Waterbury evening Democrat., 1905-07-27
Watch for Friday Nights Adv.
BUTTER-MAKlNG ON FARM. Cleanliness and Kindness with the Animals Is an Important Factor
 in Obtaining a Good Product.


 How can you expect 10 get clean milk from COW that has plaster of manure one inch thick and foot. square on each thigh? It is impos- sible 10 set pail under dirty COW during the process of milking and keep the milk clean.
 The next feature of importance is Kindness. Pet your COWS, rub their tpond to your good treatment with an Increased flow of milk. No one but brute will beat COW, theE sit down and expect her to give ID her milk for his benefit. Do not drive your COWS to and from pasture with dog.
 The milking should be done regu- lariy. We all know how uneasy COW is after milking time, and the re- suit is less milk. The milk should be strained and cooled as soon as drawn. find setting ii in cold water the best The shallow pans or crooks will raise the cream as well as any other sys- tem, but the labor in handling so many vessels is great. and the milk and cream are more subject to change of weather, and the cream is not al- ways the same quality Skim your milk just when it is beginning to turn sour. Al that stage you will get the best butter and the most of il for the amount of cream. Do not cover your milk until cool The cream will raise better. and the odor from the milk will not be apt 10 settle on the milk if left uncovered in this manner. Do not let your milk or cream freeze. for frozen cream will not make good butter. Much has been saId about what and how much to feed COWS to make good butter. but don't believe what the COWS eaf has any more or as much to do with the making Of good butter as does the conditions under which we keep our milk and cream in . clean and well ventilated room
 Now ! wish to call attention to the churn and churning. near to which lies another question Of great import ance. IL does not matter so much about what kind of churn is used as 1t does the way you use it. says the Midland Farmer First. scald your churn thoroughly. then let cool and pour in your cream. Have yolr cream warmed to the right temperature be- fore beginning to ehurn. Always use a thermometer Those who have new CT used a thermometer in testing tho temperature of the cream would not believe the work il saves. Don't put your cream on the stove 10 warm. as the sour milk vill settle to the bot tom and scsld. and that means white specks in the butter Warm your cream 10 sbou; 60 or 70 degrees and churn until the little beads or granules appear: then pour in cold water to thin the butfernilk SO the granules of butter will come on top. and draw of the buttermiik Then churn long enough to gather the butter. which will only take a fse mnutes. and your butter vfll be ready 10 salt. or you may add salt In the ehBrn- Allow ons and onefour1h ounces of salt to ons pound of better in sumner time. fn winter. moi quite SO much salt is re- quired. After weighing your butter once or twice you viii know how much sal, 10 use by simply estimating the amount To not work your butter too much. Over~orked butter 10 worse than that not worked quits enough. You can ~ork the life out of the best butter that vss ever mads. Don't smooth your butter with ths lsdls. as i; vill make ]; greasy. Some people use the socslIed starter. but If the r1iIk and cream are taken csrs Q, as they should be this viii not cs necessary.