The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1904-09-30
FARM BUTTERMAKING

Stop the dirt from getting into the
milk. This can be done easily and
quickly. If the mixer will carry with
him damp cloth and carefully wipe
off the udder and parts Immediately
around it 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 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 it
is sent If tubs are to be used, ash or
spruce is. to be preferred, and they
should be we'll soaked before packing
the butter If 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. P. 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
on the worker or in some other place
where the temperature is from 60 to 70
degrees f., so that the butter will re-
main in the right condition as to hard
ness to work we'll. This will give
time for the salt to dissolve and also
time for it to change the color of the
butter that it comes in contact with.
Then it should be worked just enough
to obIiterate the streaks and notifies.
Cooling Milk ON the Farm.
The tempera ture at which milk is
kept should be as uniform as possible,
says an Ohio dairywoman in American
Agriculturist. A stone dairy house is
better than any other. Milk should be
kept at as low temperature as is pos
sible during warm weather. If 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 day or Oftener if 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 a creamer. The water
is drawn off through an orifice at one
of 4ha
led into it by pipe from 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. If the water you
are using has a disagreeable odor this
is certainly enough to condemn it. A
chemical analysis would be of no as
sistance to you whatever. If your nose
indicates that the water is contami-
mated this is enough to condemn it.
Butter absorbs odors very readily, and
If it is washed in water having dis
agreeable odor the butter will undoubt
edly be tainted by it.
Foundation of Good Butter.
Good washing is the foundation of |
good butter. Every utensil in the dairy
should be washed thoroughly and con-
scientiously until it is clean. with a
large @. You can't clean things with a |
little cold water and a rag. II you do |
your. customers sVill know::.if you don't,
that the separator and churn need at |
tention.-Hoard's Dairyman.