Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1888-02-10
now TO MAKE BUTTER.
An Interesting Lecture by President Tink-
han, of the DaIrN mems Association.

An Interesting Lecture by President Tink-
ham of the Dairy men's Association.
The auditorium of the experiment sta
ton was filled Friday afternoon by a
large and intelligent audience CT farmers
and others interested in dairying to listen
to the lecture on prime Essentials for
Making First class Butter by o. NJ.
11nkham of Pomfret president OF ire
Vermont Dairymen's association. Presl-
dent Buckham introduced the speaker
with few pleasant remarks. Ihe speak
err first considered the subject from the
NEGATIVE side. There are three systems,
shallow setting, deep cold setting, includ-
ing the submerged, and third the centri-
ugal system. 1t is not necessary to adopt
either system, just as good buIter
can be made from the shallow
system as the deep setting provid
ing certain conditions are complied with
Many are claiming now that granulated
butter is the only correct form This Is
not So The maker must cater to the
taste of the consumer. One Will like a
kind of butter that another Will dislike
Neither should any particular rule be fol
lowed in sailing butter, but salt to the
taste of the consumer In his own expert
ence he found that unwashed butter
brought him the better returns. There
seemed to be a peculiar rich taste in the
unwashed butter that the washed prod
uct did not possess. Mr.. Tinkham re,
ferred to an instance where taking washed
and unwashed butter from the same churn
ing to a dairymen' S meeting, the judges
with but one exception pronounced the
latter superior to the former.
1t is not necessary for the best butter to
be worked only once. Neither is it neces.
sary that the butter should not be touch
ed by hand. The speaker said that there
was not rule laid down 10y theoretical
butter makers that the intelligent dairy
man cannot break with impunity, with
perhaps the exception of cleanliness.
IL is not necessary to use any particular
style or manufacture of chIWn. 1t is
claimed by many that there should be no
floats or sticks IN the interior of the churn
as they would break the butter globules.
Now let us see. A butterglobule Is
from $4,000 to 1-G0uO of an inch in diameter,
of 80 small a size 30 of them could be
placed on the point of No. I cambria
needle. Any one can see that from this
no churn can break them. 1t was once
claimed that the globule was in an en-
velOpe which had to be broken, but more
modern micrOsCopists now agree that there
is no such envelope.
The prime essentials are, first you must
have first class COW. If you have good,
butter COW, | don't care of what strain
breed from her. You must feed her for
what you want Some claim that the
food has no effect upon the milk but the
speaker thought differently. Prominent
dairymen pay the greatest attention to
feeding. No strong food such as
ensilage or cotton seed meal
should be fed to great extent.
In setting the milk, if you use the deep
setting system, the temperature need be
almost Immediately reduced to 40 or less,
or the cream will not all rise before the
milk has thickened.
Nls oh, 4 1, 1-a1
otherwise the butter will be streaked
Speckled butter, in his own experience,
was caused by either one of two things
generally by particles of dried cream or
more rarely by keeping the cream too long
before cburniDg
Mr.. Tlnkham strongly urged the farmers
to adopt a trade mark, impress it on
the butter in packages of such size that
they will reach the consumer unbroken.
SO that If the product is of fine quality
demand will be created for it, and it can
readily be identified by consumer and
marketman. Do not put it up in small
pats, as there is almost invariably sur
plus in market He used himself a box
five pounds
Cleanliness is one of he most important
OF the essentials. We are apt to attribute
all faults in this respect to the housewife,
put there is much more butter spoiled be-
fore the milk reaches the milk room than
after. Filthy stables is one of the most fruit
ful causes. Use metal milking pals. In
washing wooden utensils never use soap,
simply scalding with boiling water.
In the discussion it was brought out
that 1t was not necessary cream should
be brought to any one degree of tempera-
ture before charm ms. In the experience
of the speaker he had found that nm
washed butter kept better than the
washed Great attention must be paid to
the care of the cattle, both as to their
health and cleanliness.
The lecture was one of the most inter
esting yet given, and cannot fail to be of
value to all dairymen who were present.