Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1904-09-29
A BUTTERMAKING

milk. This can be done easily and
quickly. II the mixer will carry with
him a damp cloth and carefully wipe
off the udder and parts Immediately
around 1t the trouble will to a great
extent be prevented. All the coarser
particles of the dirt will be rubbed off
and the finer particles of dust damp
ened, so that they will not fall into the
pail. This work will require but a few
moments of extra time and prevent
much after trouble In the way of sour
and i'll favored cream. The COW
should be MIXED in a place where the
air is free from dust.
Packing Buffers.
Immediately after the butter is work
ed it should be packed in neat, clean
receptacles or put up In such form as
is required by the market to which 1t
is sent. If tubs are to be used, ash or
spruce is to be preferred, and they
should be well soaked before packing
the butter. II other wooden recep-
tacles are used they should be lined
with parchment paper. This will pre-
vent the butter tasting of the wood.
working Butter Twice.
According to G. +. Goodrich, it is bet
ter to work butter twice than only
once. The first time it should be work
ed just enough to mix in the salt. Then
for four to six hours it should be left
IN the worker or In some other place
where the temperature is from so to Go
degrees f., so that the butter will re-
main in the right condition as to hard
ness to work well. This will give
time for the salt to dissolve and also
time for 1t to change the color of the
butter that 1t comes in contact with.
Then 1t should be worked just enough
to obliterate the streaks and notifies.
Cooling Milk ON the Farm.
The temperature ut which milk Is
kept should be as uniform as possible,
says an Ohio dairywoman in American
Agriculturlst. A stone dairy house Is
better than any other. Milk should be
kept at as low a temperature as Is pos
sible during warm weather. II ice can
not be had, then the vessels should be
immersed to at least half their depth
In cold water, WHICH should be changed
twice Q day or oftener II the weather
Is excessively hot. A long wooden box
or trench Of stone or cement is best
adapted for this purpose where one
does not possess q creamer. The water
is drawn off through an orifce al m
end Of the box. If the water can be
led into 1t by a Pipe from a spring and
a constant current kept up an ideal
creamer will be the result.
Pure Water In the Dairy.
A pure water supply is absolutely
necessary for making fancy butter at
any place, whether at the farm dairy
or at the creamery. II the water you
are using has a disagreeable odor this
Is certainly enough to condemn 1t. A
chemical analysis would be Of no as
sistance to you whatever. II your nose
indicates that the water Is contami-
mated this IL enough to condemn 1t.
Butter absorbs odors very readily, and
II II u washed In water having q dis
agreeable odor the butter will undoubt-
sdly be tainted by 1t.
FsunAatisa % deed Duttsv.
Good washing u the foundation Of
GOOD butter. Every utensil m The dairy
Should b washed thoroughly and con
ec1enttously until It = clean, with
IexDo q You can't clean things with q
'Rse,s cold watsr and Z rag. II Jon DO
~ csseeuers wnl know; 4 20 doa't