St. Landry democrat. (Opelousas, La.) 1878-1894, 1891-05-23
The Making Of Farm Butter.

At the present low ebb In farm profits,
it behoov.s every farmer to study we'll
what products to put upon the market,
that only those from which he realizes
fair profit shall be produced, and that zach
article shall be the best possible of its
kind Another thing to be carefully con
sidered is to what that particular farm Is
best adapted. For while 0 % farm may be
an excellent one for wheat. yielding large
ly and so proving profitable, another may
be best adapted for the production of some
other article.
Among farm products which always find
ready sale at remnners;ive prices, We may,
perhaps, place butter at the head. The
demand for really good butter Is always in
excess of the supply. Every butter maker
ella; ms to make 6rst-clsss article, yet the
amount of butter that would be classed as
No. In o city maIket, is rarely found
equal to the call fox it. ANY farmers wife
with the ordinary conveniences now so
commonly in use, can make an article
which will, if sent to reliable grocer or
commission man in any of our large cities.
soon convince her that it pays o make
stances should she send out pound that
ment even cf slightly inferior quality will
perhaps, ruin ones reputation as butter
maker, and .ause the loss of trade. The
following are some of the most important
points In successful butter making:
First, good cows that ID, those that are
healthy and fresh in milk, or nearly 80,
and are provided with good food and
plenty of pure water. Good butter cannot
al 10 III r. fop
which has beco ne foul or stagnant
A good supply Of ice is also necessary
through the summer months and an ICE
house, by the way, is one of the things
every farmer should have. A creamery
Cabinet form) while not, perhaps. abs
lutely indispensable is at the same time
so much more Convenient than the old way
O: setting the milk In pans, and such
saving of LABOR that every butter maker
should be provided with one. As to the
churn, am of the opinion that good but
ter can be made In almost any churn. pro-
vided the cream is of the proper d.gfee of
acidity and temperature, and the churning
stopped when the butter Is in granules the
size of wheat kernels, or smaller. have,
IS an experiment. made rs fine granular
butter in an old fashioned dash churn As in
the newer makes the pcint, in either
case, being to stop the churaiog when the
granular stage is reached, instead of mass
ing the butter in solid lump, as was the
custom formerly in vogue.
The buttermiIk should be drawn off and
the butter thoroughly ri .sed in cold water
until not q trace of milk remains. A
handful of salt added to the cream just
before 1t forms into grsnules will cause
the buttermilk to draw of more freely.
The sailing should be done with high
grade dairy salt only. as the coarser kind
contains lime, which is very injurious to
the keeping qualities of the butter. After
salt pg, work lightly and form into rolls.
prints, or whatever shape you choose, or
pack in tubs ut OF CO, no further working
being necessary. Butter made In this
manner never goes begging for 9 profitable
price, as the purcha or is sure to want
more.
Another way of marketing is to obtain
the custom of private families; 1t may be
of friends or acquaintance who would be
willing to give good price to be supplied
vi butter the year round. and here Is
another item to be taken into considera
ton: the dairyman who expects to make
his business profitable one must make
butter in winter as we'll as in summer.
Winter dairying pays by far The best profit,
10 spite of the higher cost of production,
Arrange to have At least half of your cows
drop their calves in the fall Of the year.
A dairy thus managed cannot fail to be Q
pfoGt.-EHa Rockrood.