,illustration3 ,,jersey ,,cow1 ,,matilda #d,,th4 ,,abc ,,butter ,,making ----,a---- ,,hand-,,book ,,for ,,the ,,beginner4 ,,by ,f4 ,s4 ,,burch1 ,illustration ,,editor ,,of ,,the ,,dairy ,,world4 ,,chicago3 ,c4 ,s4 ,,burch ,,publishing ,,company4 #ahhh4 ,entered according to ,act of ,congress1 in the year #ahhh1 by ,f4 ,s4 ,,burch1 ,in the ,office of the ,librarian of ,congress1 at ,washington1 ,d4 ,c4 ,,contents4 ,,page ,,milking #ag ,washing the ,udder--,the ,slow ,milker--,the ,jerky ,milker--,best ,time to ,milk--,kicking ,cows--,feeding during the ,milking-- ,loud ,talking--,milking ,tubes--,the ,stool--,the ,pail4 ,,care ,,of ,,milk #bc ,animal ,heat--,milk as an ,absorbant--,stable ,odors--,cooling-- ,keeping in ,pantry or ,cellar--,deep ,setting--,temperature of the ,water--,to ,raise ,cream ,quickly--,when to ,skim4 ,,the ,,milk ,,room #bg ,to have well ,ventilated--,controlling the ,temperature--,pure ,air--,management of ,cream--,stirring the ,cream--,proper ,temperature at which to keep ,cream--,ripening ,cream-- ,straining ,cream--,cream in ,winter4 ,,butter ,,color #cj ,rich ,orange ,color--,white butter--,the ,juice of ,carrots--,the ,use of ,annato--,commercial ,colors--,beginners generally use too much4 ,,churning #cb ,the ,patent ,lightning ,churn--,churning too ,quickly--,the amount of time to properly do the ,work--,churning ,cream at #fj degrees--,winter ,churning--,starting the ,churn at a ,slow ,movement--,the ,churn with a ,dasher--,stopping at the proper time--,granular ,butter--,draining off the ,buttermilk--,washing in the ,churn--,to have the ,churn sufficiently ,large--,churning whole ,milk--,the ,best ,churn for the ,dairy4 ,,working ,,the ,,butter #ch ,the ,right ,temperature--,to get the ,buttermilk all out--,half ,worked ,butter--,overworking--,use of the ,lever--,working in the ,salt--,rule for ,salting--,butter ,salting ,scales4 ,,marketing ,,butter #dc ,the way ,four-fifths of the ,farmers do it--,the ,right ,way and the ,wrong ,way--,waiting for ,better ,prices--,city ,customers-- ,have a ,commission man ,judge your ,butter4 ,,packing ,,and ,,shipping #df ,the ,size and ,style of ,package--,roll ,butter--,packing ter-- ,packing in ,earthen ,jars--,tin ,packages--,the ,relative ,cost of ,wooden ,packages--,ninepound ,bale ,boxes--,to avoid ,woody ,taste--,parchment ,paper--,excluding the ,air--,print ,butter-- ,uniformity of ,color--,top of ,packages--,keeping ,packed ,butter ,cold4 ,,thermometers ,,in ,,the ,,dairy #eb ,price of a ,good ,tested ,article--,the kind our ,grandmothers' used--,floating ,thermometers--,importance of their use4 ,,maxims ,,for ,a ,b ,c ,,butter-,,makers #ed ,,how ,,to ,,make ,,good ,,butter4 ,a chapter by ,mr4 ,n4 ,bigalow #eg ,illustration ,,index ,,to ,,illustrations4 ,,page ,frontispiece4 ,jersey ,cow ,matilda #dth4 ,milking ,tube1 #ai ,milk ,stool1 #bj ,milk ,pail1 #ba ,haney ,deep ,setting ,can1 #bc ,jersey ,milk ,can1 #bd ,shot ,gun ,deep ,setting ,can1 #be ,cooley ,can1 #be ,conical ,skimmer1 #bh ,branch of ,annato ,tree1 #cj ,rectangular ,churn1 #cb ,pendulum ,churn1 #cc ,bowl of ,granular ,butter1 #cd ,barrel ,churn1 #cf ,danish ,butter ,worker1 #ch ,eureka ,butter ,worker1 #ci ,favorite ,butter ,worker1 #da ,butter ,salting ,scale1 #da ,white ,ash ,butter ,tub1 #df ,ninepound ,bale ,boxes in ,crate1 #dg ,i ,x ,l ,butter ,printer1 #di ,onepound ,butter ,mould1 #ej ,glass ,dairy ,thermometer1 #eb ,,preface4 ,i do not claim anything new or startling for this little work1 nor do ,i claim to be what is usually termed an authority on the subject treated4 ,a ,b ,c ,,butter ,,making is the result of my own experience in the dairy1 together with an extended and careful observation of the experiences and practices of some of the most successful butter-makers in the country1 and is an answer1 in a complete form1 to the numberless questions asked me 7as ,editor of the ,,dairy ,,world71 by beginners in the dairy4 ,,the ,,author4 ,,milking4 ,before we can make butter we must have milk1 and a few suggestions on this important question will not be out of place here4 ,in order that no dirt or hairs may find their way into the milk-pail1 a careful dairyman will always brush off the teats and udder of his cow before he begins to milk1 yet1 ,i am sorry to say1 thousands of men who profess to be careful dairymen do not know this1 and are sometimes guilty of that most uncleanly habit of softening up the teats by squeezing out a little milk on their hands4 ,a large number of cows are utterly ruined every year by improper milking2 irregular milking spoils a large number2 noisy1 loud talking and rough milkers help to spoil a good many more4 ,the very slow milker1 as well as the quick1 jerky milker1 who never strips the cow thoroughly1 are helping to make a large number of our cows unprofitable4 ,six o'clock in the morning and six o'clock in the evening are by far the best hours to do the