Western Kansas world. [volume] (WaKeeney, Kan.) 1885-current, 1888-03-03
WILL DARYING PAY IN
WESTERN KANSAS?


airy 4, 1888.
Will dairying pay in western Kansas?
We answer, Yes, if the quality Of the but
ter and cheese is frst-class; but it will
not pay to make a poor article. Butter
can not be made and sold for ten or
twelve cents pound. These prices will
not pay for the labor, to say nothing
about the money invested in cows; but a
firstclass article of either butter or
cheese will find good market. The diff
ference between the price of good butter
and that of an inferior article is SO great,
and so much has been said of late about
the making of good butter, that it Is
somewhat surprising that more than one
half or three-fourths of the butter made
to-day is of very inferior quality, and
does not bring as much as it should by
ten to fifteen cents pound. We con-
clude, then, that the only way to make it
pay is to make good article. As for
those who have formed their opinions,
adopted improper methods, and do not
believe in new-fangled ideas. they proba-
bly, will not be changed by what l may
say. There are three faults III butter
making to be guarded especially against:
First, over ripening the cream; second,
overchurning; third, overworking. These
are three things that will not pay in dairy
farming, and there are many others that
lack of time will not allow me to touch
upon now. Perfect cleanliness must be
exercised throughout, from milking to
packing. Good butter never can be ex-
pected if the temperature is allowed to
rise above 600, and during the rising of
the cream the temperature should be kept
at 500, or better, if lower. Keep the
cream at 600 until it is ripened. stirring
thoroughly together until ripe. Churn at
$40 in winter and at about 600 in sum-
mer. As soon as the butter begins to
form, say the size of pin heads, add about
a gallon of cold water to each ten pounds
of butter expected, and continue the
churning until the butter grains are the
size of duck shot. If the butter comes
firm, draw off the buttermilk through a
strainer, and let the butter be drained in
the churn for ten minutes. Then care
fully lift the butter out of the churn,
weigh, and add half an ounce of pure salt
to the pound, or, according to the taste,
after the butter has been still further
drained on the butter worker. The
moisture being fairly well pressed out, set
the butter away for three or four hours
where the temperature will not rise, and
again work it until it is quite free from
moisture. It is then ready for packing
or making into rolls, as may be desired.
Keep at temperature not above SO.
Butter made in this way is close in text
ure, clear in color, pure in flavor, and will
keep well and command the highest price
in the market.
There is more money in making cheese
than butter. There are several reasons
why: First, cheese can be kept, and need
not be put upon the market when prices
are not good; and it will be all the better
if properly made; second, when butter is
selling at eight or ten cents pound,
cheese will bring ten to twelve cents:
third, the same quantity of milk that is
required to make one pound of butter
will make three pounds of cheese; fourth,
it is less labor to make cheese. In maxi
ing cheese, as in making butter, cleanli-
ness is most essential. Without this,
good cheese can not be made Every
pail, can, vat or tub used must be scald-
ed, and kept perfectly sweet. Every
cloth, hoop and press must be well clean
ed and scalded. Having all clean and
sweet, strain the nights milk in cans or
in cheese vat, if convenient, and set in
cold water. Strain the mornings milk
into the nights milk, and let it cool
down so that all animal heat is expelled,
and then raise the heat to 900 or $50 !,
always using thermometer, as the hand
will not do. Then add enough good rem
net to cause coagulation in fifteen or
twenty minutes. Then cut one way; in a
few minutes cut crosswise and horizon
tally. Cut as small as possible-ab
the size of dice. Then raise the heat to
1860 or 100. Keep well stirred, so as
to have the heat uniform through the vat
or tub. Keep the heat up until the curd
is gritty when you bite it. After some
experience, you can tell by the feel and
appearance of the curd when it is cooked
enough. Then draw the whey, put on
the strainer, and work it up lively, rub
bling it up as fine as possible. Add four
ounces of good salt to each ten-pound
cheese or curd, mixing thoroughly. Keep
it well to the air. Put it into the press,
and at temperature of about 700 press
firmly, but not too hard at first. Leave
in the press from twenty to twenty-four