The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1901-05-16
t'HIeAs CLASS BUTTER.
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h6vtr6 Keep Product Of Dairy ~ TIE
HiUhest Standard,

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GSysro Keep Pro6uct OF Daisy ~ tie
Highest standard, al u
BY using lime daily it is not so diff
cult to keep down the bad odofs I'm the
stable, says D.J. De Hoogh Of Iowa in
American Agriculturist., We always
try to milk as near 8 O o'clock each morn
Ing as possible and at the same time In |
the evening. The milk is strained into
q ten gallon can. AS soon as milking |
is completed the milk is run through |
separator and the cream placed IN |
three gallon shotgun can When the
weather is warm, we set the cream In i
cold water, but during winter time we
simply set the cream Of each milking In
q separate can and put 1T 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 IS degrees by
setting the cans In hot water. For
starter we use skimmilk which has
been kept in half gallon fruit jars for
"a hours. These are put in warm
place and are kept tightly covered. Be
fore 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, uncovered and left until the next
morning. 1t is then churned. If the
room is not cool enough, the cream is
cooled by placing large can full OF
cold water in the cream vat. We churn
at temperature of So to So degrees,
using a gasoline engine to supply the
power. We do not care how long it
takes, but the time usually varies from
40 minutes to ~ hours. A 80 gallon
barrel churn is used. AS soon as the
cream begins to break we throw in one
or two pals of cold water. This, 1
think, helps to separate the butter more
completely from the milk.
When the butter comes in granules
about the size Of bird shot, the butter
milk is drawn off and small hair sieve
! used to catch the butter which tries to
escape with it. After draining for a
/ little while a few handfuls of salt are
thrown in for, say, so pounds Of butte,
and % to 40 gallons of cold well water,
which is usually below. so degrees. The
churn is turned quite rapidly for halt
minute, when the water is drained OF
again as quickly as possible and tw<
ounces Of salt added for every pound OF
| butter. The butter is raked to one side
of the churn by means of large wood
en- fork and the salt sprinkled in dur
ing the operation. ..-- 49,
If everything has been satisfactory
the butter will rake like pile of wheat
Under these conditions there is no trou
BILE to apply the salt evenly. After thu
salt has been added the churn is closed
and given a few turns and allowed tt
stand for 20 to 80 minutes. Then thu
churn is turned until the butter comes
together in balls. Care is taken in re
moving the brine which accumulate
during this process. SO it will not drail
away all the salt. l. fter the butter i
accumulated in balls the faucet of tn
churn is opened and the butter given I
good pounding with heavy packer.
Is then packed into tubs or jars as cir
cumstances require.