The French Broad hustler. [volume] (Hendersonville, N.C.) 1896-1912, 1911-05-11

WaTl6S DIS MuCA A0oAASy S~E@
ter. While butter is made from the
same elements, yet we find the varia-
ton so great in some samples that
they do not seem to be at all related.
Now. butter is composed of fat,
water. salt, casein and ash. All OF
these elements except the salt and
mart. of the water are in the milk from
which the butter is made.
Why then. should the butter made
ON one farm vary in quality from
that made on another, or why should
the quality vary from day to day when
made by the same person?
It is to answer this question that
this article is written and it is the
hone of the writer that the answer
will be clear.
It cannot be expected that butter
as good and uniform in quality can
he made on the farm as is made at a
creamery, but there is no reason why
the average quality of country butter
or farm butter cannot be very much
improved. There are certain pr1nc1-
pies which govern butter-making and
these are the same on the farm as IN
the creamery. Butter is composed,
on an average, of SO per cent butter
fat. 1t makes nc difference what
kind of a cow this fat comes from,
but the quality of the butter made
will depend largely upon the way the
fat is taken care of or handled. The
essentials to the making of good but
ter may be said to be clean milk,
proper temperature of milk and
cream, and proper washing and work
ing of the butter.
What HClean Milk" Means.
What is clean milk? Milk that is
produced by healthy cows and hand
led in a clean manner. Nc COW that
has any apparent disease should be
allowed to produce mix for dairy
purposes. This COW should be as well
bedded and kept as clean as the best
horse or mule on the farm. The cur
ry-comb and brush should be used
frequently, so as to keep her body
clean. Clean milk cannot be obtain
ed if the cows udder and TANKS are
covered with manure and dirt and the
mixer simply cleans the teats be-
fore milking. The entire udder
should be washed and dried and the
tanks moistened if clean milk is to
be obtained and good butter made.
Milking and Straining
The mixer should milk with dry
hands and not dip the fingers in the
milk, as is too often done, to moisten
them. 1t ]. just as easy to milk with
dry hands and very much cleaner.
The last milk given is, several times
as rich as the first and the mixer,
for this reason, should milk all the
milk out of the udder If the calf is
allowed to stay with its mother, and
not taken away at birth and fed by
hand, it. should be allowed to take
the first milk and suck from all the
teats. The practice of letting the
calf have one-nuarter, or of leaving
milk in the udder for it, is not the
best.
When the 10Y has been MIXED the
milk should be taken at once to the
house and strained. If allowed to
stand around the stable, it will take
up the odors and thus injure the favor
of the butter. The usual wiregauZe
strainer found in the common milk
bucket will not do to depend upon
~ n1no~ the milk. Tt should he
r+-".nn1 th~nugh at least three thick
ra@@oT OF cheese cloth.
Dreaming.
If a cream separator is available,
the milk should be separated as soon
as strained, because the separator
will do it's best work when the milk
is warm. If this is done. the creaI
can be put away in some cool place
and the skim milk fed while warm
to the calves and pigs OF used in any
way desired. However, as a ceram
separator is not available to most
farmers. the problem of getting the
cream is a very different one, as it
must be given time to rise. The milk
should be strained into vessels that
nave been thoroughly washed in hot
water and thenS summed. Do not use
the same dish-cloth or wash the milk
vessels in the same water in which
the dishes from the table have been
washed. Very often bad 1avors in the
butte aye d"e to sucn a practice.
MANY ct TIE troubles that are report
ed OF TIE. milk ~clabberiDg or going
tn wFev before the cream rises are
due to the milk having been strained
into vessels, that while clean to the
eve. are dirtv from a dairyman' 8
oSCLAtlllCI11Is 1tCA C'OtIU1GS are CdllS0Q
h~ bacteria that are far too small to
be seer With the naked eye and can
only be seen with a high power mi
cfoscope. Clean hot water and sum
light are certain death to them.
Washing Milk Vessels.
Always wash milk vessels in luke
warm waite first to get the milk of.
Then in hot water with good soap, or
better sal-soda, or some cleaning
powder such as Wyandotte, and then
rinse in clear hot water and place in
the sum to dry. It is better to use
a stiff brush and not a dish cloth to
. wash the vessels. The milk should
be allowed to stand in the vessels I'M
til all the cream has had time to rise,
which will take from "A to 80 hours.
In winter OF in sumemr if the milk
has been cool enough, the cream will
rise before the milk becomes o
IT may then be skinned off in anv