Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1916-08-01
Private Butter Customers.

| Private Butter Customers.
In every sizable city or town are to b
found families who prefer choice dairy
butter to the creamery made article
just why this Is 1t is not easy to explain
yet the fact remains. Perhaps it is be
cause once upon time, q long, Ions
time ago, of course, somebody visited
creamery where none too careful meth
DDS were permitted and somebody saw .
thing or two which they did not consid
er exactly in keeping with their ideas oil
how q butter factory should be conduct
ed; and, somehow, the idea seems still to
be alive, that really good home or farm
buttermaker can turn out just little BIT
better and cleaner butter than any fac
tory where cream from many farms all
goes into the same butter and no one
person can control the conditions sur
rounding the units of the pool. Hence,
there will always be good market fol
that fast disappearing commodity known
az dairy tter,-nsme once the synonym
of trouble for the grocer who traded OF
paid cash for 1t rather than offend some
of bis best customers, yet never quite
knowing whether or not he was going to
get rid of it except at loss. However,
dairy butter is in good demand for the
private trade and the woman who is will
ing to cater to that kind of customers
will have no trouble to sell all she can
make, provided she makes good butter.
Buttermaking on the farm to-day is
not the laborious process it was before
the day of the separator, but 1t still de-
mauds care and cleanliness in every
stage of the operation. Beginning at
the barn, the milk should not be left ex-
posed to stable odors. The cows should
have pure, clean water to drink and good
feed free from mustiness. Pals, strain
ers, the separator, all must be absolutely
clean, as must every other article used
about the dairy room. Newly separated
cream should never be mixed with the
supply previously separated until it has
been cooled. This is important. Stir
thoroughly each time fresh cream is add
ed and keep in a cool place.
On churning day the cream should be
sour but free from fermentation, just
pleasantly acid and slightly thick, none
of it less than "a hours from the sepa-
rator. Scald and then cool the churn. II
butter color is to be added, use only
enough to secure q natural June tint and
aim to keep about the same shade OF yell
low the year around. A churn without
paddles is best, just plain barrel which
brings the butter by concussion. Filling
it too full delays the churning by allow
ing less fall for the cream. One-half full
is sufficient and one-third full is better.
A large churn is preferable to small
one.
The cream should be of temperature
which will bring the butter in granules
in 80 to 40 minutes. No arbitrary point
can be fixed since variations occur with
different COWS both as to individuals and
breeds. Butter from the distinctive but
ter breeds can be churned at higher
temperature without coming soft.
Wash the butter twice to remove the
milk, having the water cool enough 80
the granules retain their shape when
finally drained. Salt at first only medi-
um, say an ounce and q half to the
pound. Later, if any customer asks for
more or less it is easy to change. work
thoroughly but guard against OVERRIDING
this part. Try bit the size OF crack
or, pstting it thin, then fold one. bali
over the other. II it will bend without
breaking, it is worked enough. 1t is q
waste OF labor to work butter . second
time. Unless in very hot weather 1t
should be firm enough to work up sufh :.
ciently at the time it is salted and will
never be in better condition for 1t than
right then. Avoid streaks by sailing
evenly, for salt unevenly distributed
creates streaks and the working must
then be more prolonged than is good for
the grain of the butter. Work moder-
ately dry as the day of excessive brine
content is past -.
This is the day OF advertisement and 1t
may be employed to excellent advantage
TO secure customers for this good butter
which we now have ready for delivery.
OF course, in actual practice the adver-
tising will 60 first. If one does not care
to advertise through papers or by circu-
lars, the personal call upon friends or
acauaintances, even upon strangers, with
a sample of the goods will be sure to get
returns. Fixing the price Is another
question to be decided. Many who sup
ply such trade set the price the same
as the creamery product, and this is a
fair proposition.
In undertaking this work one must
have plans ahead for an even supply OF
milk the year around, for customers do
not like to be dropped when winter
comes. Nor must there be variation In
quality one time with another. Uni
formity of color, of ssltness, Of flavor
must prevail. In this way the same Gus
toners may be retained for years and 1t
ia we'll to remember that in this business,
as in others, a satisfied customer Is the
very best kind Of observation-disclosures.
Hoard's Dairyman.