Semi-weekly herald. [volume] (Durango, Colo.) 1907-1917, 1909-02-15
BETTER FARM BUTTER.

Nearly all butter sold by the ranch
man or farmer is of poorer quality
than it should be. BY more careful
handling and better methods there
Is no reason why this product should
not only be improved In quality, but
a better price should be received for
It BY carrying out the following
conditions and methods. a very much
better grade of butter should be pro
dueed:
Cream-Hand separator cream pro.
duces better butter than that sepa-
rated by any other method The deep
can surrounded by cold water is sec
ond best; pans and crooks are third
best, and the water-dilution method
comes last.
The cream should be kept in rs
nearly a sweet condition as possible
until enough has been gathered for a
churning. This should then be soured
or ripened To ripen the cream warm
It 10 a temperature of rs to so de-
grees, until 1t is sour enough; thon
cool down to a temperature of from
55 to 60 degrees, which is right fof
churning. Let 1t stand at this tenn
perature for an hour or so before
churning. IL possible. This will cause
the butter TO come in better condi-
ton. Cream that is being ripened
should be thoroughly stirred several
times before 1t is ready for churning.
1t is often advisable to save some
of the buttermilk Of one churn n
be used as a starter Ohe sal;n SO
yeast fl bread making) for the next
batch of cream. Add small amount
OF this buttermilk 10 the sweet cream
when enough has been gathered foi
churning; thoroughly stir it, and
II viii ripen very much more rapidly
Care should be exercised to keep this
old buttermilk in as good conait!ol
| as< possible.
Temperature-On of the mair
causes for having TO churn from one
| to five hours IS either too warm or toe
| cool temperature of the cream. Will
a temperature of from 90 to 60 dc
grees. butter should be produced II
from 30 to 10 minutes, providing Tie
other conditions are right.
Churning-strain all cream into III.
churn. This will remove all clots apt
particles of curd, and there will D'
no danger of white specks in the buL
ter. Do not fill the churn over one
third to one-half full. Give the cream
-room for agitation. which insures quo
churning. Turn the churn just las
enough to give the cream the creates
amount of agitation.
Coloring-In order to make a uni
formly colored butter for the entire
year, some color must necessarily bt
used. Very little will be required jur
ing the spring and summer months
when the cows are getting green iced
Colored butter is not only more ap
petizing, but can be sold on the mar
ket for a very much better price than
that which is not colored. The colo
should be added to the cream in tn,
churn before starting to churn.
When to Stop Churning-The bit
ter should be gathered until the grain.
become. about one-half the size .
wheat. Then draw off the buttermili
through strainer and wash the but
Ter In cold water. two or three times
OF until the wash water is removed
| practically clear. In washing. care
| should be exercised not to bring the
grains together in one mass. but rath
| er keep it in the granular condition
| The washing of the butter removes
the buttermilk and makes the butte;
keep for a longer time. 1t also put,
1t in better condition for sailing.
Sailing and Working-The butter
should be taken from the churn in
the granular condition and the sail
sprinkled over fl before It has been
worked together. Usually a soant
ounce of salt is added for each pound
| of butter
Once working, at the time OF salt.
ing, is usually sufficient, providing he
butter is hard enough when removed
from the churn. If the butter is
somewhat soft when taken out, it can
be sailed and set away for few
hours until 1t gets bard enough TO
finish. Butter is usually worked enough
when the water has been removed so
that It will bend without breaking.
Too much working will spoil it's grain
and make 1t salyy; while leaving 100
much water in 1t win spoil its keeping
qualities.
Packing-Pack or print the butter
as soon as It has been worked suf6
ciently and put 1t on cool place until
1t is taken to the market. Remcni.
Der that the appearance of the pack
age. as well as the way the butter is
packed, has a great deal to do With
The selling price.e
II. NJ. Banner.
Colorado Agricultural College. Fort
Collins.