St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1889-01-19
THE BUTTER QUESTION.
Some of the Points That Contrib
ute to the Success of the In
duStry.

Some OF the Points That Contrib
ute to the Success of the In
dustry.
Special Letter to the Globe.
FOUNTAIN, Mimi, Jan. 10.-The but
ter question agitates the minds of those
who have to purchase that commodity.
''It's poor butter all the time" is the
remark often heard, and is often true,
too. There is no need OF this where
there is cellar that can be aired, or
rather, have a circulation of air, by hav
ing opposite windows in the cellar
walls. covered with netting, which may
be the only expense. Pieces Of old
boards can be nailed together and set
up on the outside when it comes time to
bank up the cellar for winter. This
would not be at all expensive and
would give q good circulation during
the summer, or rather during the warm
season, when it is very difficult to keep
milk sweet until the cream has raised
On the milk.
Another important factor in butter
making is the churning of the cream.
infer that all women know that
<churn should be SO cleaned after every
clurning that it would be immaculate,
and we'll scalded and aired after it has
been used, and whento be used again
scalded we'll, and then filed with cold
water and left standing for an hour or
more before being used.
THE CHURNING SHOULD BE DONE
EVERY DAY,
unless one has very cool place to keep
the cream until the next day. The
everyday churning makes more work.
but it also makes the best but
ter if the utmost cleanliness in all
the utensils OF bntter-making is prac-
ticed, and one has desire to have the
name of making good butter. The
name of being "a good butter-maker"
is worth a great and hard trial to win
it. as it will surely put money in her
pocket, and should be source of pride
to any farmeress or woman on farm.
In the winter is the most trying time of
butter making, for every woman on the
farm is not SO situated as to have every
convenience for making good butter,
but she can have air in the
pantry by having the upper window
sash arranged SO that it can be
let down some two inches. She vii find
this good help in keeping pure air
about the milk while the cream is rising.
No one can be too careful in trying to
make good quality of butter, and this
is intended for those that have no milk
house or any place but the cellar and
pantry to keep their milk, and those
that keep but two OF three cows on the
farm atany time, and do not sell their
cream to the creamery man."
So far as have been able to learn,
much of the poor butter is made from
cream that has been kept too long
before churning. This was admitted by
several Wisconsin farmer women with
whom / have conversed. in regard to
butter. and during the years lived on
a farm invariably found it to be true,
consequently made it practice of
churning daily in warm weather, doing
the work myself when able to be about
the house. The amount churned may
be small, but it pays well both in money
value and in the satisfaction of having
a good article to dispose Of And butter
should be packed in jar and taken to
town, instead of putting it into tin pals
during hot weather. 1t may be made
into rolls and rolled in ''butter towels"
wet in cold water, kept covered while
conveying to market by green grass or
leaves, and placed where the sun will
not reach it on the way to town.
Mrs. MARTHA CRANDALL.