The Banner-Democrat. [volume] (Lake Providence, East Carroll Parish, La.) 1892-current, 1901-05-25

The same intelligent, painstaklng
care that is given to perfecting the
herd must be extended to the handling
of the milk and butter. One prime
requisite to success is the proper care
of the tin and wooden vessels used.
They should be washed as soon as
possible after being emptied, and the
milk rinsed out, first with cool water,
as hot water cooks the milk onto the
surfaces, then washed thoroughly with
hot water and finally scalded with
water or steam, after which they are
to be placed where they can air and
sun, right side up. never Inverted, as
is sometimes done. A strainer and
cans should be provided to receive the
milk in the barn as fast as it Is drawn
from the cows. Milking must be done
quietly, quickly, thoroughly and In a
Clearly manner. If shallow setting Is
practiced the milk should be taken to
cool room for milk alone. The
creamer is far better than the shallow
pan, as in deep setting with Ice, the
milk is less affected by atmospheric
influences, consequently the loss of
butter fat is less and the butter better
and more uniform in character. Even
more to be recommended is the separ-
ator. which takes the cream from the
milk as soon as MIXED, and that, too,
with the least possible loss.
When enough cream has been Sc
cured for a churning add a starter OF
fresh buttermilk or skim-milk that has
been properly soured, about half pint
to each gallon of cream, stir thorough
| " and set where the temperature Is
| sixty-five degrees, and keep at this
heat until fit to churn, which will be
in about twenty four hours. The cream
should be stirred occasionally while
ripening. However clean the churn
NAV be, It should be scalded, then
cooled with fresh water before using.
Do not fill the churn more than half
full of cream. If color Is to be used
add It when the cream is put into the
churn. Churning should be stopped
when the granules Of butter are the
size of wheat grains, the buttermilk
drawn of without delay and the but
ter washed in the churn with cold
fresh water, changing the water until
| 1t may be drawn of clear. A little
salt in the rinse water Is desirable
This mart Of the work should be done
as quickly as possible. 1t is a serious
mistake to allow the butter to stand II
the water. It should be protected
from both water and air baths al
much as possible. The usual formuls
|. of one ounce Of salt to the pound o.
butter suits the taste of the majority.
Place the butter in the worker ant
, work only enough to incorporate tn
!, salt and do away with all notified ant
streaked appearance. AS to the pack
: ing, that must be done to suit the dc
, mand of your market. Ifnn bulk, tn
: vessels. whether wood or stone, mus
/ he clean and odorless, and the butte
: when packed, covered with clea
: white cheesecloth or parchment paper
VI II the former, place thin layer Q
: salt on top to aid in keeping out th
e air. Fancy parcels in half-pound an
{ pound prints, wrapped in parchmeT
paper, are popular and convenient Il
0 Immediate sale. Private trade is
0 course best, and the dairyman WI
e makes a perfect article need never fes
q competition from the-rank. sickly stu
: that gluts the market under the nan
!. of country butter.-J. NJ. Morgan,
n New England Homestead.