The Big Sandy news. [volume] (Louisa, Ky.) 1885-1929, 1912-01-19
AGRICULTURAL EXTENSION.
Lessons Derived from Kentucky
Dairy Show.

On Friday, January 9Th, the dairy
men of the State held an important
meeting and the awards were ann
ounced in the third annual dairy
show. Nineteen entries of farm but
ter were sent to the show, and they
were judged by r c. CONCLUSION of
the U. S. Dairy Division. Since
the awards were made we have read
the statements that were sent in
by each dairynan with his sample
OF butter, Many lessons may be
learned from the show.
In the first place we note that
centrifugal separators are in use on
the farm OF each dairyman who won
premium. The separator enables
the dairyman to secure the cream IN
a sweeter and cleaner condition
than the gravity system OF separa-
ton, and through this means better
butter may be made, The best but
ter was made from cream ripened
Tor "a hours, until slightly acid, and
which was kept uniformly warm.
One exhibitor ripened the cream by
pouring II into can near the kitch-
EN- stove. The open can permitted
the cream to dry ON top, and clots
OF curd were present in the butter.
One of the worst samples was made
from cream ripened ~ hours.
he dairyman who made the best
butter churned the cream at
temperature of So degrees. and it
required 80 minutes to churn. one
dairyman who produced low scoring
butter had the cream at 6S degrees
f. and churned in fifteen minutes.
The cream was too warm. the body
of the butter was weakened, and
by the rapid gathering OF the but
ter, much OF the fat in the cream
did not gather and was probably
lost in the buttermilk.
The premium samples of butter
We're made in the hollow churns, of
either the swing or barrel types.
These dairymen churn the cream
until the granules appear the size
OF corn kernels. then they stop
the churn. draw off the butter milk,
and wash the granules twice with
clean water that is of the same
temperature as the buttermilk. They
use the same amount of wash water
as they have buttermilk. This
washes the buttermilk out of the
butter, but one dairyman reported
that he worked the buttermilk out
of his butter instead of washing it
out The judge noticed that
few white spots OF casein were pre-
sent in this sample of butter.
The lady who made the first pre-
MUM butter adds salt at the rate
of teaspoonful to two pounds of
fresh butter, The other prize
winners stated that they sailed at
the rate of three-quarter ounces salt
to one pound of unsalted butter.
We have averaged the amounts of |
milk used in making one pound OF
butter, and find that the dairymen
report an average of eighteen
pounds of milk for one pound of butt
ter.
All exhibitors. except two, have
dairy thermometers that
cost Csc, and they use these Their
mometers at each step in the butter
making process.
The samples of butter were print
ed in square, or brick shape, except
the two samples that scored lowest.
These round samples were wrapped
In waxed paper whereas the high
est scoring samples were wrapped
in parchment paper The waxed
paper sticks to the butter,and it
looks bad
The best samples of country but
ter scored SO per cent, and the
best five received a mark above "a,
while the best sample of creamery
butter received a score above SO per
cent. This is no reflection upon
the creamery butter which was of
high quality but seldom does an
expert judge give score above a6
per cent. to amy butter The expert
Judge of the dairy show highly com
plimented the country butter ex-
hibit. This high score received BY
The first prize sample proves that
as good butter may be made ON the
farm as can be made anywhere
provided the farmer is prepared TO
handle the creaI ne 'resh butter
at every STA :.