St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1891-02-14
SOME DAIRY DETAILS.
CSoooilnese The First aud Most Imp0rtA n
EsssnslAl - Butter Mating

Cbooouaeao the First aud Most 1mp0rtA NJ
EssSnslal u Butter Mating
It has prohably never hecn claimed
that godliness Is in the least degree
essential to the making OF good butter;
but Its twin virtue. cleanliness, is GER
sainly the very foundation for . good
grade OF that article. Much Is said re-
RardiH4 the manner Of setting the milk.
OF the best styles Of churns. the breeds
OF cows employed. the proper degree Of
granulation. et. While such matters are
important to the making Of good butter,
they are all OF no avail without cleail1i-
ness BY good butter 10 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 bloqoens and
golden cowslipA
There Is . rich, delicate flavor 10 pure,
untainted cream that will be transmit.
ted to the butter II no foreign odor oe
substance Is introduced. And IL should
b known BY every person making but.
ter that milk and cream very, qui:kly
sbsorb all prevailing odors or hayors
with which they como in contact Ie IL
not sufficient even to be fastidisNsly
clean-no food which has . distinct
odor should b placed in the same room
with milk O. cream.
Many . housewife wonders what 10
u that causes . peculiar taste 70 her
batter. OF Why It II that her neighbor's
butter brings fancy price the year
apns,wA vvhSln hnp ~~w a. a~~pS S0~o1 "A
the ductuating market prices. wish
to ask this pushed butter-maker . few
questions. and II she can answer any
one in tho Affirmative she has st least
one solution to tho bad taste Of her
butter: sd -lr1 e.
Does the milk come from TIE barn
covered With specks Of dlth and dirt
dropped during milking. from the
poorly -bedded and unbrushed cows7 II
%. do you only strain the milk through
tho coarse tin etrainer7 Does soarnilk
and sedimene accumulate In the dne
seams Of the milk pans OF cans? Are
your milk vessels washed In doubtful
water and used without being scaldedf
IL your milk-room poorly venttlatedf
ls food with strong odors. such - hsh,
vegetables and meat placed in the same
room with the nilk7 srre
In order to mako good butter, all
these details must BE- strictly attended
to. II they arc not It Is impossible' 10
secure sweet hnely-asvored butter.
such - many consumers arc willing to
pay An extra price to obtain Many .
farmers family would enjoy An in
creased income H. instead Of producing
an Indifferent grade q huttes. selling
1t Ut the grocery at the market rates.
they took the pains to make nne quail.
ity which would realise TO- tlen . bet
tor price.
. We once had two neighbors on whose
farms the dairy business was . promi-
nent feature. The butter from one farm
was sold 10 city customers at forty cents
, pound the year .around; the butter
from tho other was cold 81 the village
grocery, the peieo sometimcs falling -
low q fifteen cents . pound. Tho facil.
tiles for making butter were abost
equal ON both places. tho numbsI Of
BOWS kept about the same; yet the In
nome from ono farm iar exceeded that
from the other. Tho difference lay In
these points: On one farm the most
fastidiousness was observed
In every detail Of the butter-making.
On the other these little matters wers
not considered Of suhlcient importancs
70 'sb0theF" with. It was pot phrase
with the people on this place that they
couldn't ''bother" with any Of those
minor matters in lie. which arc the
very things that In the end insure sur
sess to ones operations
In butter-naking the entire peocess
d composed Of one detail after another;
md the person who has not the inclina-
tion to observe these In his dairy opera
lions may very safely count on his but
Ter business being . failure. When tho
spirit that ANY thing II good enough -
Delr' pervades ones operations in the
lciry there Is sure to result striking.
Inference in the profits from what there
would be had the work been done In the
light way.-American Agriculturist 5.
.~-...-.-s~>. ~>>-