The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1888-05-04
FOR DAIRY FARMERS.
How to Secure Wholesome, Clean a
Richly-FlayOred Butter.

How to Secure Wholesome, Clean and
Richly-Flavored Butter.
Get your cream slightly sour, thick.
and at sixtytwo 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-
ture of the rest before mixing. Don't
put the last two skimmings In to-day's
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 it; it has too
much sugar in it already; wash out all
you can while in the granular state,
with weak brine. If 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
it the right (?) flavor. If brine-salting
doesn't salt butter as much as dry
sailing one ounce to the pound, it is
because in the latter case the butter is
not worked enough to get out the super
fuous water tits therefore adulterated
to that extent.
The two methods of sailing were
tried side by side by a student at Cor
nell University, and 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. If 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
seventy-ive cents, than by the pound
at thirty-five cents. That argument
will make them peaceful Don't
touch the butter with your dirty hands
at any stage of its manufacture.
"Your hands ain t dirty?" Well, may
be 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 effete matter,
and don't you know that you have no
business to shed it on the butter?
"But how about the cook working the
dough with her hands?' Yes, / know
all that; and it is parallel case, but
dom see how it is to be helped. Try
and think your bread is kneaded. by
machinery when you are eating your
bread, but be certain that you butter Isl.
Does your cow stand still when you
go to her, or does she keep just out of
reach, and watch you out of the cor
ner of her eye? If the latter, and 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 it won't hurt
the feelings Of the stones. Give your
cow a 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 matter
how good the pasture is; if it does no
other good it will save going to the far
side of the field after the cows, as they
will be at the gate at the regular time,
that's, if you are regular in your 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. I said the
cows would be at the gate, not bars,
farmer has no right to 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
jump; and a jumping COW is poor prop.
orty, and the same may be said Of
jumping or horss-on the farm. -
nrant. Farmer.