The daily journal. (Salem, Or.) 1899-1903, 1901-11-05
kARM nurrER MAKING.
Details 90 he Observed 20 secure the
Best Results.

| Details 60 BE Observed 60 secure the
Best Results.
The ability TO make good butter Is
worth money To farmer and his fami-
" In these days, when so much inferior
quality is on the market, says an Ohio
farmers wife in National Stoekman.
will omit saying anything about the
way the stable should be cleaned or
how the milking should be done. AS 1
have never been able TO detect any
| barnyard odor in either milk or butter
| will leave that for the scientific dairy
man to write about In selecting milk
pals get the very best heavy tin mot
those with double bottoms), see that ev-
cry seam is well soldered over and per-
fectly smooth and even, and there will
| be no chance for filth to gather. l have
seen milk pals that had a yellow sedi-
ment along every seam. In washing
pals look well TO the seams and see
that they are kept perfectly clean. The
strainer pail needs especial attention.
After It is washed take n nail brush,
one that is kept for this purpose, and
some coarse salt and thoroughly brush
the straincr several times n week IL
necessary After washing and scaldlng
the pals and cans, or crooks and pans,
wipe dry and set IN the sunshine and
fresh air right side up. This Is one
point | wish to call particular attention
to-right side up. Then they will be
summed inside, where 1t is required. 1t
is a great mistake to turn them upside
down on a table or picket fence as so
many do, for hot air rises and has no
way of escape, but condenses I'm the
vessels and causes bad odors. Much Of
the milk Is tainted by handling the
milk utensils in an improper and care
less manner.
We have four shotgun cans to cool
the cream in after II comes from the
separator and three large creamery
cans TO ripeu the cream in. After these
cans are empticd they are first rinsed
with cold water and the washed with
hot water and wiped dry and then
scalded with boiling water and set out,
doors, summer and winter, to be thor
oughly aired. They are left outdoors
until wanted, then they are again scald-
cd with boiling hot water and rinsed
with cold water.
Since have adopted this pTecautlon
our butter is perfectly sweet and sells
as gilt edge butter in any market,
have never had one pound brought
back, but have never been able to sup
ply the demand. In keeping a quantity
of cream cans you can give them the
proper airing which they must have II
one expects to make butter that com
mands high price.
We keep the cream out of the cellar.
Only In extreme warm weather do we
keep 1t in the cellar. Where one has ice !
the better way to keep the cream is to |
set II In Ice water until you have enough |
for n churning, then pour the cream |
Into a well aired can and put in a start |
er About one tablespoonful Of sour |
milk or buttermllk to gallon of cream |
Is sufficient at this season OF the year. |
Let stand until loppered, then churn mt |
jS degrees IL Jersey cream; If Short |
horn cream, at 62 degrees. Should the |
cream be too cold, add warm water un- |
III the right temperature and II too |
warm add cold water. Stir the cream |
while adding water. The churn should |
pc same temperature as the cream.