| Show BUTTER MAKING SALT SAIT COUNTY may 1881 editor deseret news having been requested by t the he salt lake board of trade to furnish an article for publication on we submit to you the following complaints are often heard about the scarcity of good homemade home made butter in our market and many people wonder why it is BO the causes which lead to the production of so much poor butter are very apparent when we look into the matter ana and ascertain what is really requisite for the production of a good article many diany of our butter makers are without experience in the art besides lacking the proper facilities for successfully carrying on the business we therefore hereby take the liberty to suggest a few rules and directions obtained from first class practical butter makers the observance of which are indispensably necessary to the butter making art one of the very first and anti most important rules is cleanliness the milk while being extracted from the cows should be kept as clean as possible and quickly strained through gha a fine strainer a cotton cloth is the best into bright sweet vessels not olds old oid rusty tin pans well glazed stone or earthenware or the granite ironware being the best the milk next needs a suitable place to set it away for creaming about the best place for this is a cellar a cool well ventilated cellar but where there is no good cellar we may substitute for it in this country of many cool mountain streams or springs what is commonly termed a spring house bouse which is a frame or log shanty built over a spring or stream of water so that the floor will be constantly covered to a util form depth by a small running stream of cool water into which the jars or pans containing containing 9 the milk should be placed this kind of a house can be a small expense a few hundred feet of lumber and some nails being all the material necessary the floor may be made of gravel the next step is to skim the milk at the proper time and then to churn eburn the cream before it gets too old and right in this portion of the process is where the greatest error is made by many inexperienced or thoughtless butter makers they leave the cream on the milk until it becomes musty and rancid or allow the cream to remain in tie the the cream jar un churned until it becomes old and bitter from which no good buttar can ever be made where peo people pie have but little milk they should exchange cream with their thein neighbors so that the cream need not spoil from being kept too long in some parts of the states establishments have been set up called creameries crea meries where large quantities of cream are brought to together ether daily for the purpose of being bilig manufactured into first class butter probably many of our wards and settlements would work into this system gradually if the advantages of it were understood by the i people and then ente ent enterprising e i sing persons would take hold of tir the 1 matter and lead out in it the churning also aiso needs proper attention the cream must refresh be fresh but still of a proper age and also of a proper temper temperature attire from 45 to 65 55 degrees fahrenheit being generally considered tobe tobo to be about right t many good butter butten makers still stick to the old fashioned upright dash churn considering it preferable to new vew inventions vent ions especially those made of tin or galvanized iron the next step is a very important one namely to properly work the butter after ft it is churned As soon agthe as the butter has come take it out and put it in a wooden tray and find then work it gently with a wooden ladle till the buttermilk butter milk is worked out then salt it with clean pure salt and set it away in a cool cool place lace to harden when athas it nas has become rard gard hard haid I 1 work it again and perhaps moore than once so that every drop of buttermilk or water is worked out store it in thi a cool place ice is very useful in keeping and marketing betterin but butter terin jn hot herbut where it can not be had cold water is the next best beat when butter is I 1 s taken to market in hot weather without ice leb the basket or box containing it should be wrape in a wet sheet or blanket and around that green grass or to ito keep it cool i dealers in butter should make a difference in price between a good and a poor article in order to encourage those tho who take pains to make a glod article and they also should not do what has often been done throw the good and bad together indiscriminately and thus spoil the good with the bad with the increased facilities for nor keeping cows which the cultivation of CIO clo clover elover ver and lucern afford there is really nothing in the way of our market being constantly supplied with plenty of good sweet fresh butter if thore those engaged in will but study the business and take pains in every step of the operation and also alsa if purchasers serb sera will manifest a willingness to always pay a reasonable remunerative price for a good article the committee on dairy produce J F chairman |
