MAXIMSFor A B C Butter Makers.Test your cows.Never fill the churn over half full.Never touch the butter with your hands.Cream rises best in a falling temperature.Never churn fresh unripened cream with ripened cream.After cream becomes sour, the more ripening the more it depreciates.The best time for churning is just before the acidity becomes apparent.Never let your butter get warm; when once warmed through it will lose its flavor.Excessive working makes crumbly butter, spoils the grain and injures the flavor.Never mix night's with morning's milk, as the warmth of the new and the coldness of the old, hastens change and decomposition.All kinds of disagreeable odors are easily absorbed by salt. Keep it, therefore, in a clean, dry place, in linen sacks, if it is to be used for butter making.The best butter has the least competition to contend against, while the worst dairy productshave the most. The better anything is, the more rare is it and the greater its value.A butter maker that uses his fingers instead of a thermometer, to find out the temperature of milk or cream will never make a success.Cleanliness should be the Alpha and Omega of butter making. Absolute cleanliness as regards person, stable, utensils and package.Faults—The quickest way to find out the faulty points in your butter, is to send a sample of it to some reliable butter buyer and ask him to score it.The difference between the dairyman who makes $50.00 a year, per cow, and one who makes $30.00, is that the first works intelligently, the second mechanically.Details—The price of success in butter making, as in all other classes of business, is strict attention to the little details; it's the sum of all these little things that determines whether your butter is to be sold for ten cents a pound or as a high priced luxury.The disadvantages of the system of setting milk in shallow pans or crocks, for raising cream, are that a long period elapses before the skimming is completed, too much space is required, and in Summer the milk becomes sour before the whole of the cream is raised.Labor saving appliances are intended, as the name implies, to save labor, but they do not render care, thought and diligence the less necessary. To understand the principles that underlie the business of butter making, is as imperative as to use the most improved utensils.By keeping a strict account only, can you find out the extent of your success or failure. If the balance is on the right side, you will know whether and how much it can be increased; if it is on the wrong side, you will be more strongly convinced of the necessity for improvement.If you keep your cows in a healthy condition, milk regularly; set the milk in air tight cans with good cold water (either ice or spring); skim every twenty-four hours; ripen the cream properly; churn in a barrel churn or some other good churn on the same principle; wash the butter well while still in the churn in granular state; you will never be troubled with white specks in your butter.
For A B C Butter Makers.
Test your cows.
Never fill the churn over half full.
Never touch the butter with your hands.
Cream rises best in a falling temperature.
Never churn fresh unripened cream with ripened cream.
After cream becomes sour, the more ripening the more it depreciates.
The best time for churning is just before the acidity becomes apparent.
Never let your butter get warm; when once warmed through it will lose its flavor.
Excessive working makes crumbly butter, spoils the grain and injures the flavor.
Never mix night's with morning's milk, as the warmth of the new and the coldness of the old, hastens change and decomposition.
All kinds of disagreeable odors are easily absorbed by salt. Keep it, therefore, in a clean, dry place, in linen sacks, if it is to be used for butter making.
The best butter has the least competition to contend against, while the worst dairy productshave the most. The better anything is, the more rare is it and the greater its value.
A butter maker that uses his fingers instead of a thermometer, to find out the temperature of milk or cream will never make a success.
Cleanliness should be the Alpha and Omega of butter making. Absolute cleanliness as regards person, stable, utensils and package.
Faults—The quickest way to find out the faulty points in your butter, is to send a sample of it to some reliable butter buyer and ask him to score it.
The difference between the dairyman who makes $50.00 a year, per cow, and one who makes $30.00, is that the first works intelligently, the second mechanically.
Details—The price of success in butter making, as in all other classes of business, is strict attention to the little details; it's the sum of all these little things that determines whether your butter is to be sold for ten cents a pound or as a high priced luxury.
The disadvantages of the system of setting milk in shallow pans or crocks, for raising cream, are that a long period elapses before the skimming is completed, too much space is required, and in Summer the milk becomes sour before the whole of the cream is raised.
Labor saving appliances are intended, as the name implies, to save labor, but they do not render care, thought and diligence the less necessary. To understand the principles that underlie the business of butter making, is as imperative as to use the most improved utensils.
By keeping a strict account only, can you find out the extent of your success or failure. If the balance is on the right side, you will know whether and how much it can be increased; if it is on the wrong side, you will be more strongly convinced of the necessity for improvement.
If you keep your cows in a healthy condition, milk regularly; set the milk in air tight cans with good cold water (either ice or spring); skim every twenty-four hours; ripen the cream properly; churn in a barrel churn or some other good churn on the same principle; wash the butter well while still in the churn in granular state; you will never be troubled with white specks in your butter.
