The Arvada enterprise., 1922-02-23
PRIZE WINNERS
FROM N SCHOOL
TWO PRIZE r''15s os DAIRY DAY

Geo.. Underwood Of Wheatridge
was awarded first prise in the Dairy
Day Essay Contest The follow
ing ID his essay: -.
From ancient times butter has
well - . delicious food. The
Egyptians first learned how to &C.
cure It when they discovered little
balls Of fat In the leathern bags Of
milk which were fastened on the
camels when = journey was taken.
The jolting motion separated the tat
gobu1ss from the milk.
In marked contrast to this, We OF
today may purchase II from any
grocery. It 10 prepared for the
market in factories where Thousands
Of pounds are churnsd daily.
But We who are fortunate enough
to have . COW or cows Of our own
may enjoy the product At its very
best. for the butter properly made
In the home 10 superior to any
creamery product.
J Absolute cleanliness is an i'm
portant factor, and this must begin
in the stable. All conditions there
should be sanitary and before milk
ing ths cows udder should be
brushed clean.
The milk, while still warm, should
be strained through double cheese
cloth into the separator. And Of
course this separator. as well ~ all
other utensils should be as sweet and
clean as soapsuds, scnlding water
and sunlight can make them. The
cream when separated should be
kept In = cool place until you have
enough for your churning. Warm
cream from the separator should
never be stirred into the cream jar
until all the animal heat is out Of II.
When the desired quantity Is
ready. put it In a warm place until
lust slightly sour. This produces .
better butter than Sweet cream or
cream that IL 10 sour that It y.
thick. Now put In cocr place and
when II is at . temperature OF fifty
eight degrees It Is ready to churn.
Turn into churn that has been
well xcalded and cooled. and add
butter butter coloring II necessary.
In summer the butter will usually be
yellow enough, but in winter about
n tcaspoonful To every two gallons
of cream is needed. Never fill the
churn more than half full Of cream.
A barrel churn Is best.
have turned the handle Of our
family churn 40 much that ! have
learned the processes that I an de-
scribing. And It is never tiresome
task. as II has come TO be n custom
Mt our house or someone 10 read
aloud while the churning il being
done Of an evening.
Never churn until the butter is In
, large lump. Stop churning when
no Rrains of butter are about the
size Of kernels Of wheat. This has
much to do with the fine texture OF
YOUR product.
Now drnin off the bu'tevmilk md
give the butter two wpshings with
water about the same temperatur"
Ms the cream waA For each wash
Ing use about the same amount OF
water - the amount Of cream you
churned. and give the rhu~n inst r
few turns Mt each washing. When
well drained. nut in the snlt-an
ounce Of salt for each pound OF but
ter. Again turn the churn for n
few times to mix the salt with the
butter. and then let the mixture
drrir for a half hour.
Work II In n wooden bowl (sca,d
ed and coolcdD. Ncvcr dr-w tn"
,adle across II In long strokes a.
eks. Aaol. ., . .r1,,, ,.,o.t,,k ;,.sx>s 4
Of \ waxv one. Always work Il with
nm md down strokes like choppinV.
Wh~~ ~" h~i"" 10 VOL out Of n
~oia IN ~o~ra h-'cks and wrap In
oiled butter rauer.
" th~-e di~~rt'ons ~. followed
carefnl'v = voa w'l' hsv" 'h~ ev~ev'
cncc ~ the wnn ~ho wsd" mons.
trrre hcs'c~ thso a,vop. e'-e. Th~
hc l'vcd In a forest. "the Wnrad
nd" = h~-.f~. trs.t, "a ~. a~~~"