Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1888-11-12
Agritnltmral Department.
Butter Making in Ontario.

y
College offers the following sugges-
lions to those farmers who wish to
excl in producing choice butter:
l. See that the COWS have an album
dant supply of good wholesome feed.
Supplement the grass with bran or
grain. Corn and pease make firm
butter. If grass be dry or scarce,
furnish green fodder. The quality
of the feed determines to some ex-
tent the quality of the fat globules
in the milk. Fine butter is mostly
composed of these. Green fodder
is fed with better effect on the quail
ity of the butter after being wilted
for day or two.
See that the COWS have a liberal
supply of pure cold water. AS well
might cook expect to make good
palatable porridge out of musty oat-
meal and stagnant water as to get
pure, et-favored, wholesome milk
out of musty feed and foul drink
consumed by COW.
8. See that the cows have access
to salt every day. They know best
when to help themselves.
4. Let the COWS be saved from
annoyance and worry. Any harsh
treatment that excites COW less
ems the fquantity and. Injuries the
quality of her yield.
5. Where practicable, let the COWS
be MIXED regularly as to time and
by the same person.
6. The udders should be well
brushed and then rubbed with a
damp, coarse towel before milking.
z. All milk should be carefully
strained Immediately after the milk
ing is completed.
s. Thorough airing of the milk for
few minutes by dipping, pouring OF
stirring will improve the flavor of
the butter.
0. When set for the rising of the
cream, milk should be at tempera,
ture above 90 F.
10. When shallow pans are useo
for setting, it is most important thai
the surrounding3sair be pure. A
damp cellar is not a fit place fo
milk.
II. When deep-setting pals arr
used. the water in the tank shoulC
. be kept below or as near As F. a
possible.
u. The skimming should not b
delayed longer than twenty-fou
: hours.
10. Cream should invariably b
removed from the milk before it
sour.
> IA. The cream for each churnin
should all be gathered into one yes
sci, and kept cool and sweet. l
good practice is to mix twenty-fv
per cent. of pure water with til
cream.
Is. The whole of it should be we
3 stirred every time fresh cream
added, and half dozen times da
besides.
16. Two days before the churnir
is to be done, about one quart
cream to every four pailfuls to
R. churned Cor equal to two per cent
! should be set apart. and kept
warm as 700 F.
II. One day before the churnil
that small quantity of cream "a fe
mentation starter, which will tn
be sour) should be added to th
~ which is intended for churning, a
- we'll mixed Herewith.
IS. 1t should afterwards be Ike
at temperature of 60 F.
10. During the summer the p
churning temperature is 81 or &c
During the late fall and winter 8
TIC. to GA are found to be preferable
20. The agitation of churn
should be kept up till the but
ten tel. comes into particles rather lar
ait ait than clover seed.
y to p, The buttermilk should then
rot
than drawn off and pure water at
added in its place.
%. By churning this for a
ute or two the butter will be was
= free from milk while still in O.
ular state.
, te * %. The milky water may
: in dG # be drawn and replaced by W
5w put brine at the same temperature.
t rates "a. After a minutes churnlng,
butter may be removed from
- churn and pressed for sailing.
n "A %. Pure salt of medium fine
AA6 and with body velvety to the t.
should be used.
20. Three-quarters OF an o
+. to the pound will be the right qua
Paint for most markets and judges.
rins gi at 81. The butter should be
cool during the working, and
ed !! during the few hours while it
- be left for the salt to thoror
eciAty dissolve
%. As soon as the salt is thorf
IN " dissolved, the butter may be '
ed the second time. TO correct