The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1895-05-07
THE DAIRY.
FURTHER HINTS TO BEGINNERS
IN DAIRYING.

to contend with. Tt will not be all
clear sailing or clear profit. Old estab-
lished diaries whose products are well
known and trade assured are some of
them having a rather up hill job at get
ting good prices; therefore the beginner
must not get discouraged if at first he
meets with small success.
The only way to succeed is to place
only the very best grade of butter upon
the market. By 50 doing gradually a
satisfactory trade may be worked up,
which when once secured will be easily
held as long es the butter is all right.
I firmly believe that a single ship
ment of poor butter will do more to
hurt the reputation of an individuals
output and really do him more harm
than all the oleomargarine that is
manufactured.
With every precaution it some times
happens that a shipment of butter
which has every appearance of being
all right when first made will not keep
in that condition for any length of
time. Although it may leave the
makers hands in good condition, be-
fore it is consumed, if that is delayed a
few weeks, it is decidedly off flavor.
Let Us look at this fact and see wherein
the trouble lies. Nine times out of ten
the fault is in the ripening of the cream.
More butter is injured at that point
than any other. It is 80 apt to be de-
ceiving, if, when ehurning the proper
temperature is'observed and all u
roundingsG Favorable, an apparently
good Quality of butter will result. 1t
VIII BE granular, hard and nice, and
r%Properly colored will be the right
shade of yellow to please the eye.
Sailed and worked as usual it may be
shipped with the full expectation of its
being perfectly satisfactory to the
buyer, yet it may prove just the re-
verse.
Let US notice of thefaults in ripening
cream. We will suppose the ream to
have been drawn from the creamery
cans ice cold and the time, winter. We
will suppose that no patent ripening
can is used, and that the cream is to
be ripened in the kitchen. This is a
poor place to ripen cream under ordi-
nary circumstances and in a pail, can,
or crock such as the average farmers
wife uses to keep cream in. The best
thing after the air tight ripening watts
which by the way every dairy should
have-is a bright tin a with close
fitting cover.
The cream must be warmed in order
to bring it to a temperature where it
will sour. The faulty way of doing
this, and one which is liable to produce
results above noted, is to set the a OF
pail containing it upon the hot water
tank or back part of the stove and
leave it until it has become too sour.
have seen it thus warmed until the
bottom vas only whey, the upper part
being so thick that it was really almost
cheese, and full of cured specke.
The butter maker anxious to make
every bit of cream count may be
tempted to churn this cream. Tt may
be cooled to IS or so degrees, strained
to remove curd, gathered in granules
and treated yer so nicely, but it will
never make first-class butter. That
part of the work is best performed, if
nothing better is at hand, by warming
up slowly, and carefully stirring con
stantly until 81 or Ga degrees is reached
then closely cover to exclude all odors
and keep the temperature as near as
possible at that point until slightly
soured, stirring frequently to ensure
evenness of ripening. Warming cream
up to 20 degrees I believe to be delete
rious to the quality of the butter par
ticularly as to its keeping qualities.
Another mistake which is frequently
made when it is intended to keep but
ter for any length of time is in sailing
it too lightly. Of course the customers
taste must be consulted as to this, but
unless butter is partially worked to ex
clude the water left after washing, an
ounce and a half of salt to the pound is
none too much to use. Much of it works
out and sufficient will be left to give it
a pleasant taste and helped to keep it
in good condition. Carefully ripened
to be just the right degree of sourness
and this is q hard matter to decide
churned at so degrees washed with
water As or so degrees, drained an6
sailed an ounce and a half to the pound
then taken out and worked until tn,
salt is evenly distributed and the brine
--oI,,1o1 DooRod +;cIAI-: