The state republican. (Jefferson City, Mo.) 1871-1896, 1896-05-28

1.-THE mex article In this series VIII be by
Congressman A. NJ. Dockory, upon The
Cost of Government 81
We would like to tell how good but
ter can be made on the average dairy
farms of Missouri. Upon their sue
cessful management depends the sue
cess of the creameries. We think,
after all, upon them is where the
bulk of work and worry is done.
There is where the improvements are
so much needed and yet so seldom
found. We confidently believe that
for Years to come from the little well
titled and intelligently managed dairy
farms of Missouri, will q constant sup
ply of dairy product be required to
meet the demand Of town and country.
Creameries are usually well equipped,
but the Missouri farmer and his wife
need encouragement and we want them
to feel that this short treatise on but
ter making is especially for them.
Under ordinary circumstances 1t can
be adopted.
Its knowledge and the plans we give
help us to make butter that scores
high and merits compliments wher-
ever shown and what it does for MS it
will do for you. All its arrangements
are practical and handy, and by no
means ~extravagant.
But, to get a little closer to the sub
ject, our cows are Jerseys. These dali
ny cattle make milk rich with oily SOL
ids, providing they are well fed and
kindly provided for. They are also
easily managed and give good returns
for food consumed. II you do not
have that blood in your herd, just
try some that have a milk and butter
record, as an experiment. Grade Jer-
seys in some cases have proven quite
satisfactory. In the next place, we
have shelter for our COWS and their
food. We think this is absolutely es-
sential in the winter time to secure
good flavor and richness in the milk
without which 1t car not be developed
in the butter. Furthermore, you can
not get the quantity without good.
warm, comfortable surroundings and
kind treatment.
Then, again, as strange as it may
appear to many, although we have a
fine, cool cellar, we never use it in
making butter except to store a but
ter package in it occasionally. We will
tell you why and how to get along
without the cellar, because it is a
source of constant failure to many.
Our wind pump brings the water
cool and clear and empties it into a
galvanized iron vat n hale as large
as a deep, double. sided wagon box.
All the water for stock goes through
this vat before going to the watering
trough. 1t is sunk in the ground one
half its depth and is encased in IN
outer box with six inches Of sawdust
between vat and box. The vat has a
light hinged lid like a trunk lid, made
of old tin, perforated on the sides and
ends to let the air pass through above
the milk. A simple, cheap shed, open
on the north, is built over this vat to
protect it from the sun and rain. It
sets under the shade Of a tree, and the
whole arrangement cost about $50.
1t has needed no repairs for twelve
.roa., ,-l loa bnan ~ oppufnnt Y1car
summer and winter.
Into this vat filled with water is
foated the long, slim, four gallon cans
of milk. We take these empty tin can
or settlers to the barn and strain the
milk in them as it is drawn from the
cows, and before cooling we float
them in the vat of water. We milk
with dry hands and use every little
kindness to the cows to induce them
to do their best.
We skim our milk with a pressed
tin dipper as soon as the cream rises
and, in the summer, keep it well stir
red in a setter in the same vat with
the milk until ready to churn. When
the cream is ripe and If necessary,
we cool the cream with ice to about GO
to Go degrees before we empty it into
our barrel churn. Our churn turns
endwise and the whole end of this
churn may be removed as a lid. We
arrange to draw off with a faucet the
buttermilk as soon as the butter forms
in shot like Jumps. Twice, after the
buttermilk Is drawn off, we pour on the
butter several gallons Of cool, clear
water and let it rinse the milk out Of
the butter. When the water is drawn
off, the butter is then ready to bt
sprinkfed over with ounce
of fine salt to the pound Of butter. The
exact amount Of salt used is regulated
by our customers desires. We partial
ly turn the churn fom side to side,
the lid being off.
This we do to mix the salt in the but
, ter, and then use the butter paddle
little to complete the work of mixing
i, the salt in the butter, which we d.
while the butter is still in the churn
1t is then taken out in a butter bow
, in quantities to suit our customers
again worked slightly in the bowl, ant
, nodded into rolls. We then weigh
, and wrap each roll in a cheese cloth
or light weight muslin, and keep 1t COO
, with ice until delivered to our custom
ers, which is usually done on the sam
4 day Of %churning. If shipped, 1t Cal
a be packed Immediately from the churl
n into tubs for shipment. II yer sailed
' over churned, or over worked, its del
/ icate flavor is ruined, therefore, 20
a will need to use your taste. smell
sight and good judgment to guide 20
in butter making as well as to folloy