The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1909-04-10
Butter Making and Care Of Cream
on the Farm.

The nrst requirement. In the making
OF good butter is pure milk. ana this
means clean dairy barn, clean cows
and clean mixer.
IL the cream IL raised In the old
fashioned way the milk must be set in
room OF cellar where the air is pure
and free from disagreeable odors.
II the cream is separated by the
modern method Of the hand separator.
the separator should be washed after
very separation. Milk pals. strainer,
cans and all receptacles must be kept
clean.
Milk and cream undergoes more
change than any other substance. In
decomposing, milk or cream produces
various forms of bacteria and when
new milk or cream comes in contact
with this bacteria il is quickely soureo
and spoiled.
The second point to take into consid-
GRAFTON in the making Of good butter
is the age of the cream before churn-
rug OHOtOo Uuttoi Sohhob Dc h'otc
from cream over three days old
Churn frequently. The common mis-
take made on the farm where only
few cows are kept is in keeping the
cream too long before churning. II 1t
will make only pound OF butter churn
at least twice week If you are max
ing butter TO sell
CARE OF THE CREAM
When the cream is skinned il should
DO put in a vessel especially for the
cream, and this vessel should be washed
and scalded thoroughly before using.
For few cows an earthen jar answers
this purpose very well. The cream
she uld be set In cold water and stirred
thoroughly every time new cream is
added Fresh separator cream should
always be thoroughly cooled before ad
ding to that previously separated
Cream should be kept sweet until
twelve hours before churning. To do
this IL must be kept cool. Cream
should be soured to churn but only
enough to thicken. To keep cream
sweet it should be kept at tempera-
ture below IS degrees. To ripen 1t, IL
should be at temperature of from 90
10 20 degrees owing TO age of cream
and time in which it is required TO
ripen before churning. The tempera-
ture for churning is go degrees. In
butter making n Thermometer Is very
necessary.
CHURNING.
The old way of churning was to
churn until the butter collected into
mass. This is no longer done In the
modern method.
The churning is ceased when the
butter is in the granuform or ABOUT
the size OF wheat grains.
The butter milk is then drawn off
and the butter washed. The butter is
washed in the churn by revolving IL in
water, the water being changed two or
three times or until all trace of butter
milk has been removed. The washing
is a very important process as butte
will not keep well when all the butter
milk.is not removed The sailing may
be done in the churn using an ounce OF
salt for every pound of butter.
IL is preferable to pack butter in
three or Ave pound jars as it sells best
to local trade in this form. Butter
should lie marketed every week
BE clean and keep everything clear
in butter making.
Set the milk as soon as possible after
milking IL the separator is not used.
The quicker milk is cooled after
milking ana the lower the temperatur,
the more cream will rise Cream
should be churned within twelve hour'
after souring.
Keep a thermometer and use IT,
Use barrel churn and.never use Il
for buttermilk vat 1t should b,
kept sweet and pure.
Get your butter 10 market in goot
condition.
Keep the creamery in view.
1t will not pay 10 make butter a
home when there are COWS enough II
the neighborhood for successful cream
cry.
A. j. Mcclure,
Supt. Northeast Experiment
Farm. Grand Rapids, MINI.
Press Bulletin No. 40.