Feliciana sentinel., 1891-01-03
SOME DAIRY DETAILS.

Cleanliness the First and Most Importsnt
Essential In Buttcr Making.
It has probably never been claimed
that godliness is in the least degree
essen tial to the making OF good butter;
but its twin virtue. cleanliness, Is Ger.
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
etc. 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. Butbut-
ter which has the sweet, delicious flavor
that brings to ones mind visions OF
rich meadows, clover blossoms and
golden cowslips.
There is Q rich, delicate favor to pure,
untainted 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 butt
ter that milk and cream very quickly
absorb all prevailing odors or fiavors
with which they come in contact 1t Is
not sufficient even to he fastidiously
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 peculiar taste to her
butter, or why it is that her neighbor's
butter brings q fancy price the year
around, while her own is sacrificed at
the fuctuating market prices. i 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? If
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? Arc
your milk vessels washed in doubtful
water and used without being scalded?
Is your milk-room poorly ventilated?
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 finely-flavored 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 bet
ter price.
We once had two neighbors on whose
farms the dairy business was promi-
nent feature. The butter from one farm
was sold to city customers at forty cents
a pound the year around; the butter
from the other was sold at the village
grocery, the price sometimes falling as
low as fifteen cents pound. The facil-
ities for making butter were 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 tho 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
cOulunG 'Dotner Win any OF tuoSe
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-
ton to observe these in his dairy opera
tions may very safely count on his but
ter business being failure. When the
spirit that "any thing is good enough to
sell" pervades ones operations in the
dciry there is sure to resuls a striking
difference in the profits from what there
would be had the work been done in the
right way.-American Agriculturist