The Big Sandy news. [volume] (Louisa, Ky.) 1885-1929, 1906-08-03
HOT WEATHER AND BUTTER
MAKING.

| HUI NEAl HEN AMI NJ len
MAKING.
1t is comparatively easy TO make
good butter during certain portion
of the year, but when the weather
becomes hot milk and cream sour so
easily that extreme care is required
both in handling them and in keep
ing the different utensils OF the dairy
room from swarming with harmful
bacteria.
Absolute cleanliness is essential.
All pals. dippers. strainers should be
rinsed in cold water Immediately
after use and then washed in hot
water containing washing soda. Soap
is not to be recommended for this
purpose. the soda is better After
they have been washed scald with
boiling water.
The separator too needs special
care during hot weather. It is never
advisable to wash il but once a day
although this practice is sometimes
followed. But Immediately after sep
arating the milk treat the machine
exactly the same as recommended
for pals and strainer, rinse in cold
water, wash carefully in hot water
and give a thorough scalding at the
close
Wiping dairy utensils is "A mistake,
Instead of this allow them to dry by
themselves as they will readily do II
they are well scalded. Bright sun
light is an excellent purifier
Probably the greatest obstacle in
connection with butter-making in hot
weather is the difficulty of keeping
the cream from becoming TOO sour
When we understand that high
temperature is favorable to the
growth of the bacteria which are
. found in milk and cream We see the
Importance of maintaining low
; temperature so as to hold these In
u check, At a i'm temperature they
y multiply with exceeding rapldity. A
certain amount OF these is desirable
: too many are injurious. When cream
! becomes very sour it indicates an
over-abundance of them and we know
. It will not make the best Of butter.
Possibly the best way to overcome
the difficulty If there is no ice at
: hand 1t frequent churning. II looks
like quite task to churn every day
u but that is the thing to do when the
days are very hot. To be sure II
means extra labor, but the results
. will be enough better to pay for IL
To avoid white specks in the but
= ter the cream should be strained
before placing 1t in the churn. These
speeks are really bits of curd or soul
milk which do not break up. The
only thing to effectually eradicate
them is straining. and this saves an
$ noyance of finding the butter filled
I with them
y Governing the temperature of the
u churning is not entirely an easy
II matter with the mercury running VI
II to the sos With ice 1t can be done
II without It all one can do is TO keel
u the cream as cool as possibly by the
2. aid OF cellar or of a tub of watel
u over night and ehurn the first thinl
s. in the morning.
Probably the bulk of the butte
IS made in the home dairies through
J. the summer is packed in stone crock
l. for sale or for use. After using
! about every known package that Il
II manufactured the writer still prefer
IT this same stone crock II is easily
e kept sweet and clean, is sanitary
II cheap and attractive. particularly II
} the shapes and colorings of the
% present day.
l. Just a word regarding packing but
n ter in these crooks for market U.s.
o those of a size suited to the amour
of butter made. II is best to fill on'
or more at churning. The one an'
two-gallon sizes are convenient ant
I more easily handled than the larger
I ones Fill somewhat above the TOP
: then draw a string across and re-
:, move the surplus. This gives nea'
Y surface. Do not use pieces Of house
} hold linen but purchase bleached
cheese-cloth to cover the butter with
Tor eIke get the parchment paper
} which comes already cut IN circles ts