The Glenwood post., 1909-02-06

Nearly al Dutter SOFA Dy the Tahch-
man or farmer is of poorer quality
than it should he by more careful
handling and better methods there is
Io reason why this product should not
oniy be, improved Ly qualify, but
better price should be received for it.
-, BY carrying ont the following con
ditions and methods, very much bet
j.. ter grade of butter should be produced:
ID Cream Hand separator cream pro-
3,i duees better butter than that separat-
ed by any other method. The deep
I.a can surrounded by cold wafer is sec
ond best; pans and crooks are third
best, and the water-dilutfon method
comes last:
The cream should be kept in as near
ly swce. condition as po sible until
enough has been gathered for churn-
< ing. This should then be soured or
/. ripened. To ripen the cream warm it
to a temperature of % to so degrees,
until it is sour enough; then cool down
to a temperature of from 30 to 60 de
Va grees, which is right for churning.
cit it stand at this temperature for
an hour or so before churning, if
possible. This will cause the butter
80 come in better condition. Cream
"a that is being ripened should be tho--
Al oughly stirred several times before it
is ready for ehurning.
\ 1t is often Dadyisable to save some
\ of the buttermilk of one churning to
be used as Starter 1.-THE same "a
lyeast in bread making) for the next
batch. of cream. Add small amount
pf this buttermilk to the sweet cream
when enough has been gathered for
churDins; thoroughly stir it, and
will ripen very much more rapidly.
are should be exercised to keep this
ID buttermilk in as good condition
possible.
Temperature-One of the main causes
pr having to churn from one to five
pmpsrature of the cream. With a
smperature of from So to so degrees,
utter should be produced in from 80
45-minutes, providing the other con
Eitions are right.
ohurning all cream into the
burn. This will remove all Gets and
Particles Of eurd, and there will be
= no danger of white specks in the but
ter. Do not fill the chur- over one
third to one half full Give the cream
80 room for agitation, which in,ures quick
s.-churuing. Turn the churn just fast
+, enough TO give the cream the greatest
=. amount of agitation.
coloring-Ine order to make uni
formly colored butter 70. the entire
year, some color must necessarily be
used, Very little will be required dur.
ing. the spring and summer months,
when the cows are getting green feed.
Cqlored butter is not only more appe-
tiHing, but can be sold on the market
for a very much better price than that
which Is not colored. The color should
BE- added to, the cream in .he churn
before starting to churn.
Mhsn 70 Hsop Ohurning-'rhc butter
Aheald ba 80 thered until ihe grains ne
CONF, about. one half the size of wheat
Then draw off the ,buttermilk through
a strainerr and wash the butter in cold
watar, two or, three times, or until the
wash water is removed practically clear
H. -xaahing, care should be exercised
not to bring the grains together il
one mass, but rather keep it in tn,
granular condition. The washing OF
the butter removes the buttermilk and
- makes the butter keep for a longer
j time. 1t also puts it in better condition
- for sailing.
salting and Working-The but.el
should be taken from the chirn IL
the granular condition and the sal
sprinkled over it before it has beer
worked together. Usually a scan
ounce, of salt is added for each pount
of butter.
Once working, at the time of sailing
isgpsuaIly sufficient, providing the but
tor ia hard enough when removed from
the achurn. If the butter is somewha
soft when taken out, it can be saltet
and set away for few horrs unit
-