The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1914-05-29
GIRL EXPERT :.
ON BUTTER

Bismarck, N. D., May 2s.-state
Dairy Commissioner Flint returned
from attending a dairy meeting at
the hall Of the Peaceful Farmers club
five miles from Ross. The club is
only four years old, but it is doing ex-
cellent work. 1t owns it's W hall,
which is "a by AZ feet. with an adj
joining room 16 by "a feet. There is
also a barn, % by So feet.
More than 100 families are mem
bers Of the club and music is furnish
ed by a farmers band of eighteen piec-
es. One of the features of the exercises
which Mr.. Flint attended was the
reading Of a paper on Butter on the
Farm" by Verna Zimmerman, a sew
enth grade student.
The paper, indicative of what the
club tries to teach, We reprint the
paper here. It reflects what is being
done to educate the rising generation
in teamwork, making them more con-
tent to stay on the farm when they
realize the advantages. or scientific
modern dairying and farming. 1t fol-
lows:
Can Make High Grade.
1t is possible for the farmer to
make the highest possible grade of
butter on the farm, owing to the fact
that he has the entire control of the
milk from the time it is drawn until
it Is turned out a finished product.
ready for market. Especially is this
true where the farmer has a small
separator.
Color of Straw.
If the cream has proper care and
is ripened just right before churning
it will be good butter when churned.
The color should be about the color
of a straw. If the butter is good it
should have a clean, milky, rich,
creamy flavor.
Next in importance to flavor is
body. Butter that is greasy, tallow,
spongy, or sticky, is undesirable. The
body must be firm and uniform. The
butter must not be streaked or mot
tied.
Salt Is Important.
The amount or salt depends upon
what the market wants, Some people
don't like the butter so salty and
do. The salt must be thor
oughly dissolved and evenly distrib-
uted. Medium sailing is not desired.
"styIe" Of Butter.
By the style" of the butter. is
meant the appearance or the Dutter
and the package. 1t should be clean
and neat, as whoever buys the butter
will be well pleased, but they won't
take butter that smells badly or that
looks streaky.
If the farmer can furnish an even
grade and a regular supply of butter
the year around he can, with a little
effort, readily find an excellent mar
ket.
Prefer 1t Direct.
People living in towns and cities
generally prepare to buy direct from
the farmer If possible are are willing
to give the farmer his price. The
reason the people in towns and cities
want butter from the farmer is be-
cause they get it fresh. Those who
have ~separators can take care Of the
cream better than those that havo
not. They had rather have butter
from those that have separators.
Value of Pork.
Besides the income derived from
butter sales, the b~y-products fed to
calves and pigs are steadily increas-
ing the value of young beef and pork.
The buttermilk, if fed directly after
churning is always productive Of good
results, as the chance of fermenta-
ton, Or contamination, are fewer
than in the creamery, and conse-
quently it gives better results as a
feeding ration.
One thing 1 forgot to mention Is
that everything hat is used about
the cream n butter should be scald-
ed.