The Goodland republic. [volume] (Goodland, Kan.) 1891-1907, 1898-06-10
A EEw HINTS.
Some Valuable Advice to ButtsTmakers
and Farmers in General

Some Valuable Advice to ButtsTmakers
and Farmers in General
Mr.. o. Douglas, Of the extensive
produce commission firm Of o. Douglas
q Co, Of No. % Blackstone street,
Boston, Mass, is the author Of the fol
lowing article, which is Of much inter
est TO all progressive farmers, dsirymen
and creamery operators Mr.. Douglas
has had abundant experience in the
butter business and knows whereof he
speaks. The article, which Mr. Doug
las prepared especially for the Packer,
is as follows:
was brought up on a farm in the
state OF Maine, and learned to milk
when quite young, therefore, know
from experience something Of the hRb-
its Of people about milking
know full we'll that the majority Of
the mixers are not clean enough in
this branch Of the butter business, to
produce fine butter. The least mite Of
dirt or dust. that comes from the barn,
will innOcUlate the milk with foul mi
erObes, that give it what some call a
barry flavor, so the gaeatest Of care
should be taken in milking. Remove
the milk at once from the stable after
it is MIXED, and keep it in q sweet,
clean place at all times.
Some people think that when they
strain the milk, they take out all the
dirt: it is not so. Those small microbes
will pass through the finest strainer
with the milk, and they work in it just
the same as yeast works in dough,
when the milk is warm. So you see If
milk is cooled down to a low tempera-
ture, as soon as MIXED, il stops the
growth Of these foul bacteria. Hence
you get better flavor to your butter.
h1E nv
own observation
At the age Of ., I married and com
menced farming and kept ten COWS.
We made butter that sold in the Port
land market for five cents per pound
more than our neighbOrs. write this
to show that We must have taken some
more pains than our neighbOrs.
At the end Of five yssrs, was com
PEELED to leave the farm on account Of
asthma, and came to Boston, and en-
gagged in the butter business, and have
always been trying to improve the
quality and style of butter ever since.
have written thousands of pages to
butter makers, and helped them in
every way TO improve the quality and
style Of butter, and am sure the-style
Of tubs and packages at the Topeka
convention was never excelled. 1t was
q beautiful sight. So I feel that on
this point we are nearer perfection,
but on quality of butter, there is much
to be learned, and this has got to be
brought about by care on the farm, By
cleanliness in handling and scalding
cans and all utensils that are used in
the handling Of the milk and cream.
The butter maker has got to keep
everything clean, by scalding all watts,
pumps and churns every morning, be-
fore commencing to separate the milk.
Never wear dirty clothes about the
creamery, and never allow dirty cloth
es and old boots in the room where the
butter is made. I have seen too much
Of this kind of business, in my travels,
in the last 20 years, and if the milk
haulers have to come into the building
to get a drink Of buttermilk, allow
them only to visit the engine room, as
their clothes are generally scented by
being around the horses and the sta
bles, aud as soon as they enter the
creamery, where it is warm, they throw
out an OdOr that ought not to be allow
ed in the butter room.
Now to prevent this, the directors
should have q sign on all the doors
leading to the milk and churn rooms,
reading, mo admittance except to
the boiler ROOM" and signed By the
directors. This would help q bashful
butter maker, who has not got the
courage to tell his patrons that he can
not maks good butter and have every
body running in with their dirt, and
beside they detract the butter makers
attention from his work.
Again, the butter maker never should
be obliged to attend to the fire or en-
CINE. He should alwas have a man to
do all this and the scrubbiBg. A good
butter maker should have good pay,
and it is hard to estimate the value Of
q good one, especially in large cream
cry. One weeks make Of poor butter
In q large creamery, would loose the
salary of good butter maker for one
year.
When farmers send dirty cans and
dirty milk to the creamery, q good way
to help the butter maker is to have
some postal cards all printed, telling
the delinquent that his milk is not fit
for use, and have them signed By all
the directors. This is a sure cure for
dirty milk, nine times out Of ten.
One more point, and that is salt
Salt should always be kept in a sweet,
clean place. 1t viii absorb foul odOre
as quickly as sweet milk and cream.
Never buy salt that has been kept in a
grocery store with fish, kerosene oil,
etc, Thousands of dollars are lost on
butter every year, where salt that was
filled with foul OdOrs has spoiled the
favor Of the butter. These are facts.
Old salt two years old is not as good as
nav