The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1906-02-01
HOW 1T Is DONE.

HOPEFUL HARRY.
HOW 1T Is DONE.
Process of Buttermaking on the Farm of
the First Prize Taker.
Mrs. LIZA. Sweet of Fairmont Sc
cured first prize on dairy butter at
the recent convention of the Minnesota
state dairymen.
The following description of the
method of handling milk on the farm
and the way in which the butter is
made will be of interest to our read
ers:
All the cans, milk pals, strainers,
separator, and every utensil used in
the manufacture of butter is kept
thoroughly cleansed by the use of
brush and Wyandotte's cleansing
powder. First having thoroughly
rinsed the utensils with warm water,
they are washed with lukewarm
water, using the brush and cleansing
powder, and are finally thoroughly
scalded with boiling water-at a tenn
perature of PIP degrees. Then they
are placed in the sunlight so that the
direct rays can reach the inside of
each utensil.
The COWS are fed a good quality of
ensilage and corn fodder, about %
to 81 pounds of the former and seven
pounds of the latter daily, together
with a mixture of five parts wheat
bran, four parts fine ground corn
meal and one part oil cake meal.
Each COW is fed two-fifths the number
of pounds of this concentrated feed
that she gives pounds of milk.
The COW stables are aired, the COWS
are carefully brushed before milking
and are kept in a clearly condition
at all times.
The milk is strained through a
strainer consisting of a wire gauze
and one thickness of muslin. AS
soon as MIXED it is taken from the
barn to the milk room, which is
wholly separated from the barn and
run through the separator at once,
the cream being placed in shotgun
can. This can is Immediately set in
ice cold water. AS soon as it is
thoroughly cooled it is poured into
the storage can and tightly covered.
When two days. cream is obtained,
"a hours before churning it, five gal
Ions of 80 per cent cream is heated to
temperature of 10 degrees, to which
is added two quarts of good COM
mercial starter. (Butter-milk was
used with the state convention butter
because the commercial starter made
was not as good as had been expect
ed.) The cream and starter are mixed
thoroughly and then allowed to stand
for II hours at about the same tenn
perature, cooled to about 60 degrees
and let stand for IL hours, churning
at about 60 degrees. -. "
For the prize winning package a
trifle of Attorney butter color was
used. When the butter had come in
granules the size of small kernels of
wheat, and the glass on the churn be-
came clear, the churn was stopped
and all buttermilk that would run was
drawn off. Then about six quarts of
clear we'll water was added-it being
at temperature of about 60 degrees
the churn was given three or four
revolutions and this water drawn off.
At this time about one ounce of
Diamond Crystal salt was added for
each pound of butter, the churn was
revolved Is times, when the butter
was taken out, placed on a lever but
ter-worker and the water thoroughly
worked out. It was then packed in
jars solidly. The jars were filed
level full and nicely covered with
thickness of butter cloth.-Kimball's
Dairy Farmer.
Minnesota's Cow Tuberculosis Law.