The St. Mary banner. (Franklin, Parish of St. Mary, La.) 1889-1931, 1909-05-29
SOME FACTS ABOUT BUTTER.

ciples underlying the dairy business.
Prominent among these fundamentals
are a working knowledge of the anat-
omy and the physiology of the dairy
COW and thorough acquaintance win
the foods that will produce the best
results so far as the quantity anu
grade of milk are concerned
Not every man or woman on the
farm is adapted to butter making ana
this fact is clearly shown by the great
quantities of inferior butter that ma
their way from the farm to the Guy
markets. Evidently there is declo-
ed lack of butter making knowledge.
This inferior product brought INTO
the market really should not possibly
be, because it is just as easy 10 nl"Ae
good butter as it is to make the poor
quality A little more care on the
part of the farm butter makers IN gen
eral would help matters in tnfS cl-
rection a great deal. They might just
as we'll give the consumers eooo
palatable product at a higher price,
as the Indifferent stuff usually pass
ing for butter at a low inquire per
pound. When the city people pay
from thirty to forty cents per pouno
for butter, they have a right 10 eA'
pect a good quality, but often fall 10
get what they pay for.
Not only is butter often unduiy
tainted by lack of skill and knowledge
in making it, but frequently, talntins
ia due to unsanitary handling, ana
packing. Keeping butter in unsanitary
surroundings and in places in winch
bad odors are rampant will also cause
a damaged flavor, as this dairy prod
uct is very susceptible to contamlna
ton by the absorption OF various gas
es and odors.
Nothing short of little fundament'
al education can bring change 10
the method pursued by some farmer
folk who insist in producing and
marketing an inferior grade OF outter'
The worst hinderance to the making
of good butter is the production OF
milk in unclean and consequently, I'M
sanitary surroundings. Better ana
cleaner barns and stables are needed
in many a dairy before the milk ana
the butter yielded from it will be up
to the standard required by the con-
sumer.
In the old hand skimming process,
as a general thing, the milk was a.
lowed to sour before the cream was
removed. If this souring process was
carried too far, before skimmlng TOOK
place, the chances were that the put-
ter made from the cream was very IN
ferior, and poor in flavor. Then, too'
the cream, after it had been taken
from the milk was left to ripen before
churning, a step quite essential TO Sc
cure good flavor; but if this ripenlns
process is carried too far. there Is
inevitable faint to the butter due TO
the fermentation of the milk removed
along with the cream at the skim
ming. At this point the initial steps
in the formation of butyric acid are
noted. The sharp pungent taste OF
strong butter is traced directly to this
organic acid.
Sweet cream butter made direct
from the butter fat removed by sep
aration with a centrifugal separator
is. we believe, coming in favor with
many dairymen. In machine separat'
ed cream there is little chance lot
any of the milk to get into the cream
and hence it is less liable to become
tainted, from Tactic acid ferment.
Clean churns and clean milk and
cream receptacles go long way TO-
wards giving satisfactory results IN
the making of sweet, we'll favored
butter. Proper sailing and thorough
working, so as to get out the excess
water and butter milk, are two very
important things in the making OF
palatable and good keeping butter. 1t
is we'll known that pure butter rat
from which all the buttermilk has
been worked out, will keep for many
weeks without becoming rancid
Good butter should have as nearly
as possible the following standard
make up: Butter fat "a per cent:
casein 2 per cent; ash including
salt) per cent; water II per cent.
The demand for good butter Is
greater than ever, and as a natural
result, the prices are corresponding!y
higher. The careful dairyman can
make a very good profit from his herd
from the sale of the butter produced,
and at the same time he can easily
maintain the fertility of his farm by
means of his dairy animals.-H. s.
Chamberlain in the Indiana Farmer.
FARM NOTES.
nompnoSc in the nO11ltry hOuse must