gave me comical look
and retreate6 to the kitchen. from whence
there presently came a subdued sound as il
were trying to suppress laugh
with the corner of gingharn apron. But
maintained my gravity and dignity while
listened to prize essay on butter max
ma king, wherein was landed the great
of the new methods over the
Did. At last was asked to tell Just how
that" finely flaYored" but was made.
Such butter never came out of the old
lash churn," remarked one Of the guests as
be put very small piece of the "nectar"
IN very small piece of bread "No, it did
not" replied; "this butter was stirred
'arly this morning with a wooden ladle in
| tin pail, the butttermilk washed out with
,old water, salted by guess, set in the cellar
or three hours, then worked lightly stamp
ID and put on ice till dinner time" Now
didn't tell this because think that the
proper way TO make gllt-edged butter,
,ut because-well, If you can't find the
moral" without my help the sermon will
% lost.
Golden Honors IN Far OFF India.
The EhghShmGH, an influential journal
Z. a. 1ats