The Austin weekly statesman. (Austin, Tex.) 1883-1898, 1889-05-23
Butter Making.

Mr.. l.. B. Giles, of this county, con-
tributes the following interesting article
on butter making to Texas Farm and
Ranch:
Something cannot be made from moth
ing. First class butter can be made only
from frst-class materials. These are
good butter COWS, good grass, pure water
and suitable grain feed, and some means
of controlling the heat, that the milk may
not rise above nor fall below a given tenn
perature. Given these, with absolute
cleanliness in everything, and it is no
more difficult to make firstclass, or "gilt-
edge" butter than it is to make the rancid,
cheesy stuff so often seen on the table and
offered as butter, but which is really unfit
for food. Iii the limited space allowed
this article it is not possible to discuss
and seek to prove all herein asserted,
1t is sufficient to remark that the
writer is a practical dairyman, supply
ing weekly to private families of wealth
and luxurious tastes an article for which
he receives 40 cents per pound, and that
the emand exceeds his ability to supply.
As TO the COWS. 1t is generally admitted
that the Channel island cattle excel all
others for butter, and as the Jerseys are
the most numerous and widely dissent
mated of these breeds, we will assume that
the Jerseys, thoroughbreds and grades,
are the COWS for the dairyman seeking to
make first-class butter. They should be
stabbed in bad weather, have all the pure
water they will drink, be fed night and
morning ration of one-half cotton seed,
one-fourth corn meal and one-fourth
crushed oats; and if the pasture is short
or the weather too bad to turn out, all the
good, sweet hay or corn fodder they
will eat. For winter grazing,
some rye or other green grass should
be provided in order that the but
ter should be properly colored, for we are
trying to show how pure butter is to be
made, and the writer would as soon put
any other false and fraudulent ingredient
in the churn as "butter culor."
The COWS should be MIXED regularly
and by the same person; that is, each
mixer should corfne himself TO certain
COWS. Treat them gently and talk as lit
tie as possible. AS soon as taken from
the COW the milk should be strained into
deep cans and set in cold spring, well or
ice water and reduced as speedily as pos
sible to the proper temperature, which is
considered not lower than so degs., nor
higher than 65 degs. If the well or spring
water will not go as low as So degs., ice
is absolutely necessary. The milk should
be SKINNED at thirty-six hours, and the
skim milk, which should still be sweet,
fed to the calves. The cream should
be set in water not lower than 60
degs., nor higher than IS degs., and allowed
to rlpen. Some experience is necessary
to determine when the cream is just right.
1t should be distinctly sour but not much
clabbered. Under no circumstances should
whey or Tactic acid begin to form. During
the ripening process it should be stirred
frequently, so that it will be ripe all alike,
and the top should not be exposed to dry.
ing winds, or a crust will form which will
break up into white curd speoks in the
butter and be very difficult to wash cut.
The churn should be of wood and thor
oughly scalded before the cream is put in.
The cream should be about sixty-fve
dogs. and not allowed to rise above this
till the butter comes, which will be in
from thirty to forty-five minutes. AS soon
as the butter forms in little granules take
it up, or draw off the buttermilk, and
thoroughly wash the butter till the water
runs clear. Now roll out thin and sprinkle
the salt, three-fourths of an ounce 20 the
pound of brtter-do not guess at it
roll up the butter like scroll, press it and
rcll up again. Now set away for six to
twenty-four hours, and repeat the press
ing and rolling up process not over two
or three times, and the butter is ready for
the market. 1t should be delivered in eat
and attractive condition, and as fresh as
possible.
| have said absolute cleanliness is essen
tial. By way of emphasis it is stated that
what may be clean for other things is not
so for butter. All the vessels except the
churn and the butter working tools should
be of tin. After using, wash in warm
water until not sign of milk or cream
remains, then scald in boiling water, then
rinse in cold water and sun until wanted.
Two sets of vessels are required, that they
may be summed and aired. Never use
soap. If necessary to sweeten the vessels,
a little baking soda may be dissolved in
the warm water.
Last, but by no means least, observe and
read, but take nothing for granted, not
even these directions, for l may be mis-
taken in some points. Lots of dairy
writer's are away off their base. Keep
thermometer and use it. Guess at moth.
ing, not even the amount of feed to give
the COWS nor the time to milk tn m.
If you sell to consumers, put up each
customers butter III a separate package;
give sixteen ounces to the pound, and
deliver when promised. People who are
able to pay for good butter are exacting,
and no ordinary excuse should interfere
with the prompt delivery of the regular
supply of butter.
If you sell to dealers it will be best to
mould into one-pound pats, stamp your
name or trade mark on them, wrap in
paratfine paper or muslin, and send TO
market as often as convenient.
A Sure Remedy.
When SOW gets 10 eating chickens and