Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1906-02-22
philadelphia Press.

tons, but such as used with judgment
will bring about the desired result.
Method counts for a great deal, pro-
vided one has the correct method.
have known persons who have observ-
ed religiously something like the fol-
lowing:
The cream skinned by hand and
placed in a stone jar until enough is
secured for churning; this is placed on
the reservoir of the cook stove to
ripen. When ready to be churned, a
member of the family suggests visit
to a neighbor. yes, the churning can
wait, of course" Late returning
leaves this to be done next morning,
when the casein is in large solid pieces
in the bottom of the jar. The temper
ature is taken by dipping the finger in
the cream and applying to the face of
the operator. If found to be too cold,
boiling water is added which cooks
the casein above mentioned. The result.
a spongy. notified mass. This method
has little to recommend it.
To make a good grade of butter, the
milk should be kept as nearly as pos
sible free from foreign substances;
care and cleanliness in milking, separ-
ating Immediately, and cooling to so
degrees will usually give good cream
unless bad feed or period of lactation
have an influence. All utensils should
be thoroughly cleaned with brush;
first, with lulte-warm water, as this
frees them from the casein and albu-
men of the milk: then with water con-
tanning an alkali, and last with boiling
water until heated thoroughly.
When enough cream is secured for a
churning the can containing the cream
should be placed in a large can of wa
ter at the desired temperature. This is
a great help in maintaining the correct
temperature, as water is not subject to
such rapid changes as is air, and
If it changes, is easily remedied by adj
ding warm orcold water. Frequent stir
ring of the cream causes it to ripen
evenly, and gives smooth body, free
from Jumps. Knowing just when the
cream has enough acid to give correct
flavor to the butter and make churning
reasonably easy is one of the fine
points in butter-making. The acid
test is a great help in determining
this. Over ripe cream may make ram
cid butter, while that of under-ripe
cream tends to lack flavor and keeping
qualities.
The temperature for churning should
be as low as can be used and secure
butter in a reasonable time. Churning
should be stopped while granules are
small to give thorough washing and
even distribution Of salt. Wash water
should be near the same temperature
as butte" milk to avoid streaks in butt
ter from unequal sailing.
Work the butter by pressure as much
as possible, as rubbing or rolling out
into thin sheets tends to injure texture.
A rectangular print wrapped in parch-
ment paper is a desirable form for re-
tail trade, as it is convenient for put
ting up and has neat appearance,
customers.
1t may seem unnecessary to say any
thing about the correctness of weight
of each print, for dairy people are, of
course, all honest, but we have known
of some making mistakes to the
amount of four ounces to the print.
Sixteen ounces are not an over-abund-
ance when selling by the pound.
Regularity of delivery is always an
important part of the work. We find
that customers will come to the wagon
for their butter. which saves much
time, especially if one has to do his own
driving and hitching. Customers who
remain at home during the year are
preferable to those who pay fancy
price during the winter and are away
during the summer months, when but
ter is more plentiful. Have found it
the best plan to sell for cash; then
there is no collecting or hunting for
persons who find it convenient to move
frequently.
When, speaking of our work we often
hear the question. Isn't it a life Of
drudgery, this making and peddlfng
butter?" If one chooses to consider
work drudgery it most surely is, for
there is plenty of hard work necessary
to success While to the one who is
willing to put thought and earnest appli-
cation to the work, thinking of the
to be made, Of the mast