Evening capital journal. (Salem, Or.) 1888-1893, 1890-07-10
QUESTIONS AND ANSWERS
AbOut Butter Making that We're
Drawn Out From the Best New
York Butter Makers at their
State Dairy Fair.

of water iu ii, the salt is formed into
brine and so worked out. If the
salt all dissolves while the butter is
being worked, IL will not impart an
undue salty taste. Salt does not
preserve butter, but it gives it a
flavor NEST people like When salt
ed, an ounce to the pound, it does
not retain this amount. We salt
butter TO season il. An increase will
not preserve IL, hut il may make IL
as explained, too salt for good taste
or flavor. \ small quantity is as
good as large amount, so far as
preservation is concerned. The salt
coats the butter granulrs or is dis
tributtd in little 20, kets Of brine.
II does not penetrate The butter, or
is not absorbed hy il.
do you add water q the milk in
summer in deep settii 60" No, but
no doubt the cream would rise more
freely, and under unfavorable con-
ditions it would lie good plan. In
wiuter II is necessity TO get goDd
results.
"Should grain lie fed TO cows dry
or wet % All rumiHating animals
will do better to give them grain
dry.
"What time in the day il but once
a day." In winter in the morning;
in summer at night,
"How long should cream be kept
in winter ." Not more than three
days.
docs 1t injure the butter TO put
ice in the churn :" Yes, il Injuries
the color
Docs it injure butter to put sugar
aud saltpetre in i;e" Sugar will
change the flavor, and it will not
Seep sO well unless pure. Some like
the sugar flavor best, some prefer the
real butter taste. Saltpetre, little,
will not change The taste. II is anti
septic and no doubt preservatiye;
but its use is not 10 ba commended,
as too much is injurious to the
stomach. 1t must be USED With
care. We do not advise its use.
"Will cream spoil in damp Gel.
lar before it wilt ripen@n Yes; il
will rot or begin to, and make taint-
cd butter.
How cold is il necessary 10 have
the water to R,ise all the cream by
deep Settings?" At 45' the cram
will all come up in 10 hours-in l.
hours, sure.
should butter colured in winter
be packed Immediately? Measure
the cream and coloring, stir them
well, and when churned, finish the
butter at one working. Better color
with breed and feed.
"D1es il injure the COWS if the
milker sings and Whistles" That
depends. II il makes them the least
bit nervous, il does Cows might
relish good music il they were uaed
Ia it.
"Will more butter be obtained by
ohurning the milk than the ereSmS'
II the milk is well set, no,
Does it make any difference in
the yield Of butter il the cream is
strSineds' That depends on how
clean the cream is. Strainiug does
MOI add anything 10 the cream; bu,
il might remove dirt OF some kinds
"Row do YOU keep butter in hot
weather. In oak tubs, soaked in
cold water first Ia preven, >treaks
in the wood, aud thea in strong
brine
Which i besI for buiter-makinE,
wheat, bran or Riidliug>s" Mid
dlinys.
by rsisiug the Temperature OF
milk to a.. can all the cOam be
raised in - hours No; 1t should
be len 10 - hours, aud the ;emperA-
ture at 6O'.
The following are the Official data
connected with all the churniuss:
Geo 4, Purdy, first ehuruins, 40
lbs. Of milk, creAmed 81 6S' 10 ~,
% hours; cram churned 50 o., in
revolving box churn; temperature
at separation, 81, time 81 minutes;
product ls lbs 81 Well.worked but
ter, sAlted. Ratio 2S.lSS los. Of
milk 10 10 OF butter.
Sccond churniur, 4+S lbS, of milG,
creAmed same time and treatmeut
As the first; churned ST 60; sePAra-
ration temperature, o.; time Of
churuing, Sc minutes; product, Is
lbs. of tinished butter Ratio, S4sS
tol.
Third chuTning, ~ lbs of milk,
ereAmed As aforesaid; churnei ST 6S';
temperature at separation, o. PrO-
duet, 9l lbs> NJ nnishei butter,
Ratio, siSo 10 l.
Al Mr.. \. :. Eddy's dairy house,
one churning u cream frOm -S4 ns-,
of milk, from cNld sitting, Was
ehuped In a swing churu. Ailk 4.
had been sst "a hOurs, and when
skinned Mas sweet, CreSp,ei at
ts', npened al &C., aud chlrQed At
81, graunles, ~, prnduc,. 81 ~, of
unNOrSed, unsAlIvd butte. aud "a
NJ, ~ hntshed butter of the 6rsl
quality. RStiN, l6eS ~ milk to one
% batter,
Al. T. q, NoaNs dsip ho0ss.