Middlebury register. (Middlebury, Vt.) 1886-1937, 1888-12-07
Sarm Copies.
RULES FOR BUTTER MAKING.

dairying at the Ontario Agricultural col
lege, has prepared the following rules
for the guidance of the butter-makers of
that province:
l. See that the cows have an abundant
supply of good wholesome feed. Supple
ment the grass with bran or grain.
Corn and peas make firm butter. If
grass be dry or scarce, furnish green fod-
der. The quality of the feed determines
to some extent 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 quality OF
the butter after being wilted for day or
two.
2. 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 oatmeal
and stagnant water as to get pure, sweet
fayored, wholesome milk out of musty
feed and foul drink consumed by a cow.
3. See that the cows have access to
salt every day. They know best when
to help themselves.
4. Let the cows be saved from annoy
ance and worry. Any harsh treatment
that excites COW lessons the quantity
and Injuries the quality of her yield.
3. Where practicable, let COWS be
MIXED regularly as to time and by the
same person.
6. The udder should be well brushed
o,I nit
towel before milking.
Z. All milk should be carefully strained
Immediately after the milking is complet.
ed.
s. Thorough airing of the milk for a
few minutes by dipping, pouring or STIR
ng will improve the flavor of the butter
8. When set for the rising of the cream
milk should be at temperature above
poe F.
10. When shallow open pans are used
or setting, it is most important that the
surrounding air be pure. A damp eel
Jar is not fit place for milk.
IL. When deep-setting pals are used
be water in the tank should be kept be-
bw or as near 45 : F. as possible.
II. The skimming should not be delay.
q longer than twenty-four hours.
-. Cream should invariably be remov.
l from the milk before it is sour.
IA. The cream for each churning should
be gathered into one vessel, and KEEP
pol and sweet. a good practice is to
tx twenty-five per cent of pure water
it'll the cream.
every time fresh cream is added, ant
IF dozen times day besides.
16. Two days before the churning is tt
done about one quart of cream tc
cry four pailfuls to be churned (ol
ual to two per cent? should be Sc
art, and kept as warm as ZOE F.
Z. One day before the churning tina
all quantity of cream fermentation
added to that which is intended TO
|lrning, and mixed Herewith.
Is. 1t should afterwards be kept at ;
hperature of 60o F.
8. During summer the best churnin!
perature is 81 or IS ,. During late
and winter GO o or &c are found t
preferable.
20. The agitation of churning shoul
kept up till the butter comes into pal
les rather larger than clover seed.
|. The buttermilk should then b
wn off and pure water at So 9 adde
is place.
2. By churning this for minute O
the butter will be washed free fror
k while in granular state.
B. The milky water may then b
wn and replaced by weak brine {
same temperature.
4. After minutes churning, the bu
NAV be removed from the churn an
ssed for sailing.
5. Pure salt of medium fineness an
body velvety to the touch shoul
used.
}. Three-quarters of an ounce to Il
nd will be the right quantity fl
markets and judges.
The butter should be kept cool du
the working, and also during the fe'
rs while it may be left for the sa
thoroughly dissolve.
AS soon as the salt is thorough
blved, the butter may be worked IL
nd time, to correct any streakine
th the first mixing of salt may ha'
ed.
1t should then be put up neatly al
fully, with as little crimping al
tifying as feminine fondness f
will permit.
EXPERIENCE WITH ENSiLAG