Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1918-01-04
HOW TOMAKEFANCY BUTTER
SUCCESSOR FARMING

put into the churn and lefe there until
ready for churning. This is to cool
the churn so that the butter will not
stick to the sides. At this point the
printer, worker, and butter paddles or
ladies' should be scalded with boiling
water and then put into cold water
until needed.
The cream should be poured into the
churn through a coarse strainer. This
will remove all Jumps of curd or clab-
Der which. il allowed to go into the
churn. will appear in the butter as
white spots. because the butter color
does not affect them. BY having the
milk or cream sour at 65 or 70 degrees
F. and by stirring it while it is ripening
or turning the formation of balls
of curd will be largely prevented The
churn should never be more than one
third full for easy churning.
When the cream or milk has been
strained into the churn, enough but
ter color should be added to give the
butter a deep Straw-yellow color such
as it has when the cows get plenty OF
green grass. To determine the amount
of color needed, add four or five drops
to each gallon of cream. The next
day add a few more drops and continue
in this way until the right color is
obtained. This quantity may then be
used until the change Of feed makes
IL necessary to increase or reduce the
amount of coloring matter. Butter
color is of vegetable origin, is pure, and
is not an adulterant. To bring the best
price butter must be uniform in color
at all seasons. Many people insist that
they don't need TO use butter color when,
as a matter of fact, they do need it
badly. The butter is naturally yellow
when the cows get plenty of green feed.
AS the green feed disappears from the
ration the color leaves the butter so
gradually that its absence is not not
iced unless it can be compared with but
ter of the right color. Butter color is
needed when cows get only dry feed or
when silage is fed regardless of what
breed of cows is MIXED. Color gives
your butter that appearance which
makes everybody want It.
If an air-tight churn is used, the gas
which accumulates in the churn must
be let out thre or four times at short
intervals soon after churning begins.
When gas ceases to form, churning may
proceed without interruption.
After churning for fifteen or twenty
minutes the butter will probably begin
to come in small. mealy granules. and
the cream will begin to lose its thick,
gummy consistency. This point is call
ed breaking" because the cream begins
to clear from the glass in the lid of
the churn. From this time on the churn-
ing must be done cautiously and the
lid removed after every few revolutions,
TO determine whether the butter gran
uies are large enough.
When the granules have grown to
the size of wheat grains or small gar
den peas, quit churning. Whatever else
is done, churning must not continue I'M
til the butter gathers" or collects into
Jumps as large as a mans fist. BY
drawing off the buttermilk and washing |
the butter while it is granular, the but
termilk is washed from the surface of
the butter PARTICLES just as if they
were so many peas. If the butter is
in large Jumps the buttermilk has been
enclosed in the balls of butter and can
not be washed out
AS soon as the granules are the right
size the buttermilk is drawn off into a
vessel through a coarse strainer so that
all the particles which come out will be
caught in the strainer and may be put
back into the churn. Pour into the
churn as much water as there was
cream, the water being two degrees cold
er than the buttermilk. If a barrel
churn is used. turn it about eight or ten
revolutions, to wash the butter thor
oughly. Draw of the water through the
strainer to catch the butter. Add the
same quantity OF water again but have
il about the same temperature as the
buttermilk. Draw of this wash water,
which should be almost clear. Butter
that is not properly washed gets "old"
and strong quickly. while butter that has
had the buttermilk washed out stays
fresh much longer. This point must be
remembered If butter is TO be of good
quality.
With a paddle take the butter out of
the churn and put it on the worker, TAX
ing care to retain the granular condi-
ton Of the butter.
The hands should never touch the but
ter. It is not necessary and is certainly
not commendable. Remember that black
specks. white specks and finger prints
in the butter are advertisements of a
very detrimental nature. Cleanliness
and progress go together. without clean
illness progress in buttermaking is inn
possible.
When spread out in the worker. add
one heaping tablespoonful of salt for
each pound of butter. Sprinkle half
the salt on the butter, then work IT in.
Turn the butter over on the worker and
sprinkle on the remainder of the salt.
This will decrease the amount of work
ing needed. Be sure to use only the
finest butter or table salt Do not use
coarse, barrel salt, as it does not dis
solve readily. Butter should be sailed
because the salt improves the flavor
and preserves the butter, making It
keep longer Work the butter by using
a pressing, hrming motion Of the lever
or paddle. Do not slide the lever or
paddle. as IL Injuries the grain" or
body of the butter. When the butter
is free from holes, firm and no gritty
salt can be found when a piece of the
butter is bitten between the front teeth
il has been worked enough. The butter
should be worked only enough to dis
tribute and dissolve the salt. Butter is
not worked TO remove the buttermilk,
for that has been washed out. 1t is not
worked to expel the water Too much
working breaks the grain OF the butter
and makes il salvy, greasy and stringy.
I When A piece Of butter is broken the
broken edges should be Jagged and
rough, not smooth.
Cotton Varieties for Boil weevi Ter
ritory
| J. A. H.. Summerville. Ga, writes: |
! want = good strain OF cotton 20 grow where
| boII vreevfIs struck US this year. How
! would College No. I do TO plant in this
part Of the country
J There is no reason why College NO.
1 should not prove to be an acceptable
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