Middlebury register. (Middlebury, Vt.) 1886-1937, 1905-08-18
BUTTER-MAKINC ON FARM.
Cleanliness and Kindness with the
Animals Is an Important Factor
in Obtaining Good Product.

How can you expect to get clean
manure one inch thick and a foot
square on each thigh? 1t is impos-
sible to set pail under a dirty COW
during the process of milking and
keep the milk clean.
The next feature of importance is
kindness. Pet your COWS, rub their
backs, and see how quickly they re-
spond to your good treatment with an
increased flow of milk. No one but
brute will beat a COW, then sit down
and expect her to give up her milk for
his benefit. Do not drive your cows
to and from pasture with dog.
The milking should be done regu-
larry. We all know how uneasy a
COW is after milNng time, and the re-
suit is less milk. The milk should be
strained and cooled as soon as drawn.
/ find setting it in cold water the best.
The shallow pans or crooks will raise
the cream as well as any other sys-
TEN, but the labor in handling so
many vessels is great, and the milk
of weather, and the cream is not al
ways the same quality. Skim your
milk just when it is beginning to turn
sour. At that stage you will get the
best butter and the most of it 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 to settle on the milk II 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 I don't believe what the
to do with the making of good butter
as does the conditions under which
we keep our milk and cream in a
clean and we'll ventilated room.
Now l wish to call attention to the
churn and churning, near to which
lies another question of great import
ance. It does not matter SO much
about what kind of churn is used as
it does the way you use it, says the
Midland Farmer. First, scald your
churn thoroughly, then let cool and
pour in your cream. Have your cream
warmed to the right temperature be-
fore beginning to churn. Always use
a thermometer. Those who have new
er used a thermometer in testing the
temperature of the cream would not
believe the work it saves. Don't put
your cream on the stove to warm, as
the sour milk will settle to the bot
tom and scald, and that means white
specks in the butter. Warm your
cream to about 60 or 20 degrees and
churn until the little beads or granules
appear; then pour in cold water to
thin the buttermilk, so the granules
of butter will come on top, and draw
off the buttermilk. Then churn LONG
enough to gather the butter, which
will only take few MINUTES, and youl
butter will be ready to salt, or you
may add salt in the churn. Allow one
and one-fourth ounces of salt to one
pound Of butter in summer time. In
winter, not quite so much salt is re
quired. After weighing your butter
once or twice, you will know how
much salt to use by simply estimating
the amount. Do not work your butter
too much. Overworked butter is
worse than that not worked quite
enough. You can work the life out OF
the best butter that was ever made
Don't smooth your butter with the
ladle, as it will make it greasy Some
people use the so-called starter, but
If the milk and cream are taken care
of as they should be this will not be
necessary.