The Raymer enterprise., 1914-11-19
(By ANNA GALIGHER.)


know who make good, sweet butter,
the year round? We know very few.
This is not always their fault.
! Some are obliged to keep their milk
and cream in cellars for want of
better place.
No matter how good a cellar may
be, 1t is not suitable place to keep
milk and butter, especially in the
summer.
But II one must use the cellar, 1t
should be kept as clean and well ven
tilated as possible; and the milk
should never be allowed to stand more
than 36 hours before being SKINNED.
This article, understand. is for the
benefit of those who do not keep
sufficient number of cows to warrant
them in the purchase of a separator.
All vessels used for milk should be
washed and scalded after they are
used and then summed. A bench or
table in the back yard is convenient
place to set milk pans and pals.
Remember that the sunshine 7lls
so purify them after they are washed
as nothing else will. The sun fin
ishes the work started by the washing
and scalding process.
To induce all the cream to rise in
the shortest possible time use plenty
of cold water.
Fill the pan or crooks only half full
Of new milk, each time, and then fill
up with cold water.
Needless to say. the skinned milk
Is rather thin, but our object is good
butter, is it not?
However, we consider the milk thuS
treated not quite as valuable for
pigs and calves as separator milk.
Both require the addition of ground
grain, oil meal, and so forth, to re-
place the elements which are lacking
in the milk.
Skim the milk regularly, and churn
the cream as soon as it begins to get
thick; and don't use any hot water if
it can be avoided.
Some people have habit Of churn-
ing cream at too high a Temperature
and the result is white, tasteless but
ter.
Instead, have the cream so cool
that the butter will not begin 10
/, come for at least fifteen minutes after
the churning is begun.
One can easily tell whether 1t is
right or not without using a churn
thermometer. If the cream foams. it
is too cold If the cream looks thin
and little white specks show on the
surface, it is too warm. Use hot or
cold water as the case may require.
1t is seldom, however, that cream
will be warm unless 1t has been
"ripened" in warm room. or unless
too much hot water has been added.
We always add about a gallon of wa
ter for each gallon of cream, but of
course some judgment is used.
Sometimes in extremely hot wealth
er it is not necessary to even remove
the chill from the water before add.
ing.
We use a barrel churn, and when
the butter is churned the buttermilk
is ffawn out and cold water poured
in to wash the butter.
The butter is then taken from the
) churn, salted, and thoroughly mixed,
put not enough to spoil the grain" !"
Butter always looks greasy when the
grain is broken. ..l..
By following these simple rules one
can have good butter even in dog
days" when cream and butter are apt
to take on peculiar taste.
Just a word about the care of the
churn: As soon as the butter Is
cared for empty the churn, rinse with
cold water and scald it, using plenty
OF boiling water.
When this is done each time as
soon as the butter is removed, and
before the inside of the churn dries,
It is easy to keep 1t clean.
Dry In the open air but not in the
sun, unless the churn is SO well con-
structed that 1t cannot leak.
The picture shows the interior of
%farm dairy In Susquehanna county.
Pennsylvania. 1t is located near the
house and far enough from the barn
to insure freedom from contamination.
Water from = spring is conveyed to