The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1890-10-24
FOR Il FARMER.
Proper Management in Making. Batter
Necessary to Make It Probable
The Farmers OF the Future.

TIN LIE A.lNL1N.
Proper Management in Making. Dattsl
Necessary to Make It Prontable-
The Farmers OF the Future.
Business Methods on tho Farm-Organlza.
tion and Co.opsration for the
Farmer-Fc@dinx Horses, etc.
Small Details in Butter-Making.
There are many little details akou,
the handling and care of milk of which
a correct understanding and proper
management by dairymen would go
very far toward making the business
more profitable, and also greatly
economize labor. These small items
may, in the aggregate. about equal a
great discovery aud may possibly,
when conjoine,l with the latter make
even this more valuable. Too many
fail to understand the characteristics
of;milk, and its handling. To them
milk is milk. whether warm or cold, in
good air or bad, set to cream in a pail
or a fiat pan. Too few understand
that the other elements in milk aside
from fat have much to do in prevent
ing successful cream-rising. This last
lack OF knowledge costs the average
butter maker, If we are to believe our
own eyes and chemists reports, not
less than twelve to twenty ounces of
butter for each 100 pounds of milk.
The sugar, albumen, and cheese in
milk. which ut the time of milking, at
nlnety-six degrees of temperature, are
all in a fluid state, and offer very little
resistance to the rising of the fats. but
aftcrward they take on substance. be-
gin to coat the fat globules and make
them heavier, and that means less
power to rise.
Is there any method we can devise
to prevent thisp The centrifugal is its
most perfect preventive, but as few
have this somewhat costly machine,
less expensive methods need to be
sought. Two meth DDS are yet at hand.
Filling a can eight inches in diameter
and eighteen inches deep with milk
just drawn, and setting this can, SO
filled. in water at forty-three degrees,
and maintaining the temperature AT
that point. is one excellent way; but
for those who have no creamer, aud
must perforce use the open pay system,
their way is to dilute this fresh drawn
milk with water at 100 degrees to the
extent of one quart of water to four OF
milk, and set away in a temperature
OF tfty-seyen to sixty-two degrees. The
idea in both cases is to letard the for.
nation of ~viscosity. or. the appearing
of the elements in milk not fat. Quick
cooling to forty-three degrees, and
diluting with water. one-fourth practi-
cally have the same result.
No u should disturb a pan or can
OF milk when once the temperature has
begun to fall. The fats seem to follow
each other to the surface in little indie
pendent garments or lines. attracting
the fats from each side of this perpen-
dicular column, though they are very
close together. Now if we disturb the
pan or can we throw these little cur.
rents of perpendicular rising cream
out of line, and they may not reach the
surface. There is economy also in
keeping cans of milk sealed by some
method during muggy weather and
thunderstorms. Not that thunder sours
milk; but that the milk. unprotected,
sours much sooner during such weather
is due 10 the increased number Of
germs floating in the air at such times;
n hot, moist atmosphere being most
congenial to their multiplication, and
the milk gets its full share of the in
crease. No gain in cream-rising can
be expected by any chemical change to
the milk, as all such tend to increased
~viscosity, which means increased
difficulty in the upward movement
Another matter. especially in the
winter. often causes a much greater ex-
penditure of labor in churning, and
that is ''slowness" of cream in coming.
This a almost always be helped by
adding a quart of water at sixty-four
degrees, in which a te%aspoonful Of salt
has been dissolved. to each four quarts
of cream, when ready to start the
churn. A letter before me says: 'tBy
this plan l now churn in twenty min
utes. when it took me three hours be-
fore | tried the plan that you suggest.
3D." The butter with a granu-
lation that is especially fine; it all
seems to come at once, and is quickly
freed from the buttermilk, and leaves
the butter, when washed. in the fish
egg form so much admired.-American
Ag,lcMiturist.