The Houston daily post. [volume] (Houston, Tex.) 1886-1903, 1899-05-29


Churn early in the morning; there is
not 50 much dust or flies as later on ia |
tho day--your vessels are cool from the |
night air. | use/a common sense churn !
which Will bring the butter in twenty. !
Ave to thirty minutes. and not injure the |
grain. Can churn seven gallons OF cream
III IL with more ease than half a gallon
IN the old dash churn; perfectly easy TO
keep clean and sweet. me creamer re-
terred to will maintain an even temperA-
ture OF approximately 10 degrees. whether
the atmosphere is 20 or 100, or even II II
varies that much during the day. START
my churn then at TO- Our thermometers
are marked 62 for churning; our agrlctll-
fural papers recommend a lower tenn
perature stlii claiming that the colder
you chnrn. the more exhaustive" tbe
churning, armer the butter, etc This
VIII admit The writer has found N ver,,
eXhausting, and has never seen tho al.
vartsge of churning for three hours he
fore the granules begin to show. and the
Thermometer will then show him that the
temperature has risen To rs or So Win
~ eesire TO disturb pet theories, | Will
continue to start my churning al 70 at
which can get granular butter in twsntvr
hVe TO thirty minutes, sufficiently firm 10
work and salt. -''H "
we al do, or can feed cotton seed or
It's meal, and with II can handle our min,
ana butter at higher temperature than
without 1t; in fact 1t is difficult in thls
country especially to handle buttor sue-
cesslully without this portion of daily
ration, though 1t can be carried to an ex-
cess, causing the butter to be white and
tough; the melting point OF which WIN
! be 95 to 105
| When the granules have become the size
or grains OF wheat stop the ohurn, allow
ing few moments for the butter granules
TO rise to the surface, draw of. the butter
milk, and pour in gently, cool fresh water.
to which little salt can be added. Do
| not attempt TO mass the butter but let
the water get In between the grains and
/ harden them the milk can also leave the
putter and strike into the water. Draw
OF this water and repeat possibly twice
more; the Third water should run clear
Do not wash moro than necessarily: use
only purest water; if you are doubtful TINT
It Is pure. boil it, strain it and cool otf
on the creamer.
Butter has been known to show spots
which this process has proven chargeable
to some bacteria which it has caught tom
the water.
Remove the butter from the ehurn tn
1.-THE worker first having poured hot water
over the worker and cooled It off with
cold water. Drop on the butter pure fine
dairy salt (never use coarse salO at the
rate OF one-half to one ounce to the pound
Of butter tour trade requires one ouneel
work it in we'll pressing out all sout
milk and water. which is dreamed promptly
off by the worker.
Pack It in we'll glazed stone Jar viii
proper covering, and place 1t on the cream
er; in four TO six hours the salt VIII have
dissolved, aud it can be worked again
{ little, or you may defer this until yol
are ready to look over and pack the but
ter for market; in this let your judgmeD
lead you.
Dairy butter should be put up in nea
small packages say an eight-pcund hal
box or a ten or twelve pound tub. an
neatly stcnciled with distinctive brNn
of your own. If the dairy man or farme
is too far from market, or his . idin
place will not take up all his butter regu
, larly, he will find it to his advantage t
ship, by express, at least once wee
twice would be better TO a good com
: mission man in a large city, keeping u
| the standard and depending upon the com
mission man to work up a trade for ina
> brand.
Before using it scald the box or tul
: and soak it for twenty -four hours in stron
brine; rub il with salt. spread a thin layc
OF salt on the bottom pack the buitC
firmly in, but never finish by drawing d
ladle, or packer across the top, 1t break
: the grain, giving it greasy salvy az
pearance If your cream has been PROF
orly handled there will be no curds tWa
sDeGksl, ii well washed, there VIII be L
sour milk, but there may be an excess
" water or brine; 1t is impossible to get tn
out by working N 4 bowl or pan. II
a pity to spoil good butter at this stat
=. but 1t is more than often the case
3 On top of the butter spread piece
y fine muslin, Wet trim it evenly arout
x the edge that It will not show below u
n top. and over this spread layer OF sal
:, Fasten on the top firmly, ship as soon
"a possible, protecting the package from di
l. by clean barglng; your customer wan
- to see his butter with nice fresh ode
" good healthy color, and In neat packas
:. The above Is for summer work, and
- somewhat lengthy. obscure and tireson
n Later on If desired will give the work
Sc winter.
ID The opinion of Secretary Wilson, W
"a has lately toured the state Is that we q
playing the silly act in allowing Iowa
j feed our cattle. and that we are only ma
70 ing two million dollars worth of butI
,k when we should make seven Times II
/, amount. | have charged orr agricutul
- press with the responsibility a great G
co tent, in insisting that we can not ma
bit good butter In the summer, which is
s. only time It can be made almost at
III cost OF the labor and no more, The OPT
ion OF others to the contrary notwlthstaI
n. ing. can put up a shed 12x15 in
re middle of a field the shed may even
en- covered with sheet iron. and with wa
is from an open tank or ditch, If can
IN no better will make good sweet butt
to pure and wholesome; others are dong
I'D in this section and this butter is sold
ng Houston every week We can not sup
"a the demand at present, but we are mere
n fng our numbers weekly When Shlpl
lot in lots OF 100 pounds or more, It nets
IL II cents per pound clear of package,
tn press and commission. Respectfully yot
l.. H. Porter