Western Kansas world. [volume] (WaKeeney, Kan.) 1885-current, 1904-08-13
When Butter Is to Be Stored.

packing it can be handled differently
than when it is made for immediate
consumption. The butter that is to
De used short time after being made
may have high flavor, and some peo-
pie like in it a taste of the buttermilk.
1t is wellknown fact that some of
our butter that is the highest in flavor
at time of making is a poor keeper
on account of the amount of milk it
still contains or of aromas that change
into something else. This will be of
interest to our readers on the farms
who every year pack butter for winter
use or sale. With such butter the ad-
visable practice is to wash it so thor
ough1y that all the curd, that is, all
the buttermilk, will be taken out of it.
thorough washing, to the point even
OF taking out most of the so-called
havor will put the butter in the best
shape for keeping. This washing takes
out OF 1t the substances in the milk
that act as food for bacteria and cause
the spelling of the butter. In the
making of butter for ready sale one
washing is frequently regarded as
enough, but in the case of butter for
packing it is best to wash the butter
three times, which should take out of
it about all the curd it contains. 1t
must be remembered that when we
speak of curd we mean simply the sub
stance of the milk or buttermilk that
is contained in it. Not too much salt
should be added but enough SO that
the butter might be regarded as high
ly salted. On the farm it is an easy
matter, to pasteurize the cream by
heating it. This will destroy the
germs and ferments that cause the
transformations in the butter and in
crease its keeping quality. The cream
should be permitted to become quite
sour before churning, as this also
favors its keeping quality.
Different Kinds of Dairy Associations.
There are a good many kinds of
dairy associations, most of them en-
tlrely trustworthy and others not so
much SO. In the main, when dairy
men go into an association it is with
some high object in view. We notice
by the dairy exchanges that in Wis
cons1n an association is trying to
come into existence that is looked up
on with a good deal of suspicion by
men engaged in dairy work in the
state. The cause of suspicion is al
ways found in some way of making
money for the promoters. In this
case the association, which is for but
ter and cheese makers, starts out to
get 1000 members each one of which
Is to pay SIS entrance fee and 50 per
year. The officers Of the association
are to have for their compensation
such fees and dues as remain after
paying operating expenses. In the
case of securing 1000 members this
would mean receipts the first year of
at least $4,000, which might leave a
very handsome purse to be divided
between the three or four men that
comprise the officers. An investiga-
ton into the personnel of the associa-
ton showed that none Of the officers
were engaged in the making of but
ter and cheese, one being a station
agent, another a hotel keeper and an
other a postmaster. The intentions of
the organizers may be of the best, but
they will certainly be under suspicion
till they have proved that they are
not trying to work simply a money
making scheme.