St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1885-09-10
The Dairy Department.

Butter-making, as carried on by cream
erymen, has become profession, requir-
ing good deal of skill and great deal Of
good common sense properly applied, as
well as frmness and decision of character
When these elements are lacking the result
is poor lot of butter and lowering of the
reputation OF the maker. Under the gath
ered-cream system the owner of the cream
cry and the buttermaker each have a greater
responsibility than they do under the
whole-milk system. In the latter case, the
milk being delivered at the creamery, the
buttermaker can control the temperature of
it uniformly and can skim it all at one time,
and thus have the cream ripen uniformly;
whereas under the gathered-cream system
there may be as many temperatures for the
milk and cream as there are patrons, thus
requiring extra skill and watchfulness on
the part of the buttermaller. After the
milk or cream comes into the hands of the
buttermaker then his responsibility begins,
and he should always bear in mind that
eternal vigilance is the price of his reputa-
ton as a gilt-edge buttermaker. In some
sections owners of factories or creameries
hold their butter or cheese-makers respon-
sible for the quality of the product to the
extent OF their wages, and in some cases
they even require them to give a bond, so
that if the product is not up to
THE MARKET STANDARD
and the fault be the cheese or butter max
ers, they may recover the difference be-
tween the selling price of the article and
what it would have sold for had it been
fine. All understand the nature of milk,
and need not be told that it has countless
enemies which aid in it's destruction the
moment it is drawn from the cow; and so
with the cream. When the milk is drawn
from the cow it should be cooled as speedily
as possible to at least so Q; the more rapidly
the milk is cooled, the quicker the cream
will rise. Some persons place ice cold
water in the milk Immediately after it is
strained in order to hurry the separation Of
the cream from the milk. When the cream
has ripened, that is when the Tactic acid has
been developed, it is ready for the churn.
While the cream is ripening it should be
frequently stirred, and kept at tempera-
ture OF 60 .; it will warm at least two de-
grees soon after the churn has been
started. When the churn is first started it
should be given a slow motion and gradu-
ally increased until the proper motion is
attained; 40 to 60 minutes will be sufficient
time in which to churn. There are some
churns that will ''bring'' the butter in less
time, but the butter often proves to be in
jured in grain. When the butter has
formed in the granular state, stop the churn
and draw off the buttermilk; then wash
with cold water and brine until the latter
runs clear from the churn
ONLY SLIGHTLY CoLoRED.
This operation will remove the buttermilk,
and hence will require but little working,
which invariably Injuries the grain and
causes the butter to soon lose that fine aro-
matte flavor which makes it so palatable
We can all remember how our grand
mothers, with butterbowl and paddle, would
sit for an hour or more and press the butter
against the sides of the bowl in order to ex-
tract the buttermilz; and we can also re-
member that unless large quantity of salt
was added to that butter it had little of the
genuine butter flavor in it; in place of the
flavor we got the salt. After subjecting
the butter to the brine wash, remove to the
table or butter worker and let the water
drain out; when dry and crumbly, weigh
the butter and add the salt, one ounce to
the pound. If worked on butter-worker
sift a little salt on the table, then work
lightly. With some creamerymen butter
is worked twice in, that case, after the first
working set away from four to twenty-four
hours. then rewerk very lightly when it
will be ready for packing. The usual pack
age Is I'LL OAK GuD nOlulnP ABOUT SlXGy
pounds, Boston market prefers a spruce
tub); soak the tub well in good strong
brine before using; rub fine salt on the bot
tom and sides; pack the butter firmly with
stamper; level the top with straight
edge, but do not fill too full: have quar-
ter or half-inch space so that the cover will
not press down on the butter; cut piece
of new, clean cloth and fit it nicely over the
butter; dampen some salt so as to make
paste and spread over the cloth, then put
Oh cover and fasten with strips of tin. If
you have exercised
CARE AND JUDGMENT,
you have butter that will sell at the top
notch in any market Of late years people,
especially in the larger cities, have been
educated to use butter that has been col
ored, and as the cOloring matter now used
is absolutely harmless, we see no objection
to its use, but on the contrary, we believe
that butter-makers should strive to meet
the wants OF their customers, regardless of
what their own notions may be. No gen.
eral rule can be laid down for coloring
butter, for the reason that markets differ
in this matter quite materially. For in
stance, in Boston they want a pale straw
color; New York and Philadelphia require
little deeper color; Baltimore and Wash
lngton want a full straw color, while in
New Orleans and ST. Louis almost brick
red is best adapted to the tastes Of consum-
ers. Butter color is made by chemists, who
4