Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1890-12-18
SOME DAIRY DETAILS.
Cleanliness the First and Most 9mportaHt
Essential in Butter Ma king

Cleanliness the First and Most 9mportant
Essential in Butter Making
It has probably never been claimed
that goodness is in the least degree
essential to the making of good butter;
but its twin virtue, cleanliness, is GER
tainly the very foundation for . good
grade of that article. Much is said re-
garding the manner of setting the milk,
of the best styles of churns. the breeds
of cows employed. the proper degree OF
granulation, etc. While such matters are
important TO the making of good butter.
they are all of no avail without cleanli-
ness By good butter is not meant sim
ply butter that is not strong or free from
any distinctly unpleasant taste But but
ter which has the sweet delicious flavor
that brings to ones mind visions OF
rich meadows, clover blossoms and
golden cowslips
untainted cream that will be transmit
ted to the butter if no foreign odor or
substance is introduced. And it should
be known by every person making but
ter that milk and cream very quickly
absorb all prevailing odors or havors
with which they come in contact It j.
clean-no food which has q distinct
odor should be placed in the same room
with milk or cream.
Many a housewife wonders what %
is that causes . peculiar taste to her
butter, or why it is that her neigh boris
butter brings a fancy price che year
around, while her own is sacrificed at
the ductuating market prices wish
-. Oh = - ul
questions, and if she can answer any
one in the affirmative she has at least
one solution to the bad taste of her
butter:
Does the milk come from the barn
covered with specks of filth and dirt,
dropped during milking, from the
poorly-bedded and unbrushed cows? If
SO. do you only. strain the milk through
the coarse tin strainer? Does sour milk
and sediment accumulate in the fine
seams Of the milk pans or cans? Are
your milk vessels washed in doubtful
water and used without being scalded?
Is your milk-room poorly ven tilatede
Is food with strong odors, such as fish.
vegetables and meat placed in the same
room with the milk?
In order to make good butter. ali
these details must be strictly attended
to. II they are not 10 is impossible 20
secure sweet finely-favored butter.
such as many consumers are willing 60
pay an extra price to obtain Many .
farmers family would enjoy an in.
creased income if. instead OF producing
an Indifferent grade of butter, selling
it at the grocery at the market rates.
they took the pains to make fine quail.
r. y ;1A g. 1>,A-
ter price.
We once had two neighbors on whose
farms the dairy business was promi-
nent feature. The butter from one farm
was sold 20 city customers at forty cents
q pound the year around; the butter
from the other was sold at the village
grocery, the price sometimes falling as
low as fifteen cents apound The facil-
tiles for making butter were about
equal on both places. the number Of
COWS kept about the samei yet the in
come from one farm Tar exceeded that
from the other. The difference lay in
these points: On one farm the most
scrupulous fastidiousness was observed
in every detail Of the butter-ma king.
On the other these little matters were
not considered Of sufficient Importance
to ''bother" with. 1t was pet phrase
with the people on this place that they
couldn't bother" With any OF those
minor matters IN life. which are the
very things that in the end insure suc.
cess to ones operations
In butter-making the entire process
is composed of one detail after another,
and the person who has not the inclina-
ton TO observe these in his dairy opera
tions may very safely count On his but
ter business being failure. When the
spirit that ANY thing is good enough to
sell" pervades ones operations in the
dairy there II sure 20 result striking
difference in the profits from what there
would be had the work been done in the
right way.-American Agricultufis<