Middlebury register. (Middlebury, Vt.) 1886-1937, 1901-05-10
Making High-Class Dairy Butter.

No dairy section is sharper compel
itor of Vermont, New Hampshire and
Massachusetts creameries than Iowa,
which ships large quantities to the Bos-
ton and New York markets. This record
Of experience by a successful Iowa butter
maker, d. L. De Hoogh, will prove in
terestlng to our eastern farmers and
creamerymen.
By using lime daily it is not so difficult
to keep down the bad odors in the stable.
We always try to milk as near o'clock
each morning as possible, and at the
same time in the evening. The milk is
strained into a 10 gallon can. AS soon
as milking is completed, the milk is run
through separator and the cream
placed in a three-gallon shotgun can.
When the weather is warm we set the
cream in cold water, but during winter
time we simply set the cream of each
milking In separator can and put it in
cellar where no vegetables of any kind
are kept. A day before churning, we
mix all the cream IN one vat after it has
been warmed to 20 or 70 degrees, by set
ting the cans In hot water. For a starter
we use skim milk which has been kept in
half-gallon fruit jars for "a hours. These
are put in warm place and are kept
tightly covered. Before putting into the
cream we skim one inch from the top Of
these Jars.
When the cream and the starter are in
the vat, we put cloth over 1t and stir
often until the cream begins to thicken.
Then it is wheeled into a cool place, I'M
covered and left until the next morning.
1t is then churned. If the room is not
cool enough the cream is cooled by plac-
ing large can full of cold water in the
cream vat. We churn at a temperature
of 80 to So degrees, using a gasoline en-
CINE to supply the power. We do not
care how long it takes, but the time u.s.
ually varies from 10 minutes to ID hours.
GO gallon barrel churn is used. As
soon as the cream begins to break, we
throw in one or two pals of cold water.
This, think, helps to separate the but
ter more completely from the milk.
When the butter comes in granules
about the size of bird shot, the butter
milk is drawn OIL and small hair sieve
used to catch the butter, which tries to
escape with il. After draining for lit.
tie while, few handfuls of salt are
thrown in for say 80 pounds of butter
and % to 40 gallons of cold well water,
which is usually below 80 degrees. The
churn is turned quite rapidly for a. half
minute, when the water is drained of
again as quickly as possible, and two
ounces of salt added for every pound of
butter. The butter is raked to one side
OF the churn by means of large wooden
fork, and the salt sprinkled in during the
operation. If everything has been salts
factory, the butter will rake like a pile
of wheat. Under these conditions there
Is no trouble to apply the salt evenly.
After the salt has been added the churn
is closed and given few turns and al
lowed to stand for 20 10 30 minutes.
Then the churn is turned until the butter
comes together in balls. Care Is taken
in removing the brine which accumulates
during this process, so it will not drain
away all the salt. After the butter is
accumulated in balls the faucet of the
churn is opened and the butter given
good pounding with heavy packer. 1t
is then packed into tubs or Jars as cir
cumstances require.-From bulletin
published by the Rhode Island board of
agriculture.