Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1922-12-14
Butter and Butter Making

This is the time Of year that a
of butter, and this is also the sea-
son for the housewife to need all
the patience she can muster for it
is not easy, in the ordinary home,
to have cream turn in a reasonable
time, nor for the cream to be the
right temperature. All of us have
spent extra hours trying to get but
ter from what would be delicious
whipped cream. And many of us
get the idea that winter butter must
be puffy"
There are all sorts of reasons
given for undesirable cream, and
bad butter. Country butter should
be as nice as creamery butter.
Cream is collected from all sorts
and conditions of cows, and is kept
in all sorts of containers till 1t
cooks, and this being true why isn't
the butter as good? I have studied
the subject from many angles, and
have examined many pounds of but
ter in the stores. Not long ago L
was at my grocer's, took him five
pounds of butter and got forty cents
for each pound. There were three
piles Of butter on the counter. all
to be put in the refrigerator, and /
took up one block; it was more like
cottage cheese than butter. The
next was crumbly and porous. The
grocer laughed, and said, you see
all the butter is not alike" l asked
him if it all sold for the same price.
The semi-cottage cheese was twenty
cents a pound; he said at first he
refused to buy it, but agreed to try
it at twenty cents a pound; the
other was thirty cents.
Now the point I wish to make is
that it takes no longer to have
clean milk, and only a little more
attention is needed for the right
temperature, and difference of ten
and twenty cents a pound for the
butter. Remember that I do every
bit of my work, except the milking
and washing, and dozens of outside
duties, so L know how every step
counts. There never will be an
article of food requiring more care
than milk and butter. The COW
should be in perfect health, the
mixer healthy and clean, and the
milk vessels immaculate.
AS 1 told you once before, we
keep package of soda at the barn,
and tablespoonful or more is CIV
en- the cow if her cream fOams when
it gets to sixty. Often the COW has
touch of indigestion, cotton seed
or the meal may get too rich, and
the soda, about three times in sue
cession, will correct it.
The North Carolina extension serY-
ice sent out a short circular called
Handling the Products of the Fam
lily Cow" AS Mr.. A. c.. kimry, the
author says, everybody ought to
know how TO wash milk vessels, but
| they don't always do it right. L
! am going to copy some of his circu-
lar: "In the first place, all vessels
which have contained milk should
| be rinsed out with cold or lukewarm
water-not hot water. After the
rinsing they should be thoroughly
washed with boiling water, to which
a good grade Of washing soda (sal
Soda or washing powder has been
added Don't use your dshrag, a
stiff brush is the thing. After this
rinse each vessel with a little boil
ing water. Next, thoroughly scald
by pouring boiling water in the YES
sci. After this boiling water is
poured ont, don't dry with a cloth,
the heat of the vessel will dry it.
Place in the sun till time to use
them. Never wash milk vessels in
water that anything else has been
washed in"
1t is not always possible to keep
each milking separate until the
cream ripens. but let each milking
be separate for at least thirty hours,