Show farm Dairying o a a's s xe xer r f Prize Brown swiss Heifer i By LAURA ROSE a. a f Demonstrator and Lecturer In In Dairying 4 at the Ontario Agricultural ral Cole CoU Col- e lege Guelph Canada j. j f Copyright 1911 by A. A C. C McClurg Co r t I fc- fc XA INE the cream and aDd take EXA E EH the temperature If too cold It ItI I I j must be heated It Is a bad l t plan to bring the cream Into i a a t warm place to stand overnight It U jfe iti I. I may may be already quite sour and during the long slow heating process It U Ia 4 developing more acid and deteriorating f IL In la quality Nor should It stand on or near near the stove One portion of or th thye the tho ye v Scream cream cream is sure to become overheated S i the fat tat melts and the curd toughens toughen tough eM rp f Land and and appears later inter In the butter a at as atIf If t white specks method of ot heating cream The proper fr 10 i la ti to set the can lu in a aes es vessel el of ot warm water of ot about v. v at a temperature degrees Stir SUr the cream constantly iti watching g the thermometer and when i i l' l I It Is within one or two degrees of ot th the t K required heat hent lift un It from the water The necessity for tor the constant us use t Kl y- y I I 1 of ot a reliable thermometer must b be PL M emphasized The ringer linger as a therM ther- ther jf f Is not the least bit of ot good A i i r I might say here In buying a ather ther- ther rr u 1 r have several placed In a glass glai lal if- if of ot water at about CO 60 de degrees rEes and take r one which gives a medium reading fi g Suppose they thel read rend 61 degrees 59 degreen dej de- de j grees green 57 degrees degreeR I 1 would pick th the 4 59 degrees as likely to lit lit- the most cor cor- aV tf recto Cheap thermometers are often ottea yf quite Inaccurate fJ r Temperature Must Be Studied No definite temperature for churning ir J t can be given That Is ascertained only t varying conditions and by studying kH- kH t k noting the temperature and time of r s previous churning F Aim to make conditions under your youri i control favorable to a low churning temperature It Insures better butter t and and- anda a more exhaustive churning 1 t With right conditions a temperature which brings butter In from twenty to 2 thirty minutes Is correct A range of ot temperatures of ot from 54 to 58 68 degrees I for tor summer and from DO J to 04 64 degrees i k f I for tor winter r meets usual conditions The cream should always as be strained strain- strain 4 ed ed d Into the churn through a fine wire H sieve or a dipper with a perforated tin bottom ti t V 4 When necessary add ald Just sufficient tt t. t butter color olor of ot a reliable brand to give f x t the butter a clear yellow Ellow tint From two to four tour drops drop per pound of butter butterIs 1 3 Is sufficIent It Is not necessary to stir sUr the tbt coloring In Just rinse off oft the thes s spoon In the cream and put on the lid ltd s 4 The revolutions of Ot the churn depend ft i on the amount and richness of the theP P cream The poorer the cream and the theska j less of ot It the greater the speed Churn i j Just st as fast as you can so long Ion Ionas as th the ther J t r cream drops Aft After r the butter breaks t keep up the speed and watch th the sight lil glass to see nee how bow th the butter Is IR gather gather- 0 lag lag- ing If It the gathering process R Is comIng corn com I fi lag Ing on quickly add IH H I couple of ot quarts J at of ot water several dp degrees rell lower than thant fx t- t the cream WP WI often have the water waters s very Tery cold If It the churning tins hag been too toot quick This letard I. I o the gather I t p ing g. g lessens the likelihood of mer- mer churning and gives a more exhaustive churning When Water Wat May Be Added If It conditions are arc normal the w water iter may be added Just before the churning la is completed revolving the churn rath min miner I er et rapidly after atter it has been added The j I water thins the buttermilk This gives I es I the butter a better chance to float Inti tb the buttermilk runs ruM ort oft more freely treel When the butter Is the size of ot wheat grains It Is sufficiently gathered Look frequently at the inside of ot the churn lid When no tiny specks of ot butter and only a n few tew large ones are seen on onIt onit It tt the churning Is usually finished Other signs are the butter standing out well on top of th the buttermilk with foam bubbles over It and when no particles of ot butter come with the first dra drawn wn buttermilk These are noticed if It the buttermilk Is la allowed to run through the strainer dipper placed over oer the pan pall for tor catching the buttermilk Any liny ny butter which may map with the thelast thelast last drawn buttermilk Is caught In the dipper and returned to the churn Make Stake a drain through the butter to the bung hole and rinse the butter wl with witha h ha a little of ot the wash water This makes the washing more effective as asIt asIt asit It carries arrles off ot a great deal of ot the but An exhaustive churning should not leave over 2 per cent fat tat in the but There are many good reasons for tor having the butter In granular form torm rather than in large lumps when finished finish finish- finished ed churning First There There Is no extra loss of ot fat tat Second The Second The buttermilk can drain draina a away way better and may be more thoroughly thoroughly thoroughly thor thor- washed out as so much of ot ItIs it itis itis is not encased In the butter Third AIL All portions of ot the butter are equally chilled with the wash water Fourth The The salt may be more evenly evenly even even- ly distributed Temper the wash water In winter having It from 50 m to BG fiG deg degrees