Huntsville gazette., 1890-12-27
SOME DAIRY DETAILS.
Cleanliness tho First and Most Importan
Essential in Butter Making.

ESS0uttal In buttcr MAKING.
1t has probably never been claimed
that godliness is in the least degree
essential to the making OF good butter;
but its twin virtue, cleanliness, is cer-
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. ete. 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.
There is a rich, delicate flavor to pure,
untaint ted 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 favors
with which they come in contact. il is
not sufficient even to be fastidioNsly
clean-no food which has distinct
odor should be placed in the same room
with milk or cream.
Many housewife wonders what it
is that causes a peculiar taste to her
| butter, or why it is that her neighbor's
butter brings fancy price the year
around, while her own is sacrificed at
the fuctuating market prices. l wish
to ask this puzzled butter-maker few
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? II
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 tilatedf
| 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, all
these details must be strictly attended
| to. If they are not it is impossible to
| secure sweet fnely-fayored butter,
such as many consumers are willing to
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
| 1t at the grocery at the market rates,
| they took the pains to make fine quail
| ity which would realize for them a bet
| ter price.
| We once had two neighb bors on whose
farms the dairy business was promi-
| nent feature. The butter from one farm
was sold to city customers at forty cents
pound the year around; the butter
| from the other was sold az the village
| grocery, the price sometimes falling as
| low as fifteen cents apound. The facil-
tiles for making butter we're about
| equal on both places, the number OF
COWS kept about the same; yet the in
| come from one farm far 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-making.
| 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 sue
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-
tion to observe these in his dairy opera
tions may very safely count on his but
ter business being a failure. When the
spirit that ''any thing is good enough to
selP' pervades ones operations in the
| dairy there is sure to result striking
difference in the profits from what there
would be had the work been done in the
right way.-American Agriculturist.
| EXHIBITION COOP.