| Show BUTTER PRODUCED ON FARMS pint first thing necessary Is to begin with good clean flavored milk how to separate 1 by the united states depart ment of Airl culture although creamery bufter has tins nl at most entirely displaced fam ann made butter in lit the markets of 0 the UnIti united 41 states more than halt the butter pro deuced la Is still made on farms the th fact that this butter cannot compete lly with the creamery prod net Is that most of c it baingi a poor price ind and Is consumed in villages or mall towns or la Is shipped to rerun at ing factories for treatment and sells as a relatively low grade prod r ft rt t it Is possible ho hoever ever greatly to improve the quality of farm butter by employing la in its production standard practices and greater caro care than Is or din arlly expended to produce good butter it N I 1 necessary to begin with a good clean flar ored milk in lu some sections of the country it Is customary to ripen end and churn the tho whole milk instead of tha the cream that practice how however la Is inq A comparison of pound print and coun try noil noll superiority of former Is obvious advisable it a churning temperature which injure injures the of the butter and causes a cone cons demable loss of 0 butterfat in the buttermilk it la is ateo also liable to result in too much water in tho the butter for those only the churning churn lne of cream will be considered it la Is just til ai a i essential to obtain crucani euch such conditions abot it U will hp bp af it equally el 01 44 the j cream my bo be separated from the milk by gravity or by a centrifugal gravity may be accomplished by the shallow pan pon the deep nettine or the water dilution method the first two have bien extensively ten used and are still in use where very few cowa cows arc are milked in the first method the milk id in in anns and set in a cool for about 80 hour hours usually in a cellar or a spring ipri nit hoube hou and in cold water to permit the cream to rise during that time the face ne as a rule Is exposed to the nir air and frequently the cream absorbs or develops objectionable flavors the rho chica milk resulting from tin the removal of the cream crenin by this usually contain contains OS 05 to 15 1 per ent nt of butterf butter tnt nt that tha 11 ono one eighth to one third of nil all tle the butterfat hutter bote fat riat in tho whole milk it ie to frequently re kour sour aloo its te value for calf feeding Is I 1 injured pal ite itis uso use in the household limited 4 ilythe deep pettino method the nellt an loon wit its drawn from roro jhb cov cow ie im placed in a shot abot gun can con filch I 1 is placed in cold water preferably ice water cater for 12 hours bours because of the quick cooling to n low temperature the cream rises more quickly and coto plemely than in to the pan method c and Is 1 befort before ita its fresh sweet havor flavor haq lia been lost tho the re mulling skim milk may contain am lor lov os as 02 ocr r cent of butterfat though often nearer rio 0 0 5 p arx r cent and oni Is in sweet if the milk Is in not placed in ice cc blatte immediately after it has heen been dran the losi of butterfat Is still greater the dilution of milk with water uster has been used to ame extent in the belief that it nadi creaming hut but ln indeed ettl rations lions have shown that the lots lo 10 of 0 butterfat futter butterfat fat Is na As erent grent aai a or greater than lii in the hallow shallow par method there Is the further objection that a watery flavor Is imparted to thal th cream a and the useful ne of 0 tha the xin sni 2 milk ie is limited mixture of batir and skim milk being heing either for household uw use or tor for calf feeding A centrifugal gives by far the best because the sephars sepi ars afon Is eil ta in A few minutes while the milk Is I 1 kill still wann worm T jaw salm milk usually contal rim only A trace of butterfat and Is arall available ablo for we tle at once while freh 1 ill anute of the ability of the tho mechanical separator to ellra skim altan it Is a 0 profit able investment unless tho tit of milk Is very oriald 11 A tamm separator should be run ac cordin cording to the direction directions by he and ings 1 should be bo kept clean w A |
