Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1921-09-21
Creamery and Dairy Butter.

Creamery and Dairy Butter.
Creamery butter is the standard
in market because it is uniform and
can be had in quantities sufficient to
supply the retail trade. The creamery
man, however, has his trials. In the
creamery journals, at dairy meet
ings and Institutes the incompetency
of the butter maker is frequently
mentioned. After following this line
of work for fifteen years himself, the
writer has no desire to shield the but
ter maker from any criticism that he
deserves, but 1 believe that ninety
nine out of a hundred can make good
butter if they have the proper ma
|terial to make it out of.
No one can make a good article of
butter out of improperly handled
milk and sometimes it is impossible
for the butter maker to detect the
dirt and its effects in the milk. The
dirt may not have had time to exert
its influence when it is delivered to
the creamery. 1t is wrong to deliver
milk which the producer knows is
dirty, but in which the bacteria has
not yet developed sufficiently to make
their presence known. The making
of a fine quality of creamery butter
depends largely upon the ones who
produce the milk. The impossibility
of overseeing the production and
first handling of the milk often places
the butter maker at quite a disad-
vantage.
In regard to dairy butter, there is
and always will be an opportunity
for good dairy farmers having prop
err facilities and sufficient help to
make a good grade Of butter equal,
if not superior, in quality to the av-
erage creamery product. There are
people in every town who are very
anxious today to get hold of good
farm made butter at or above the
regular creamery butter prices. To
succeed in making first class dairy
butter, it is necessary to lay aside
some of the old ideas and whims
which have been common for years
among some farm butter makers,
such as tempering cream by the
of feeling or determining acidity by
taste. Butter owes its good qualities
very largely to its treatment in the
ripening process. The essential fea-
lures of good butter making are pure
sweet cream Of proper consistency
lripened rather slowly at the proper
ripening temperature. The churning
temperature is governed by the per
cent of fat and degrees of ripeness
of the cream, also character of the
herd at period of lactation. The tenn
~perature should be such that forty
10 sixty minutes will be required for
churning. Cream ought never to be
churned when it breaks in from five
to ten minutes, as such handling is
%ruinous in point of quality and econ
omy.
Excessive washing Of butter is al
ways at the expense of the flavor. If
in just the right condition it requires
very little washing. Some prefer to
do the washing with brine and good
results are obtained in this way. Less
Of the flavor it taken out of the but
Ter when washed with brine than with
clear water. Color and salt of the
best quality should be used in guam
titles to suit the consumer. Working
is important; that is, it is important
to do just as little of it as will answer
the purpose of evenly incorporating
the salt and removing moisture.
Strict cleanliness should be rigidly
observed with every implement and
in every operation from the begin
ming to end mot one day in seven,
but every day in the year so long as
the business continues.-Farm- and
Ranch.
Correct Use of County Jails.
To the reader it may sound like
IL 1870. i l~-> Ls-Ll>