The San Juan islander. [volume] (Friday Harbor, Wash.) 1898-1914, 1900-01-04
HOW TO Make HIGH PRICE BUTTER.
nv AN OLD HAND.

In making high-price butter much de-
Ponds upon having the cream ripe
enough, and not too ripe, when churned.
whenever cream il added to some that is
Older stir It all well together 30 It will
ripen evenly and all churn. Keep the
cream a. cold rs possible without freez-
Ing until you wish to ripen it Then heat
1t TO 81, and keep it at this until it
assumes smooth, velvety appearance
when running off the stirrer. Now churn
1t. Do not delay, for if kept longer, it
will get too ripe and the butter be in
jured.
Churn at 5O' in summer, II possible,
ana at TO- In winter. II the butter will
not "come," raise the temperature 70 or
-, as may be necessary. No implement
Is SO essential as the dairy thermometer
IN production Of fine butter. Every but
yer maker should have one, or more than
one, In case one gets broken. It is an i'm
expensive thing and quickly and truth
IuJ!y tells what guessing could never do.
cream churned at too high q tempera-
ture, or imperfectly ripened, makes but
ter that will not sell ut its market value
To within two to five cents per pound.
Inc minute specks that appear in cream
when butter begins to come in the churn.
frs called ''granules." at this stage of
chnrning stop, and dash in cold water to
harden them. Then churn q very little
more and draw off the buttermilk. n
the butter refuse to separate from the
milk, throw in a handful or two of salt
while the churn Is in motion. Strain this
30 none OF the butter TO wasted. Now fill
with very cold water and churn q mo-
ment more. Then drain it. This washes
and hardens the granular butter without
iniuring the grain.
Remove the butter to tho worker. salt
not to exceed three-quarters of one ounce
to the pound with the best dairy salt,
work it slightly and set it away for few
hours in q cold place to become uniform
In salt and color. Then work slightly
again, not too much, print up and wrap
In parchment paper. Do not let the pr .nts
get soft or they will rapidly lose quality.
The rosy excellence once lost is never re-
gained. ROLAND SMITH.
A fresh breeze from the north il q fine
thing to purify the atmosphere no doubt;
put when 1t finds your COWS out on the
hillside at night. it means short yield of
milk IN the morning and thinner milk
when the churning comes
Don't put anything in butter" say the
best dairymen, but I have found that
nothing will preserve it so long in the
hands OF the maker (uniess it be sold for a
sOng), as deep infusion of ignorance.
The liberal compromising of educated tact
with butter, insures for it q place ''in the
best society,"" and prices to correspond.
The cow that is kindly treated and
quietly bundled gains what is known in
human society as All elegant repose of
manner that, in her, tends to a good
flow of wholesome milk.
What does OnanfifV Of milk oiOnifv IN
the butter maker? Nothing, if he has no
knowledge Of its quality.
Settle the dairy problem with a care
fully balanced ration. Carbohydrates
alone will almost starve a cow.
There is such thing as butter without
it will be avoided. Make a clean. nutty,
delicious favor if you wish to have the
butter recommend itself and sell well.
The Black Pepsin fraud seems to be re-
vived in what is called Butter Rennet.
The stuff is to be put in water and the
butter churned in the water, and the re-
suit will be that you seem to have in
course, you cannot make butter out Of
water nor out of skihl-milk. No l.Onest
Ilairyman will touch this Butter Kennel.
The best butter in the world need not
cost over ten cents per pound, nor the
best cheese over five cents, ii ellsilage be
ieu, says Ill eNperieHceu autnoTily OH
dairying.
Keep the cows on high and dty pas
lures. Good butter cannot he made from
COWS running on wet pastures.
Dairymen, are y0u sure you are getting
a new dollar for the old one you paid for
the grain your cows are eating? Don't
send the old dollar away for grain until
you are sure of new one from the butter
market. Better pat it in a savings bunk
against rainy day. Cut the hay earlier
and SOW more clover, thus saving grain.
The large, rich mixers need the most
watchful care on account of their highly
organized sensitive makeup.
About two ounces of salt given every
day to each COW will increase the yield Of
butter. As salt aids digestion, and con-
sequently turns more of the food in to
milk, keep rock salt within easy reach of
the cows.
There is no danger of dairying being
overdOne. Slip-shod people will slip out
of il for they cannot make a living at it.
The intelligent, care-taking dairyman
will keep at it and make a profit. Moro
winter work must I've done by the cows.
He who puts up fine butter in'ways not
neat, deserves lower price than the
tasteful neighbOr gets.-Farm Journal.