Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1890-08-07

An Ohio farmers wiAs Gives Her Ex-
porieRee.


An Ohio farmers wiss Gives Her Ex-
PerieRee.
1t has taken me good many years to
learn just how. to make good butter.
Experience is not needed in making
poor butter. Any one can make some
thing classed as butter. and not half
try. PHI tell you how it may BIO doae.
Do not skim the milk until it has
stood thirty-six hours OF more. then fe-
move the cream and let it stand - long
as you choose before churninS. If
onions or Goldfish. or any thing else
which has strong favor, are among
the articles of diet, be sure to set them
in the milk room. They will give the ]
butter higher flavor" If after churn-
ing, the butter contains caxein, do not
wash it out; it will give the .bu4tes =
sour taste at first, and q little later it
will get rancid. If there il no Ahe salt
in the house, use coarse barrel salt, so
thai when the butter is eaten one can
feel the grains in his teeth; theR he
knows it is sailed. By followiag these
rules, the butter will probably hsiag
the lowest 10 arket price.
Now I will tell how to mike geo6
butter. 1 strain the milk ia conmea
pans and set it in the pantry, which
fortunately was built in the nor IA pert
of the house, and is very cool. I do net
allow the milk to stand longes than
twenty-four hours, and not that length
of time if the weather il very warm.
AIilk must have plenty OF light and sir.
The wind should not blow directly Aos
fiercely onto it, as th&t would keep the
surface in motion. and prevent the
cream from rising.
AS soon as the cream is removed ffeaa
the milk it is taken to the cellar and
kept in stone or earthen. vessel until
churning time, covered first with
single thickness OF cloth, then vita
wire net "a common sieve will answer
as well). The cloth keeps out dirt OF
any thing else that should not get in,
while the wire net secures the cloth
and serves as ventilatot. Cream must
not be covered so closely as to exclude
the air, otherwise it will stink. Every
time fresh cream is added the whole
should be stirred so th&t it may be
evenly mixed, then it should stand fous
or five hours before charning, or the
last cream that is put in will all go into
the buttermilk.
If the weather is very hot, .churning
should be done every day, but if moder-
ately warm, every alternate day will do.
AS soon as the butter is gathered do not
keep churning until it comes into =
solid mass, but just as soon as it is sep
arated from the milk turn off the but
termilk and wash three or four times in
pure cold water, lastly washing in brine
water, and packing Immediately. 1t is
not necessary to say that every thing
which is used about butter making
must be kept clean and sweet Now 1
fancy hear some one saying: ''Oh. all
that is too much trouble" But would
rather take some trouble, and get a good
price than to make butter which will
bring only half price. Get the reputa-
ton of making first-ciass article, and
it will be eagerly sought after
/ used to think that washing butter
would take out the sweet flavor. Yes,
knew it would, and was determined to
keep in the track, though / had been re-
peatedly advised to wash my butter. I
remem Der a little incident which &C.
CURED some time ago. had two-gal-
Ion jar of butter which wished to sell
for cash, and told the buyer it was frst-
class, and l honestly thought It was,
and wanted him to look at it; so he pro-
ducei a fryer and plunged it deep into
the butter, while I looked on with al
most 'tfear and trem bling" for butter
fryer was terror to me in those days.
However it came forth. and with sharp
senses of smell and sight, the buyer de-
tected something wrong, but was re-
spectful in showing the fault, and hest
tated about buying it. Now you know
a word or slight hint is all that is nee
essary to a sensitive nature, and of
course 1 felt indignant, and after that
never asked him to buy any more of my
butter, for was quite sure it was just
as good as any one could make. The
trouble was, used coarse salt, and did
not wash the butter. Hence grains. of
salt and casein were visible. Many
time since, that same jar of butter has
come up before my mind, and almost
haunted me, but it cured me of holding
obstinately to old ways. This is pro-
gressive age, and if people would study
into the sciences more, the greater
would be the beneit-Ohio Farmer.
Carso OF D Cow.
Every time that cow shivers in a
cold stable, she INDUCES in an extra
amount of feed to serve as q stave-of to
Jack Frosts deprecatory influence.
With twenty-five COWS alike situated.
and all taking extra mouthfuls, enough
fodder is consumed in a week of cold
weather to sheath the walls of the aicy
stable with hay foot thick. which OF it
self would insure cosy warmth. Suppose
now, says the Ohio Farmef, that during
these seven days of ffigidity the temper
ature of the stable had Ren normal.
dry and yell ventilated, those several
hundred pounds of hay denominated rs:
''extra," eould not have been consumed,
and at the end of the week the animals.
would. have been in a physically better