Year: 1871

Fine butter is made in various ways;
and it would be public benefit if q uni
form rule could be discovered and follow
ed by all in the manufacture of butter.
However, this would not render all butter
of the same quality. SO long as the quail
ty of milk is so different. Breeds of cows
different grasses-and other feed-will
always continue the difference in milk
Hence we may always expect to find upon
the market the different grades of butter
usually quoted. The three following
modes of caring for milk are principally
followed in this State =


/. The milk is strained into pans and
set on racks or shelves in the milk-room


2. The milk is strained, and set in pals
in which small quantity of sour butter
milk is put, to hasten the souring of the
milk. When this is sufficiently effected,
the milk is churned.


3. In the creameries and many of the
large dairies, the milk is strained into pals
about eight inches on the bottom and not
far from twenty inches high. These pals
are then set into vats differently construct
ed, into which flows stream of cold
water, which is allowed to rise nearly to
the top of the pail and then flow out of
the vat, so there is a constant flow of cold
water around the pals. Twenty-four to
forty-eight hours is sufficient time for the
cream to rise. 1t is then dipped off, the
cream allowed to stand until slightly sour;
and churned. The same process is sub
stantiallv followed by those who use the
large square pan and adopt the cooler sys-
TEN.


Good butter may be made by either of
the above modes of handling the milk.
But i'll either case great cleanliness and
care are to be observed. Where the pan
system is in vogue, the milk-room should
be so constructed as to admit free ventila-
ton, regulation of temperature and light.
Direct sunlight should never fall upon the
milk; neither a brisk current of air should
pass over it. Both rapidly dry the cream
upon the surface, and convert the surface
into tough, skinny substance which cam
not be converted into good butter. The
cream should be taken off the milk, so
soon as the milk is changed or slightly
sour. 1t should never be suffered to re-
main until spots OF mold appear on its
surface, and whey arises at the side of the
pan. Great care should be taken to pre-
vent any bad air to reach the milk-room,
as both milk and cream rapidly absorb
bad air." and when it prevails good but
ter cannot be made. The old fashioned
dash-churn in some size is best. Churn-
ing should be done slowly, not over forty
to sixty strokes per minute; and the milk
or cream should be brought to tempera-
ture varying but little from 62 degrees
of Fahrenheit. Churning should be
thoroughly done. The butter should not
be removed from the churn until it is COM
pletcly gathered" 1t should be worked
into solid mass in the churn by the use
of the dash so that when taken out there
will remain but a small quantity Of butter
milk to be worked out. A large majority
of dairymen wash their butter, and it is
the best practice if you have soft water.
Butter should be worked by pressure,
whether it should be done with the hand
ladle or any kind of butter worker. The
washing and working should be continued
until all the butter-milk is removed. The
butter should then be salted. For every
twenty pounds of butter, use one pound
of sifted, fine dairy salt Work it care
full and evenly into the butter, and pack
Immediately.


The practice of sailing butter and letting
it stand twelve to twenty-four hours, and
then working over and packing, is not
only unnecessary, but damaging to the
quality of the article. "What is once well
and properly done is better than twice i'll
done,' applies in this case. The second
working renders the butter "salvy." 1t
breaks down the ''grain" of the butter
and fits it for grease. Those who have
practised the above mode of working and
sailing their butter will not go back to the
old mode. They say it is the only way
they can put down their dairy and feel
sure it will come out all right at the end of
the season. Cor. Oenango (N. ~ Re
publican.