The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1901-07-19
FARM BUTTER MAKING,
Details to Be Observed to Secure the
Best Results.

Details to Be Observed to Secure the
Best Results.
The ability to make good butter is
worth money to a farmer and his fami-
ly in these days, when so much inferior
quality is on the market, says an Ohio
farmers wife in National Stockman
will omit saying anything about the
way the stable should be cleaned or
how the milking should be DONE AS l
have never been able to detect any
barnyard odor in either milk or butter
I 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 we'll soldered over and per-
fectly smooth and even, and there will
be no chance for filth to gather. have
seen milk pals that had yellow sedi-
ment along every seam. In washing
pals look we'll to the seams and see
that they are kept perfectly clean. The
strainer pail needs especial attention.
After it is washed take a nail brush,
one that is kept for this purpose, and
some coarse salt and thoroughly brush
the strainer several times a week if
necessary. After washing and scalding
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 it is required. It
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 in 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 it comes from the
separator and three large creamery
cans to ripen the cream in. After these
cans are emptied 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-
ed with boiling hot water and rinsed
with cold water.
Since [ have adopted this precaution
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 if
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 it in the cellar. Where one has ice
the better way to keep the cream is to
set it in ice water until you have enough
for churning, then pour the cream
into we'll aired can and put in a start
er. About one tablespoonful of sour
milk or buttermilk to gallon of cream
is sufficient at this season of the year.
Let stand until loppered, then churn at
6S degrees if Jersey cream; if Short
horn cream, at 62 degrees. Should the
cream be too cold, add warm water un-
til the right temperature and if too
warm add cold water. Stir the cream
while adding water. The churn should
be same temperature as the cream.