The Delta independent., 1891-01-13
SOME DAIRY DETAILS.
Clsaniinesa the First and Most J,nportan,
EsAapliAI in llutter MAKING

Essential IN Butter Making
It has probably never been ca lined
that godliness Is in tho least degree
tial to the making OF good butter;
but its twin virtue, cleanliness, Is cor
tairly the very foundation for good
grade of that article. Much is said re-
garling the manner of setting tho milk.
OF the best styles Of churns. tho lrocIs
OF cows employed. the proper degree OF
Cranulation, etc. While such matters arc
important to tho making OF good butter.
they are all Of no avail without clc.nli.
ness. by good butter is not meant SIM
ply butter that Is not strong or frcc from
any distinctly unpleasant ta'tc. Butbut-
ter which has tho sweet, delicious flavor
that brings 10 ones mind visions OF
rich meadows, clover blossoms and
golden cowslips
There is q rich. delicate flavor to pure.
untainted cream that will be transmit
ted 20 the butter If no foreign odor or
substance is introduced. And it should
be known by every person making but
tor that milk and cream worry quickly
absorb all prevailing odors or flavors
with which thoy como In contact 1t i,
not sufficient oven to DO fastidiously
clcan-no food which has distinct
odor shoul DO placed in tho same room
with milk or cream.
Many housewife wonders what 1t
is that causes a peculiar taste to her
butter, or why it is that hor neighbo boris
butter brings fancy prico the yoar
around, while hor own is sacrificed at
tho fluc uating market prices. wish
TO ask this puzzled butter-makcr a few
questions. and if she can answer any
one in tho affirmative sho has at least
ono solution to the bad taste OF hcr
butter:
Docs tho milk como from tho barn
covered with spccks Of filth and dirt
dropped during milking. from the
poorly bodied and unbrushcd cows? II
so. do you only strain the milk through
tho coarse tin straincr? Does sour milk
and sediment accumulate in the fine
seams OF the milk pans or cans? Are
your milk vcsEels washed in doubtful
water and used without being scalled?
Is your milk-room poorly ventilated?
Ii food with strong odors, such as fish,
vegetables and meat placed in tho samo
room with the milk?
In order to mako good butter. all
those details must DO strictly attended,
to. II thev arc not it is inpo ssiblo to
secure sweet finely-favored butter.
such as many consumers arc willing to
pay an extra prico to obtain. Many u
farmer, f.mi would enjoy an in
creased income If. instead of producing
an indifferent grade OF butter, sellin.
1t ut tho grocery ut tho market rates,
they took tho pains to mako Il fine quail
ily which would roalize for them bet
ter price.
Wc onco had two ncighbors on whose
farms tho dairy business was u promi-
nent feature. Tho butter from ono f.rm
YVES sold to cit! customers ut forty cents
pound tho year around; tho butter
from tho other was sold at tho village
grocery. tho prico sometimes fallin.. a
low rs ilftccn cents apound. Tho facil-
tiles for making butter wore about
equal on both pl COS, tho number Of
cows licpt about tho same; &c: the in
como from ono farm far exceeded that
from tho othor. Tho difference In; in
these points: On ono farm tho most
scrupulous fastidiousnoss w:.s observed
In every detail of tho butter-maIting.
On tho other these little matters were
not co ,sidcred Of sufficient Importance
to 'bothcr' with. 1t was u pct phras"
with tho people on this place that they
couldn't bother with any of those
minor matters in life, which arc tho
worry things that in tho end insure sue
c2ss to oncs operations.
In buttcr-making tho cntlrc process
is composed of ono detail after another;
and the person who has not tho inclIna-
tion to observe thcso in his Try opera
tions may very safely count on his bu.-
ter business being failure. Whom tho
spirit that ''any thing is good enough to
soil" pcryades onn's operations in the
driry thero is sure to result striking
difference in tho profits from what there
would bo had the work been done in the
| right way.-American Agriculturist
exhteIri0n N00o