Belding banner. (Belding, Mich.) 1889-1918, 1898-06-23
SUMMER BUTTER.
0sussAl Suggestions For Making - Good
Article In Hot Weather.

fine favored butter in warm weather is
to pay close attention to the tempera-
ture of the cream when il is ready for
churning. have found that if the
weather should change and become very
warm, as it sometimes does, the cream
is too warm to churn in the morning.
The easiest way to lower the tempera-
ture is to put fine crushed ice in the
churn, which most butter makers do.
A better waE is to put a large piece of
clean ice in the strainer and let the
cream run over il, which will lower the
temperature four or five degrees, de-
pending on how fast you let the cream
run over the ice. By cooling the cream
in this manner you will not injure the
inside Of the churn by the ice pounding
on its sides. / have seen some churns
that were all covered over on the inside
with slivers, caused by large pieces of
ice being churned with the cream, and
l have heard of the paddles of "a COM
bined churn being broken by the same
cause.
If the water in the tank should be-
come warm by the extra heat in the
night, especially if it is a little scarce,
as it is in some places during a dry
time, the water can be cooled in the
same manner enough so that it will
make the butter quite firm if washed in
cold water when the globules of butter
are small like fine shot, as they should
be when the churning is done. Unless
your butter is firm and solid when it
is worked you cannot make good job
of it, and if butter is worked when it is
soft it spoils both the flavor and grain
of it, and it will never have as good an
appearance afterward. 1t makes more
work for the butter maker to go to the
icehouse and get out ice i'll the morning
when he is busy at other work, but if
you want to make fine butter at all
times you must attend to all the minor
points when it is necessary and in the
proper manner.
During the warm weather it is good
plan for the butter makers who have to
do their work in warm room to salt
their butter in the churn (even if you
don't use combined churn). BY doing
SO the butter is not exposed to the warm
air SO much, and sailing the butter in
the churn is as good as once working on
the worker and it saves handling the
butter SO much. AS some time should
elapse before the butter is worked the
second time to give the salt chance to
dissolve before it is packed it would be
good plan, If your room is warm, to pile
all the butter in one end of the churn
and in the other end put from 90 to 100
pounds of ice, which will keep your
butter firm and solid until you are
ready to work and pack it. When the
salt is all dissolved and mixed through
the butter, it will not need much work
ing, and it will not be exposed long
enough to the warm atmosphere to soft
en- it, and it can be worked and packed
in good condition.
There is another point where care
must be used in getting the butter to
market in good order, and that is to
keep it firm in transit to the railroad
station on shipping day. In the first
place don't ship the butter that you
have made on the same day as you send
it off, because it has not had time to get
firm and solid. Butter should be kept
for pa hours in the refrigerator to be-
come firm and solid all through the tub
before it is exposed to the heat. When
the hauler comes to the creamery after
the butter, the butter maker should see
that the wagon is in good condition foI
that purpose. Ii the weather is very
warm, the bottom of the wagon box
should be covered with green grass OF
dampened hay, and after the tubs are
in the wagon break up some ice and put
it between the tubs, which will keep
down the temperature around the tubs.
After the load is all on cover it all
over with the grass or damp hay, and
ON top of that the canvas cover, to keep
the sunshine off. This way the butter
can be hauled 10 or IL miles without
becoming softened. If butter becomes
soft in transit to market, it has deteri.
oriated in value from / to 2 cents a
pound, which will cause big loss to
the patrons.
The directors of the creamery should
see to it that the hauler of the butter
to the station is well paid for his work,
so that he will take an interest i'll it,
and after he gets it to the station see
that it is put in the shade until it il
loaded in the refrigerator car, when his
responsibility ends, as the railroad com
pany is responsible for it after it is in
IFS care C II Lawson i'm Craauarv
Journal
Dairy and Creamery.
The good butter maker every little
while tests the buttermilk to ascertain