The Somerset reporter., 1885-04-01
Farm, Garden, Home.
HOtp CUT Edged Butter - Made.

Orestes Pierce a widely-known breeder
Of Jerseys and writer OF valuable articles
upon the breeding and management OF cat
tie, gives in the Bird, ders Gazette descrip-
ton of the method followed on his farm IN
making and marketing butter. This de-
scription is worthy the careful study OF all
who make butter, and especially OF those
who, having 1t in their power to provide
the needed appliances Tor making butter of
q very high, il not OF the very best quality,
have no just idea of what Is needed. MIR.
Pierce says:
Our barn is as warm, comfortable, and
clean as 1t can be made; the food, after
much experimenting, has become clover
hay, sound corn-meal, and wheat mid
dlings; the ration per day Is twelve ponds
of hay, eight pounds of niddlings, and
four pounds of corn-mealy water, with the
chill taken Ell ad hbitum. This ration
gives Us the largest yield OF butter at the
smallest cost. We use sawdust and ground
plaster for bedding. which keeps the cows
and tie-up clean and sweet and does not
soil the udders or stick to them.
Milking 10 done twice each day, the
twenty-four hours being divided as pearly
rs possible into equal periods. Each milk
er Is required to milk rapidly in silence, to
strip his cows dry, and to use no violence
or harshpess. The milk is strained into
large cans, which at the close of the milk
ing are taken to the dairy; there the milk
is again strained into deep-setting cans set
in running spring water at an average tenn
perature of 4S degrees; 1t IL skinned In
thirty-six hours, and the cream placed to
ripen in q warm place; 1t is stirred twice
day aud its condition judged by eye and
taste; when ripe 1t should be slightly sour,
thlckened and not sticky when lightly
touched with the 6nger.
Ripe cream Is churned In barrel churn,
(Stoddsrd). The churn is first scalded,
then riused with cold water, then the cream
put 10 and temperature taxed. The tenn
perature should be 81 degrees in summer
and g. degrees In winter; II 1t varies from
this, the cream must be heated or cooled
until 1t is right.
We churn slowly at first, stopping fire.
quently to allow the gas TO escape; then
faster to forty revolutions per minute. AS
soon as the butter-granules come we add
water, revolye few times and draw OF the
buttermilk; then add more water and
draw of until it runs clear. In drawing
off we use a sieve Of small meshes, for
more or less butter is apt to start out and
bother at times; with the sieve 1t can be
caught without trouble or delay. The but
ter Ia taken from the churn with wooden
ladle into q Wooden bowl, weighed, and
placed rp6n the worker; salt Is used 1t the
rate Of half an ounce to the pound. The
butter is rolled out In q sheet, salt sprink-
led over It, the sheet folded up and rolled
out; more salt sprinkled on and the pro-
cess repeated; so on until the salt Is all
worked in, but with as little working As
possible, care being taken to have the salt
evenly distributed through the butter.
Next we print the butter 10 half pound
pats, do each pet up In q separate piece Of
muslin, then wrap 1t in wax paper and put
it in a tin box just Its size-a box much the
size and appearance Of seidlitz-powder
box. Put the following on top of the but
ter and put the cover on: Extra fine Jer-
sey butter"