The new era. (Walden, Colo.) 1906-19??, 1908-07-30
Farm Butter Making

farm. The cause of this poor butter
may be traced either to single poor
condition or perhaps several of them.
BY carefully carrying out the following
conditions, first class butter should be
produced
Cream-1iand separator cream procuces
better butter than that separated by any
other method. The deep can (shotgun
can), surrounded by cold waiter, is sec
ond best; pans and crooks are third
best; and the water dellution method
comes last.
The cream should be kept in rs nearly
sweet condition us possible until enough
has been gathered for churning This
should then be soured, or ripened. To
keep the cream sweet while gathering
enough for churning keep the can con
tanning it surrounded with cold water,
or perhaps, better, hang it in the well.
To ripen, place where it will become
some what warmer-at Il temperture
from rs to so degrees = until it is sour
enough; then cool down to temperture
Of from 55 to GO degrees which is right
for churning. Let it stand at this tenn
perture for an hour before churning, if
possible. This will cause the butter to
come in better condition.
cream that is being ripened should be
thoroughly stirred several times before
it is ready for chuTning.
II fa Oftap nd VII lilo tp covo Gonna of
the buttermilk from one churniug to be
used as starter-the same as yeast in
bread making-for the next batch of
cream. Add small amount Of this old
buttermilk to the sweet cream which
has been gathered for the new churning
thoroughly stir it, and 1t will ripen very
much more readily. Care should be ex.
ercised to keep this old buttermilk in as
good condition as possible. This method
of cream ripening will be found excell-
ent in the winter months
Temperature Every buttermaker
should have q good dairy thermometer.
aud ass It.
One of the main causes for having to
churn from one to five hours is either
too warm or too cold temperture of the
cream. With temperture from So to
60 degrees, butter should be produced in
from 80 to 45 minutes, providing the
the other conditions are right.
Churning-Strain all the cream into
the churn. This will remove all clots
and particles af curd, and there will no
danger of white specks in the butter.
Do not fill the churn over one-third to
one half full. Give the cream room for
agitation, which insures quick churning.
Turn the churn just fast enough to give
the cream the greatest amount of agita-
ton In case barrel churn if used turn
it SO the cream has time to fall from one
end to the other with distinct thud.
Coloring-In order to make a uniform
ly colored butter for the entire year,
some color must necessarily be used. !,
Very little will be required during the
spring and summer months when the |
the COWS are getting green feed. During
the fall and winter more color will be |
required No harm is done by moderat-
ely coloring butter with n good CONNER
cial color. Colored butter can be sold |
on the market for very much better |
price than that not colored. White but
ter is not nearly so appetizing as that
which containg color The color should !
be added to The cream in the churn be.
fore starting to churn.
When to stop churning = The butter
should be gathered until about one half
the size of n grain of wheat. Then draw |
Off the buttermilk through Il strainer !
and wash the butter If the butter is |
gathered until it is in one large chunk, |
orily
Washing the butter - After drawing |
off the butter milk pour a bucket of cold
water in the churn over the butter and
give the churn four or five quick revol
utions Then draw off the first wash
water and put on a second and turn as
before. If the butter is hard enough
after the second washing, draw if off
and take out the butter.
The washing of the butter removes
the buttermilk and makes the butter
keep for long time. 1t also puts it in
better condition for sailing
Sailing and Working - The butter
should be taken from the churn in the
granular condition and the salt added
before it las been worked together.