The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1909-06-18
, In this department we pub
} lish matter on Farming that is
} adapted to local conditions.
, Farmers are especially invited
, to contribute articles or send In
, questions for it. 4
SUMMER BUTTER MAKING.

1t is comparatively easy to maxi
good butter during certain portion
OF the year, but when the weather be
comes hot, milk and cream sour Sc
easily that extreme care Is required
both in handling them and In keep
ing the different utensils Of the dairy
room from swarming with harmful
bacteria.
Absolute cleanliness is essential
All pals, dippers and strainers should
be rinsed In cold water Immediately
after use and then washed In hot
water containing washing soda. Soar
ia not to be recommended for this
purpose. After they have been wash
ed, scald with boiling water.
The separator, too, needs special
care during hot weather. It Is never
advisable to wash 1t more than once
"a day, although this practice Is some
times followed. But Immediately at
er separating the milk, treat the ma
chine exactly the same as recommend
ed for the pals and strainer. i
Wiping dairy utensils is a mistake.
They should be allowed to dry in the
sun after being well scalded. Bright
sunlight is an excellent purifier.
Probably the greatest obstacle in
connection with butter making in hot
weather is the difficulty Of keeping
the cream from becoming too sour.
When we understand that a high
temperature is favorable to the
growth Of bacteria which are found III
S milk and cream, we see the import
ance of maintaining low tempera-
ture so as to hold these in check. AT
a high temperature they multiply
with exceeding fapidity A certain
number OF these are desirable; too
many are Injurious. When cream be-
comes very sour it induces an over
abundance of bacteria and we know
1t will not make the best Of butter.
Possibly the best way to overcome
the difficulty, Ii there is no ice at
hand, is frequent churning. 1t looks
like quite d task to churn every day,
but that Ii the thing to do when the
weather is very hot. The result will
be such as to pay for 1t.
To avoid white specks in butter
the cream should be strained before
placing 1t in the churn, These specks
are really little bits of curd or sour
milk which do not break up. The
only way to effectually eradicate them
is by straining, and this saves the
annoyance Of finding the butter filled
with them.
Governing the temperature of the
churning in hot weather is not an
easy matter Without ice, about all
one can do is to keep the cream as
cool as possible over night In a cellar
or In tub of cold water and churn
the first thing in the morning.
Just a world regarding packing
butter In crooks for market. Use
crooks of size suited to the amount
of butter made. 1t Is best to fill one
or more at a churning. The one and
two-gallon sizes are convenient and
more easily handled than the larger
ones. Fill somewhat above the top,
then draw string across and remove
the surplus. This gives a neat sur
face. Do not use pieces of household
linen, but purchase bleached cheese
cloth to cover the butter with, or else
get the parchment paper which comes
already cut in circles to fit any size.
Over this scatter some salt If you
choose, but that Is not important. Tie
over with new MANILA paper rather
than newspaper or that which has
been wrapped around package of
goods. These are little things, but
they all count in the appearance Of
the finished product. Woman's Farm
Journal.