The Black Hills union. [volume] (Rapid City, Pennington County, Dakota [S.D.]) 1889-1904, 1898-10-28
one does not have a vat with a heat
ing5arrangement Underneath, q galvap-

ing arrangement Underneath, a galvan-
lied iron tub and two wash boilers Of
different sizes, and a cook stove will
answer the purpose. Set the larger
boiler on the stove and put a gallon
or two of water in it. Then set the
smaller boiler in the larger and into it
put the milk or part of it. If the boiler
is not large. enough to hold all, of the
milk, heat part of it to about 100 de-,
grees and empty it into the tub; then
heat more until the Whole batch is at
S. degrees F. Then add rennet extract
dissolved in a pint of cold water, at
the rate of an ounce to $50. pounds of
milk. Stir thoroughly until we'll mixed:
When the curd is hard enough to sep
arate from the sides of the tub when
pressed by the back of the hand. cut
1t in one-inch squares, using a. sharp
Hnife held perpendicularly. Then stir
until the whey begins to separate. Next
dip off the whey into the boiler and
heat until about 100 degrees, and turn
it into the vat, and continue to dip off
and heat until the whole is at SO de-
grees F., at which point it should be
kept until the curd becomes firm and
when squeezed in the hand will fall
apart readily, and! by squeezing the
Whep u of it, touching a hot iron it
will draw out in threads half an inch
long. Then draw off all the whey and
stir the curd until the whey is all
drained out Of 1t. salt at the rate Of IL
ounces to $50 pounds of milk used. Pile
up the curd at one side of the tub, and
tip up h a side so the whey will run
to the lower side, and cover with a
cloth and leave for about an hour, stir
ring it occasionally. Then put in press
and press lightly at first. In "a hours
the cheese may be taken out n a
muslin bandage put around it. Keep
in a cool room. Turn and grease with
butter and rub once a day. A press is
easily made. A block, a lever and a
fulcrum. At the end Of the lever sus-
pend a soap box and have a few stones
to put into it to increase the pressure
as needed.
RULES FOR BUTTER MAKING.
From the Agricultural College Bulle-
tin: The practical partsof cream ripen-
ing is this: Keep our vessel so hat it
may all ripen evenly, and thus avoid
loss in churning. Raise the tempera-
ture to 81 or 68 degrees, n keep it
as near that temperature as possible
until ripe, and then cool before drawing.
We'll rinoraI oroo,, ,lo,I3 !.
ed or thickened. 1t should run from a
height in a smooth stream, like oil.
When a paddle is dipped into it and
held in the hand it should stick all
over In a thick, even coat, not running
off in freaks and showing the surface
of the paddle. When the last drop
runs off the paddle back into the vat
they should leave little dents or de-
pressions on the surface, which do not
close up for an instant. The cream
should have a satin gloss or fresh sur
face.
Churn until the granules are the size
of wheat kernels, then draw off the
buttermilk Inc wash through two or
three waters, whirling the churn a few
times around. Use from a pint to a
quart of water per pound Of butter.
Have the water at a temperature of
40 to As degrees in hot weather and
from so to 62 degrees in winter, always
depending upon season, solidity Of the
butter, warmth of the room and size
of the granules. If you do not care
about feeding the washings, I would
put some salt in my first wash water.
1t will help to float the grapules better
and perhaps dissolve out the sasein to
some extent. I would generally salt
the butter in the churn.