The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1895-06-25
NIB DAIRY.
THE MAKING OF BUTTER IN HOT
WEATHER.

makers metal. 1t Is well nlgn 1mpos
sible to succeed in making a really fine
article without ice. The next best
thing is a spring of cold water running
through the milk room. Next to this
is a wind mill attached to the well in
such a manner as to have a tank OF
fresh water in which to set the milk
and cream. Next is the cool cellar and
milk set in open pans.
Eternal vigilance is indeed the price
of success in making good butter when
the thermometer registers up In the
nineties, or even the eighties.
In the first place the milk, If set In a
creamery or in cans of any kind deeper
than the common milk pan, must be
quickly cooled. With plenty of ice
this is an easy matter. Without 1t
fresh water from the well must be
poured into the tank surrounding the
milk after that which cooled the MIX
has been drawn off, say half an hour
after straining, or as soon as the .
becomesss warm as the milk. Aneglect
to do this will result in a great loss OF
<cream and consequently of butter.
The cream must be kept as cool as
nossible until a sufficient amount has
accumulated for a c%hurning. If there
ia an extra can in the creamery this is
a good place to keep it. Exposure to
the open air in the milk room-covered
of course-win SOUL it sufficiently in
"a hours. 1t should be stirred frequent
IL during the time to ensure its ripen
ing evenly the same as in winter.
There is danger of its getting too sour,
which must be guarded against.
The churning in summer time should
always be done early in the morning,
so as to get it out of the way while it
is cool. It is a good plan to start it be
fore breakfast. If one of the men can
be spared from the chores to do this
job it should be 30 arranged, as with
most churns it is pretty heavy work
for a woman.
If the churn is not filled too full
three quarters of an hour ought to
bring the butter to granules. Then
add a pint of salt to facilitate its sep
arating from the buttermilk, turn q
few times or until the buttermilk will
draw off nicely and wash in plenty of
cold water. Churn at So degrees if
possible in summer.
It is an undecided question as to
whether the thorough washing of the
butter detracts from its favor. Old
time butter makers often omitted the
washing entirely and some of the finest
favored butter I ever tasted was not
washed at all. This was years ago,
and since making butter for my self l
always wash it until the water runs eff
nearly clear. Butter that is thorough
ly washed needs less working. Over
worked butter quickly spoils. Butter
should be hard enough to resist the
ladle or worker or it is not in fJ con.
dition to be worked.
When, years ago, ice was Lot obtain
able and the churning a small one, the
writer used to hang the butter down
the we'll (Which had an open curb until
sufficiently cold and hard to work
nicely. A~good cellar, if properly
managed, keeping it closed during the
middle of the day and open when
cooler, will keep the butter hard if
there is no ice. 1t should be perfectly
sweet and clean with no vegetables,
old boards, OF trashof any kind around.
Screens at the door and windows are a
necessity.
The carr Of all milk utensils, as well
as those for the butter, must have
special attention in hot weather. Ntver
put hot water upon milk pals until
they have first been rinsed with cold
water. Never use soap around dairy
utensils of any kind. Hot water pure
and simple is by far the best cleanser
and destroyer of microbes. Let all
pals, cans, strainers, etc, be given a
good scalding every day. Look out
for any cloths in use about the dairy.
See that they are exchanged very fire.
quently for fresh ones. Rinse and
scald them and shake out well before
hanging up to dry each time they are
used. Make strainer cloths of new
bleached butter cloth and have them
large enough to double twice over the
lower part of the wire strainer. Dom
leave off the cloth strainer. If you d.
not think it is necessary just try i
once, no matter how clean your cows
may be. If there is nothing on it bu
milk, you may not need it. 1 think
however, you will be convinced of it,
usefulness. E E. lockwood.
Genesee Co., Mich.