Ogden Daily Standard | 1909-06-26 | Page 14 | For Good Butter Making

FOR GOOD BUTTER MAKING Work the salt into the butter thoroughly, thor-oughly, but do not work it long enough to break the grain and make the butter sal y. An English authority on butter making mak-ing claims that adding one pound of salt to every gallon of cream Immediately Imme-diately after it is taken off the milk aids in ripening the cream and gives from 15 to 20 per cent more butter than from cream that has no salt in it. The buttermilk is, of course, useless, as it cannot be fed to stock when it contains so much salt, hut its I03.S js more than made up by the large quantity quan-tity and better quality of butter, it Is claimed. Haa anybody tried it over here? , To prevent the taste of turnips in the butter from cows fed on them, a western creamery practices the following fol-lowing method: Put the cream into a vessel and place in hot water at 200 degrees, When the cream reaches a temperature of 143 or 150 degrees, set the cream dish in cold water to cool it. Experiments seem to show that the longer the interval between milking the poorer the milk. The. milk is Impoverished Impover-ished by tho absorption of the fats after it is secreted. If milk which has been set for some lime and on which the cream has partly part-ly raised is stirred the cream never raises again fully, so there is a considerable consid-erable loss of butter from It.