The Cook County herald. [volume] (Grand Marais, Minn.) 1893-1909, 1896-05-09

anVGEGSI1nG Extracts FEOm - Pr1Ze a
Essay. 45 4#'5 3 E5y@4 81
The following is taken from paper
BY Mrs. Kuggles, on the subject of but
ter-making ter on the farm, both winter
and summer. She says in her prize
essay in the Farm News: s
Keep cream in three gallon tin
can where milk is set i'm cool or cold
weather, and in the cellar i'm summer.
The cellar must be clean, deep, cool,
well ventilated 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 i'm a re-.
frigeratOr, but butter should be kept
only in such a cellar as described.
"Churn once in two or three days in
summer and once in three or four days
in winter. Use any coon churn that
is easily washed. In winter warm the
cream before churning to IS degrees
BY setting the can Of cream in deep
dishpan Of hot water mot boiling),
stirring the cream with the paddle; Sc
cure the right temperature by holding
q dairy thermometer in the cream
Color the butter in winter If it needs
1t, by putting carrot juice In the
cream at the time of ehurning. Cot
ton-seed oil and anatto butter coloring
is more convenient, but customers are,
more liable to detect a favor in but-
ter so colored that does not belong to
pure butter (which they will not do
when carrots are used. .
sChurn early in the morning, and
churn until the butter is in a mass;
then draw off the buttermilk, using a
wire-cloth strainer to save all particles
| Of butter, and put in cold water in
summer, or slightly water in
winter, and churn more; then draw off
| the water and put in more and wash
the butter a 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 a
half ounces Of salt to pound of but
ter. Leave the tray Of salted butter
kin the lIar In sumnne II. Or in a warm
room in winter, with a cloth over lit.
ssThe next morning, in summer, or
the same day near evening in winter,
reWOrk the butter in a butter-wOrker,
which requires the help Of man.
This will reduce the weight Of the but
ter 8 or / Oper cent by working out
| buttermilk that could not be washed
out; also, the surplus salt, as brine
that the butter will not take up, and
leave the butter in it's purest and most
concentrated state and in the best pos
sible condition for eating or keeping.
IF 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-thirdI 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 for use.
| s'After making butter in the manner
outlined above for nearly twenty We
years, I am sure, if the directions Civ.
en- are strictly adhered to, one need
| never fail of making good butter, and
having it for use throughout the
year" as5 # n
Feeding Value for MIX.
There is a slight movement to return
| to the older plan Of butter making on
! the farm, and see if the sale Of fine
| homemade butter and the feeding of
milk to young stock will not prove
more advantage to the farmer than
milk selling or cooperative dairy eff
fort. To make it better calls for the
most intelligent feeding Of the milk.
10 aid in this matter Prof. Henry has
concluded a long series Of feeding ex-
periments to give standard as to the
feeding value OF milk He found that
| when corn meal is worth $40 per ton,
skim milk is worth i'll cents per 100
pounds, and in this ratio up to SIS per
ton for meal, when the value Of the
mil k would equal 10 cents per 100
pounds. When corn meal is $40 per
ton, il it IS fed with milk, the latter
becomes worth is cents per 100
pounds, but in no feeding was the
combination better than where one
! pound Of the meal was fed with three
pounds Of the n ailk. These figures
were built upon feeding experiments
with fattening hogs. When smaller
growing pigs and shoats were fed,
fully so per cent greater value was
given to the milk, and 16-cent milk be-
came worth "a cents per 100 pounds.
There is nosmarke for skim milk that
can pay tnis amount for it, and why
the farmer will sell skim milk for from
8 to s cents per 100 pounds to some
filled cheese maker to spoil the trade
| in good dairy produce, when lit is
worth twice that to feed pigs and
make growth and fertility, passes all
comprehension. At TIA large creamery
within ninety mil les Of New York city, city
| where the annual butter product OF
the cows did not exceed 80 pounds
per COW yearly half of these men were
selling skim-milk TX 445- IS pound cans for
q nickel q can, and wond dering why the
dairy did not pay better and blaming.
the creamery man, when 1t was their
own lack OF business jud dzment drst III
milking g $50 prod ice COW, and the
otheE IS selling skim ilk for y nickel