Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1913-03-14

M&BFTISNI coHsuluerS Cnat butter
KAasssSSSsA made on the farm is neces-
sarily of an inferior quality to that
made in the creamery. This sentiment
probably arose from the fact that the
consumers could depend upon the uni
formity of the creamery butter, where
as when buying country butter at the
stores it was very uncertain from time
to time what quality of butter they
could get; this was due to the large
number Of farmers that contributed TO
the butter supply, and again to the
fact that the same farmer seemed to
be unable to make uniform product
from time to time. The creamery
seemed to be the only place to make
uniform and first class product. They
have the machinery; they handle large
quantities; all facilities are at hand.
and they have the men who understand
the processes thoroughly To think
that the creamery is the only place
where a first class product can be
made Is an erroneous idea, but many of
our farmers still believe that they can
not compete with the creamery in pro-
ducing fancy product. AS matter
of fact, buttermaking is not rule of
thumb" but requires a knowledge of
the factors influencing the production
Of butter, which are as accessible to
the farmer as they are to the cream
eryman.
Too many OF our farmers, in making
butter, are following the methods
which were handed down from their
forefathers, and not a great deal is
known OF the controlling factors, con-
sequently more often do we find soft,
oily, white, curdy butter from the
farmers product than do we find the
desirable firm, good texture, mild fla
vored butter as produced by the
creamery.
The farmer should never think that
nc is handicapped in competition with
the creameryman in butter production.
The farmer knows his cows; he handles
the cream from the time that it leaves
the cow until it is made into butter and
consequently he is able to control the
flavor and quality of his butter alto
gether. On the other hand the cream
eryman handles cream from different
farmers, who have a varied number of
ways of handling their milk, and con-
sequently the flavors of the cream
When 1t reaches the creamery is too
often anything but favorable for good
outtermaking. The cream, good, bad
and indifferent is all mixed into one
vat Tor rlpening, and here it is, through
the manipulation of temperatures,
treated ready for churning. The cream
one day may be from the herds of some
farmers who the next day will not con-
tribute to the cream supply This
means that the cream supplied from
Time to time is certain to vary, both in
quality and in composition, for no two
farmers handle their cream in the same
way, and no two herds are alike. 1t
mas been quite conclusively proven that
The individuality of the cow has
marked effect upon the composition OF
tne cream and consequently has an ef-
1ect On the churnability of the cream.
Not only does the individuality of the
COW land by individuality we include
age, breed period of lactation, etc.,,
out also the feed fed the cow effect the
composition of the milk, and conse-
quently the churnability. We see that
The creamery has all of these conditions
10 contend with, whereas the farmer
can control these, and is familiar with
tne condition of his cream, which is
very important thing to know in the
production of butter.
The first step then in the production