The pioneer express. [volume] (Pembina, Dakota [N.D.]) 1883-1928, 1896-05-01
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49,
MAKING BUTTER.
Interesting Extracts From . Prize
Essay,


The following is taken from n paper
by Mrs. Ruggles, on the subject of but
ter-making on the farm, both winter
and summer. She says in her prize
essay in the Farm News:
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,
we'll ventilated by a window at each
of two sides, and absolutely free from
all odors and rats and mice. Keep q
wooden paddle in the can and stir the
cream as often as more is put in, and
keep the can covered with a clean
cloth. Cream may be kept in 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
it, by putting carrot juice in the
cream at the time of churning. Cot
ton-seed oil and anatto butter coloring
is more convenient, but customers are
more liable to detect q flavor in but
ter SO 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 Il mass;
then draw off the buttermilk, using
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
tire 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 sailed butter
in the cellar in summer, or in warm
room in winter, with cloth over it.
':The next morning, in summer. or
the same day near evening in winter,
rcwork the butter in a butter-w worker,
which requires the help of a man.
This will reduce the weight of the but
ter or 0per 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 its 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
n cloth OF 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 ana
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.
"After making butter in the manner
outlined above for nearly twenty five
years, 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,