The Farmington times. (Farmington, St. Francois County, Mo.) 1905-1926, 1911-12-14
BUTTERMAKING ON FARM
LACK OF METHOD MAKES POOR
QUALITY OF PRODUCT.
BY L. G. RinkIe, Instructor In Dairy.
Ing, University OF Mis-.
souri,,

Why must the farmer receive low.
er price for his farm made butter lnan
is paid in the same market for the
creamery product? The fact IL that
the farm made butter is usually in
ferior in some respect. II Is possible,
however. to make as good butter on
the farm as anywhere in the world.
Under proper conditions the farm but.
ter should be superior TO any other.
l.. q. Rinkle. instructor In dairyIng
at the University OF Missouri. has
the following TO Say in regard to i'm.
proving the quality OF Missouri but.
ter:
THE chief trouble with most butter
making on the farm is that there is
no system whatever used The milk
Is skinned once or twice u day, tho
cream Is set In Jar in the cellar
and when there IL a sufficient amount
accumulated 1t is churned The but.
ter that results is not up to the stand
ard of the carefully handled creamery
product.
The first thing to look after is the
way the cream is kept. First of all
| should say that every farmer should
have a cream separator BY the usa
OF this machine there will be cot only
larger proportion OF the cream
saved. but there will be more po
portunity to handle II carefully and
produce a high.ciass product.
THE fresh cream should be set In
perfectly clean. scnlded tin vessels
which may be set in a tub OF water.
When new cream is added 1t should
be cooled by stirring IN a vessel heG
IN cold water
"A thermometer Is absolutely es-
sential II good butter is to be made.
While IL Is ripening. the cream should
be held at uniform temperature of
close to 20 degrees, and II stou!d be
stirred every four or five hours so
as to keep II ripeniug evenly. When
the cream Is ripe. which will be told
by the clean sour taste all through,
II should be cooled to 80 degrees and
be difficult on farms where no Ice Is
available, although this temperature
can quite readily be reached In a cold
well or a flowing spring.
Farm butter Is often overturned
The evidence Of this is in the talowy
or greasy appearance and texture of
the butter. Churning should cease
when the butter is in granules about
the size Of grains OF wheat One good
washing with cold water will, when
buttermllk and leave It ready for
sailing. II It Is OVERTURNED there
is considerable danger OF holding and
working into butter some OF the but.
termilk. This will make streaks, and
the butter will not keep 30 long as II
otherwise would.
after the butter Is washed once.
II should be removed from the churn
and spread over worker,
There are regular butter workers
made which are very convenient and
helpful 10 making good butter They
allow the water to drain off as the
working progresses, instead OF re-
naming with the butter, as In case of
the old style butter bowl Spread
the salt evenly over the butter In pro-
portion Of one-half to one ounce to
the pound OF butter. Work the but
ter only enough to mix the salt we'll
and do not overwork t. Then Il is
ready to put into clean stone jars or
pound prints.
Too much emphasis can not be
laid on the Importance OF being care
full with the cream. II should never
he kept where there Is an odor of
fruit or vegetables, as II will very
readily absorb foreign ha-ors from
the atmosphere. Meats and cooked
vegetables also will impart disagree
able flavor to the cream.
"If Il Is desired 10 color the but
ter for some special market, some OF
the many harmless vegetable colors
may be used. The color should be
added to the cream before churning
is commenced, In the proportion OF
about one teaspoonful OF color to
gallon OF average cream. This can
readily be determined by trial or
two.
The same rule applies in keeping
butter as in keeping cream. II will
readily absorb foreign Tlors and
should be kept in a clean, pure at
mosphere."
A model barn" In not at all neces-
sary for the production OF clean milk.
Il helps. and unquestionably makes Il