The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1917-02-12


Dudley Bishopp an eighth grade boy
Of the Economy school. and read be
fore the Farmers institute, February.
2:
A large part Of the butter made by
country women and sold at the groc.
cry store cannot be sold to that groc-
eryman's customers for table use. 1t
must be shipped and sold to bakers to
be used In caked and cracker making.
The groceryman buys it knowing he
must lose but hopes to make back his
loss by keeping the countrywoman's
trade which he might lose if he told
the truth and paid only what the but
ter was really worth. As it is the
woman who makes excellent butter
must take the same price as her
neighbor who brings the poorest. This
is not fair to the one who tries to pro-
duce the best.
Many Make. Bad Butter.
A lady had just sold the storekeep-
er several pounds Of butter and was
still in the store when a customer
came in and said, Have you any good
butter?" mot Bit said the store
keeper. The lady looked at him in
surprise and he, seeing he was corner
ed, said quickly, flush, I want what
you brought myself" Many women
who think they are good butter max
ers or who never give 1t much thought
would be very much surprised to see
the fate of their butter after it left her
sight.
The percentage of bad butter can be
reduced and the market value of the
product greatly increased If all women
knew and observed few important
laws in the care Of the cream and in
the butter making. OF course, all the
ladies who attend Farmers institutes
know these and it is unfortunate that
this paper could not be read before an
audience of bad instead of good butter
makers.
Pail of Good Grade Needed
Here is the way to make good
butter: The milk pail should be OF the
best quality of tin, the seams soldered
over SO the pals may be easily clean
ed. Open seams supply lodging for
dirt and bacteria All utensils should
be rinsed with cold water, then wash
with hot water or steam. When this
is done, put the utensil in a clean
place free from bacteria and in the
sunshine. ......--
The cows udder and hind quarters
should be washed before milking. 1t
is necessary to have cloth over the
milk pail in the summer time to keep
the flies out of the milk.
Narrow Top Parts Best.
A narrow top milk pail is preferred
because the dirt does. not get into the
pail so easily AS soon as the milk is
drawn it should be removed to another
place, strained and cooled at once. The
Place where the straining is done
should be free from dust, flies, odors,
dogs and cats, so the growth of bac-
terra is hindered.
The milk should be cooled by run
ming water. To get the best results it
should be cooled down to forty-five de-
grees in few minutes time.
After the milk has been cooled it
should be put into crooks and pans and
leave the lids off until the disagreeable
odors have disappeared. The cream
should be cooled to forty or fifty de-
grees as soon as separated from the
milk and kept at that temperature un-
til ready to churn.
Allow 1t To Ripen.
BY the word ripening we mean sour
ing. A few hours before ready to churn
put the cream in warm place warm
enough to keep the cream at a tempa-
ture Of sixty or seventy degrees until
sour A dairy thermometer is very
handy in getting the right tempera-
ture. Souring is caused by bacteria
which can work at this temperature.
The cream should then be cooled to
about fifty dgrees and kept at that
temperature for two or three hours
before churning. Stop churning as
soon as the butter granules get as big
as wheat kernels. AS soon as the
churning is finished pour off the but
termilk A fine sieve should be used
to catch the small particles Of butter.
Then put enough water into the churn
to float the butter. Then the churn
should be shaken gently to bring all
the granules in touch with the water.
After letting it stand ten or fifteen
minutes pour off the water and put
some more in; then the water should
be drawn off completely and should
come away rather clear. If not wash
again. The water should be pure and
at the same temperature as the churn-
ing temperature. II the butter is soft
leave cold water stand on the butter
for about an hour. The water should
not be too cold or the butter will lack
flavor. The butter should then be re-
moved from the churn and worked
with lever, but a paddle may be used
although the paddle breaks the butter