The Austin weekly statesman. (Austin, Tex.) 1883-1898, 1889-10-31
VALUABLE HINTS.
SOME POINTS ABOUT BUTTER MAX.
ING SENT OUT FROM
The State Agricultural and Mechanical Col
lege Experiment Station at
Bryan.

Inc IOllOWlng from the bulletin sent
from the state experiment station is
of interest to those who contemplate
going into the creamery business to
make butter:
The best COW will give little milk
with insufficient feed.
Handle the COWS quietly and care
fully-it will pay.
See that the COWS have access to an
abundance of good water.
Salt regularly at least once week,
twice is better, or place lump salt
where they can have access to it
whenever desired.
Milk regularly at certain time,
morning and evening.
Do not let the milk stand where it
can absorb odors from the stable or
barn filth. Milk is very sensitive in
this respect and good butter cannot
be made from foul milk.
When the centrifugal is used you
will get the best results by separating
at about 80 to 50 degrees Fahrenheit.
If the milk has fallen below that
point warm it before admitting to the
bowl. In late fall and winter, when
milk is from COWS nearly dry, it will
be found desirable to warm it by
adding warm water, at Others times
warming by outside heat will answer
equally well.
When the Centrifugal is Not Used
If you have cool spring or we'll
water SCI the milk as quickly as pos
sible in deep cans; not over six or
seven inches in diameter, in trough
or tank filled with cold water to a
depth equal to the depth of water in
the cans. The best results will be
reached by using water at 40 to As
degrees Fahrenheit, but fairly good
work can be done with water as high
as 65 degrees.
Ii no cold spring or well water is at
hand better results will be reached by
setting milk as quickly as possible in
shallow pans, not over four or five
inches deep, in well made cellar.
Swimming should be governed by
the condition Of the milk and cream,
eighteen to twenty-four hours in sum-
mer and twenty-four to thirty-six
hours in winter will be found approx
mate.
The finest quality of butter comes
from centrifugal separating, or twelve
hours setting in very cold water, or in
shallow pans in cold room.
Churn when the cream is nicely
acid; do not let it get too sour.
If different skimmings of cream
are to be churned together mix
them thoroughly and let the whole
stand for at least six hours before
churning.
The most popular churns among
expert butter makers are the square
or rectangular makes with neither
"dash" nor paddles" inside.
For small diaries the barrel churn
revolving endwise, or rocking like the
Buckeye patent, gives equally good re-
suits.
When coloring is used add quantity,
according to directions sent out by
manufacturers, to cream when in
churn.
When the cream is thick add water.
Much better results will follow from
thinning,and the temperature of water
may be so controlled as to give proper
temperature to cream for churning.
The best temperature for churning
in this latitude we have found to be
60 to So degrees in summer and SO
to 70 in winter, occasionally going as
70 degrees Fahrenheit with good re-
suits.
The time required should be about
% to 40 minutes. If cream is one or
two degrees too cold the churning
may require several minutes longer.
Stop churning when the granules
are about the size of small peas, draw
off the buttermilk through small
hole near bottom of churn and
thoroughly remove all trace of it by
successive washing with pure cold
water. This is the best plan, also, for
small dash or crank churns.
Immediately before using scald with
clean hot water and cool qnickly with
a rincing of cold water. Put circle
of parchment paper in bottom of tub
to fit closely. Press in butter firmly
and when full cover with second
circle of parchment paper and fasten
on the top.
If not shipped at once keep in
moderately cool place, say about 80 or
60 degrees Farenheit If possible. If
kept in refrigerator or ice box at a
temperature of less than As degrees
butter deteriorates rapidly when
handled afterwards in higher tempera-
ture.
Practice the most scrupulous clean
illness in handing all vessels for either
milk, cream or butter; use hot water
always, and if greasy use washing
soda. For all tinware it may be best
to use warm water first with or with
out soda, as seems best, and then
rinse with hot water or steam. In
cleaning churns no soda should be
nsed unless very carefully removed by
thorough rinsing.
DRY all tin or metal ware in the