The Olneyville tribune. (Providence, R.I.) 1893-189?, 1894-05-26

yet they are indispensable to encour-
age the average maker 10 produce .
better article. Tools are SO cheap, too,
that there ought to be higher stan
dard In the dairy output of the farm.
In the first place. old dairy imple-
ments that have been used for years,
especially if they have any wood
about them, become SO thoroughly
soaked with old butter grease that it il
impossible To make fine article with
them. The instant cream or fresh but
ter comes in contact With them. they
take all the life and fine fsvor out OF
the fresh article. For instance, q
piece of board, rs IL often seen. that
has been used in the dairy for many
seasons to cover tho pans of milk,
will deaden the cream as fast as il rises
on the surface OF the milk, se that
good butter cannot be made of it, An
old churn that smells strong from age
will rob the butter Of half its value
Milk as il comes from the COW is rich
in high fisvors. but of All exceeding
perishable nature. To hold those
flsvors, everything with which il comes
in contact must be as cool and clean
and fresh as possible up to the time
the bargain is struck with the mer.
chant.
The first necessity is that the stables
are clean, with no smell of rotting
manure about them. Then use nicely
secured tin buckets to milk in. Hurry
the milk out of the stable, or away
from the cows, and set il Immediately
for cresming in cans or pans that are
perfectly clean, and covered not with
wood, but with sheets ot secured tin.
The can that holds the cream must he
scalded In hot water every time 1t is
emptied, 30 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-
lately clean. In this respect the churn
is the most dangerous of all the dairy
utensils, and must be aired as much AZ
possible up to the point of cracking it
with too much drying out. Let the
sun shine into II often. While no one
should ever put the bare hands to but
ter, il must be manipulated. To do
this, the best implements are two fiat
paddles, made of hard wood. The
table on which the butter is worked is
easily kept clean, and should also be
made of hard wood. But the point OF
fatal error with many farmers wives
liz that they will not pack and market
the butter III the best shape To get good
prices for it. The trouble usually
comes from making the butter at odd
times, and having no regular time for
taking it to town, intead of first de-
termining on what days of the month
shipments can be made, and then reg
ulate everything to that end. Butter
should always be delivered within two
weeks of the time the milk came from
the cow oftener if possible. C"ssm
can be held from four to Six days, de-
pending on how cold il is kept and
how sweet it was when taken from tho
milk. Never let it get too old, or all
your hopes for good quality and high
price will be crushed.
The farm output OF butter will hard
ly De large enough TO warrant using
the ordinary butter tubs, and that IL
not the best shape to sell farm butter.
BY all means put it into one pound or
two pound cakes. and press ridges
across the top of each pat with tho
paddle. Now, for bit OF enterprise,
get some OF the paratiin paper to wrap
the prints in, or use cheesecloth. Do
not use old cloths. even though thor
oughly clean. What you buy for this
purpose will not cost quarter of
cent to the pound of butter, while it
will add several cents To the market
value of each pound. A little neat
ness in this regard shsrpens the appe-
tite Of the buyer.