HOW TO MAKE GOOD BUTTER.—BY N. BIGALOW, STOWE, VERMONT.—It is necessary to have good cows to start with, and ifgood butteris the object sought I prefer good Jerseys. The next thing is good feed. Grass that is fresh and tender is best of all. This does not last very long up here in Vermont. My cows have a feed of green corn fodder, at night, and a small feed of grain, in the morning. I prefer to mix different kinds of grain together. It must be all sound and good. Make the cows comfortable and contented. Kind treatment is indispensable, and the more regularity in caring for them the better.We try to keep the milk entirely clean. If it is necessary we wash the cows' bags, before milking. The milk is strained into large, open pans, and as soon as the animal heat is out of it, the pans are covered over with thin cotton cloth. The covers are made by sewing the edges of the cloth to some strips of basswood, about three-fourths of an inch squareand a little longer than the pans. They cost but a trifle, and after using them ten years we would hardly make butter without them. The butter is not quite so yellow, at first, for raising the cream under the covers, but will be after it has stood a few hours.When we first tried our large pans, we used to run water around them, but the coolers have got to leaking, and we do not think it would pay to get new ones.Our rule is to skim the milk soon after it sours, as the cream will come off easily. We keep the cream in a cellar, when it is necessary, but prefer to keep it in the milk room, when it is not too warm. Our dairy is small, and we have churned only twice a week, this year. We use the Stoddard churn, and would not use a float churn. I have never seen the acme churn yet, and hardly think it has been made. 58 degrees is the right temperature at which to churn the cream, in warm weather: 62 in cold, and 60 in spring and fall. We put in from three to six quarts of water to thin the cream, and if the cream is too warm we use cold water (we have a cold spring), and in extreme warm weather use a little ice. If the cream is too cold we warm the water sometimes up to 120 degrees. If that will not answer, the creammust be warmed beforehand. The buttermilk is drawn off as soon as it can be done, and leave most of the butter in the churn. Any butter that runs out is put back with a skimmer. We use cold water enough to keep the butter in the grain, and wash it until the water runs clear. I suppose brine would be better, but have not used it much. After the butter has drained, the salt is strained in with a paddle; and then it is taken out with the paddle and pressed into the butter bowl. We use about an ounce of salt to a pound, but some of it works out. After it has stood a few hours, it is worked with a lever in an old fashioned butter worker, just enough to get the salt in evenly, and then it is ready to print. We always try to injure the grain as little as possible.Our printer holds four pounds, and makes eight half pound prints. The prints are put up in four pound boxes, and cut apart with wooden blades. The boxes are made here in Stowe, and are washed and scalded with boiling water, sprinkled with salt.Our milk house is shaded on the eastern side by a willow tree, and on the southern by another building, and we can cool it to some extent with currents of air. But if we should admit currents of air, without the covers overthe pans, there would be white specks in the butter.We use butter color when it is necessary to color the butter, but think it better to color it too little than too much.I am in the habit of mixing a small quantity of cotton seed meal with the grain for the cows, and think I get a little more milk from that than anything else. Linseed meal is very high here, and I have never used it.Last, but not least, the cows must have pure air to breathe, and the milk, cream and butter must be kept in a good atmosphere.I am fully convinced that any farmer that makes a prime article of butter, of uniform quality, has an excellent opportunity to use common sense and sound judgment.Consumers of such butter, as I have described, need not have any fear that they are eating anything that is, orever was, filthy or unwholesome.
—BY N. BIGALOW, STOWE, VERMONT.—
It is necessary to have good cows to start with, and ifgood butteris the object sought I prefer good Jerseys. The next thing is good feed. Grass that is fresh and tender is best of all. This does not last very long up here in Vermont. My cows have a feed of green corn fodder, at night, and a small feed of grain, in the morning. I prefer to mix different kinds of grain together. It must be all sound and good. Make the cows comfortable and contented. Kind treatment is indispensable, and the more regularity in caring for them the better.
We try to keep the milk entirely clean. If it is necessary we wash the cows' bags, before milking. The milk is strained into large, open pans, and as soon as the animal heat is out of it, the pans are covered over with thin cotton cloth. The covers are made by sewing the edges of the cloth to some strips of basswood, about three-fourths of an inch squareand a little longer than the pans. They cost but a trifle, and after using them ten years we would hardly make butter without them. The butter is not quite so yellow, at first, for raising the cream under the covers, but will be after it has stood a few hours.
When we first tried our large pans, we used to run water around them, but the coolers have got to leaking, and we do not think it would pay to get new ones.
