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 rip<
enough. and not too ripe, when churned
whenever cream is added to some that il
Older stir It all well together 90 1t will
ripen evenly and all churn. Keep the
cream a. cold as possible without freez.
Ing until you wish to ripen 1t. Then heat
TO So, and keep it at this until il
assumes q smooth, velvety appearance
when running off the stirrer. Now churn
it. Do not delay, for if kept longer, it
will get too ripe and the butter be in
jured.
Churn at 50e in summer, II possible,
and at co. In winter. II the butter will
not "come," raise the temperature 70 or
81, ss may be necessary. No implement
Is SO essential as the dairy thermometer
In production Of fine butter. Every but
Ter maker should have one, or more than
one, in case one gets broken. It is an in
expensive thing and quickly and truth
fully tells what guessing could never do,
cream churned ut too high q tempera-
ture, or imperfectly ripened, makes but
Ter that will not sell ut its market value
I'd within two to five cents per pound.
The minute specks that appear in cream
when butter begins to come in the churn,
er5 called ''granules." at this stage of
churning stop, and dash In cold water to
harden theM. Then churn q very little
more and draw of the buttermilk. II
the butter refuse to separate from the
milk milk. throw in handful or two Of salt
while the churn is In motion. Strain this
80 none of the butter DO 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 the worker, salt
not to exceed three-quarters Of one ounce
to the pound with the best dairy salt,
work 1t slightly and set it away for few
hours in 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 prints
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 is 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 l have found that
nothing will preserve it so long in the
hands of the maker (uniess it be sold for
sOng), as u deep infusion of ignorance.
The liberal compromising of educated tact
with butter, insures for it place ''in the
best society,"" and prices to correspond.
The cow that is kindly treated and
quietly handled gains what is known in
human society as al elegant repose of
manner" that, in her, tends to good
flow of wholesome milk.
What doc Of ca 20
the butter maker? Nothing, if he has no
knowledge of its quality.
Settle the dairy problem with care
fully balanced ration. Carbohydrates
alone will almost starve cow.
There is such thing as butter without
flavor Of any kind, and next to bad bitter
it will be avoided. Make clean. nutty,
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
creased your. butter by one-half. OF
course, you cannot make butter out of
slairyman will touch this Butter Rennet.
The best butter in the world need not
cost over ten cents per pound, nor the
best cheese over five cents, il ensilage be
fed, says an experienced authority Oh
dairying.
Keep the cows on high and dty pas
lures. Good butter cannot he made from
COWS running on wet pastures.
Dairymen, are yon 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 a new one from the butter
market. Better put it in q savings bunk
against a 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 i'm 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 a lower price than the
tasteful neighbor gets.-Farm Journal.