The San Juan islander. [volume] (Friday Harbor, Wash.) 1898-1914, 1908-07-04
Butter Making on the Farm.

ment of the State College. has just
given out for publication an article
on "Butter Making on the Farm. -
as follows:
s'The greater amount of the butter
manufactured at the present time is
made in the creameries where the pro
duct is handled on large scale.
This is especially true in sections
where dairying is the principal indus
try. In many sections. however.
dairying is only small item. and
many farmers do not keep enough
COWS to pay them to make frequent
trips to town to deliver their cream and
the work of making the butter falls
on the busy housewife. For this
reason it would seem that some infor-
nation along the lines of practical
buttermaking would be acceptable.
''The first essential in the making
of good butter is supply of good milk
aud cream. The milk. as soon as
possible after it is drawn from the
udder of the COW. should be separated.
The warm, skim milk may then be
nsed for feeding calves and pigs. and
the cream. which should contain at
least 35 per cent of butterfat. should
be cooled to at least SO degrees Fahren-
heit. as soon as possible. Do not
add warm cream to that already cooled.
but cool each lot by itself before add
ing to that previously separated.
Cream handled in this way should
keep sweet until enough has been
saved for churning-at least three
days. Do not add fresh cream to that
intended for churning within twenty
four hours of the time that the cream
is to be churned. Warm the cream
to about 70 degrees; do not guess
at the temperature. but use Their
mometer. and hold this temperature
until the cream has glossy granu-
lated appearance and distinctly sour
taste. The cream should again be
cooled to SO degrees. and held at that
temperature for at .least two hours be-
fore churning. If it is impossible to
secure good favored butter from cream
handled in this way. take quart of
milk from a COW that has recently
freshened and set it in warm place
until the milk sours. Then add to
the cream in the proportion Of one
pint of sour milk to one gallon of
cream. This should be added when
the cream is ready to ripen. This
process may be carried on by saving
buttermilk from one churning to add
to the cream for the next. The but
termilk should be kept very cold in
the meantime and should not be used
If it develops any bad flavors.
''The churning process is partic-
ular one. A good churn is the first
essential, and for the farm dairy no
kind is better than the common barrel
churn. Before using. it should be
thoroughly scalded. and then cooled
by rinsing with cold water. The
cream should be brought to churning
temperature temperature at which
butter will come in from thirty to
forty-fiv minutes. Then strain the
cream through fine meshed strainer.
Unless one is careful In this op grafton.
dried PARTICLES of cream will be incor-
porated in the BUTTER. As these par
ticles are not colored by the butter
color. they will form white specks in
the finished product. The coloring.
If any is used. should then be added,
after which the churning process may
then begin.
"Cease churning when the granules
are about the size of grains of wheat,
or slightly larger. and draw of the
butterfmilk. Use two s'Wash waters''
in washing the butter, both bove the
temperature Of the buttermilk. When
the second wash water is drawn of.
the butter should still be in the gran
ular form. The salt may at this point
be added. Use about one ounce Of
salt to the pound of butter-fat.. Re-
volve the churn few times to thor
oughly distribute the salt. and then
allow the butter TO stand until the
salt is dissolved. Ordinarily. this
will require half "A hour. Then
rem owe the butter from the churn ia
the worker. = preferably the common
lever worker. Work the mass until II
has good. compact body. 30 that
when piece 10 broken. it will show q
grain like piece Of broken steel.
Over-working Injuries the body Of the
butter. and this should be carefully
Az oided.
1.-THE butter should be put up in q
neat package and placed on market or
its merits. Have name for your
dairy. Secure neatly printed wrap
per bearing this name. and il youl
| butter Is frat class it will soon create