Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1894-07-26
How Good Butter Is Made.

How Good Butter Is Made.
Mr.. Charles Linse is Il private dairy
man residing near La Crosse, in this
state He sent butter for exhibition
at the worlds fair which was pro
nounced perfect by the judges, and at
the roundup institute at Men0mOnee
last winter read paper describing
how this butter was made. A con-
densed report of thsi paper and the
discussion which follows it, copied
from the Farmers Review, is given
below:
My butter was not alone in obtain
Ing the score of perfect, but six others
reached the limit of perfection, accord
ing to the idea of the judges. There is
no fixed rule for making butter, but
it can be made in different ways and
by different rules. 1t is flavor that
scores the highest in butter, and this
is the chief point to look out for. Good
milk, pure air and cleanliness are all
necessary. TO get good milk good
cows are required. We must feed such
cows good rich food, for | hold that
the food will not change the quality
but will change the flavor of the but
ter. Close attention must be given to
the flavor of the milk. Using the milk
of COWS far advanced in lactation is
quite often the cause of bad flavor in
milk and butter. Whether we milk
with dry or wet hands is for each one
to decide for himself. | believe it is
easier to milk with moist than with
dry hands, for it is more pleasing to
the COW and keeps the dust out OF
the milk. The hands should not be so
wet that the water will drip from
them. 1t is necessary to have a sep
arate building for Il milk house. A
structure 16Xl6 feet is large enough
for Il dairy of fifteen cows. 1t should
be built of stone, and 50 constructed
that it will be possible to put a stove
in it in winter, and to properly venti-
late it in the summer. AS to the treat
ment of butter l believe that 100 much
brine sailing has a tendency to carry
away some of the good flavor of the
butter 1t takes some skill to do it
right. In working the butter l use a
butter worker.
Q-What quantity of salt do you
use to ! pound OF butter?
A-Half an ounce.
Q-Is not that too light for the gen
eral market?
Al do not know about that; it is
all right for my customers.
Q-Do you work your butter once OF
twice?
A-Only once.
Q-At what temperature should the
milk be when it is put into the water
by the deep setting process Of raising
cream?
Alt should be less than 90 degrees
Q-Is this butter salted after it il
taken from the churn?
Axes, sir.
Q-Was there any difference in tn
COWS that gave you the milk tina
made this perfect butter, from tn
cows that gave you the milk for OIL
binary butter?
A-Most of those COWS were neN
mixers. Twice 1 sent butter to tn
worlds fair that scored 10 points i
flavor, but the third time l failed I
get 40 points. l think l failed tina
time because l used the milk from oil
mixers.
Q-What is your grain ration?
Alt is good June grass and whit
clover pasture. | will say that graf
does make a difference in the f1ayo
but | get he best flavor from Jur
Grass and white clover.
Odd you make this butter fro
all your COWS, or only from a few S
lected cows?
Al made it from the whole hel
without selection.
Q-Do you use silage?
Al do. | have used it for twel
years and like it.
Q-Can you get good grain IN ys
butter without good flavor?
A-They should go together, and
can't yet see into it clearly. Flavor
the first thing, and 1 can't see how
can be possible to have As points
flavor in butter and not have the Pre-
er grain.
Q-How long do you churn?
A-From thirty to forty.minutes.
Q-Would you try to make butt
without the aid of thermometer?
A-No, sir; I would not think