The Madisonian. (Richmond, Ky.) 1913-1914, 1913-09-23
MILLIONS OF POUNDS OF BUTTER
MADE ON THE farm ANNUALLY
First Glass Creamery Butter in Great Demand As Much Of
the Homemade Butter is Poor in Qualty-Creamery
Butter Brings Much Better Price

cooled down to So to so degrees A
satisfactory method is to keep the
cream in spring water at So to 60 de-
grees for "a hours, stirring frequent.
ly. At the end of the ripening pro-
cess It should have a distinctly rich,
pleasant acid flavor and will be thick
and velvety in in appearance. Sweet
cream should not be added for at least
six hours before the entire batch is
churned, as this will result in the loss
of considerable butter fat in the but
ter milk.
A hollow churn of the swinging or
revolving type gives best results.
Avoid churns having dashers, paddles
or other interior devices as these in
iure the body and grain of the butter.
Prepare the churn by first scalding in
hot water and then rinsing in cold
water.
Churning should be done at tenn
perature which will allow the butter
to come in 20 to 80 minutes. Don't
churn too warm, as this will mean
large loss of butter fat and soft, oily
Dullei, hdNiuS a. Neiy pun pOuy anu
texture.
Do not overchurn but stop when the
butter is in granules ranging in size
between that of the wheat grain and
the corn grain. Never gather the but
ter in large balls because this incorpor-
ates butter milk in the mass, necessi-
tating overworking, and it destroys
the body of the butter, making 1t soft
and oily and preventing it from keep.
ing well. Butter is frequently ruined
by trying to work out the butter milk
and water. Butter milk should be
washed out and not worked out. When
the butter has come to the granular
the bottom of the churn through
strainer. Wash the butter down with
clean cold water, tipping the churn
back and forth three or four times, re-
peating the operation as long as any
butter milk remains. If the butter is
too soft to work, use wash water few
degrees colder than the butter milk,
allowing the butter to stand in the
water until firm. Salt according to
taste of the customers, the average
amount being three-fourths of an
ounce to one pound of unsalted butter.
Salt the granular butter in the churn
as this will mean a more even distri-
button of the salt and requires less
working. Working may be finished by
the use of lever butter worker which
can be purchased for about $500, or
with small quantity Of butter, a
wooden bowl and paddle may be used.
Working is stopped when the salt is
we'll mixed. Over working is very in
furious. 1t is necessary that working
be done in a cool place or the butter
will be soft and oily and have poor
texture. To this end during the sum-
mer season churning should be done
in the early morning when the atmo-
sphere is cool. After working, the but
ter should be put in one pound brick
shaped molds, never in round molds
Avoid waxed or oil paper. Use parch-
ment paper only. A satisfactory mold
may be obtained for 40 cents.
Hold the butter at a cool tempera-
ture and deliver to the customer as
promptly as possible. Make butter of
a high quality and secure a select list
of customers who are willing to pay
for quality. Even with no better cool.
ing facilities than good cold cellar,
or cold spring or well water, cream
and butter may be handled with good
results on the farm. Some butter
makers control the temperature by
lowering the can of cream into a we'll
or cistern.
In making high grade butter two
factors are of paramount Importance.
First cleanliness in every detail, sec.
ond low temperature. Butter is
scored according to the following score
card:
Flavor 10 points
bOuy .'.''..''' ....ss'.' 81
COlOT '.'..' IL
Proper amount and distribu-
ton of salt .............. 10
Neatness of package. ......