The representative. [volume] (St. Paul, Minn.) 1893-1901, 1896-11-11
LITTLE THINGS THAT MAY SPOIL
THE BUTTER.

The most essential thing In the nome
dairy is within the reach of all, and it Is
simply habit, writes e. M. King in the
Ohio Farmer. One must, if he expects to
succeed, form the habit of doing things
at the right time. 1t will not do when
the cream is ripe for churning to set it
aside to wait your convenience. Cream
passes rapidly from one stage of acid
ity to another, and only at one stage
will it make fine butter.
1t will not do to depend on the finger
to determine the temperature of the
cream for churning the year round. A
good dairy thermometer costs but little.
1t will not do to churn the butter until
it gathers in large Jumps in the churn.
Stop the churn when the butter is small
granules. Wash out the buttermilk, salt
1t in the churn, and pack it direct from
the churn.
1t will not do to let the milk stand
around for an hour or two after it is
drawn. Strain and set it away and dis
turb it as little as possible until the
cream has risen. A JAR while the cream
is rising, will set these small butter
globules scurrying in every direction,
many of them never to rise again.
It will not do to get fertilizer in the
milk while milking. Cow stable fertil-
izer is good thing to make crops grow,
but poor thing to flavor butter with.
Once let it get into the milk and you
can't strain out the effect, and your
customers will complain of "cowy
odor'' in the butter.
1t will not do to be slovenlyswith any
thing connected with the dairy. Sloven-
illness breeds things" that destroy the.
flavor of your butter. - - & r - *
HOW EASILY MILK rs TAINTED
To teach farmers how easily milk re-
ceives faint from surrounding conditions
l must tell you of three cans of milk
had to reject few days ago.
A farmer who hauls his own milk to
our creamery had sold some hogs to be-
delivered in the morning, and, to save
time, set the cans in the front end of
the wagon. The hog buyer was. busy
and the farmer had to wait about three
hours before he could unload. The milk
had been in the wagon some four hours
when received it. Az soon as I took
the cover of the first can I told him I
could not take the milk. He could smell
the peculiar odOr as soon as called his
attention to it. 1t was a new idea to
him. Said he did not know that milk
would take smell" like that. We have
| any amount of patrons who think the
same way, and will not take and read
| dairy paper.-B. R. Taylor in Hoard's
Dairyman.
other duties In this way farmers can
| manufacture their supply into butter for
time, and regulate the supply of milk
sent to the market, and by cooperation
control the price, instead of having con-
tractors dictate the price they shall
take.
In two hours draw off milk; you have
| all the cream you can get, anyway;
cnurn cream as nearly sweet as you can.
wash in granular state salt to your GUS
toner's taste; you have all the butter
your COW can make.
Cream should not be churned on the
day that it is taken from the milk, but
should be well stirred and allowed to
ripen evenly before it is put in the
churn.
Any of the present deep setting cans,
with faucet in the bottom, now in use,
answer every purpose of separating
cream from milk by the dilution process.
Milk Reporter.