Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1888-06-07
Butter and the Butter Cow.
Prairie Farmer

Prairie Farmer
Get your cream slightly sour, thick ana
at 62e or 63o, and you Will INQUIRE: WHY
don't the butter come? Mix the different
skimmings thoroughly, and warm up each
fresh skim ming TO the temperature
of the rest before mixing.
Don't put the last two skimmings in to-
days churning. Keep the cream stirred
and aired. Don't put salt, saltpeter or
sugar in your cream. Salt your butter but
don't sugar it; it has too much sugar in it
already; wash out all you can while in the
S :snular state with weak brine. If you
like the ''buttermilk flavor" gather the
butter before you stop cAurning, then in
spite of all the working you can give it,
You will leave IN enough buttermilk to
give it the right (?) flavor. If brine-salt-
ing doesn't salt butter as much as dry
sailing ounce to the pound, it is because
in the latter case the butter is not worked
enough to get out the superfuous water.
1t Is, therefore, adulterated to that ex-
tent.
The two methods of sailing were tried
side by side by student at Cornell Uni
versity, and after both were worked to the
same state Of cryness, 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 30
put en- more when they eat it, and explain
to them thew 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
your 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 see how it is to be
helped. Try and think your dough is
kDeaded by 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; that
will give you plenty of exercise, and il
Give your COW a lump of rock 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 go
other good IL will save going to the far
side of the pasture after the COVE, as they
will 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, and general thrift of the COWS.
Take notice, l said the COWS would be at
the gate, not bars, 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 a
poor property, and the same may be said
of jumping steer or horse-on the
farm.