The Ward County independent. [volume] (Minot, Ward County, N.D.) 1902-1965, 1910-02-17
B., Rutter-Makin9.

,..-.+a? Butter-Makln9. A.
nh. butter that is made in cream
cries is quite uniform, at least much
NOR. 40 than that which comes from
the farm. The reason is this that
buttermakers follow certain rules'
while on the farm each one is apt 10
carry if on according to their own no.
lions. and these are often times not
based onpgood science, as is the case
With the regular uttermakers, VINO
have made a study of their business :.
In the space of a short article 1t VIII
not bsspossible to give all the prlnci'
nles essential to buttermaking, yet
several Of these can be given. and
they are 80 simple that any one can
maze use of them with good results.
Cream consists of lot OF very
small fat gIobules suspended IN the
LIQUID part Of the milk. To make Dull
ter these fat'globules must be brought
together into one mass. There are
several ways Of doing this.
Perhaps the eldest method we nave
ri, record was to put the cream In a
leather sack and trail it behind While
riding over the prairie. Another way
was to put it behind while riding over
the prairie: Another way was to put
il in the skin IF an animal, suspended,
SO that it could be swung back ana
forth. At the present time we use
churns. for this purpose. These bring
about the same results only in more
economical manner. In the dash
churn the dasher works the cream 81
that the globules are brought against
each other, while in the barrel or
swing churn the fat globules are
brought in contact as the cream
strikes the end of the churn. II the
Temperature is favorable these tat
rlobules will stick together when they
strike; just as snow will form into
a snowfall at the right temperature.
The best temperature will be ABOUT
60 degrees in the winter, while for
the summer somewhere between 30
and 60 degrees. It will really have
to be the matter Of some experiment
as to what the best temperature will
be. To determine the temperature
4 dairy thermometer is most conVen'
lent and can be had for % or IS cents,
and It will oftentime save lot OF
work az we'll as bring more butter.
When cream is slightly sour the
fat klobules stick better, so that: but
ter comes faster. More butter Is
also secured and of better flavor.
Mixing sour and sweet cream just be-
6ape, tchurning results in loss, as the
sweet cream takes longer to churn
and much of twill 90 into the butter
milk: The cream, if it IS to be kept
several days before churning, should
be: kept in a cool place, so that it will
not sour, andsthen be brought into a
warm room the day before churning,
This will giveSit about the right time
to reach tho good stage Of sourness.
Butter is wanted of a granular tex
ture. =. To secure this, stop churning
when the. butter globules are the size
OF wheat kernels, then drain Oft but
fermifk and add cold water. Make
one or two turns with the churn and
run off the water and gather the but
ter with ladle The cold water will
cool. the ysEanules Of butter. so that
troy will, mot smear together and
make a greasy. or waxy butter, which
is Objectionable, and which would
nave been the case if the churning
had been kept; up until the butter was
gathered into zone lump. Add salt at
the rate of neuounce per pound, work
an thoroughly, but with as little work
ing of the butter as possible. To give
the butter fine golden coor in the
winter, it will he necessary to use
butter color. Directions for its use
will be given on the bottom.
BY observing these principles very
fine butter can, be made. In fact,
perhaps better butter than In the
creamery, as on the farm one has bet
Ter control of the quality of the
cream and it's handling than is tho
case in the creamery.
Department of College Extension,
By W. C. Palmer, Ayr. Editor.