The Indianapolis journal., 1894-05-11
How to Make Gilt-Edged butter.

L. S. Hardin, in American Agriculturist-
Whether large or small amount OF milk
one is seldom satisfied with the price that
is paid for ii. The limit usually runs from
10 to Is cents a pound, while the cream-
same article, only better made and fur
nished in large lots of a uniform quality.
f. IS Se neavy tbs zoos loss Tools 20 sne d Iasm VIII w n
make fine butter or rich milk. yet they
are indispensable to encourage the aver
age maker TO produce a better article
Tools are 30 cheap. too, that there ought
to be a higher standard in the dairy out
put Of the farm
In the first place. old dairy implements
that have been used for years. especially
II they have any wood about them, become
so thoroughly soaked with old butter grease
that IL is impossible to make fine article
with them The instant cream or fresh
butter comes In contact with them they
fresh article. For instance. piece of
board, as is often seen, that has been used
IN the dairy for many seasons TO cover the
fast as Ii rises the surface Of the milk,
SO that good butter cannot be made from II.
An old churn that smells strong from age
as IL comes from the COW is rich in high
navors. but of an exceeding perishable
with which IL comes in contact must be
as cool and clean and fresh as possible up
10 tne time the bargain is struck with the
The. first necessity is that the stables
are clean, with no smell OF rotting manure
about them. Then use nicefy-scoured tin
buckets to milk in Hurry the milk out OF
tne stable. or away from the cows. and
set II Immediately for creaming in cans
cred not with wood, but with sheets OF
secured tin The can that holds the cream
must be scalded in hot water every time
IL is emptied, so that no particle OF the
OLD batch can get into the new. No churn
should be used more than two seasons
unless made of metal or kept immacu-
In ha OH 10
the most dangerous of all the dairy uten-
sls, and must be aired as much as possi-
ble up to the point Of cracking IL with
too much drying out Let the sun. shine
into it often. While no one should ever
put the bare hands 20 butter. il must be
manipulated. To DO this the best impIe-
ments are two fiat paddles, made Of hard
wood The table which the butter Is
worked is easily kept clean, and should
of fatal error with many farmers wives
is that they will not pack and market the
butter in the best shape TO get good prices
making the butter at odd times and hav-
ing no regular time for taking IL 10 town,
instead of first determining on what days
then regulate everything 10 that end But
ter should always be delivered within two
the cow; oftener If possible. Cream can
be held from four TO six days, depending
on how cold IL is kept and how sweet IL
was when taken from the milk Never
let IL get too old, or all your hopes for
good quality and high price will be crushed
The farm output OF butter will hardly be
large enough 10 warrant using the ordinary
butter tubs, and that Is not the best shape
to sell farm butter. By all means put II
into one-pound or two-pound cakes, and
press ridges across the top OF each pat
with the paddle Now for bit of enter
prise, get some Of the paraffin paper 70
wrap the prints In. or use cheese cloth.
Do not use old cloths. even though thor
oughly clean. What you buy for this pur-
pose will not cost a quarter OF cent 10
the pound of butter. while IL will add sew
eral cents 10 the market value OF each
pound A little neatness I'm this regard
sharpens the appetite of the buyer.