Milford chronicle., 1885-03-06
ClLT-EDCED BUTTER.

01 NnAkkES uAhhEkt OF MILFORD GRANGE
To make "Gilt-edge Bnuer' is something that
cannot well he described, but is only to be ac-
qured by years Of experience and careful train.
ing in the business. But few rules, if carefully
observed, will materially aid in accomplishing
the desired results:
First-Regular and liberal feeding Ofthe proper
kinds Of hay and grain, to stock hest adapted to
butter making.
Second-Cleanness in every department from
the stable until the butter is marketed.
Third-Keepng the milk cream and butter at
just the right temperature. md
The Jersey COW is essentially the bu, "a i,a Ollar
Of the country, aud we advise daiEss tba} The Ar
fine themselves to that cqhis was ordered in
Grades' or "Full BlOodsaW would neglect to b'
NAV be attained irAid not make them so py stea
r ,.,.,,... = -..e backward march was begun
E"i "i'tel The Arabs did not discover their
trea''the ture and the march to Aou Alea' "here
principals halt was made. NH
t,,,s solve to retreat to Gakdul, anoth -.
n desert to KOrti. 1t Is not 9"' a"U ""oN'
ilren viii stop retreating unl'parts Cotton seed
one until Korti is reachefty Of butter produced,
ID to El Mahal' ie Rn g ratiOns, Of not over one
,biie rriyed within fyee the quality will be de-
pTeeiated.
10 milking, the greatest care is necessary to
see that cleasliness is practicei. The cows
udders should be well brushed and the mixers
hands clean and dry-not wet with milk as is
frequently practced. Remove the milk from
the stable as soon as practicable after being
drawn from the cows, as it will absorb tho un-
pleasant odor rapidly, which will materially in
jure the flavor of the butter, The milk should
be strained into cans holding about eighteen
quarts, Of the following dimensions, eighteen
inches high and eight inches in diameter. Re-
duce the temperature OF the milk to fifty or fifty
five degrees, by setting the cans IN cold water.
During the winter, ordinary well water will an.
swer the purpose, and the cream will oil rise in
twenty.four or thirty-six hours. The time may
be lessened by further reducing the temperature
of the milk, if kept at foriyhve degrees all the
cream may be had in twelve hours. As the lat.
ter temperature Gao only be obtained by the use
of ice in winter and by liberal use in summer,
we do not recommend it, or claim it is necessary
to achieve the best results.
The cream should be kept at about ;he same
temperature as the milk until day or so pre-.
yious to churning which in the winter time, need
not be done oftener than once a week, when it
should be brought into a warm room, and a can
of cream, that day or so previous had been
warmed in pan OF hot water to seventy degrees
and allowed to sour, should he mixed through
The entire lot by thoroughly stirring a small
quantity Of the sour cream into each of the cans
of sweet. By keeping in a warm room and stir
ring frequently, the cream will become npened,
or sour, In from twenty-fOur to thirty-six hours,
when it is ready for churning. l will not attempt
to say which is the best churn in use, only that
the Davis Swing and Stoddard are both giving
excellent satisfaction TO those using them. In
either tue butter can be gathered in the granular
form, which is so desirable; but whatever kind
is used, care must be taken not to on the churn
more than half full of cream ,fyou wish to reap
the best results.
Cream should be churned in winter at a tenn
perature Of from sixty to sixty-fve degrees. Use
one tesspooniul Of Wells Richardson & Cos But
ter Color" to each five gallons of cream, and it
will give the butter that peculiar June tint that
is so desirable. As soon as the butter shows
signs Of separating, stop the churn and rinse
down with well water that has been strained
through a cloth, continue the churning slowly
until the butter forms IN granules the size of
wheat grains; then draw oil the buitermilk and
wash the butter first with a weak brine and then
with pure water,it should be at a temperature of
from fiity.eght to sixty degrees. The butter IS
now ready to lay on the butter worker and salt
at :he rate OF one ounce of Higgins Dairy Salt to
the pound With whatever machinery it is
worked it should be done by pressing on the but
ter, and all rubbing, sliding, or grinding motion
most carefully avoided, as it breaks the gram
and makes the butter greasy.
Itisa common fault with butter makers to
work their butter too much. A watchu atten-
tion is necessary to guard against this. Just
when butter is worked enough, can only be
learned by observation and experience. After
the butter has stood few hours, it is ready to
be re.worked and printed in that style best
suited for the market where if is to be sold.