Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1895-10-31


Mr.. ~. +, Smith mas a thoroueh
knowledge Of dairy farm requirements.
ana offers some suggestions In the line
OF butter making that farm dnirymen
VIII do well to observe. For instance
| he says:
The butter made on the farm. is. as n
| rule, Inferior to that made at Inrre
| dnirlea and creamerles, although there
| mas been decided Improvement in
| thls IN rec INT years. We sometlmeg
mink that our ancestors did not know
now TO make butter; certainly they did
| not Know how TO make good market
butter. II might have had good
flavor ana color, but IL lacked Inc
ilimness and texture necessary for
market butter 1t IL without conceit
that we pride ourselves today upon
methods for making butter that are FAR
superior TO those OF twenty years ago
AZ least this IL true at the best cream
cries and darles.
There are several things radically
wrong on the farm where butter IL
frequently made fit only for store but
ter, 10 be exchanged for groceries and
other goods This butter Is too poor
TO go to the large markets, and tho
local store keepers do not nav anv
more for the best than for the common
sort Tho result is that the small lar.
mefs have no encouragement 10
make better butter and secure hntter
a few pounds of butter n week should
MOI submit 20 the old exchange system
AZ the local store, He should make bet.
Ter butter pack 1t properly. and send
It whore cash can be obtained The
result OF such method win be aston
lshlng to many poor farmers TODAY
VINO are receiving about half what
they should for their products
me work OF butter making Ehould
De made Just as systematic on the
small farm rs In the creamery. select
COWS that viii produce good milk and
cream. keep them clean, healthy and
wen fed, and when they have passed
mo period Of prontableness dispose of
tngm Tor younger animals. Cleanliness
IN handling the cream Is next the moet
important. II will pay any farmer Ia
inlavc me right implements for good
phter making. His milk pals should
ne OF clean, well-scoured TIN and eyepv
time after milking they should Ne
washed out in warm water, and than
soalded in hot water A dinner for
handling the milk and cream sbonlb
oe scrupulously clean. and used for
nothing else; also a good skinner ana
strainer Cans should be used Tor deen
setting and these should be n,acc6 |
where neither dirt, dust nor smoke |
ian reach them
Water must be used freely I'm tho |
lnlS too9m, and either q pump or a
d
mould be kept IN the room. A nort ~
he cellar. shut Off by wooden boards
WIN a eemont floor. VIII make an sy,
client place for butter making. Cood
ientilauon should be secured n, nn
INES. When the milk is brouRh, H.
rom the barn-yard, take II 10 ,hts
Dom, strain II and s0t II Inne5,
Iiely for the cream 20 rise In iwcl,,a
ours skim off the milk and nut n in,e
ne pot with the other cream rathsrcS
ne day before, Stir this thorouFhiy go
" parts VIII be mixed toEether NJ
ot keep the cream too long. Ch,,r',
bout three times week, or .vsr,
pner DAY. DO the churning In this NM !
com, except when II q TOO rol1 Is
ne keel-. three or Ave cows liz con
leke money by adopting some snch
fHtematio work as this. and then shi,
NY MS butter to some paying MARI,
rs necessary 10 study system Ia Iii
iings, and nothing more so Thar n,
utter making. Winter dAIrylnr IL
ore profitable than summer. ana =,
lust as easy u a regular system ia
pantsh Goabers and frish Potatoes. ,
Il