The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1911-02-08
Farm Buttermakinq.

ture on Wednesday morning the sub
ject of Farm Buttermaking" This
branch of the dairy business, he said.
has suffered somewhat with the
growth of creameries, condenseries,
and cheese factories. In a great
many instances it has been much TO
the advantage OF the farmer in fl
nancial way as well as TO the house
wife in the reduction of the amount
OF work usually done by her To make
butter profitably the maker must be
able to meet the following require
ments: The butter must be legal: of
good quality; and produced economi-
cally. Legal butter is butter contain
ing less than 50 1-2 percent. fat and
not more than 16 per cent. moisture,
no preservatives and no minerals.
Butter fat is made up of number of
fats with different melting points.
These vary with the season of the
year due largely to the kind of feed
fed. In the spring when the cows are
on pasture the proportion of soft fats
increase and in winter when the COWS
are on dry feed the reverse is true.
perature during these two seasons
that tend to effect the condition OF the
the butter fat in the same way. Cor
respondingly we have the moisture in
butter running as high as Fl or % in
the spring and summer and as low as
6 or s in winter. If we expect a uni
form product we must make our con-
To Ia
lower temperatures in spring and
summer experimenting pasture with
hay and cottonseed meal in a light
grain ration, thus hardening up the
butter fat. In winter use higher tenn
peratureS and feed oil meal and ST.
lage to get a softer fat. Then ii the
butter is washed and worked proprly
to extract the buttermilk, a fairly un
form moisture content will be obtain
ed that will be near to the standard
The second point is that of quality,
This will depend upon the care and
handling of the milk and cream.
These must be of good quality ii We
expect a good quality of butter This
means that the cows must be kept in
sanitary condition and the utensils
kept clean and sweet.
The third point economy of produc-
ton is important as it is the profit of
the business. This goes back to the
| feeding, breeding and care of the
herd, but in addition to this it depends
upon the ability of the buttermaker to
get an over-run and to prevent losses
in the operation. In the actual pro-
cess of making farm butter, the cream
should be kept at low temperature
until about twenty-four hours before
/ churning and churning should be done
at least twice a week and then al
lowed to ripen at a temperature of
6O-65 degrees in summer and 70-75
degrees in winter. Ripen until the
cream takes on smooth shining ap-
pearance and clean acid taste. Then
cool down to $3.50 degrees and hold
for four to six hours before churning.
The churn should be free from in.
ternal contrivances and should be fill
ed one third full The operation of
churning should stop when the gran
ules are about the size of cracked
corn. After removing the butter,
place it in the worker and salt at
the rate of one-half to one and three
quarters ounces of salt to the pound of
butter and do not allow the worker or
paddle to slip over the butter as it will
break up the granules and spoil the
butter
! He advised the making of the but
ter into pound prints and wrapping
each print in parchment paper and in.
sorting it in cartons when he said it
would demand a fancy price. To be
successful in farm 'buttermaking one
must study his local conditions and
endeavor to meet the demands of his
patrons.
| Management Of Dairy Herd.
| The factors that one has to watch
in the herd to insure the results de.
sired, as named above, are: the health
comfort and feed of the individuals
of the herd, and the proper care of the
product. Too much stress cannot be
laid upon these points and to provide
them properly, it would be necessary
that is desired is that the barn be we'll
lighted, we'll ventilated, clean and SO
constructed that the cows can be com.
Portable. There are a few changes
that can be made that will transform
the old barn into one that is suitable
for the accommodation of dairy cows
| This transformation can We'll be be.
gun by cutting off the cold draught
on the cows, by stripping the cracks
in the weather boarding, thereby say,
ing much of the extra feed required
to keep the animals warm. 1t also
protects the health of the animal and
adds to her comfort. To insure light
Openings should be cut in the walls