The Portland daily press., 1893-03-25
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A FARM CREAMERY.

It's Superintendent Is a College Graduate
and Makes Prime Butter.
Corn for the silo is cut into 3-inch
pieces and packed solid when in the
glazing period. Pride of the North is
Mr.. Tarbel's favorite, for although it
may give a smaller yield than other
kinds, the quality of the ensilage is bet
ter"
"Do you keep the COWS in the stable
all the timer
From fall till spring they are out
only long enough to drink Next sum-
Iner we shall have water in the barn
and will not let them out at all next
winter"
s'Will not that make weak stock?'
SIT makes a COW weak at the milk
pail to fill upwith ice water, slide around
on the ice and strain her back trying to
keep warm.
"Come over to the dairy house. I see
steam is up, and have a churning ready.
This engine is of one-horsepower. twill
do our work, warm water for washing
the dairy utensils and heat the room for
"a hours with II scuttles of coal. That
is less coal than stove would take. For
power I prefer barrel churn, as can
get at it better"
''How is your cream gathered"
ssWe use a separator of 800 pounds
capacity and prefer it for several rea-
sons First, we get more butter. With
our cold water dreamer we lost from 4
to Cloths of per cent of fat, while with
o4<,~+ h Ice icf f<,O he
Second, with the dreamer we had to put
up / ZOO cakes of ice; now 100 will an
swer. Third, our slzimmilk is already
warmed to feed the calves and pigs.
Fourth, it saves time in churning, as the
cream is thicker, and can churn two
tifths more butter at a churning."
''How thick is your cream?'
81 consider cream about right when 81
per cent is butter fat. Cream needs fire.
quent stirring to facilitate even ripen-
ing"
A convenient article is an ordinary
dipper with fine strainer bottom. The
buttermilk runs through this as it is
drawn from the churn. Mr.. Tarbell has
rugged wheel and attachment, SO he
runs the Babcock tester with the engine.
Another time saver is burette which
he fills with acid, and the bottles can be
filed rapidly from it, as it stands up
right in its holder, which is fastened.
Elbow much salt do you user"
"Our customers are quite uniform in
their requirements; one ounce to the
pound suits them. They like dry but
ter, and work it as dry as possible with
out injuring the grain"
Chow do you pack it,"
SIN 10, 18, %, 80 and 50-pound pack
ages. We line each with parchment
paper, SO no butter touches the tin. Dur
ing the summer season we supplied the
Wawanda with butter in bars, II inches
square and IS inches long. This makes
nice shape for serving directly"
The churning was done, including
stops, in Is minutes. After drawing off
the buttermilk some weak brine is
thrown into the churn. This seems to
separate the granules and let the butter
milk run out better than water. Then wa
ter is put in, and after a few turns of the
churn is drawn off. This is repeated
until the water runs clear. The butter
and salt are weighed and put on the
lever butter worker.
AS they are carefully stirred together
the beautiful golden mass keeps crawl
ing like soft sugar. 1t does not look
much like the salvy mass of former
days. No drawing of ladle or lever, only
gentle pressure to get out the moisture
and press together. The whole secret is
in stopping the churn at the right mo-
ment and keeping the right temperature
while working. The butter is packed at
once and has grain like broken iron.
elbow much butter do you maker"
eve shall get 210 pounds per head this
season. We have six heifers that calved
at is months, three 3-year-olds and one
farrow cow" That is a good average
and at the price their butter sells for
will leave profit. Editorial Cor. Rural
New Yorker.