milking4 ,some of our deep milkers should be milked three times a day for a week or more after calving4 ,i might write a chapter on kicking cows1 but after a wide and exceedingly costly experience in this line will simply say ,i do not believe in them1 and would not accept the best one ,i ever saw as a gift4 ,i am satisfied that it is not a good plan to feed or slop a cow during the milking1 as a hungry animal will be too deeply absorbed in eating to give down all the milk4 ,better feed just before or immediately after milking4 ,keep strangers away from the stable during the milking hour2 never carry on a conversation in a loud voice with some person in another part of the stable while milking2 in short1 do nothing that will be likely to draw the attention of your cow1 or she will in a greater or less degree hold up a part of the milk4 ,when possible a cow should always be milked by the same person1 as the milker soon learns any little peculiarity of the animal1 and knows exactly how to handle her1 as well as readily detecting any unusual occurrence1 such as shortage of milk1 sore or caked teats1 etc4 ,milk as rapidly as possible1 without jerking1 and avoid hurting the teats with sharp and long finger nails by keeping them well pared4 ,never attempt to draw the milk from a very sore or inflamed teat with your hands2 it only causes the animal great pain1 and in nine cases out of ten you will fail to secure all of the milk4 ,milking tubes1 made of silver1 are not only great conveniences1 but now that they can be bought so cheaply1 are an absolute necessity1 and all farmers should keep a few on hand for use in case of an emergency4 ,the silver tubes are the best1 and can be purchased for half a dollar each of almost any dealer in dairy goods4 ,i have mailed thousands of them during the past few years to dairymen in all parts of the country1 and have received hundreds of letters stating that valuable cows have been saved that would otherwise have been ruined for milking1 but for the use of these tubes4 ,it might be well to say right here that in no case would ,i recommend the use of tubes for regular milking1 as their constant use would soon distend the orifice of the teat1 so that it would leak4 ,grease or wet the tubes before inserting1 and be careful to push in slowly4 ,if the teat is very sore the tubes may be allowed to remain in the teat for a day or two1 but ,i would advise that they be removed after each milking when possible1 and always wiped perfectly dry4 ,illustration ,illustration ,a good milking stool not only adds comfort to the milker1 but helps to facilitate the work to a greater degree than one would naturally suppose4 ,i give an illustration of a handy stool1 and as a novice can easily make one1 ,i will simply say1 make the leg according to the length of your own4 ,before closing this chapter on milking ,i want to say a word about the pail4 ,never use a wooden pail or vessel to milk in4 ,the best pail ,i ever used was a patent device called the ,michigan ,milk ,bucket1 and were it not for the expense 7,i believe the price is two dollars71 they would soon come into general use4 ,the illustration shows exactly what they are--a combined pail1 strainer and stool2 and as the strainer prevents any dirt or hairs from getting into the pail1 and the close-fitting cover precludes any possibility of the milk absorbing stable odors1 ,i cannot say too much in their praise4 ,when these pails were first placed on the market the strainer was at the bottom of the receiving cup1 and all the dirt was washed into the pail1 but the manufacturers altered them by placing the strainer an inch above the bottom of the receiver1 and ,i believe that they are now as near perfect a milk-pail as one could ask for4 ,illustration ,,the ,,care ,,of ,,milk4 ,i shall not attempt to enter into the chemistry of the milk4 ,it would be out of place in this ,a ,b ,c treatise4 ,one peculiar thing ,i wish to draw your attention to is the animal heat4 ,when the milk first comes from the cow you cannot help noticing that it has a sort of feverish smell1 which soon passes off after exposure to the air4 ,this cowey smell should1 of course1 be allowed to pass off1 but not in the stable1 where the milk would be likely to take on a worse and more lasting odor4 ,milk is a great absorbent1 and quickly takes on any and all odors which it comes in contact with1 and when once taken on1 they can never be got rid of4 ,therefore1 the moment we are through milking a cow1 we should either take the milk out of the stable and into another room1 or pour it at once into a can or some vessel with a tight-fitting cover1 that it may not absorb stable odors before we are through with the milking of all the cows4 ,i think the best plan is to strain the milk at once into an ordinary deep setting can and put the cover on tight4 ,remove the can1 as soon as it is filled1 to the milk-room4 ,illustration3 ,,haney ,,can1 ,,back ,,view4 ,illustration3 ,,haney ,,can4 ,illustration3 ,,jersey ,,can4 ,now comes the cooling of the milk4 ,to make good butter we must cool our milk rapidly4 ,the sooner we cool it down to #dg degrees after it leaves the cow the better the butter will be4 ,the old-fashioned way of setting the milk in shallow pans or crocks in the milk cupboard1 which in summer was placed in the cellar and in the pantry in winter1 is still kept up by a good many farmers1 and this no doubt accounts for the steady production of ten-cent store butter with which our markets are always overstocked4 ,if you expect to make good butter never set the milk in the pantry or cellar1 as the odors which it will absorb there are just as numerous1 if not quite so bad1 as those in the cow stable4 ,there is but one way1 and dairymen are pretty generally agreed upon it1 and that is to set the milk in deep cans in cold water1 and the colder the water the quicker the separation of the cream from the milk4 ,if you cannot afford to buy the patent deep setting cans like the ,cooley1 the ,haney1 the ,jersey1 or the ,wilhelm1 by all means get the common deep setting shot-gun can1 with or without the glass gauges in the sides4 ,the purpose of all these cans is to cool the milk rapidly1 and though the manufacturers of this or that can may claim that their can does the work more quickly than the others1 ,i am of opinion that they are all good1 and one as good as the rest4 ,if you have a spring1 and can set the cans in the ground1 where the water can flow all around and over the cans1 you will be fortunate indeed4 ,if you have no spring1 and cannot afford a creamer1 make a tank a little deeper than the cans1 and keep the water flowing around the cans4 ,the colder the water the better4 ,if the water from your well is not colder than #dg degrees you should use ice4 ,by using ice or very cold spring or well water you get all1 or nearly all1 the cream to rise in from twelve to twenty hours1 and as ,i said before1 and ,i want to firmly impress it upon your minds1 the quicker you get the cream to rise the better butter you can make4 ,never allow the milk to set more than thirty hours1 as it becomes acid or too thick1 and loses much in flavor4 ,i would much prefer to skim sooner1 if ,i lost some of the cream by so doing1 as ,i would more than make up what ,i lost in quantity by the improved quality4 ,illustration3 ,,shot-,,gun ,,can4 ,illustration3 ,,cooley ,,can4 ,illustration ,,the ,,milk-,,room4 ,it would be well to say a word about the milk-room before passing on to the management of cream4 ,it is absolutely necessary that we have a good milk-room in which to not only set the milk1 but to ripen the cream1 do the churning1 and work the butter4 ,have the milk-room well ventilated1 and build it so that you can control the temperature at the proper point all the year 'round4 ,a good airy place1 with plenty of elbow-room is essential4 ,i see too many small1 stuffy crowded rooms1 where there is scarcely a place for half the utensils4 ,now1 see that the air in your room is always pure1 and do not pollute it by going directly into it from the cow stable1 with all the odors clinging to your clothes and manure on your boots4 ,also have the room situated as far from the barnyard and hog-pen as possible4 ,,management ,,of ,,cream4 ,skim the milk before the cream becomes too thick and tough on top4 ,i never allow the cream to remain on the milk a moment after ,i think it is all up or separated from the milk4 ,if you use the deep setting cans you will find the little conical skimmer1 with ten or twelve inch handle1 the easiest to skim with4 ,illustration ,if you put the cream in a can1 or other vessel containing cream that was skimmed some hours previous1 be sure to stir it all well together1 so that it may be of the same consistency4 ,keep the cream at a temperature of #fb to #fh degrees until it becomes slightly sour1 when it is ready for churning4 ,i have churned very sweet cream and very sour cream1 but have never been able to get butter of good flavor from anything but slightly soured cream4 ,i am also of the opinion that butter made from cream only slightly sour will keep much longer than when made from a very sweet or sour cream4 ,i am often asked if ,i think that straining the cream is an advantage1 and ,i will answer by saying that ,i do think it aids somewhat in helping the butter to come more evenly4 ,in the winter it may be found necessary to place the cream near the stove1 where it can be gradually warmed up to #fh or even #gj degrees1 in order to have it sufficiently sour4 ,illustration ,,butter ,,color4 ,illustration3 ,,branch ,,of ,,annato ,,tree1 ,,showing ,,blossoms ,,and ,,seed ,,pods4 ,we all prefer to have our butter of a rich orange color4 ,white butter looks too much like lard4 ,then1 too1 butter of a pale white hue never sells for as much in the market