ees according ac ac- ac cording conling to the condition of ot the butter and the temperature of ot the room In hot weather the wash water may be as cold ld as 8 possible The water must be pure or It will wUl spoil poll the butter Use as much water as there was cream and strain it into the churn through two of ot cheese cheese- cloth Immediately revolve the churn chum rapidly about a dozen times then draw ort off the water letting It run through the strainer dipper to arrest particles of ot butter The more butter Is washed the more It Is robbed of ot Its flavor favor Good butter should be washed at once It If the butter has an objectionable flavor favor or has come soft or Is to be packed for tor winter use It should hould then get two washings Should the only water available not be cold a cup or two of ot salt added to It slightly lowers the temperature and helps to draw the buttermilk from the butter Salt a Matter of Taste Salt in butter is a n personal taste and the amount to use shou should d be determined determined determined deter deter- mined by the consumer rather than by the producer Use nothing but the beat best dairy salt Buy it In quantities and keep it In a clean dry place If It the butter is for Immediate use and is 15 salted on the worker three-quarters three of ot an nn ounce per pound of ot butter Is usually sufficient If It you salt It in the churn use nse an ounce as not so much Is Incorporated Incorporated incorporated Into the butter For the high class trade this would be too heavy salting This trade calls for tor three things things light light color delicate flavor little littlesalt salt I strongly recommend salting In Inthe Inthe inthe the churn chum Have the butter evenly spread over the bottom of ot the churn Sift Silt on part of ot the salt Tilt the churn forward to cause the butter to lap over sift on more salt then tilt the churn chum backward and put on the remainder remainder remainder re re- of ot the salt For a large churn a strong large wooden fork tork Is convenient to mix the salt in and alsoto alsoto also to take the butter from the churn After Atter salting put on the lid and very slowly revolve the churn until the butter butter butter but but- ter forms In several lumps If It too too firm It will be bl slow at lit gathering and tb the lumps will Ill be small If It too soft It will quickly gather Into one lar large lump The butter may now 11 be taken out and immediately worked but It IH is much better for tor It to stand for un an hour or two In the covered churn to allow tn the salt time to dissolve e then give it on one good working Do not allow It to become become be- be come too hard or too soft HOft l If It salting on the worker take th the butter from the churn chum weigh It and allow three quarters of ot an ounce of ot salt per i t Jund of ot butter Spread th the butter evenly over the wide end of ot the worker sift sUt the salt on evenly fold told the butter over the salt and begin working May Make Mako Your Own Butter flutter Worker For the farm dairy there Is nothing nicer ulcer than the V y shaped lever butter worker It is not expensive and Is a n great grent saver of ot time and strength th besides besides besides be be- sides preserving the UIE grain of ot the but- but a- a N 1 t t J fl WORKER won En ter A person handy with Ith tools can make mak a 11 better butter worker than la is turned out from a factory Butter should be worked Just en enough ugh to expel th the excessive moisture and thoroughly distribute the salt The brick shaped pound printer is the most popular form torm In which to market local butter Make the surface of ot the butter level el and pres S the printer print print- er down into the butter until the mold is well tilled Cut with a butter spade the surplus butter from the bottom la In taking the butt butter r from the printer place the thumbs on top of ot the handle and the fingers ers under the ledge tedge at the tha ends end and pull up but do o not press prest down hard Pressing down bulges bulge th tM the print of butter nt at the sides Wrap the print neatly In to good parchment parchment parchment parch parch- ment paper wh which has hns been previously wet et In clear cold water Good paper should be clear in color fairly y heavy and tougher when wet than dry It ItIs Itis Itis Is the right thing to have printed on the paper the name of the the farm tarm or orthe orthe orthe the maker but It must be done with the proper ink or It stains the butter This trademark Is often otten the meant means of ot securing u a choice trade A little printers printer's ink luk used in the right place brings In Jn good interest Have on hand some plain paper In case a n churnIng churnIng churnIng churn- churn Ing is below standard Sell it for tor what It is worth but risk not your reputation reputation tion lion by putting Inferior Interior butter up in your printed wrappers Be sure the print of butter weighs at least sixteen and a quarter quarter- ounces ounes when freshly wrapped In fn the wet paper At each churning It Is well to weigh a print A slight bt allowance must al always always al- al ways be made for tor evaporation Keep the butter In a place where the atmosphere Is cool clean and not too dry If the place Is dry the moisture mois mols- I ture rapidly evaporates les 11 t 1 wel weight ht and bringing the surface where It crystalli I the butter n a poor appears appear Get the butter after it Hi I soon is as possible to the co cut cot ter quickly loses Its vor It always pays to cat hl it the he hebest best trade Such Sub people are willing to give more for tor butter of ot extra quality and when they become used to n a certain certaIn certain tain choice choke flavor they will take n nother no other brand |