Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1895-03-05
Butter-making on a Small Scale.

AS listened to the lectures on
dairyiny at the summer school OF
Agriculture last June, and OBJ
served the numerous and costly
appliances deemed necessary to
unsuccessful operation OF a large
dairy, l said to myself s:this is
helpful only to specialists, it is of
no use to me. But as | followed
the details OF practice work from
day to day, | became convinced
that a thorough knowledge OF
scientific butter-making, applied
to the conditions existing in the
average farm house, would result
in a vast Improvement OF our
present product, even with the
primitive appliances at our CON-
mand. 1t is for the scores OF
farmers wives in this county, who,
like myself, aim to make Just
enough butter for family use,
with possibly a small surplus for
market, that these few su"ges-
tions are offered; they are in no.
wise intended Tor specialists.
Certain conditions are essen
tial to even a measurable degree
OF success. in butter-making, as
we'll as careful attention to de-
tails. TO the tidy housewife, it
may seem a superiority, not to
say an inprrtilence, to remark
that scrnpulouS cleanliness
should he observed throus hout
theproces>, but so frequently il
this disreyar'led that it might
we'll he inscribed on the door
posts. The wafer, too, that is
given COWS to drink, should he
REASONABLE y pure, if we would not
have it's impurities perpetuate.l
i" the butter. Milk is so easily
effected by tainted atmosphere
that our badly Hated houses,
with the steam, and odors ariS-
ing from cooking vegetables, cot
fee, steak, etc, make for it Il very
undesirable storing place, and
our cellars are even worse. Those
who have access to ice, during
the summer months, or have
deep wells with water at a tenn
peratu1e of $40, possess the first
requisite to butter-making on a
small scale. In thecase OF a we'll,
the water tank should I've shielded;
a rude, shed-Iike structure, large
enough to contain the water
tank, will answer very we'll. Use
cans for setting, and, unless the
milk is drawn directly into a COW
cred pail, thus passing through
two strainers while being MIXED,
strain through two thicknesses
OF muslin placed in the ordinary
strlinar. Set the cans in the
tank OF cold water and draw off
the wafer two or three times a
day-it will usually be wanted
for stock-ani replace with fresh
from the we'll. Skim the milk
with Il long handled dipper after
it has stood twenty -four hours.
The cream. while accommodating,
should also BE- kept in the tank
until within twenty-four hours OF
churning. when it may be heated
for the ripening process by p|ac-
ing in a pail OF warm water and
stirring constantly until it has
reached a temperature Of 620-a
temperature which should be
maintained as near as possible
for twenty-four hours. Cool and
churn at $40 or $50. Ii the
cream is in the condition to pro.
duce the best results it will re-
quire fifty minutes for churnine
and rapid churning is not at al
desirable. Prof. Hacker, Of the
Minnesota Experiment Station
made the stopping Of the chur1
at the right moment a very i'm
portant point, saying that three
or four revolutions Of the churn
after the operation was compIet
ed, would materially affect tn
grain OF the butter and therefor
it's keeping qualities. The splash
ing sound OF the buttermilk t.
an experienced ear will 'Iete1min
the right moment. Instead @
being collected in Jumps as larg
as pigeon eggs, the butt er shOul'
be- in granul+~ the size Of fine sho
as large as grains of wheat
pretty large. This makes it pos
sible to extract every particle {
buttermilk, facilitates even sal
ing, and does away with the 81
cond working which is absolutel
necessary when the butter
gathered in a mass. After ,lrav
ing off the huttermi|k pour O
water not warmer than $40; Il
stand a minute, then draw Of
> and continue the process unit
the waterruns clear. The butt'
may then he salted, worked ligh
" in the churn and packesia
Jars, covering with parchme1
paper.
When ice must serve in place
;. deep wells the same general pri
cipies may be carried out by II
inga barrelcut in half for tan
. using the ice freely to cool t!
water. The barrel should
placed on blocks to faciIita
drawing off water and result
,,;1l bo bottor r. r. ia kont in