The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1896-01-27
BUTTER MAKING ON THE FARM.

MRS. CORA A. TURNER.
beginning with the Govt is not
necessary to have a drove of thorouh-
bred Jerseys to make good sweet butter,
although care should be exercised to
breed from good. rich, milk-producing
strain. A farmer should never permit
a heifer whose milk proves to be thin
and blue and produces cream the thick
ness of knife blade, to have a second
calf
Then it is necessary that a good COW
has the proper care and warm stable
to protect her from the cold and storms
of fall as well of winter. Her home
should be kept clean with fresh straw.
A COW knows her own stall even when
tied with many others and is not salts
fed unless she is in her accustomed
place.
The diet of the cow is a most import
ant part of good butter making. Be-
ginning with the spring pasture, that
Is suff1cient unless one wishes to force
the flow of milk. AS the heat of sum-
mer dries the pastures it is well to give
them additional feed, to keep them in
good condition and not permit them to
grow thin as fall approaches. If the
farmer wishes to spend his money for
mill-feed, nothing is better. Corn on
the cob and oats taken to the mill and
The winter care of cows should aim
to secure warmth and cleanliness Their
food would then consist for the most
part of clover hay with the ground corn
and oats mentioned above, varied with
an occasional feed of vegetables, al
though the constant feeding of Vege-
tables is Objectionable as their flavor
viii soon be detected in the milk
The farmer now having done his part
in securing good COWS and in giving
them good care, he leaves the question
of good butter making to the care and
skill of his wife. The first point for
Of fha
milk.
For my part 1 found the setting of
milk in pans or crooks satisfactory and
purchased a home creamery with re-
frigerator which has proved to be labor
saving and entirely satisfactory, and
has more than paid for itself several
times.
The milk after being strained should
be reduced to temperature of 10 de-
grees as soon as possible and kept at
that temperature for "A hours when all
the cream will be separated from the
milk. To obtain this temperature 1 use
ice in the water tank of my creamery
but the temperature desired could be
obtained simply by the use of fresh
is changed two, three or even four times
day as the heat of the day may re-
Quire. AT the end of "A hours the cream
should be separated from the milk and
stored in large tin pail with perforated
cover. If pans or crooks are used the
milk cannot be brought to so low tenn
perature during the warm weather, but
every care should be used to keep the
dairy cool and clean, and if possible
never let the milk stand at a tempera-
ture higher than 50 degrees.
When the creamery is used the cream
is still sweet when separated from the
crooks in cold weather, the cream must
be made sour before churning. The
night before churning l place my pail
of cream in a pan of hot water, and stir
ho fer-1a I'M 81 oo1I
it to the temperature of 60 or g. degrees.
/ then set it away in some place where
it will keep at about that temperate
until morning when it is in a fine condi-
ton to be churned. In warm weather
cream will sour sufficiently of itself, and
it may be necessary to place the pail of
cream in pan of cold water or even
in the refrigerator to bring it to the
Cream should be churned at the tenn
perature of about 60 degrees.
l use a revolving barrel churn which
[ consider an excellent one for dairy
purposes. And l shall venture to add,
though l shall be considered old-fash-
Toned. that when l have small amount
of cream which 1 do not wish to let
stand longer before churning, l bring out
my old dash churn and still have a lik-
ing for it. Cream in this condition
should require churning about 20 min
utes. After gathering the butter thor
oughly SO that 1t separates from the
buttermilk, the buttermilk can be drawn
off and the butter washed in some clear
fresh water either in the cturn or in
the butter tray which ever is most
handy for the housewife. My plan is,
after | have scalded my tray and ladle
and rinsed with cold water to pour a
couple of quarts of cold water in the
butter tray and drop the butter in that
as it is taken from the churn and thus
wash out what buttermilk remains in
the butter
The butter is now ready for sailing.
No one can salt butter to suit every
ones taste. but an intelligent woman
who has experience must use her own
Judgment, which will be nearer right
than any prescribed rule, but if one
wishes to be guided by a rule, a good
average of salt is q ounce to pound
Of butter. The flavor of the butter
should never be destroyed by too much
salt.
After working in the salt sufficiently
let the butter remain in this state for
an hour or two. when it will require
but little more working before it is
ready to be rolled or packed for market.
As to using butter color in winter, if
COWS are fed timothy hay the butter
will be white and little color will be |