The Saint Paul globe., 1900-06-11
makers. Association. Before the Logan

makers Association, Before the Logan
/ County Farmers Institute.
Mr. President Ladies and Gentlemen
1t Is considered natural that every one
shall magnify his mission. 1 have not
come to you to magnify but to truth
fully explain to you my experience in the
art of buttermaking. A great deal has
already been written on this subject, but
l will try to describe as briefly as posi-
bic my plan of home buttermaking. In
this, as in all other matters, to deal
| with our subject dntelligently, we must
begin at the beginning. In this case,
this means the COW, whose food and
| drink should be wholesome and pure.
Too many neglect the cow and expect her
to give good milk with no care Keep
the cows on high and dry pastures. Good
butter cannot be made from cows run
| ming on low, wet pastures. Their drink
should be the purest of water found.
! The cow should have bath room In the
winter chat is, a sun BATH, provide an
| outdoor lot adjoining the stable, have
| 1t thoroughly protected from the north
| and west winds. The south side of the
| barn or long straw rick is a good place
| for 1t; make a straw windbreak on the
west and it is done.
| Beside the comfort afforded the COW
| the bath will pay her owner in dollars
! and cents.
Ther. in milking and throughout the
! entire process of making butter, eleanli-
! ness should be strictly observed, as it Is
one chief essential to good butter.
l want TO say word here in regard to
the dairy utensils. / may be running a
risk but l cannot help it. My impression
is that there are too many dish clothg
used, and not enough boiling water
around the dairy utensils. 1 know from
| experience that it Is not an easy task
to keep dish cloth sweet and clean in
hot weather, one ft to use around the
dairy. A brush that will take the place
Of a dish cloth is much better for getting
into seams and crevices than a cloth, and
no trouble to keep clean keeping milk
utensils clean and sweet is no easy task,
but leaving them unclean means gassy
and bad-f1aVored butter. / think / can
safely say that SO per cent of bad butter
today Is caused by neglect on the part OF
the housewise to keep the dairy utensils
clean. Another practice that 1 have
noticed is stopping UP leaks in the milk
pals with rags. This Is positively a
filthy practice and should be abandoned
at oEce.
Do not allow the men to carry the milk
to the calves in the milk pals before
milking as far as cleanliness is con-
cerned, ne one could object, for the milk
is clean. The milk that is fed to the
calves is twelve hours old, and the little
milk that remains IN the pail, after
pouring out what was fed to the calves,
acts as a starter would In cream vat.
The particles of milk that adhere to the
pail would sour just as soon when mixed
with new milk as they would If left
standing by themselves. This starts tho
whole milk to souring.
We make 1t a rule to use milk utensils
for 10 other purpose except for fresh
flaa mil
is out of them they are washed in cold
water, then warm water, and Scalded
and put in the sun, for open sunshine
IS sure death to all bacteria that affect
these little matters that count so much
in the dairy.
In making butter it pays to use such
implements as practically get all the
cream out of the milk, and butter out
of the cream, as we'll as make the finest
quality Of butter.
The two methods of getting the cream
out Of the milk are by the deep-setting
(oF SWedish) process and the separator,
each having it's advantage. In a large
creamery the separator is the best ma
chine to use In the farm dairy, where
there Is an abundance Of cold water, I
prefer the deep-setting process, and from
twelve years experience 1 find with q
portable creamery it is just the riglR
article for the small dairy.
| strain the milk as soon as possible
after milking into deep cans each can
holding eleven gallons; these cans are in
water at near 40 degrees for twenty
four hours, but. if / use ice the cream
can be secured between -milldngs, and
with a portable creamery the good house
wife is Independent of the man, as she
loves 10. take care of the milk herself,
after it is brought from the dairy barn,
Now we will take care of the cream !;
in the first place, we, have good, sweet,
clean cream; the care Of 1t is important
In making frSt-claSS butter, much Ge-
pends upon having the cream ripe enough
and not too ripe when churned. 1 save
the cream in a. cool place and keep IT
sweet until sufficient cream for churning
is gathered Having obtained sufficient
cream for churning, great care should be
observed to rtpen it properly, and here J.
may state that a. dairy thermometer is
an Indispensable article for the produc-
ton of good butter.
l have failed to say that fresh cream
should not be added to cream to be
churned for twelve hours before churning.
1t should be stirred frequently during
the twelve hours that the cream may
ripen evenly. 1t might be well to look
into the process of starting the cream to
ripen. | find 1t about difficult to ripen
cream in winter and retain good flavor
as 1T is to prevent the rancid flavor in hot
weather. l have put q great deal of
thought on this matter, and I believe I
have overcome the difficulty in this way
l do not like the tablets that are sold
for starters, as l want to know what I
put in my cream; therefore I make q
starter of SKINNED milk by setting a
pint or get as much as I think need for
the amount of cream to churn. l then
put it in warm place to sour, and then
twelve hours before churning l heat my
cream up to 70 degrees. Then add the
starter; keep it at this temperature un-
til 1T assumes a smooth, velvety appear
ance after the cream is in this state
cool it down to So degrees and churn at
once.
The cream ready for the churn, we
must have the churn ready by scalding
hnf Yiy1c xxrif1 OaI5
water [ have used the barrel churn for
a number of years. 1t has given me en-
tire satisfaction; it is easily kept clean,
and 1t gives the result Of bringing the
butter in the granulated form, so much
sought for by the practical buttermaker
Some buttermakers' advise straining the
cream before putting it in the churn, but
I find 10 need for that if the cream has
been properly cared for; they argue that
straining takes out white specks so often
found in cream; IL cream is cared for
properly there will be no white specks in
1t, but [ might agree with the careless
do so.
The operation of churning should take
from thirty to thirty-five minutes, and
when the butter is the size of small
shot the churn should be stopped at
this stage. I pour a few pints of cold
water and turn the barrel twice around,
then let it stand for few minutes until
the butter all raises to the top; then
draw off the buttermilk. I then pour a
pail of cold water over the butter, letting
1t stand until little grains all harden and
prevent them from massing together.
a few times, draw off the water, and
now sprinkle over the butter a handful
of fine Genessee salt, pour more cold wa
ter on, turning the ehurn two or three
times over; draw off the water; every
little grain will be found separate; the
butter is now ready for the final sailing.
Remove the butter to the worker and