The Bamberg herald. [volume] (Bamberg, S.C.) 1891-1972, 1910-06-30
Farm Butter Making.

ing produced on the farms Of this
State is of very poor quality. This
is not due to the lack Of good mater
ials to work with, but is due to the
methods practiced. 1t must be re-
membered that the first essential in
making good butter is to have good
cream. By good cream we mean
cream that has been obtained from
the milk gotten from healthy cows
and drawn in cleanly manner. The
udders of the COWS must be washed
and dried before each milking and
the mixers should milk with clean
and dry hands, and in such a way
that as little dirt as possible get into
the milk.
AS soon as the milk is brought in
the house strain it through not less
than three thicknesses Of cheese
!. cloth. This will get out all fine dirt
and hairs. Strain into pans or bowls
that have been well washed and sun
ned and place in the refrigerator or
the coolest spot possible. At the
end of twenty-four hours all the
cream will have risen and may be
taken off in any convenient manner.
If the milk has been Aept cool. enough
it will still be sweet, but under the
usual conditions, where no ice /: ;lsed.
it will very probably have claooered.
If the milk has not clabbered, it will
be more convenient to put the cream
where it may be kept cold and hold
it until a large churning may be
made. If, however, the milk has
clabbered when the cream is taken
off, it will be best to churn at once.
Cream that is very sour never makes
a good quality of butter.
The quality of butter is due large
ly to the following points:
1. Temperature at which the
cream is churned.
2. Acidity of cream.
8. How the butter is washed.
4. Working and sailing.
These points will now be taken up
in their order. The churn should al
ways be scalded out with water be-
fore it is used. After scalding rinse
out with cold water so as to. bring
the temperature of the churn to that
of the cream that is to be- churned.
The temperature of the cream should
be such that the butter will come IN
from thirty-five to forty-ive minutes.
If it comes in less time than thirty
five minutes, there will be too much
butter left in the butter milk and til >
butter:is harder to wash clean. The
cAurning should stop when the gran
ules of butter are the size of grains
of wheat. At this stage all of the
butter has come. and it is easy to
wash, for each grain stands out 50
that the water can get to it. If the
churning continues until the butter
gathers into Jumps the size of hens
eggs or larger, it will be impossible
to wash the butter well, as only the
outside of the Jumps are exposed to
the water.
When the butter has come draw oil
the butter milk and add enough wa
ter to float the butter. The tempera-
ture Of the wash water should be
slightly below the temperature of the
cream when it was placed in the
churn. After adding the water shake
the churn so that every grain Of the
butter will come in contact with the
waters 1t is best to wash the but
ter twice. The purpose of the wash
ing is to get opt the butter milk.
Too much washing will destroy the
flavor.
After the second wash water has
been drawn off, take the butter out
of the churn and put on worker.
While it is still in the granular form
add one ounce of the best grade VI
fine salt to every pound of butter.
Work salt in with paddle or lever of
worker, but never with the hands.
The object of working is to get out
the excess water and to distribute
the salt. Work until the butter has
a waxy appearance. Too much work
ing will ruin the grain and cause the
butter to look greasy. At this sea-
son of the year very little if any
color need be used, but if color is
to be added, it should be put into the
churn just after the cream.
PROF. J. M. BURGESS,
Division of Animal Husbandry &
i. Dairying.
e., Didn't Stay her Time Out.