The Butler weekly times., 1912-01-18
1UTTERM1KINC ON farm !
LACK or METHOD MAKES POOR
QUALITY Or PRODUCT.
oy L. G. Rinkie, instructor in Dairy
ing, University Of Mis-.
scuri.


Why must the farmer receive low
er prlce tor his farm made butter tnan
IS paid in the same market for the
Ire~A.-ry product? The fact is that
he farm made butter Is usually in.
.erloI Ill some respect 1t is possible,
however, to make as good butter on
ne L..l.n as anywhere in the world.
Under proper conditions the farm but.
.er should be superior to any other.
l.. e. Kinkle, instructor in dairylng
at the University OF Missouri has
The following 10 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 day. the
cream is set in jar in the cellar,
and when there is a sufficient amount
accumulated it 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 cream separator. BY the use
OF this machine there will be not only
larger proportion of the cream
saved, but there will be more po
portunity to handle it carefully and
produce a high-class product
The fresh cream should be set in
perfectly clean, scalded tin vessels
which may be set in tub of water.
When new cream is added it should
be cooled by stirring in a vessel held
N cod water
"A thermometer is absolutely es-
sential if good butter is to be made.
While it is ripening, the cream should
be held at uniform temperature of
,:lose to 20 degrees, and it should be
stirred every four or five hours so
rs to keep it ripening evenly When
the cream is ripe, which will be told
by the clean sour taste all through,
it should be cooled to so degrees and
The cooling will sometimes
he difficult on farms where no ice is
available, although this temperature
,an quite readily be reached in cold
we'll or a flowing spring.
Farm butter is often overchurned.
rhe evidence of this is in the taIlowy
,r greasy appearance and texture of
he butter Churning should cease
when the butter is in granules about
he size of grains of wheat. One good
washing with cold water will, when
is in this condition. remove all
and leave it ready for
alting. If 1t is overchurned there
s considerable danger Of holding and
into butter some of the but
ermilk. This will make streaks, and
he butter will not keep so long as it
therwise would.
after the butter is washed once,
should be removed from the churn
nd spread over worker
"There are regular butter workers
lade which are very convenient and
elpful TO making good butter. They
How the water to drain off as the
'orking progresses. instead OF re-
raining with the butter as in case OF
he old style butter bowl Spread
he salt evenly over the butter in pro-
ortion OF one-half to one ounce to
ne pound Of butter. Work the but
er only enough to mix the salt we'll,
nd do not overwork it. Then it is
eady to put into clean stone jars or
ound prints.
Too much emphasis can not be
I'D on the Importance of being care
II with the cream. 1t should never
e kept where there is an odor of
'uit or vegetables. as 1t will very
aadily absorb foreign fiavors from
le atmosphere Meats and cooked
egetables also will impart a disagree.
Die flavor to the cream.
IF It is desired to color the but
r for some special market. some Of
le many harmless vegetable colors
ay be used. The color should be
ided to the cream before churning
commenced. In the proportion Of
bout one teaspoonful Of color to
'adily be determined by a trial or
vo.
The same rule applies in keeping
liter as in keeping cream. 1t will
adily absorb foreign Tlors and
lould be kept in clean, pure at
csphere."
A "model harm" ia not at all neces.