Gunnison news-champion and tribune., 1905-07-07
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iaesiern. pp to-daie manner. lHtro- 1
dsclRg all the new ideas. such A.
tsstIng the cream. thus hndsnx Just
how mach butter fsi is conf AIMED IN 4
each COW mIlk etc. ana afraid !
should have ~ confess that my
kaowiedge instead Of being experi-
mental, was only what had read
Ia such papers as Hoard Dairy
man. ''2Nh Century Farmer" OF
our own dear Field and Farm, 81
! concluded | would leave that 10
The discussion. hoping 10 gain much
information myself, while ] would !
only give my own experience Of
aboot fifteen wears IN batter making
ON ranch, hoping 1t may help 10
tighten the care and worry of some
of my sisters aud thus prove that
the farmers institute is a mutual
benefit and worthy Of our highest
endeavors
When we first began max ing but
ter We had milk room with a re-
volving milk rack holding forty
pans Of milk. Every morning half
of these pans had 10 he taken down
one at time, placed ON a table,
SKINNED, and the milk empt,ed into
a barrel for the pigs Then the or
deal Of washing those pans first
rInsIng to remove the thick milk,
then washing IN hot suds to cleanse,
then again in hot water; wiping dry,
then placing on a table in the sun 10 |
sweeten for the next milking. The |
work makes me tired yet to think Of
IT, After this the cream was put /
into a stone churn with a dash with |
out any regard 10 temperature.
Sometimes the butter would come in |
la lew minutes, sometimes in an hour /
or two and sometimes utterly refuse
70 put in an appearance. The but
~ w~s estIsercd ists . lsses ~1ss.P,
then removed to the butter bowl
with the butter paddle which was
used vigorously to work out and
wash away the butter milk which
had been folded up in the large
lump of butter, but which, alas,
could never be removed without
spelling the grain of the butter
This was often done rather than
allow some of the milk to remain,
thus causing some OF the butter 10
soon become rancid. With all the
hard work, it was almost impossible
to make first class butter. But,
with the separator came a change in
butter making 1t not only lessened
the work but removed the impurt-
les from the milk, making it better
and more healthful So now, with
this great help, together with the
help one gets from reading the good
articles which every week fills the
Dairy and Creamery columns of
our farm journals (which by the wav,
every wide awake farmer should
read there is no excuse for anyone
making poor butter.
And yet, with all our knowledge
and the Improvements, there is lots
of work connected with butter max
ing, and | often wonder if the CON
sumner when he demands good but
ter and sometimes finds fault with /
the price asked, ever thinks of
the work and time and expense it
took to produce the dainty yellow
brick Of fresh, sweet butter brought
to his table
First we have TO hire a boy Of we /
have none Of our own to drive up |
the cows. If there are a good many
we have to hire man TO help milk. /
The milk is then run through a /
separator which also costs something. |
The milk then being run into one
vessel and cream into another, the
milk is fed to calves, pigs and |
chickens while the cream is placed /
in cool room to ripen for churning. |
Now il the room is warm it viii in a /
few hours be ready to churn, but if
the temperature Is quite cold, which 1
is best. it will be necessary to ripen |
it, which is done in the following
manner.
As soon as the cream has been
separated, cool 1t to as low a temper
ature as conditions wifi permit.
When the next batch Of cream j. to
be added cool it before mixing, then
stir. Continue this until the night
before churning That night the
cream should still be sweet. Now
warm the cream to a temperature Of
between 60 and 20 degrees and to
each II gallons Of cream add a quart
of starter prepared as follows.
Take one quart Of pure skim milk
and put it into a clean quart jar at
temperature of 40 degrees Keep 1t
Continued on third psgeJ