The Caucasian. (Clinton, N.C.) 188?-1913, 1911-05-25

la Rules That VIII Aid
Souc N''' -. Wife to Make High
the ,,.,,.r the Year Round.

ITI''' -
... ~a product Of the farm
Prove ..e h. quality as the but
va'5e. -...a ra,,cr Is made from the
:er .c. W. find the varia-
sane some samples that
@ g. 10. .eem 70 be at all re-
-a.s,. s.,..e- IS composed OF fat.
>s' rase.n and ash. All OF
za.s.. .....-.- except the salt and
i7fz' ..e water are in the milk
81 .... lie butter Is made.
"- .-.a. should the butter
l-r farm vary In quality
g. ..,. made on another or why
''o.- ..- quality vary from day to
s~.' ..- made by the same person?
O.. o.. ,asaer this question that
o. rs written and 1t Is the
,-. NJ tie writer that the answer
.--., be expected that but
...1 and uniform IN quail
made on the farm as Is
.- The average quality OF
-... inter or farm butter cannot
u.rh improved. There are
.-.rrIDlcs which govern but
.-., and these are the same
... Farm. as In the creamery. But
..- . composed. on an eVerage' OF
ron. butter-fat. 1t makes no
-..ra what kind Of cow this
~. ,.res from, but the quality OF
49,. t.-.,er made will depend largely
,.a way the fat is taken care
- .- tandled. The essentials to the
,..-.-r Of good butter may be said
o.. he clean milk, proper temperature
If milk and cream, and proper wash
lug, and working Of the butter.
n a cream separator is available.
tEa milk should be separated as soon
"a strained. because the separator
will do its best work when the milk
is warm. If this is done, the cream
can be put away in some cool place
and the skim milk fed while warm
to the calves and pigs or used in any
wav desired. However, as a cream
spDarator is not available to -mos'
farmers. the problem Of getting the
cream is very different one, as i
must be given time to rise. The mill
should be strained into vessels tina
have been thoroughly washed in no
water and then summed. Do not U.s.
the same dish-clOth or wash the mill
vessels in the same water in Whlcl
the dishes from the table have peel
washed. Very often bad f1avors in tn
butter are due to such practlce
MANY of the troubles that are re
ported of the milk clabberlng or go
ing TO whey before the cream rise
are due to the milk having pee
strained into vessels, that while cleal
to the eye, are dirty from a dairy
mans standpoint. Such troubles ar
caused by bacteria that are far to
small to be seen with the naked ey
and can only be seen with a hlg
power microscope. Clean hot waite
and sunlight are certain death I
them.
ALWAYS wash milk vessels in luke
warm water first to get the milk OF
Then in hot water with good soal
or better sal-soda, or some cleanln
powder such as Wyandotte, and the
rinse in clear hot water and place
the sun to dry. 1t is better TO Us
stiff brush and not dish clotn
wash the vessels. The milk snoul
be allowed to stand in the vessels III
til all the cream has had time
rise, which will take from "a to 8
hours. In winter, or in summer
the milk has been kept cool enougl
the cream will rise before the nsll
becomes sour. 1t may then be skin
med off in any convenient mann'
and kept until it is desired to chur
Do not mix the cream of d1nerel
ages until several hours oe1ol
churning. If the cream as skimme
is placed in a common jar or DO"
an uneven souring will take pla
and much fat will be lost IN Il
churning process.
But most of our farmers 90 Ii
have refrigerators and many 90
have cool springs. For this reas'
very often in the hot summer u
milk will sour and clabber by I'LL
the cream has risen. The PROBE
then of making good butter oecon
a hard one. Extra precautions shou
be taken in the summer to see Tn
the vessels are kept clean, for G.
bacteria grow best in hot 'Weaths
Ii no spring is at hand, very go'
plan is to build a small milk nou
near the we'll and have trougns
it in which the milk vessels may
placed. If the troughs are filled WI
fresh water several times a day
will be found a great help in keepl
the milk sweet.
But under ordinary conditions
the summer the cream will nave
come sour by the time it has rise
When this docs occur IL will be Df