The free press. (Poplarville, Miss.) 1890-19??, 1896-04-30

will keep longer than that made by
any other system of setting; freely
admitting it requires more care ana
labor than some other systems, where
men often do much more of the work.
Strain the milk through two thick
nesses of strainer cloth into shallow
tin pans, set on two or three narrow
Stats in clean, we'll ventilated milk
room. preferably in the northeast cor
ner of the house or building. If the
milkroom cannot be warmed in win
ter, milk may be set in spacious pan
try on shelves, not high ones, that are
kept closely curtained.
Skim the milk in twenty-four or
thirty-six hours, or in summer as soon
as it begins to thi3ken at the bottom
of the pans, if it is in ten or twelve
hours.
Keep cream in a three-gallon tin can
where milk is set in cool or cold
weather and in the cellar in summer.
The cellar must be clean, deep, cool,
well-yentilated by window at each of
two sides, and absolutely free from all
odors and rats and mice. Keep a
wooden paddle in the can and stir the
cream as often as more is put in, and
keep the can covered with clean
cloth. Cream may be kept in q re-
frigerator, but butter should be kept
only in such cellar as described,
Churn once in two or three days in
summer and once in three or four
days in winter. Use any good churn
that is easily washed. In winter warm
the cream before churning to sixty.
five degrees by setting the can of cream
in a deep dishpan of hot water mot
boiling), stirring the cream with the
paddle; secure the right temperature
by holding q dairy thermometer in the
cream. Color the butter In winSer, If
it needs it. by putting carrot juice in
the cream at the time of churning.
Cottonseed oil and anatto butter color
ing is more convenient, but customers
are liable to detect flavor in butter
50 colored that does not belong to
pure butter, which they will not do
when carrots are used.
Churn early in the morning and
churn until the butter is in mass !;
then draw off the butter, using wire
cloth strainer to save all particles OF
butter, and put in cold water in sum-
mer, or slightly warmed water in win
ter, and churn more; then draw off
the water and put in more, and wash
the butter o second time in summer,
but one washing will do in winter.
Salt the butter with good clean salt,
such as will all dissolve in clear water,
by working in, in the butter tray with
the butter ladle, one and q half ounces
of salt to pound Of butter. Leave
the tray of salted butter in the cellar
in summer, or in warmed room IN
winter, with cloth over it.
The next morning in sumner, or the
same day near evening inNwinter, re-
work the butter in a butter worker,
which requires the help of man. This
will reduce the weight of the butter
eight or ten per cent. by working out
buttermilk that could not be Sgasbed
out and water that was waehned in. also
the surplus salt, as urine that the
butter will not take In and leave the
outter IN us quest and most concen-
'la' ruiz. SI,,ee and in the best possible
1n.1Htdon for eating or keeping.
sflt you would keep butter for use at
time when you are not making any,
pack it solidly down in stone jars, put
a cloth on top and one-third inch of
salt, keep an inch depth of water over
all, and the cover on the jar, and all
in the butter cellar. I have kept but
ter in this way perfectly sweet and
good from October until June. The
pans, pals and all appliances about
butter making must be kept clean by
scalding in boiling water after being
washed in water with soap in it as
often as they are emptied from use.
After making butter in the capacity
outlined above for nearly twenty-five
years, l am sure if the directions
given are strictly adhered to, one need
never fail OF making good butter, and
having it for use throughout the year.
Mrs. B. P. Ruggles.-Farm News
Prize Essay.