The citizen-Republican. (Scotland, Bon Homme County, S.D.) 1???-19??, 1906-11-22
SOME CAUSES OF POOR BUTTER.

~O''h VI WIN IN iGSs
There is just cause for complaint on
account of bad butter. Most butter is
not as good as butter ought to be. For
soTre poor butter there may be reason
able C but for butter to be gen.
orally bad is another matter and calls
for general condemnation. The primary
gource of bad butter is the method en-
ployed In the process OF milking. Even
where great care is exercised in milking
much contamination VIII occur but
wissn the mixer Is careless the amount
OF contamination resulting is almost in
credible.
The cream separator removes prac-
ffcaily all the visible foreign material
from the milk but in the nature of
things II IL powerless to destroy or IN
n way NOV bacteria that are in
trodueed into The milk along with the
Eafd foreign matter. The cream sep
araior itself Is q good implement only
SO long as it liz well used. Wrongly
used or cared for it ia a source of con-
ta~r1iHatsof1. In a recent address Pro-
fesgof Hu1ziker, Of the Indiana expert
ss=s.=a citation said In part.
Great improvements could be made
In the quality OF cream II the producer
uas more skilled in the process of
Eream separation. 1t seems to me that
II. mine eases out of ten. Improvement
could be made with very little, If any,
extra work or expenditure. The simple
TACT that cooling ana airing cream im-
EsG0iatEiy after lSeparation and main
shining It at a low temperature will
preserse it's quality, does not seem to
be generally understood among cream
producers.
s@Trae tack OF cleanliness through all
fa7e operations tn another great draw
EaGk 10 qualify, and this Is one of the
EasGsSa things To correct, but by care
HssF @sf-E<ffssss sd snr.sn -lit.~ fp.. trnnI
quality. i believe much of the trouble
can Ire o~pes9Cfse- II might also be well
To Introduce gGfsse method OF state in
As&GSAQsl @ssesebY inspectors can devote
aEzsas estsss 10 Improving G1e quality of
s1&saaa Rep Ge.aes5gag t1e patrons how TO
Essss astrgsae.Se@ III.
~-aEss masaaiaas OF dairy ute9sfls is one
Sf aksss a&saBggasS 1eGss1 neglected by the
aspssslsasss gssaara GsaGsages~ There is a
&fs1ssssg sttsssiSaea4daeml ,esl agAe SS2eZ OF the
saaar tn Wsssalt lss4s IsIsaGtai14s aat once a
Nsst3 81 tstt'sl Itsss lailssas. Ma5k pals. cans
A.ss sistsisusa,s ;fsne amt, sSs d r1ase. prop
s.s,Sa Netssittf,si tsssed sai,s,G. 1.-The % stables
s<sse sf5Es.ss fsstfttS AND sezSsassstary, and
Hsstsnssiiasn tats e,Eltss Gl1etaa6gla Of produce
Fsfnr sgflsnee Us II hsak OF cleanliness.
rs tasssstfts 10 t.tte there should be
ssgal1st san,,e care Ja6as1 in keeping
rsie ~tttatRiiss tiean, siaa sweet. Wash
atgr spptsfiees fsesslIa be used to good
sfndsastttfssss sess. their asse should be en-
aeuilsasses Il t1.assHs that In nine cases
eaitt 81 stsIl trtsfe lis asva enough cleansing
atalisssssr t,lsstfS. Ss1ssae agent should be
ssl.tlsspxsssi in aAe ggcceBs of washing
ssalas Nsisl aid Tqas removing of grease
AaIts ut ttie Same ssrne viii sweeten and
ss.sesisisss sGslf lftssasagg.
.ssiasssssr naysihYs or buildings could be
4sssA.sssass Ips stioitsg the work. I find the
fpsssstit,siy of gsas hand separator in about
fa,,ss,e ss,Essssss csaa OF four is in the kitchen.
NssIiais zassNR; sssay he necessary it Is not
.Isssir9st,is, ssaaa certainly does not inn
3.aeae sahs NsaaaBty OF the cream. The
saespssstss ssagaGd be located in a place
eNsasaHe sssssg snd communicating infu-
seTss do sHG s1ist. n little dairy house
<~sfsf sts ehsapES made and7ftted to ac-
<epnassaslats asa the utensils and work
Unnecessary an the production of cream
Mus Hsssv aa equipped according to thu
ssiNss III Naass dairy. IL a large one, II
ssss4slsag&Mtlg ssaostid have some facility fol
spsesHeaesss aieaTl which could be profit
tssiv eseSs In heating water and steam
&slg gasas9 utensils. '-Exchange.