Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1888-05-10
FOR DAIRY FARMERS.
How to Secure Wholesome, Clean and
Riohly-Fiavored Butter.

How to secure Wholesome, Clean and
Riohly-Fiavored Butter.
Get your cream slightly sour. thick.
and at sixty-two or sixty-three degrees,
and you will not inquire; Why don't
the butter come? Mix the different
skimmings thoroughly. and warm up
each fresh skimming to the tempera-
turo Of the rest before mixing. Don't
put the last two skimmings IN to-day
churning. Keep the cream stirred and
aired. Don't put salt saltpeter or
sugar in your cream. Salt your but
ter. but don't sugar IL; il has too
much sugar in it already; wash out all
you can while in the granular state,
with weak brine. II you like the "but-
termilk favor gather the butter be-
fore you stop churning, then, in spite
of all the working you can give it, you
will leave in enough buttermilk to give
il the right (?) flavor. II brine-salting
doesn't salt butter as much as dry
sailing one ounce TO the pound. 1t is
because In the latter case the butter Is
not worked enough to get out the super
huous water. Its therefore adultorated
to that extent.
The two methods Of sailing were
tried side by side by student at Cor
nell University. aud after both were
worked to the same state Of dryness.
were analysed, and each was found TO
contain about one-half ounce Of salt
per pound Of butter. II brine-salted
butter Is not salt enough to suit the
taste of your customers, tell them to
put on more when they eat it, and ex-
plain TO them that they can better
afford to buy salt by the bushel at
seyenty-tiye cent. than by the pound
At thirly-hve cents. That argument
will make them peaceful DON /
touch the butter with your dirty hands
at any stage Of its manufacture.
Your hands amt dirty?n Well. may
be not but don't you know you are
constantly wearing out and being re-
newed, aud arc therefore all the time
shedding some Of your efiete matter,
and don't you know that you have no
business TO shed II on the butter?
"But how about the cook working the
dough with her hands?" Yes, / know
all that; and II is parallel case. but
don see how II is 10 be helped. Try
and think your bread is kneaded by
machinery when you are eating your
bread. but be certain that you butteris.
Does your COW stand still when you
60 to her. or does she keep Just out OF
reach. and watch you out Of the cor
ner Of her eye? II the latter, aud you
raised her. you had better quit dairy
ing and try some other business, say,
breaking stones; that will give you
plenty OF exercise. and II won't hurt
the feelings Of the stones. Give your
COW lump Of rock salt; that Is the
best way Of sailing her. Be prepared
next summer to give the cows some
bran morning aud night, no matter
how good the pasture Is; II II does no
other good il will save going to tho far
side Of the field after the cows. as they
will be at the gate at the regular tins.
that Is, II you arc regular In your hour
OF milking, rs you ought 10 be. This
light feed Of bran will also pay for
itself In butter, and general thrift Of
the cows Take notice. said the
COWS would be at the gate. not bars, a
farmer has no right 10 use bars instead
OF a gate in his pasture fence. His
cows will soon be taught--by some one
too lazy to take down all the bars--to
jumpi and a jumping COW ispoor prop
crty. and the same may be said Of a
jumping steeror horse--on the farm =
PraEfs Farmer