The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1888-05-11

- q scare Whelesomr. Ceee -
Rlchly- Glavored nssser'
f:et your cream slightly sour. thick.
"a a. ~ixsy-two or sixty-thrcc degrees
ma YOU win not inquire; Why don't
~. butter come? Mix the different
stimmings thoroughly. and warm up
.,ch fresh skimming to the tcmpera-
srre 81 the rest before mixing. Don't
49,, The last two skimmings IN to-day's
churning. Keep the cream stirred and
aired. Don't put salt. saltpeier or
sugar in your cream Salt your but
scr but don't sugar Il; II has too
much sugar in II already; wash out al,
vou can while In the granular state.
With weak brine. II you like the "but-
,ermilk flavor" gather the butter be-
fore You stop churning. then. IN spite
~ All the working you can give Il. you
viii leave in enough bnttermilk TO give
Il the right (?) flavor II brine-saIting
doesn't salt butter as much as dry
sailing one ounce 70 the pound. il u
because In the latter case the butter II
not worked enough to get out the super
6uous water. II il therefore ;sdulterated
% that extent
The two methods Of sailing were
tried side BY side by student At Cor
nell University. and after both were
worked 70 the same state Of dryness.
were analysed. and each was found to
contain about onc-half ounce Of salt
oer pound u butter. II brine-saltcd
butter Is not salt enough 70 suit the
taste of your customers tell them "a
mt on more when they eat II. and ex-
nlsin 70 them that they can better
AFFORD TO buy salt by the bnshel n
seyentv-five cent. than BY the pound
Il thirty-iyc cents. That argument
will make them peaceful Don'i
touch the butter with your dirty hands
At any stage 81 its manufacture
..Your hands amt dirty?' Well. may
Be NOT. but don't you know you arr
constantly wearing out and being re
pewed. and are therefore all the time
shedding some Of your etfete matter,
and don't you know that you have No
business TO shed il on the butter
..But how about the cook working the
dough with her hands?' Yes. know
all thar; and il Is parallel case. but
don't see how IL Is TO be helped. Tr,
and think your bread is kncaded By
machinery when you are eating your
bread. but be certain that you butter -
Does your COW stand still when 20,
20 TO her. or does she keep just out q
reach. and watch you out Of the cor
ner Of her eye? II the latter. and you
raised her. you had better quit dairy
ing and try some other business. say
breaking stones: that will give yol
pleaty Of exercise. and il won't hurt
the feelings Of the stones Give youI
COW lump Of rock salt: that is the
best way Of sailing her. Be- prepared
next summer to give the cows some
bran morning and night no mattel
how good the pasture Is; II Il does nc
other good IL will save going TO the IN
side Of the field after the cows. IS the,
viii be at the gate at the regular time
that is. IL you are regular in your hou
Of milking. as you ought to be- Thi
light feed Of bran will also pay 70
itself in butter. and general thrift Of
the cows Take notice. I said thu
cows would be at the gate. not bars. :
farmer has no right to use bars instead
q . gate in his pasture fence Hi
cows will soon be taught-by some on
too lazy TO take down all the bars--t'
jump; and jumping cow IS poor prop
erty. and the same may be said Of
jumping or horse--on the farm. :
Rrairie Farmer.