Show P y GATHERED CREAM why dutter front from gathered creata Is I 1 not a success all tho the articles that are now written for the dairy papers are about separators and testing the milic as if there were i no jo other methods used there ire still some creameries crea meries where the system in aci is tho the old fashioned method of gathering cream arid and good butter can call bo be mado made by that process if tho the patrons will only take proper care of tile milk and cream cut but there is ia where the sop cep system is better than tho the gath ored ered cream system as tho the cream is under the control of one person from tin the time it is separated until it is churned whereas on the other plan tho the cream is kept by many different persons and each one lias has a different method of keeping it some with shallow pans in the kitchen sonic some in a collar cellar with decnyf decaying ri vegetables find who do not oven even wa sh out the cream crock every time it is emptied but tho majority of tho the patrons keep heep the cre cr cimin amin good order one poor lot however will taint the lie whole lot when the cream is only gathered twice and somo some of it only once a week as aa is the case in the winter season some of it is sweet some sour and some of it il frozen solid accordia according to the conditions conditions under which it is 1 kept the butter maker has to understand his business to mako make anything like good butter out of such cream tho the butter lacks flavor and keeping qualities and will get strong and rancid in ia a short time I 1 have made a practice of salting the cream in the vat this last year with good results I 1 use two pounds of salt to tho the pounds of creati cream put in tile the salt as soon as the first load of cream is received one can usually tell about how much cream you will have bare A little more or less salt will not do any harm barm tho the cream must be thoroughly stirred to mix it all alike and the more stirring the better the salt all runs off with tho the buttermilk so you have to salt the butter as though you had bad not salted the cream the buttermilk is just as gool good for the hogs they drink it just as well as without salt the salt takes the bitter out of tho the cream and improves the flavor of the butter G B lawson in in creamery journal |