Deming graphic., 1920-07-13
MRS. BUTTER MAKER
DEMlNG WANTS BETTER BUTTER
tBy A. c. Heyman)

Our httcntlOn mas been called to tho
fact that there is considerable Inferior
country butter being brought to the
Deming markets, which inferior butter
hurts the sale ON good dairy butter un-
less certain individuals have acquired
II special reputation for making good
butter.
We known number OF farmers who
are making very high-grnde dairy
butter and we prefer this butter for
our own use to the best sbipped-in
creamery butter. IL ls always, fresh.
clean. good favored, well-wrapped, and
weighs full pound. Such butter Is
always In demand and merchants are
glad to handle IT, But butter which
does not meet these requirements
makes trouble for the merchant. Is dis
gusting 10 the consumer. and hurts the
country butter trade generallq.
country butter trade generally.
butter being brought 10 the Deminr
markets. al OF which must be con
sumed at home, makes 1t necessary
that AL farmers make the very best
quality butter possible In order 10
compete with the shipped-in creamery
butter. IL Is also necessary that far
mers make uniform grade OF butter
so that the purchaser will not be con-
stantly surprised at the quality and
flavor every time he makes different
purchase.
In order TO bring about a more uni
form quality Of country butter so that
our product may always h. in ilcmanl,
we are suggesting that all butter ma
kers follow the methods outlined in
Farmers Bulletin No. SIG, Making
Butter On the Farm" We have order
ed u number OF these and as soon as
they arrive we will he glad to mnil
you one. In the meantime, for your
guidance We will reprint the summary
OF this bulletin below.
Your cooperation In this matter will
give the Luna county farm women the
very best reputation for a good quality
of butter and when this IL accomplish
ed the consuming public will be glad
to cooperate In buying home products
first.
Summary OF steps Of making butter
ON the farm, (taken from bulletin
S70.)
l. Produce clean milk Cool the
cream Immediately after il comes from
the separator. Clean and sterilize all
utensils.
2 Rlpen the cream at from Go de-
grees to 10 degrees +. until mildly
sour. Always use thermometer In
order to know that the right tempera-
ture IL reached.
3. Cool the cream TO churning tenn.
perature or below, and hold that tenn
perature at least two hours before
churning.
4. lUse. n earning temperature--llsli.
ally between 80 degrees and GO de
grees F.-that will require 80 or ~
minutes 10 obtain butter.
8. Clean and scald the churn, then
half-fill il with cold water and revolve
until churn is thoroughly cooled, after
which empty the water.
o. Pour the cream into the chuIn
through IA strainer.
T. Add butter color-from 20 to 81
drops to a gallon of cream-except late
in the spring and early in the summer
:. Put the cover on tight; revlove
the chun several times; stop with
bottom up, and remove stopper to per-
nit escape of gas; repeat uptil no
more gas forms.
o. Continue churning until butter
granules are formed the size of grains
of wheat.
10. Draw off buttermilk through the
hole at bottom of the churn, using II
strniner TO catch particles of butter.
When the buttermilk has drained out,
replace the cork.
IL. Prepare twice as much wash wa
ter as there Is buttermilk, and ut
about the same temperature. Use the
thermometer do not guess ut tenn
peratures. Put one-half the water into
the churn with the butter.
II. Replace the cover and revolve
the churn rapidly few times then
draw off the water Repeat the wash
ing with the remainder of the water.
13. The butter should be In granular
form when washing Is completed.
II. Weigh the butter.
10. Place the butter ON the worker
and add salt at the rate Of 4 ounce TO
II pound of butter.
10. Work the butter until the salt
is dissolved and evenly distributed. DO
not over work.
II. Pack in any convenient form for
home use, or make into 1-pound prints
for market but be sure that you have
n fun pound aside from the weight Of
the carton. wrapping the butter In
white parchment paper mot tissue pm
peri and inclosing in parafined car
ton.
Is. Clean the churn and all butter
making utensils.