The star. (Reynoldsville, Pa.) 1892-1946, 1903-11-04
Winter Butter Making.

Ht tuut DhtltI III
winter should be well prepared for the
business. Unless the conditions are
about right it will be difficult making
success in the work, as these will be
found quite different than during the
rest OF the year.
First, as to the milk. II Is more diff
ficult getting the milk clean and all
right when the cows are kept in the
stable all the time, and particular at
tention will be required to- secure this
important object. With proper care 1t
can be done and here is the first step.
After the milk is secured in a salts
factory condition then the next step in
the process will be the obtaining of the
cream. How shall this be done? 1t
can be accomplished in several ways,
but there are only two or three that
will be satisfactory to use, as the older
methods arc now not generally consid-
cred practical and satisfactory.
The separator or some system Of
the Swedish or cold deep setting are
now most used for the purpose. Right
ly used. or with proper conditions, the
cream can all be practically obtained
by either OF these methods, leaving the
skinned milk sweet and in the best
condition for feeding to calves or pigs.
There should be n suitable room in
which to separate the milk and MAKE
the butter, and well fitted for the work.
The churning should be done at least
twice a week, to prevent keeping the
cream too long, and thus run the rick
of its deterioration in quality-too
sour, or perhaps bitter.
The cream should be kept cool un-
I'll a short time-twolye hours or So
before churning, when If necessary, it
should be warmed up to about 20 de-
grees to facilitate its proper rpening.
1t should be slightly acid before
churning, but not too sour or thick.
Proper riponing develops the nice
quality SO much desired in butter.
Cream can be churned sweet, and
some may prefer this method, but there
Is not that fine flavor or aroma in the
butter as when the cream is properly
rip2nod.
The churning should be done at a
proper temperature, varying with con-
dltions, but allowing the butter to be
obtained in a reasonable length of
time, and neither too hard nor soft.
Revolving churns are now mostly used.
and are considered best for the pur-
pose.
Work the butter sufficiently to re-
move the buttermilli, adjusting tho
temperature so as to work and pack
satisfactorily. Most butter makers
now pack directly after churning.
The best salt to be had should be
used. and in a quantity TO suit custo-
mers. The best package also should
be used, with the parchment paper for
prints and boxes, and great care exer-
cised in finishing the process in order
TO insure the best outward appearance,
as well as the fneness of the quality OF
product.
The butter should be colored when
needed, and in all things do the best
possible to satisfy the demands OF
dealers and customers for a fine quail
ity OF butter. such as will insure a
ready sale and satisfactory price.
In this way winter dairying or max.
ing butter on the farm may be profit
ably followed but 1t should be busi.
ness carefully and systematically at
tended to the same as any other in
order to insure the best success-E
| Il. Towle, in American Cultivator.