St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1897-02-27

On any land in good heart this will be
found the most economical. The
successful farmer Of the future will be
the man who uses potash and aeid
phosphate literally to grow leeumes
on his land for the corn and cotton
crop wv. F. MAnEY,E N&
North Carolina Agricultural College.
BUTTER ON THE FARM. -
Il Ca b 0ade 0oed There - Wen -
Elsewhere.
'.Many neat houj0 wives are not first
class butter makers, not necessarny
because Of neglect on their part, bat
becsuse Of poorly-fed. illy-hred COWS.
unsxept stables and casslessness on the
part OF the mixer. II the farmer
Wishes his wife to excel In butter maxi
ing he must do his share In the selec.
ton and breeding Of good cows, give
butter-producing feed, provide COM
Portable and wholesome stables aud
take care In the milking, - milk il
very susceptible to odors, and may be-
come unfit for use AMPLY rs the re-
suit Of . filthy floor or . dirty COW
with IN unclean udder. Then, il the
wife is supplied with the convsnienoes
essential. 10 thorough in the care Of
utensils. keeps the surroundings Of the
milk clean and sweet, and 10 punctual
and discreet in her duties, We SEQ NO
reason why every farmers wife should
not be = successful butter maker.
milk should be strained and set a
soon ~ possible after 1t comes from
tho COW. It i well to place . cloth in
the common strainer, through which
the milk may filter. thus removing all
possible dirt This cloth may be =
square of cheese cloth doubled, which
il handy and easily cleansed. The milk,
whether set in pans or deep cans. must
be quickly cooled, and kept between 20
and SO degrees for twelve hourA before
skimmin9, when the cream will all be
up. il these conditions are met After
the cream Il skimmed Oh into . dish
large enough to hold cream for suha-
cient churning, It should each time be
we'll stirred. and then kept 1t or below
50 degrees, while the daily skimminRa
are being added. until there il enough
for . churning. when it must be
warmed mp TO 90 degrees In summer,
and from TO 10 degrees higher in win
ter. and stand for - hours to ripep. 1t
should then have q smooth, glossy up.
pearanco when stirred.
IF the cream 10 not properly rIpened
In that time, . buttormilk starter NAV
be used; this may b buttermilk from
the last churning, IL tho flavor has
been all right and tho butter has come
readily. If it is desired, just previous
to churning, butter color may be
added. Some object to this, aud
we know Of good butter max.
ers who CRATE the outside,
the yellow. of carrots, put.
ting it in slightly warmed skinned
milk for . few moments before strain.
ing It through cloth into the cream.
They claim this also adds to txs4lavor.
The cream 10 then placed in the churn.
which has been thoroughly scaided
and rinsed with cold water to prevent
sticline and temper II to the cream.
It is then churned 1t about 90 degrees.
This temperature must often b va
ried, and depends upon the kinds OF
feed. breed Of COWS, etc. The churn.
ing should cease when the granules
are about the size Of small wheat ker.
nels.
''After the buttermilk il removed.
the butter must b promptly washed.
1t . temperature Of about IS degrees,
and the salt added, an ounce to the
pound being the rule, but this varies
slightly aceording 70 the taste Of the
consumer. It may then DO worked
enough to somewhat thoroughly mix
the butter and salt. After this has
been set aside 1t . temperature of from
50 to IS degrees for time long enough
for the salt to have dissolved-about
three hours Il suficient-it should
again be worked. The function Of this
second working 10 two fold-to insure
the perfect distribution of the brine
through the butter. 90 It will not Be
left streslked, and to work out the wa
tor which has been attracted by the
dissolving salt Il must mot b worked
until salvy. but must DO elastic. and
yet, II doubled over win still break
apart . little At this working It may
be made into attractive balls Or pack.
ed. In the latter case Il IL well to
place . circle Of cloth over the top.
and il the butter 10 to b kept some
time, . weak brine may b poured
over it. +RE.s,r Es4Ss
ss3nod hutter can ran1ilv AnA sa1a
in private families In the farmers
neighboring village or city. II little
pains ID taken TO secure and keep the
customers. thus bringing . good deal
Of handy cash into the family purse. y
Report Kansas Board Of Agricul'
ture. fRF# As EFF4s
AMONG POULTRY.
n>l,s,. NwcA. av> noS,A ~nevl,>S