The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-01-19
TO MAKE GOOD DAIRY BUTTER.

AS good butter can be made from a
few COWS as from many if pefect clean
illness is used throughout the process
from milking to the package. Tin
utencils must be kept bright, and we'll
aired after scalding, and all utencils of
wood should be washed, scalded, wiped
perfectly dry, and kept so until used
again. Good butter can never be ex-
pected if the temperature is allowed to
rise above 60 degrees, and during the
rising Of the cream, the temperature
should be kept at SO degrees, or better
If lower. Hence ice is essential when
it can be commanded, and five farmers
out of six can have ice by building a
cheap ice-house twelve feet square in
side, at a moderate cost. The milk be-
ing drawn from the COW, carry it i'm
mediately to the dairy room, and if the
cream is to be raised in submerged
cans, strain directly therein, and set in
the vat of cold water. When the milk
is of a temperature of 60 degrees, raise
the water to cover the cans. If to be
raised in the open air, set into watts of
cold or ice water until cooled to 60 de-
grees, and then place the pans where
they r to stand-raising the cream
in the open air is, however, not ad-
vised. Cabinet creameries are far bet
ter, are compact and moderately cheap.
The ream being raised, keep it at
60 degrees until ripened, stirring all
thoroughly together until ripened. At
this temperature it will ripen in two
or th~ree-days, but cream must not be
added within twelve hours of the
churning time. Churn at 81 degrees,
a little higher, say 60 degrees in win
ter. Churning should be completed
in thirty OF forty minutes.
AS soon as the butter begins to
form, say of 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 buck shot. If
the butter comes firm, draw off the
buttermilk through a strainer, and let
the butter drain in the churn for ten
minutes. If not firm, wash with very
cold brine, and drain off. Then care
fully lift the butter from the churn,
weigh, and add from one-quarter of an
ounce to half an ounce of pure ground
salt to the pound, according to taste
required, after the butter has still
further drained on the butter worker.
The moisture being fairly we'll pressed
out Of the butter, by the worker, set it
away for three or four hours where
the temperature will not rise, and again
work quite free of moisture. This
may be assisted by occasionally pass
ing a dry linen cloth over the worker.
The butter is then ready for pack
ing or making into rolls as may be de-
sired; but if butter is expected to keep
perfectly sweet and sound between the
maker and consumer, it must be kept
from contact by air, and at a tempera-
ture not above 55 degrees. If color
ing is desirable, the color must be
added to the cream before churning
and thoroughly stirred in. Be careful
not to color too high-below the color
of grass butter in June, if in the win
ter The overlooking of butter is a
fraud, and one that deceivers no sensi-
BILE person nowadays. Butter made
by this system is waxy. close in
texture, clear in color, pure in flavor,
will keep we'll and command the high
est price in the market, once the repu-
| tation of the market is established
| Farm Field and ,Sockman.
| HOW TO PROVE THE EARTH'S