Year: 1874

tute for butter. A little fresh air is always
needed in milk room, but not let in from
the windward side, for that would have the
same effect on the cream as the hot air. dry
over the top so hard that portion Of it
would never turn to butter, but 60 through
the cturning and come out just in the same
condition that it went in. We would not
close milk room up entirely, even in hot
weather, but leave little opening some.
where to let the new air in, but none to let
the bad air out, on the same principle that
covering milk up perfectly tight when new
preserves too much Of certain quality that
We want to get rid of,-cal it the animal
flavor or call it Z" cowy taste, that no
one likes too much fin milk, butter or beef.


The milk should not stand over 30 hours
before skimming the temperature should be
so as to bring it up in that time. Mr..
James Hodges, one Of the best butter pro-
dueers in Franklin County. Though he gives
his wife all the credit,) said, at the last
meeting Of the farmers club, he thought
" the cream could be raised in from 10 to
"a hours" We have never been able to do
this with an even temperature without hav-
ing soft, oily cream, but have found that
by keeping the milk quite warm for the first
- hours and cold for the next II, we can
get all of the cream and Of good texture.


Mr.. Hodges said, also, that " he churned
three times week" Probably herein lies
the secret of his sweet favored butter; he
doesn't let the milk set until it begins to
look frosty and grey with mould, OF let the
cream stand after skimming until it sours
over and over, and reaches maturity in the
superlative degree.


Cream can be kept SO cool that two days
does not change it perceptibly; but the good
ness and sweetness goes out Of it very fast,
as decomposition creeps in. When cream is
once sour, then it is ripe. Whatever time,
air, and heat add to it afterwards tends to
putrcscence, and there is nothing that will
stop this work of decomposition from going
on, though low temperature will slacken it
some Stirring it often only does the work
more evenly; instead Of having the mould
all on top, and the milk that was taken of
with the cream all settled at the bottom,
hard and very sour, it is all mixed in and
not seen as easily. If We were goisg to let
cream stand until it arrived at this stage We
would prefer to keep it uudsturbcd; then
take off the top and throw it away; save
some of the middle that has not been hurt
much, and throw away the bottom. But the
only way to preserve cream is 10 churn it.
1t should be skinned into separate dish,
stirred until it has a smooth appearance,
then turned into tho larger receptacle, and
not covered tightly, kept cool and churned
before it need to 90 through any more proc
! esses


After churning whether to wash the but
ter or work it twice is questioned by some.
| 1t is evident that good butler can be made
in both ways; but all of the buttermilk
must be got out in one way or the other.
BY rinsing n trile, and working twice, il
can he done on the brake without putting
the hands into the butter, which in our
opinion is Of great Importance; warm hands
must be injurious in butter, and must heat
some particles more than others, bringing
those PARTICLES very nearly to an oily nature,


These are the three essential points in
making good butter, as We sum them up -


First, skim the milk soon enough. (We
take it for granted that the feed for the
cows, and the gathering of the milk is all
right


Secondly ohmrn it soon enough.


LASTLY work all of the buttermlk out (;
salt as you please, it will be sweet butter !;
and with corresponding care in other parts
Of the work it will be good, firm butter, and
will keep well.


There has been great improvement in this
line within a few years, whether the buyers
will acknowledge it or not.


Many daries, might say all, arc more
particular than they used to be- they have
found that keeping the cream along until
they had accumulated enough to churn two
or three times in one day, "and make one
job of it," because they didn't like to have
1.-THE fuss around so often" will not answer,
SO have concluded that if they want to sell
their butter they must expect to undergo
some trouble in making it. =. l.. II.