Idaho County free press. [volume] (Grangeville, Idaho Territory) 1886-current, 1913-08-14

THE HOME BUTTER MAKER.

THE HOME BUTTER MAKER.
There can be no better butter than that made nv th
wife who knows how and does it, It was the wor 80 us
housewives which first gave large part of mankind M
of butter. s~
But it is nevertheless true that great part of the ~
ter which gets into the market reaches the consumer
the renovatorv And butter which has to be renovated
can be brings very low price to the producer NV
about billion pounds of farm butter made
this country and if by general improvements in MAKING ~
could be added to the price of farm butter
pound the farmers who make it would receive $lOOOn
year than they get now.
There is doubt that much more than cent pouna -
be added to the present prices paid farmers for farm
and recent bulletin entitled EARN Butter-Makne ta L
to do it. It tells nothing which the best housewives ha wv
long known and practiced except that it gives
familiar changes in milk, and in its directions substno :.
example, the precision Of the thermometer for the intuition @
judgment of the housewife The bulletin also gives deao
tons and illustrations Of dairy appliances and convenences
usually FARMS but whose is great aid to the b
butter maker The bulletin is summarized follows
First-Keep good cows that will produce from 200 to a
pounds more butter fat annually.
Second-Feed them literally; follow methods comm,
employed among feeders in the cowtesting associations
Third-Keep the comfortable and clean when in ha
stable. Comfort is conducive to best production.
Fourth-Skm rich heavy Of not less than 81 ~.
cent fat The fat be regulated by adjusting the Groom
screw.
Ffh-Keep accurate reliable thermometer at hand an.
use it nteigently.
Sixth-Keep the cream COOL It should be as near N j.
grees Fahrenheit possible if it is desirable to keep il sweet
and check bacterial action
SeventhCream should be ripened before churned; G.
70 degrees Fahrenheit avors the growth of the bacteria which
produce desirable favors in The number of desirable
bacteria be increased by the of 'starters" Cream
should not be rpened for too long period 1t soon develops
Objectionable avors Stir the frequently during rp
ing to insure uniformity. Strain the through wregaun
straner to break up or remove the curd particles
Eight-Churn at temperature that will give firm fla
granule In the butter This temperature varies slightly with
the season. but ranges from 81 to 81 degrees Fahrenheit The
use OF thermometer and intelligent observation result of
few churnngs will enable the butter maker to determine the
proper temperature at which to chu Churn should stop
pea When butter granues are large kernels
lime required for churnng should be 25 to 80 minutes
Nntl-Use Clear pure water for washing the butter
should not be more than degrees colder than the
buttemllk Use amount of water to that of buttermk
barrel chun revolve twelve to fifteen times in washing
Ienth-Weigh the granular washed butter and salt at the
e VI ounce to one ounce per pound Be sure
that salt well puverized and sft it evenly the granular
outer before any OF the moisture is worked out
Eeventh-Work the butter sufficiently to distribute salt
without n]urlng the grain texture. Determine working
W appearance, (2) texture, 81 grttness.
IWeth-Put the butter up in clean, neat attractive pack
ages.
Ihrteenth-Keep everything in and about the dairy clean
and attractive
Foureenth-Make earnest and conscientious efforts
obtain and retain profitable markets
sweet young thing will go with her fellow with her
race looking as though she had fallen into flour bin And
Time she sees another sweet young thing with her map
e same 1x Will glggle and say to the young "lsntI
terrible the way they powder their faces?''
inat tlmeworn excuse about having nothing to veal
snould Keep no girls at home this summer
What's become of the old fashioned fisherman who used
tell us about the big one that got await