The farmer and mechanic., 1915-10-19
VI AhiNG BETTER FARM III TIER
{ BY ~. NJ. H\E\IN


Nearly all butter sold hy ne farmer
= q poorer quality than IL should ~.
by more careful handling and better
Hiethods there i no reason why THIS
product should not only he improved
IN quality, but a better price should
be received for IL By carving or;
me following conditions and methods
HeI3 Huch better grade of butter
should TIE produced:
Hand separator cream produces
better butter than that separated hx
any otner method. The deep can sur
rounded by cold water is second best
pans and crooks are third best ana
the water -dllution method comes last
The cream should b. kept in as
nearly a sweet condition as poss! bic
until enough has been gathered for =
churning. This should then be sourec
or ripened. To ripen the cream warm
IL 10 temperature of - TO SO de-
Srees, until 1t is sour enough: then
cool down to temperature of from
% TO 60 degrees. which is right for
churnlng Let it stand at this tenn
perature Tor an hour or So before
churning, if posi- BILE This will cause
tne butter TO come IN better condition.
cream that is being ripened should be
thoroughly stirred several times be
tore 1t is ready for churning
1t is often advisable 10 save some
or the buttermilk of one churning 10
pe USED as starter tthe same as
yeast in bread making for the rext
batch of cream. Add small amount
| of this buttermilk to the sweet cream
when enough has been gathered for a
churning: thoroughly stir it, and it
Will rlpen very much more rapidly
Care should be exercised to keep this
old buttermilk in as good condition as
| possible.
Strain all cream into the churn
This will remove all clots and par
tiches of curd, and there will be nc
danger Of white specks in the butter
DO not fill the churn over one-third tC
| half full. Give the cream room
Tor agitation, which inSureS quick
churning. Turn the churn just fas
enough to give the cream the creates
amount of agitation.
The butter should be gathered unit
the grains become about one half tn,
size of wheat Then draw off tn,
buttermilk through a strainer ant
wash the butter in cold water two O
three times, or until the wash waite
is removed practically clear II
washing, care should be exercised no
to bring the grains together in on
mass, but rather keep it in the gran
ular condition. The washing of tn
butter removes the buttarmilk an
makes the butter keep for a longe
time. 1t also puts it in better cOndi
ton for salting
| The butter should be taken fror
the churn in the grandular cOnditiO
and the salt sprinkhed over it befor
it has been worked together. Usual
, a scant ounce of salt is added for eac
, pound of butter.
One working, at the time of sail
ing, is usually sufficient. providing tn
, butter is hard enough when remove
, from the churn. If the butter
somewhat soft when taken out. it ca
be salted and set away for a fe
hours until it gets hard enough I
finish. Butter is usually WOrke
enough when the water has been rt
moved so that it will bend withol
breaking. Too much working wi
: spoil it's grain and make it salv.
: while leaving too much water in
will spoil its keeping qualities.
, Pack or print the butter as 500
: as it has been worked sufficiently an
I put it in a cool place until it is take
, d appearance 6f the package as we
as the way the butter is packed, ha
a great deal to do with the sellin
! price
In order to make uniform colore
, butter for the entire year. some colo
), may be used Very little will be r.
o uuired during the spring and summt
months. when the COWS are gettir
| green feed COlored butter is n
only more appetizing. but can be so
= on the market for a very much betr
- price than that which is not colore
! The color should be added TO Il
cream in the churn before starting
churn.