Year: 1879

Skim as soon as the milk begins to turn sour. Do not neglect this rule, as it is impossible to make good butter from cream that has become old and sour. When you pour your cream into the cream jar, splash as little as possible. Stir the cream every time you add more to it, and wipe the sides of the pot. Keep the temperature at about GO degrees, and the cream pot in tho coolest part of the house, covered with fine gauge net ting strained on d hoop, not with d tight cover. If covered too tight fcrlncn- tation Is often too rapid.

 CHURNING.

 Chuln often. as there is nothing gained | by long keeping. Bring the temperature of the cream ill the churn to 5So . and not allow it to rise above 647 ChuIn early in the morning, while it is cool. First scald the churn, turn the paddle few | times; then pour off and pour in the cream. In churning revOlve the paddles with all easy regular motion, not too fast nor too slow.

 The butter should come in about forty minutes. if the temperature of the cream when put in was about 50 2, a5ccrtained by the thermometer.

 COLORING.

 When likely to be deficient in color add a sufficient quantity of The Perfect But ter Color (made by W els, Richardson X Co.,, Burlington, Vt.,) tokeep it up to June standard.

 WORKING AND SALTING.

 When it has 'brOkcn" and there io a difficulty to make the butter gather, throw hl some cold water and give d few more turns. Some, and 1 think a majority, of the best butter-malers of to-day wash their butter with cold water before re- moving from the churn. Gather your butter with tine paddle and lift it out in- to the tray, press it gently and incline ii, and let the buttcr-milk run off. Work it gently with the paddle, with d cutting, gentle pressure, but not to mash it; or better, put into the butter worker.

 Salt it about all ounce to the pound. or to the taste of good customers only with the best salt, and free from Jumps and c0ar5cne5s Work the butter only so much as to expel the buttcr-mill1, but not to work it too dry. This can be done by the use of a weak brine prepared for the purpose. Put the bowl away ill a cool place. After standing twelve or twenty four hours, gently press out with a ladle or machine, the remaining butter milk, and any brine that will flow out with it, care being used not to work it too much. Ii this is done the butter has lost its grain and becomes salvcy, and it's keep ing qualities are greatly injured.

 PACKING.

 Pack in vessels which will impart no impurities to tho butter. Fill within all inch of the top. Place a thin cloth who'll ly over the butter. Over that pour cold brine as strong as can be made of hot water and tho purest salt, or cover with d layer of fine salt. The whole process of making the butter, from drawing the milk to ,he placing of the butter in packae es, should be hurried as milk cream and butter are going to decay every moment when exposed to the air, however pure may be. Such butter is ready to keep or to sell. If to be kept long before selling surround every package with coarse salt by placing them in boxes prepared for tho purpose. This process keeps the but ter cool and hard and free from sudden changes of air. When all these things are attended to promptly, and with as much uniformity as is 'inder the power of man to control, there will be a near ap- proach to uniformity in color, richness, and purity. If the new beginner follows these rules, and keeps doing so, he will soon command the highest figures.

 Cleanliness and common sense applied from the beginning to the e. q are absC- lutely necessary to insure good butter that will bring the highest price in the market.