The morning news., 1889-05-06
The Making of Good Butter.

ern dalrymen: OnIOrCuudtel1 Luz Iue OesU
results. we have no good system for gather
ing agricultural statistics in this state. 1t
;s impossible, therefore, t. determine tue
amount of butter consumed in the state;
the amount produced on our farms, and
the amount shipped into the state from
moi ITS outside. l dare say accurate lfor-
nation on This point would astonish the
neonle and arouse them to a cha ge of
nolicv in the encourage nent of the home
nroduc. do not at all doubt that 20 per
cent. of the butter consumed in the state has
been shipped into it from states north and
west of us.
From one farm in Western New York
butter IS shipped to Augusta a sold at a
nrofit at 81 cents per pou d. This butter is
made upon land worth 800 per acre, in a
rigorous climate, where stock must be
housed and ted the greater portion of the
YEA. From farm in Georgia butter is
sbipped to Atlanta and sold at 40 cents per
nound. produced uuon land tn 1t could be
bought for Sc an acre, In a climate where
grazing is possible for eight months in the
wear. and the winters are scarcely ever ex-
cessive.
Why not make irving an industry at
the south, where the conditions for the
prod ct and the sale ara so favorable2 /
must believe the only reason has not b sen
done is that If people have not learned to
make standard article. o II far ners take
their product to the neighboring market
a white, puffy substance-a1d they are not
offered mo g than 1215 to IS ce its a
pound, and they decline to trouble further
with it.
| would be glad to know that Georgia
furnished from her farms all the food crops
her people use. With our fine climate,
good soil and intelligent farmers, we have
no neei to go outside of tae state for any
farm product that our people may consume.
Referring to a former article upon
Farm Dairy" 1 am receiving iuq liries by
mail for further instructio as to the pro-
cess OF making st }ndard butter.
The best butter COW, in my opinion, is
the thoroughbred Jersey. AS l have be-
fore stated, gr Ides answer an excelle 1T pur-
pose when the iryman does uot have the
capital for a sufficient investment in thor
oughbreds. Care sh )uld be exercised IN the
selection, as a poor COW induces as much
expense as a good one, but does not bring
the same pr fit.
After taking precautio ions for cleanliness,
before given-Ghese directions mus be cou-
sid red absolute, as they are imperative
the milk sh )uld be kept as nearly of uniform
temperature as poss BILE, sufficiently low to
be kept sweet for thirtv-six or forty-eight
hours At the end If that time the cream
should be taken from it and put in a cool
place, at a temper lture Of about 55' or so.
At the next skimmiug the cream can be
mixed with that first taks and we'll stirred.
This process can bs co ltinued as long as t0e
cream can be sa ely kept from spoiling-ob-
serving all the time that the several skim
mings should be thoroughly incorporated.
The main purpose in holding the cream over
is to avoid unnecessary time in caurping.
1t Is no small matter to clean the churn,
the butter worker and the print. When
ever this ca be avoided, by delaying the
churning, it will, of course, save time for
other work. In winter I do not churn but
twice a week; in sum ner three times. Its
great mistake to allow the milk to turn
before the cream has all risen to the sur
face. A little care and arrangement, as be-
fore sugges ed, will control this.
II the cows have been fed upon proper
food, the cream can be put into the churn in
sumner at about co.. If fed upon cotton
seed, the temperature must be hig her.
Standard butter cannot be we'll made from
feed Of cotton seed. The product is about
ilyaA Ill Tt :.
and tough, AMI will not command the best
price II market. The cotton seed are
not so Objectionable in the sum ne :, as COW
are then getting an abul Iance Of suitable
pasture but still the results must be ca e.
fully watched. A mixture of ground o its,
pea meal, corn meal and whe 1t bran, with
clover or Bermuda hay, forage corn and
ensllage will make splendid cream for the
Try For this prepar alton 1 use a mill
That grlnds peas in the hull, or corn on the
cob and in the shuck
After getting the cream made from
proper food, and into the churn at the
proper temperature, the butter must not be
expected in five minutes 1t Is a mistake to
Guy churn that is said to make the butter
nVe minutes. / never have seen standard
outter made in the churn in that length Of
Time. If the cream is at the proper tenn
perature and the proper maturity, it will
orlng the butter in from TIVE lty to twenty
I'VE minutes And it ought not to "come"
sooner. II the cream is too warm, the but
er VIII be puffy and white and Ia
sIush'" If at the right temperature, it
VIII be bright golden color, and in small
grains The water and milk should be
gently pressed out, leaving about IA per
cent water. If paddles are used they
SHOULD not be allowed to slip on the butter,
a. tnIs motion tends TO destroy the grain.
Inc salting must, of course, suit the taste
vi the customers-about one ounce to the
pound IS usual This should be we'll worked
III before the butter goes to press. Many
ualrymen wash the milk from the butter,
"nlIe In the churn, with a strong brine,
ana thus save the trouble OF the usual way of
sa'ung. l have never succeeded, satisfac-
'actorly, with this plan.
am asked how TO regulate the tempera-
'ure OF the cream. have on my place
wen oofeet deep. When / skim the milk
11e cream is carefully let down into this
veil and It remains at a uniform temper
AZURE about as | want it, until am ready
to use it.