The comet. (Johnson City, Tenn.) 1884-1916, 1893-09-28
JERSEY MILK FOR MAKING
BUTTER.

the jersey COW int the butter ry,
the mr., Of making hu,ter has become
greatly Supplied, aud is EN- Tered
easier in all its stages Not only has
this change taken place, but the ar
ticIp itself has improved beyond COM
parison.
1t would seem egotistieal, in this
enlightened age Of driry information,
reapil the benefits, as we are, of the
many years + intelligent thought and
skill devoted Ivy men of brains and
Judgement to the development of the
various races Of cattle for dairy uses,
and whose successes ave famed the
world over, to assert that good butter
cannot be made from other milk than
that of the Jersey.
Proficiency in butter-making, the
degree OF excellence attainable, de-
ponds very largely upon the care and
attention bestowed in the dairy room,
keeping the milk and cream, aud the
manner in which the butter is manip-
ulated. A good butter-mak err, diligent
AMI careful at every turn, will produce
good butter from any good milk
while one negligent and careless will
fail, no matter to what breed the COWS
belong that produce the milk and in
exact proportion to the skill and
brains employed will the quality of
the manufactured product prove to be
governed by the possibilities contained
in the milk.
BY the term "good milk" is meant
milk produced by liberal and proper
feeding-without regard to the breed
cleanliness in handling, atmospheric
influences and other surroundings at
their best. say from such milk the
careful and intelligent butter maker
will make Il reputable article OF butter
invariably that will attrpct the eye
and be pleasing to the taste and while
this is true, and that good butter was
made and eaten by our grandmothers
and their mothers long before Jersey
COWS were known or thought of in this
country, it by no means follows that
great improvement and vastly finer
production is not possible from an i'm
proved material better suited to the
purpose.
The butter-maker of the present
day has that improved material in the
form of milk FROM the Jersey cow APP
| plying the same met hods and an equal
amount of care In the preparation of
butter from jersey milk as to that of
other breeds, the degree Of fneness
will be far higher aod result much
more satisfactory and ENCOURAGING.
The cream itself, deeply timed with
orange hue, begins separating from
the milk almost the instant is set at
rest, and long before the natural heat
has escaped, leaving the milk in
forlorn blue condition, not Avail invlt-
ing as u beverage; when at proper
stage Of churning. the same prompti-
tude is observed in the separation OF
the butter particles, which leaves the
buttermik altogether barren of the
fats that constitute value in the butter.
Conditions being favorable, the labor
OF churning is lessened, and the butter
arrives IN the best possible form for
handling-frm and dry-requiring
only an amount of working sufficient
to shape it for market or the table.
Aside from its superior qualities, love-
ly color, deliciousness of flavor, an
aroma peculiar to itself, Jersey butter
is much easier to prepare than that
made from other kinds of milk at
every step OF the process-from the
warm milk freshly drawn from the
udder, in the care OF the cream, the
churning, to the working and packing
of the butter-the strongest evidence
is always present of the special ad-
aptability of the Jersey COW for butter
making purposes, and the conviction
becomes firmly fixed in the mind that
the aims of the people of the Island OF
Jersey, who for centuries have devoted
so much energy toward producing the
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