| Show BUTTER MAKING AN article on butter making recently published in this paper jias has elicited the following communication on this subject from brother W S hansen a practical dairyman who has had much experience at the box elder eider dairy he gives this account of the method adopted there with great success the milk is strained through a double wire strainer the wire cloths are about three inches apart our pans are of the large shallow kind being two feet wide by four feet long and holding about ten ton gallons each the cream 1 is 13 3 skimmed while the milk muk is perfectly sweet and after being kept about 21 hours to ripen it is churned at a temperature of 58 degrees Faren belt beit in summer 60 0 in spring and fall and 62 in winter we have found that 58 degrees is as cold as cream can be churned to advantage if colder much time and labor is required and I 1 think the grain rain of the butter would be injured ty by the excessive churning if churned at a higher temperature the butter would be be soft and of an inferior quality i and a large percentage would never separate but would get wasted passing off in the buttermilk if butter makers generally knew of t lie he great saving of time and butter by using a thermometer they would not attempt to churn wl without choti bone tone one I 1 have ex experienced erlen ced a loss of 15 per cent in cap churning bing ming cream only four degrees too tod warm prof L B arnold in his american dairying page 2 98 says the best temperature for churning is 60 degrees but it varies with circumstances bour sour cream not only churns easier but will come at a lower temperature lut it should not be too 00 oo sour if it is allowed to get very sour the quantity willbe diminished and the labor of or churning increased instead of diminished mini shed and perhaps the cream injured EO so much that the butter will never come I 1 churning is of importance Import arce in the making of good butter and should be done with great care prof arnold arnod says on page at the commencement of churning the tiie operation should be slow till ull the cream is well mixed after which the speed may be increased to the rate to which the churn is adapted but in no case cape should it bo be very rapid or do great violence to the cream A amod mod orate crate motion makes the best butter the chum should be kept in motion after being started until the butter comes Ua gathering butter and taking it out of the churn and salting los fos ib is generally well understood the tile working of butter lutter is the next important ln step in the making of good butter A great deal of well wall made buttor butter is spoiled in the working I 1 will close my rather lengthy letter by a quotation from H A willards practical daily husbandry page there are vas vast t quan quantities ti nes des of bu butter t to be found in the markets of good color properly salted the buttermilk tern illk expelled and yeb yet it lias has a mussy look and lardy taste lasle C consumers on are often at a loss to account for it the butter is not rancid nor has it any disagreeable odor but it is poor nevertheless this butter may have been made from the nicest eream cream with tile the utmost attention to cleanliness in every branch of its manufacture from the drawing of the milk to its packing in in the firkin andyes and yet by being overworked has lost lost all of its good qualities not working 0 enough C is equally y injurious respectfully yours W B S |
