Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1909-02-20
GOOD BUTTER EASY TO MAKE.
In Small TownsWhere Cows Can
Be Kept OBSERVATION-DISCLOSURES
Butter Making Advisable
BY MRS. A. JOSEPH.

When butter is high, why should W.
puy II When it can be made at home
with very little expense and trouble?
with two good cows one can have
all the milk and cream needed for the
table and cooking and at the same
time make enough butter for a family
OF six, seven or eight.
Ii but one COW is kept it should be
Jersey, as the cream is much richer.
although the quantity of the milk ID
less than that of the Holstein or DUR
ham.
One should never be kept If the ac-
commentators for more are at hand, as
1t costs very little more to feed two.
Two cows can be kept in one lot.
Never keep COW that gives &esa
than 200 pounds of butter fat per yea,,
as 1t Will take about $50 pounds OF
butter fat to keep her, and you want
some profit.
Al1alta, meal and middlngs are by
far the best and cheapest food, and Of
course she should have hay food also.
IL Is we'll to give her some green feed.
too' such as grass and carrots, and if
near cider mill and the pulp can be
procured it will make excellent food.
Pulp can be stacked up and it will
keep long time. If the above direc-
items are followed it will be unneces-
sary to use butter coloring, which is a
dangerous article.
a COW IN town or country needs yery
little attention, but care should be taxi
en- TO milk her at regular hours, night
ana morning COW MIXED but once
day goes dry sooner than one MIXED
twice day.
Do not keep cow in a dark barn OF
does he,
Put windows in it that will let in the
light and sunshine to every corner.
This will help keep off that dread tu-
berculosis to which many cows are
subject
The milk should be kept clean, and
after straining Gf one has no separ-
ator) should be poured into ordinary
milk cans and kept in q cool, dry place.
Some claim that if the milk is
warmed slightly before straining the
cream will rise more quickly. tits also
remarkable that if the pantry, milk
house, or wherever the milk is kept, is
light the cream will rise better and be
a richer color.
When the cream becomes thick
enough skim it carefully and see that
no milk is mixed with it, Set it in a
large crock to sour. When it becomes
| <.
A little over two quarts of cream will
make two pounds of butter.
If one has no churn a very inexpen-
sive way of churning is the follow
ing:
Pour the cream into cool milk
crock. Then with a very heavy wire
| eggbeater beat the cream with long,
quick strokes, just the stroke you
would use in beating eggs.
Do not stir around, as it spoils the
grain Of the butter. Continue beating
until the cream becomes thick and
forms in little grains.
Remove the beaten and stir the cream
with a SMALL sized butter paddle until
all the grains are gathered together.
Save the buttermilk, as it can be
used for great many things if one
has no pigs to enjoy it.
Drain the butter well; press in sew
eral places with the paddle and place
under a faucet of cold water, or pour
the water over it, repeating several
times and taking care to drain as
much Of the milky water out as posi-
BILE each time.
! When it is thoroughly drained wash
the paddles in cold water and sprinkle
with salt. The butter should also be
sprinkled with salt, about a tablespoons
full to each pound Of butter.
| Mix the salt in thoroughly with the
paddles, place it on cool plate or
mold into whatever shape is desired.
Wooden butter molds are good and
small stamps can be bought for small
sum, but one can form the butter NICE
ly with the paddles.
| Care should be taken to keep strict
account of the income and outlay of
each COW, and if she is not profitable
should not be kept.
With a good cow you would soon be
able to buy all the necessary articles
for the making of good butter, although
handy person could contrive to make
good many things with little expense.
For instance, a large lard pail, with
dashed made from a broom handle.
makes very serviceable churn, and
nothing beats the ice cream freezer
for buttermaking.
I was on ranch two years ago
where the butterworker was made by
a handy man and it worked splendidly.
But, however the butter is made
keep it in a cool, dry place and
allow nothing with any kind of an odor
to rest near it. Remember that tidt-
ness, cleanliness and cool place are
essentials to the keeping Of good but
ter.
1t is a strange thing that some farm
ers who keep cows prefer to know So
little about them when knowledge can
be purchased so cheaply, and why they
will not read and become informed is
hard to understand.
An expert stock buyer in the Chicago
Stock Yards says that ribs and loins
are considered the best part of the
animal and bring an average ef ia
cents a pound; from these the butcher
cuts the porter house and sirloin
steaks, which of late have been sold in
Chicago at prices varying from IS to
rs cents. The ribs form 10 per cent
of the carcass wand the loins not quite
II per cent. Most OF the rest of the
beef goes into cheap cuts. The round
steak sold by the packer at 6ls cents
pound retails at IL cents and some
) times higher. 1--WE have to sell much of
the remainder of the bullock for less
than it costs u.s." said the stockman.
sf-# ill.,