The midland journal. (Rising Sun, Md.) 1885-1947, 1907-05-17
MAKING GOOD BUTTER.

SoOO0I AAoh4A5 OObNSAy GtAA NOASSANNAN
ly will not listen to any one trying
10 explain to him how he could i'm
prove his product. This is a very
bad fault with many farmer. II
they would only read up and investh
gate the subject they would surely
surprise themselves to see how much
better their product would turn out
to be, and the result would be that
we would not find butter on the mar
ket that is not fit to be put for sale
almost at any price. / will here
! with endeavor to give short de
scription of how the cream should be
treated from the time it leaves the
separator until the butter is made
| and if the suggestions are followed
out by some buttermakers it ought
to improve their product considerably.
AS soon as the cream leaves the
separator it should be cooled down
to as low a temperature as possible,
not below 40 degrees Fahrenheit.
If practicable and convenient, the
cream will be greatly improved if it
is run through an aerator and cooler,
thereby extracting the animal odors.
Cream of different separations
should never be mixed, unless 1t is
of the same temperature, and no
cream should be started to ripen I'M
, less it has been held for about eight
hours at low temperature.
The cream to be churned should
be started to rlpen about twenty-four
hours before churning. 1t is advis-
able to use starter which will in
sure the right kind of Tactic acid fer
ments in the cream. A starter con-
sisting of sour skim milk Or butter
milk will answer the purpose. Arti-
fetal cultures can be brought for
ripening the cream. The cream to be
ripened should be heated to tenn
)erature of from 60 to 70 degrees
Fahrenheit. Within twenty-four hours
it will be ripe enough. The cream
should taste sour and be thickened.
The acidity of the cream can be test
ed by alkaline tablets, which are on
che market with full directions for
use.
About three or four hours before
churning the cream should be cooled
down to the churning temperature,
which should be about So degrees
Fahrenheit Allowing the cream to
stand a few hours at the low tenn
perature just before churning tends
to give the butter waxy appearance.
If the cream has been ripened prop
erly, the churning should not take
more nor less than thirty minutes.
If it takes much less than that it is
a sign that the cream was too ripe.
Now comes the most important
point-when to stop, That is ex-
tremely important, as the texture, APP
pearance and flavor will greatly de-
pend upon that. Stop when the par
ticles of butter are about the size
of grains of wheat-not before or
after. Drain the buttermilk out thor
oughly. If some buttermilk is left
in the butter and worked into it, it
will form white streaks through the
! butter This is caused by the casein
in the buttermilk coming in contact
with the salt, which hardens it and
makes it almost impossible to ex-
tract.
Wash the butter twice, or until the
wash water is perfectly clear when
in the churn. The amount of wash
water each time should be equal to
the amount of buttermilk extracted,
and should be of a lower temperature
| than the cream was. Water of about
so degrees Fahrenheit will answer
the purpose. 1t hardens the granules
| and makes it easier to distribute the
salt Add as much salt as your Gus
| toners like, and not as much as you
like Work the butter long enough
to distribute the salt. The final pro-
duct ought then to be of good quail
ity. - Rather in the Tribune
Farmer
,, EFFECT OF SILAGE ON MILK.
The use of corn silage in milk pro-
duction has become well establish
ed. Experimental results and prac-
teal experience have alike been fav-
orable to the economy of this method
of utilizing crops where dairy farm
ing is conducted ON a scale at all ex-
tensive From time to time, objec-
! tons have been raised to the use of
| sllage, on the ground that it imparts
an unpleasant or disagreeable flavor
to the milk. Considerable has been
written on this subject, including sew
eral articles in recent experiment
station publications, most of which is
summarized in a bulletin just issued
! by the Department CT Agriculture.
In work with corn sllage at the
Wisconsin Experiment Station it was
demonstrated beyond question that
when silage is fed short time be-
! fore milking a swee,ish odor is inn
parted to milk, by which it may be
detected from milk not produced from
silage 1t was fur.her demonstrated