Gunnison news-champion and tribune., 1905-07-07
a RAHeOa orRAaRV
teoat.s.si sro~ Ara 49,

a TIA; point until ~ forms a tksck
UNIFORM clabt,er STIR and sssasp
lHto 2 GALLONS of crssm, or IA thss
Proportion Nos let 1t stand frosa
~ 10 IL hosr~. You oil .ooa lssra
Shea II is ready by sts beng sk.ck.
Then 1t should he ch.rned ~ saoa
a. Possible IN barrel churn. siser
testing II With a cream thermoMster
b get the required tempersisr~, "a
degrees IN summer and 81 in winter.
Under these conditions the butter
should he churned in frosn % to ~
minutes
Great care should be taken rot ~
ehurn ,oo much as the day of gath
erlng is nov past. When IT forms
into large FISH eggs" 1t Is time to
quit, for noe each little golden egg
Is hard and firm. Dram off the
nIce fresh buttermllk (voa can take
a drink Of 1t while voa are waiting
and drain the milk through q wire
strainer TO catch the PARTICLES Il bot.
Ter that may escape After 1t is well
drained throw IN bucket Of cold
water, drain Of aud add another and
80 on until clear water runs from the
butter. Now there should not be a
drop OF milk in II for YOU still have
your hard psI Itlcles Of butter. Nov
salt and set aside for few hours
! usual y let II stand over night. The
next morning lift the butter, q few
pounds at a time, To the butter work
er and with the lever press the small
PARTICLES together, letting the salt
water run into a vessel, being care
ful 10 not work too much lest YOU
spoil the grain Of butter, making it
have the smooth appearance Of lard.
Now IT is ready to mould into pound
bricks which is done with q lever,
pressing them one at a time. Have
a dish Of cold water handy, dip
sheets of butter paper into the ice
water, lay the bricks on and fold
'<sickiy and nsssly, the. placing
shsa in the shipping box ready to
take to market.
Now you must wash up the many
things YOU have used and much care
msst be taken in this, as cleanliness
msst be adhered to in every partic-
slar Plenty of hot water, with
washing, rlnsing, scrubbina and
ssnning must be kept up every day
and Sunday too. No wonder then,
the question often comes, does it
pay We answer, No-Yes.
If we consider only the hard work
expense and low price that is some
times offered for butter, no; but the
pleasure TO our home and our friends
in having good fresh sweet butter
and buttermilk and also the nice
milk and cream that comes to the
farmers table every day makes us
give all honor to the dear old COW,
who never cheats, but gives us her
best every day, twice day, and
even submits willingly for all we
know to have her baby fed on skim
milk that we may have even more
than our share Of its richness.
"Our milkman is wonder,
Though strange the fact NAV seem:
The fluid that he sells is pure
And yields US up pure cream.
You wonder how he does it
And | will tell you how:
He has no laboratory" lie
just gets it from the COW.
when yJu put out your ticket
You're not afraid you II get
A lot Of chalk and water that
Will fill you with regret:
No, you are sure of richness,
Because ! tell you now,
He has no laboratory" He
Just gets it from the COW.
IL don't know why he does il,
1t seems a foolish thing,
To be so honest nowadays
When Doodle reigns as king
Yet he goes on his Journey
With calm unclouded brow,
He has no laboratory He