Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1892-05-13
NUMBER 80.
GOOD DAIRY BUTTER.
Valuable Hints Concerning the Treatment
of Milk and Churning.

of Milk and Churning.
The best butter has the least done
for it, hut that least is done at exactly
the right time Other things being
equal butter from the ordinary breeds
should be the same if made in the same
manner 1t is the maker that makes
poor butter Again, the market de-
mands certain kind of butter, but in
stead OF supplying it, many of MS try
to force the market to accept what we
make. 1t wants only fancy butte,
and will pay well for it. Fancy only
means well-made. The cow must be
well fed and well housed. The milk
should not be left in the stable min
ute after it is drawn. Set as soon as
possible. At 92 degrees all of the con-
sttuents of milk except the butter fats
are liquid Below that they begin to
soldify and the specific gravity keeps
changing, bringing the fat globules to
the surface
Set the milk iTf room where the
temperature can be controlled. II must
not vary, as this changes the specific
gravity of the milk and thus stops the
cream from rising. use an oil stove,
in milll.room ~ feet square. This
keeps the temperature at exactly 62
degrees for five cents day. Take off
the cream before the milk is sour. The
trade calls for aroma in butter and, as
near can figure, pays about 10 cents
per pound for it. This is the only way
to get it. -Four hours before the milk
shows the slightest sign of souring to
the eye tiny threads of tibrin have
made complete network through the
pan and will cffectually stop any but
ter globules from rising. You will get
all the cream you can, and the aroma
with it. Let the cream ripen to pleas
ant actdity Just before churning
strain and bring to 10 degrees. Cream
in the pail forms into strata and stir
ring only arranges the strata in spiral
form. Straining mixes it thoroughly
and takes out all the Jumps There
are only two churns can recommend,
the revolving and the swing, and the
former is the better of the two
combination of the two would be bet
ter still, the swing to use until the but
ter breaks and the revolving after
ward. A thin cream makes better
conclusion. If the cream is too thick
add water at the right temperature.
This is better than milk.
The less buttermilll in butter the
better it beeps. Stop churning when
the butter globules are as small as pin
heads. Put salt water of fair strength
in the churn before the buttermilk is
taken off; this makes the specific gray
ity of the mass greater and the butter
comes to the surface like cork. After
three or four such washings the butter
is free. Now as to sailing. With the
average farm dairy there is no neces-
sity of a butter worker. Modern
churns DO the work better. Butter
workers will not do the work and will
also get rancid. The hot water used
in cleaning only works it in deeper;
also throw away the butter paddle.
Substitute maple four tined for k.
Half an ounce is all the salt that but
ter. with the normal amount of water
in it. will dissolve More than that
must be worked in solid. Water will
dissolve one hundred per cent of salt.
Make strong brine and mix thorough
ly with the butter granules. TO allow
for the water in the butter, sprinkle a
little salt in the churn. Use brine
enough to little more than cover the
butter This should be at sixty de"
grees.
In packing use siX.pound butter
pals. The trade seems to take to these
the best TO pack the butter into
these the hand is the best implement.
Wrap a piece of muslin around the
hand and wet it in the brine. Then
press the butter into the pail with the
fist Don't put in more than pound
at a time and pack. This will take out
all the surplus water Don't smooth
the top off. 1t gives a salvy appear
ance, when you have as good and
grainy butter as is put on the market.
1t hurts the sale. Round over the top
little and cut off flake with o
thread. This gives an elegant appear
ance Put on new muslin top and
cover with parchment paper. This
makes a tight cover aud will keep out
the light; sixty degrees is the right
temperature for packing. John Gould,