Wichita eagle., 1890-02-05
4 TALK ABOUT BUTTER.
A MIlKM.AtO TELLS OF THE PRO-
CESSES OF ITS MAKING.

A MILKMaIO TELLS OF THE PRO-
CESSES OF ITS MAKING.
| It All Comes from Cream-A Visit to Z
Large Dairy Fzrm-How the Milk is
Gathered Of Cherry
''Oueen Bess," and Other Old Favorites.
"Why don't you buy creamery butter!
I always do, think it is better; why, it
is made of cream, you know" said a
goung woman who has been recently
married and who superintends the keep
! ing of the dearest house in the world.
I was rather amused at the remark and
at the tone of advice. To me it seemed
inexpressihly funny las thought knew
better than she did, having seen those
mysterious processes called butter max
ing. Wondering if there were others
| who knew no more about that rather
necessary article, l resolved that would
enlighten the public, and beginning with
cow-a red COW, I think, called Cherry
Il would tell the whole story of how
butter is made, and perhaps prove that
other butter is made of cream, too.
Cherry stands up to her knees in red
clover and, rapidly but not greedily,
bites off the glowing heads. Nobody
knows how many flour leaf clovers" she
! has swallowed; perhaps, that is what
makes all her milk turn to golden butter.
She puts in white and gold daisy and
eats sweet flag and anise, so that at night
when she is driven home to the barny ard
her breath is as fragrant as new mown
hay.
am sorry that the pretty mifkmaid,
but if it is not her, as it sometimes still
is. it is somebody else with clean fingers
who does the milking and, as he whistles,
thinks of her.
So you thought dairy butter was not
made of cream. Let rs follow the milk
man, while Cherry lies down and in
''meditation, fancy free" chews her con-
templative cud. When you have seen
the milk carried to a little stone milk
house, built on hillside, where the wa
ter from a spring trickles in and around
the pans, and smelled the cool, sweet
cleanness of the place, you will be ready
to confess that dairy butter may be good.
Then when you have seen a woman in
white cap and apron, with strong. grace
full arms, lift the dasher up and down in
an earthen churn, and seen her with q
ladle in her hand working the butter into
a yellow roll, l am sure you will be glad
to taste it. This is surely the poetry of
butter making, and thought there could
be no other. until realized that perfec-
ton of mechanical detail and fitness for
uses did make poetry also.
Visited large dairy farm and was
taken through great cool cellar, where
the milk of forty deer-like Jerseys was
cooling. 1t was in large vats with run
ming water all around it. Then the
churning was done by water motor,
and the butter worked in a large bowl,
and after this l saw it pressed into half
pound packages jus. right for the table.
Each package had sheaf Of wheat
printed ON it, was wrapped in sheet of
parafine paper, and laid by itselrin an
ice4ined compartment. I thought the
people of Philadelphia, where this was
to be shipped, were very fortunate.
have not described all the processes
very minutely, as l wanted TO tell about
the making of creamery butter, and the
principle is the same in all butter max
ing.
To go back little, they carry the pals
of fOaming milk-and this lis no poets
fgufe-to the great tin cans that stand
IN the corner of the grassy yard and
strain it into them. The cans are wheeled
out to the roadside and set on a rude
platform there, and when the man who
drives the milk wagon come along be sets
them lightly in, along with many others.
l have found it in my heart to envy this
man. He sees the world in all the fresh
ness f morning. when everything Is
waking up and Is fresh and bright after
its rest; again when the SIN sets and the
glow still fingers, the big man drives his
sturdy team slowly up the hills and at
round pace down the slopes, and carries
his load 70 the creamery. 1t Is hong
building, little at one side CT the town,
and looks like soldiers barracks. Here
the milk Of Cherry" Queen Bass" and
"Polyanthus" IS emptbed together into
great watts and inextrcably mirod- In
quiet it stands. and chemically, and,
therefore, inperceptibly, the yellow
cream particles are separated and rise to
the surface. In the morning there is a
thick mass of cream to be SKINNED of
and churned. The cream of the previous
milking is put with it, as they ohurn only
once day.
All this cream Is turned into a great
square churn, hung cornerwise, the belt
which attaches it 70 the engine is slipped
on and it is turned over and over a gTea.
many times. until the experienced ear
knows the right moment has come T,en
it is stopped and the btttermirk is drawn
of. They have special brighs tin cup
which they reserve for visitors; this they
will I'LL and give to any one who stands |
by. 1t is sweet and cool, and & most de- |
licious draught
After this a great many raiffuls OF
water are poured in and the churn Is set !
slowly going again. then they draw oil |
the water and take the butter out into |
wooden bowls. From here 1t is earned /
and esnptied on a circular table. salt i.
sprinkled on and the machine sat going. |
1t is deity manipulated and assrm comes
down and flutes she surface all over.
Then it is h-aped up again: this is re-
peased until the salt is thoroughly worked
through 1t Is then put back in the
wooden bowls TO wah until the next |
when il Is worked little more