Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1888-06-01
Butter and the Butter Cow.
Prairie EarF,,a-

Get your cream slightly sour, thick and
at 62' or go, aud you Will inquire: Why
don't the butter Gomez Mix the different
sklmmlngs thoroughly, and warm up each
fresh sklmm ming TO the temperature
of the rest before mixing.
Don't put the last two skimmings in to
days churnlng. Keep the cream stirred
and aired. Don't pus salt saltpeter or
sugar IN yoar cream. Salt your butter but
don't sugar II; it has too much sugar in il
already; wash out all you can while in the
! granular state with weak brine. If YOU
like the "buttermllk flavor" gather the
butter before you stop churning, then in
| spite of all the working you can give it.
| you Will leave IN enough buttermllk to
| give 1t the right (?) flavor. If brine-salt-
ing doesn't salt butter as much as dry
| saItlng l ounce to the pound, it is because
IN the latter case the butter is not worked
enough to get out the superhuous water.
1t is, therefore, adulterated to that ex-
| tent.
| The two methods OF ssltiug were tried
| side by side by a student at Cornell Uni
| versity, and after both were worked to the
same state Of 6ryness, were analysed, and
| each was found to obtain one-half ounce
of salt per pound of butter. If brine
! sailed butter Is not salt enough to suit
the taste of your customers, tell them to
! put On more when they eat it, and explain
! TO thsm they can better afford to buy salt
! by the bushel at 75c; than by the pound at
! SOC. That argument will make them
! peaceful. Don't touch the butter with
! yoGr dirty hands at any stage of its man
! ufacture. Your hands amt dirty?"
! Well, maybe not, but don't you know YOU
are constantly wearing out and being re
newed and are therefore all the time
! shedding some OF your efFette matter, and
! don't you know you have no business to
| shed it on the butter? But how about
| the cook working the dough with her
| hands, Yes, I know all that: and it is a
! parallel case, but don't sec how it is to be
helped. Try and think your dough is
/ kneaded hy machinery when you are eat
Ing your bread, but be certain that your
| butter is.
! Does your cow stand still when you go
/ to her, or does she keep just out of reach,
and watch you out of the corner of her
! eye? If the latter, and you raised her,
you had better cult dairylng and try some
other business, say, breaking stones; tAat
will give you plenty of exercise, and it
won't hurt the feelings of the stones.
Give your COW lump OF -Ock salt; that is
the best way of saiting her. Be prepared
next summer to give the COWS some
bran morning and night, no mat
ter how good the pasture is; if it does &c
other good it will save going to the far
side of the pasture after the COWS, as they
viii be at the gate at the regular time,
that is if you are regular in the hour of
milking, as you ought to be. This light
feed of bran will also pay for itself in
butter, aud general thrift Of the COWS.
Take notice, 1 said the cows would be at
the gate, not bars, a farmer has no right
to use bars instead Of a gate in his pas
ure fence. His COWS Will soon be taught
by some one too lazy to take down the
bars-to jump; and a jumping COW is
poor property, and the same may be said
of jumping steer or horse-on the