Our rule is to skim the milk soon after it sours, as the cream will come off easily. We keep the cream in a cellar, when it is necessary, but prefer to keep it in the milk room, when it is not too warm. Our dairy is small, and we have churned only twice a week, this year. We use the Stoddard churn, and would not use a float churn. I have never seen the acme churn yet, and hardly think it has been made. 58 degrees is the right temperature at which to churn the cream, in warm weather: 62 in cold, and 60 in spring and fall. We put in from three to six quarts of water to thin the cream, and if the cream is too warm we use cold water (we have a cold spring), and in extreme warm weather use a little ice. If the cream is too cold we warm the water sometimes up to 120 degrees. If that will not answer, the creammust be warmed beforehand. The buttermilk is drawn off as soon as it can be done, and leave most of the butter in the churn. Any butter that runs out is put back with a skimmer. We use cold water enough to keep the butter in the grain, and wash it until the water runs clear. I suppose brine would be better, but have not used it much. After the butter has drained, the salt is strained in with a paddle; and then it is taken out with the paddle and pressed into the butter bowl. We use about an ounce of salt to a pound, but some of it works out. After it has stood a few hours, it is worked with a lever in an old fashioned butter worker, just enough to get the salt in evenly, and then it is ready to print. We always try to injure the grain as little as possible.
Our printer holds four pounds, and makes eight half pound prints. The prints are put up in four pound boxes, and cut apart with wooden blades. The boxes are made here in Stowe, and are washed and scalded with boiling water, sprinkled with salt.
Our milk house is shaded on the eastern side by a willow tree, and on the southern by another building, and we can cool it to some extent with currents of air. But if we should admit currents of air, without the covers overthe pans, there would be white specks in the butter.
We use butter color when it is necessary to color the butter, but think it better to color it too little than too much.
I am in the habit of mixing a small quantity of cotton seed meal with the grain for the cows, and think I get a little more milk from that than anything else. Linseed meal is very high here, and I have never used it.
Last, but not least, the cows must have pure air to breathe, and the milk, cream and butter must be kept in a good atmosphere.
I am fully convinced that any farmer that makes a prime article of butter, of uniform quality, has an excellent opportunity to use common sense and sound judgment.
Consumers of such butter, as I have described, need not have any fear that they are eating anything that is, orever was, filthy or unwholesome.
THE DAIRYMAN'S LIBRARY.Creaming Milk by Centrifugal Force$50Hazard's Butter and Butter Making25Curtis' Hints on Dairying50Willard's Practical Dairy Husbandry300Willard's Practical Butter Book125ABC Butter Making, by Burch30Harris' Cheese and Butter Maker's Hand Book150The Jersey, Alderney and Guernsey Cow175Feeding Animals. Stewart200Dadd's American Cattle Doctor175Guenon's Treatise on Milch Cows125Quincy on Soiling of Cattle150Keeping One Cow125Jennings' Cattle and their Diseases200Barn Plans and Out Buildings175Any one of the above books will be sent post-paid on receipt of price.TheDairy World, Chicago, Ill.THEDairy WorldA MONTHLY JOURNAL FOR THECreamery, Cheese FactoryANDPRIVATE DAIRY.Finely Printed, Elegantly Illustrated and ably Edited by Practical American, Swedish and Danish Butter and Cheese Makers.$1.00 PER ANNUM,Sample Copies 10 Cents.The Dairy World,CHICAGO, ILL.WOOL GROWERS!READ THEAMERICANSheep Breeder.An ably edited, elegantly illustrated monthly magazine, published in the interests of sheep-breeders and wool-growers everywhere.ONLY $1.00 PER ANNUM.Address,C. S. BURCH PUBLISHING CO.,CHICAGO, ILL.
THE DAIRYMAN'S LIBRARY.
Any one of the above books will be sent post-paid on receipt of price.
TheDairy World, Chicago, Ill.
THE
Dairy World
A MONTHLY JOURNAL FOR THE
Creamery, Cheese Factory
AND
PRIVATE DAIRY.
Finely Printed, Elegantly Illustrated and ably Edited by Practical American, Swedish and Danish Butter and Cheese Makers.
$1.00 PER ANNUM,
Sample Copies 10 Cents.
The Dairy World,
CHICAGO, ILL.
WOOL GROWERS!
READ THE
AMERICAN
Sheep Breeder.
An ably edited, elegantly illustrated monthly magazine, published in the interests of sheep-breeders and wool-growers everywhere.
ONLY $1.00 PER ANNUM.
Address,
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CHICAGO, ILL.
TRANSCRIBER'S NOTES—Obvious print and punctuation errors fixed.—Illustrations have been repositioned so as not to split paragraphs.—Cover image has been produced by transcriber and placed in public domain.
TRANSCRIBER'S NOTES—Obvious print and punctuation errors fixed.—Illustrations have been repositioned so as not to split paragraphs.—Cover image has been produced by transcriber and placed in public domain.
TRANSCRIBER'S NOTES
—Obvious print and punctuation errors fixed.
—Illustrations have been repositioned so as not to split paragraphs.
—Cover image has been produced by transcriber and placed in public domain.