Arizona republican., 1894-12-21
BUTTER IN WINTER.
Cream Must Be Fresh and Uniform to Se-
 cure a Good Article.

cure Good Article.
 If of good quality, butter sells more rapidly and at better price during the winter than at any other season. Therefore, when it can be done, it is quite an item to use all reasonable care to make all that is possible and to have it in good condition and of good quality. The conditions that are to be observed in summer will not do in winter. At all times if good but ter is desired the cream must be fresh and uniform. As ordinarily managed. whether in winter or in summer, cream has way of getting sour or be- coming old, getting dry upon the sur face and depositing bitter water at the bottom of the cream jar, while if left little too long patches of blue mol T will appear upon the surface, all of which will detract from the quality of the butter.
 In the winter, if proper care is taken to keep the cream uniformly very cool, it may often be kept several days without detriment. But when this is done every care should be taken to stir the whole together, using long handed paddle or ladle, so that the cream can be stirred well from the bottom. This will give a more uni form ripening Neither in winter nor in summer is it advisable to let the cream become sour. Slightly acid is the best condition. Some good but ter makers salt their cream in order to hold fermentation in check until cream enough is obtained to churn, but in doing this care must be taken not to use too much salt.
 When cream enough has been ob- tained for churning bring the cream into warm room, where it will rise rather above the churning point. Let it stand until the proper acidity or ripeness is reached, and then it should be churned at once, always allowing it to cool down to the proper te.npera- ture for churning, which is 50 or 63 de- grees. The churn should always be warm, as pouring the cream into a cold churn will often lower the tenn perature several degrees, and the but ter will be long in coming, simply be- cause the cream is too cold.
 The only safe plan of managing the cream in winter is by using good thermometer, in order to be sure that | the temperature is always right By holding the cream in warm room, Oc- casionally stirring thoroughly from the bottom, finer flavor is developed l in the butter than is possible when the cold cream is simply brought into i the room and warmed up to the proper 1 tempera ture, while the longer time in warming up saves time and labor in churning.
 With care in keeping the milk and l cream at an even temperature, not keeping the cream too long or letting ] it get too sour, stirring well so as to have it ripen evenly and having the cream at the right temperature when churned, good butter, with good color, can be secured instead Of the soft, white mess that is too often made and is not marketable at any price.
 The churning should be the same in winter as in summer. Stop the chur.2 when the butter grains are the size 0. 1 grains of wheat. Wash out the but termiIl1 with clear, cold water, add tnt 1 proper quantity of salt and work it Il we'll This can be done i'll the chur.t. Then take out and mold the butteI into the shape desired to send to mar ket-St. Louis Republic.