OCR Text |
Show l:nct at Sett In Holler. Sovernl years ago I experimented by taking three ounces of butter; ounco No, 1 was salted and worked and formed In a block same as 1 do all finished butter; ounce No 2 was salted and worked but I tried not to evenly distribute the salt; ounco No. 1 was not salted. It was put In tbs cellar for two days. It was then broucht up and examined. No, 1 was perfect In every way. No, 2 was badly mottled, mot-tled, No. 3 was of a light color. Tho light spots In No. 2 were of the same shade as No. 3, the yellow spots were same shade as No. 1. This tost satisfied satis-fied mo that not working the salt evenly through tho butter caused It to get mottled, and that salt also changes tho color of butter, says a contributor to National Stockman, Bo many dairy writers ndvlse too low temperature of cream for churning. Ws churned 25 pounds ot buttor today Jan, 2, and temperature ot cream was 63 degrees P. Tho bultcr camo In very nice granules. Had wo started to churn at a low temperaturo wo mlgbt bo churning yet. Bomo writers advise as low as H degrees. If any dairyman will come snd churn our cream, say 12 gallons, nt Ul degrees and get butter but-ter In one hour, he can have all the butter be can churn out of that amount ot cream. |