The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1889-12-19
THEORY AND PRACTICE.
Tho Science or Dairying Consists In Ma
Ing First Class Butter.


Ing F1rst-Class Butter.
All the fancy writer's, that is, the
theorists who know how it ought to be
done but do not know how to do it, say
that cream contains butter globules Of
varying sizes, and that either in shallow
setting, deep-setting. or with the CEN
trifuge, the larger globules come out
first, and that they make better butter
than the small globules. As it takes a
large number Of these globules to make
point no greater in diameter than the
difference there can be between them.
Practical butter-makers seldom bother
their heads about the size of the glob-
ule, but do all they can toget all the fat
out Of the milk.
We know very we'll that where milk is
set warm SO that it is slow in working.
the first cream taken OF makes better
butter than the cream left day or two
longer to rise. This is the natural re-
suit Of greater age. Fresh cream makes
better butter than old cream all the time.
Some instructors insist that the dairy
man should have the buttermilk anal
yzed to tell whether or not he has got
all the fat out of the cream. a simpler
and more practical plan Is to use the
scales on the milk SO as to know Just
how many pounds Of milk yon are re-
quiring to make a pound Of butter At
each churning. The appearance Of the
skim milk will indicate to the good work
man how much cream is left in it. Sc
we're cold, say below forty degrees, will
take all the cream out until the skim
milk will look like slightly blush water.
Every mans taste should be cultivated
in telling how rich milk and buttermilk
Is. This is really one Of the best meth
DDS for telling whether or not the milk
sent to factories has been watered. Some
may call this the rule of thumb, hut
when a sharp expert puts this test he is
rarely deceived. 1t is by the taste alone
that all final questions are settled in
the dairy. and why should this not be .
fair criterion all the way through?
Some advocate leaving the smaller
globules Of fat in the cream. because
they will not make good butter but will
make good hog food. DO not let your
self be misled by any such claims for
the "by-product." 1t never will pay to
feed pigs on cream, provided butter can
be made out of 1t while fresh. Pigs pay
for the skim milk they consume, provi-
ded they get the proper allowance Of
other food along with it. but it must be
poor dairyman who thinks he can do
better with cream in hogs than in butter.
Our advice to you is to get all the cream
and to do this study up all the better
plans. II you set cold and deep. then
get the milk into the cold water bath as
soon as possible from the COW. II you
are using shallow pans, then skim on
not only all the cream, but liberal al
ance of milk along with it, for such
cream Is usually SO thick that it churns
better If fabricated with liberal allow
ance of milk. II you are using the sep
arator, then send it along at speed that
will take out the last vestige Of butter fat
from the milk, and have no fears about
inilring the quality Of the butter, pro-
vided the milk was fresh, sweet and
sound when you put it through the sep.
arator. This thing Of eternally split.
ting hairs in dairy practice is doing
more harm than good, as it discouragee
men from even attempting improvement
for fear they never can reach the sum.
init Of exact science that many writer's
would make them believe was necessary
to financial ucccss.-American Dairy
man.