as the rich colored article4 ,years ago people colored butter with the juice of carrots2 later on the seeds of the ,annato plant were crushed and the juice mixed with potash and water4 ,we now have many specially prepared compounds in the market1 put up in liquid form and ready for immediate use4 ,almost all of these commercial colors are good1 but should be used sparingly4 ,nearly all the beginners use too much the first time4 ,there is no general rule to follow in using color1 and you will only be able to tell how much to use by practice1 as the butter of some cows is naturally of a richer color than others2 this is especially true of the ,jersey cows1 the butter from which needs but little artificial coloring4 ,always put the coloring into the cream before beginning to churn4 ,illustration ,,churning4 ,illustration3 ,,rectangular ,,churn4 ,illustration3 ,,pendulum ,,churn4 ,few persons know how to churn properly4 ,no matter how rich or nice the cream1 if the churning is not done at a proper temperature and in a proper manner you cannot make good butter4 ,avoid the lightning patent churn1 which the agent will claim to bring butter in five minutes4 ,cream that is churned too quickly always makes butter of a cheesey flavor1 and quick to get rancid4 ,churning should never be done in less than twenty minutes1 and1 if possible1 not longer than forty minutes4 ,generally the proper temperature at which to have the cream before beginning to churn is #fj degrees1 but sometimes this must be varied a few degrees1 according to circumstances4 ,in winter we find #fe or #fh degrees will be necessary in order to have the butter come within forty minutes4 ,when cows are fresh the butter comes much more quickly than it will after they have been fresh for a long period4 ,always start the churn with a slow movement1 gradually increasing until you have reached the proper speed1 which is #dj to #ej strokes per minute4 ,i do not believe in the churn with a dash inside1 nor do ,i believe in keeping the churn in motion a moment after the cream breaks4 ,all sensible dairymen are trying to keep pace with the times1 and have adopted the granular plan4 ,this idea of scooping out great lumps of butter from a churn1 and trying to squeeze and rub out the buttermilk with its caseous and albuminous matters is a thing of the past4 ,squeeze and press and knead all you please1 and nothing but the water of the buttermilk will come out2 the very impurities which you desire to get out of the butter will be all the more firmly incorporated in it4 ,not one butter-maker in ten 7no1 nor fifty7 knows enough to stop the churn at the proper time1 when the butter has formed into little pellets the size of a wheat kernel4 ,when those little pellets have formed1 pull out the plug or stopper in the bottom of your churn2 if you have not got such a thing as a hole in your churn1 don't waste a moment until you have bored one there1 at least an inch in diameter1 and place a small piece of very fine wire sieve on the inside of the churn over the hole1 and thereafter be careful not to have your plug so long that it will punch the sieve off every time you put it in4 ,let the buttermilk drain off through this hole1 after first pouring in a little cold water and cooling the contents of churn down to a point where the globules or kernels of butter will stick together when you agitate the churn4 ,now let the churn stand and rest a few minutes1 then pour in more cold water1 and let it drain off through the hole again1 and if the water comes out as clear as it went in1 stop pouring1 shake the churn a little1 then make a good strong brine of well powdered salt that has been first sifted thoroughly1 cork up the hole and pour in your brine1 and let it stand on the butter for fifteen or twenty minutes1 after which draw off as you did the water4 ,you now have your butter in the best possible condition for working4 ,when you purchase your churn be sure and get one large enough2 it is much better to have it too large than not large enough4 ,if you think you have not sufficient cream for a churning and the cream is ripe1 do not wait for another skimming1 but add sufficient milk to have the churn filled to about one-fourth its capacity4 ,do not use milk that is very sour1 as it is likely to contain so much casein that your butter will not be of good flavor4 ,many dairymen churn all the milk with the cream1 but as it only adds more work to the churning1 ,i do not recommend it except in cases where there is not cream enough to properly fill the churn4 ,illustrations are given of the best churns for the dairy1 viz41 the ,barrel ,churn1 the ,rectangular ,churn1 and the ,pendulum ,churn4 ,illustration3 ,,bowl ,,of ,,granular ,,butter4 ,illustration3 ,,barrel ,,churn4 ,illustration ,,working ,,the ,,butter4 ,illustration3 ,,home-,,made ,,danish ,,butter ,,worker4 ,never work the butter when it is too warm4 ,i find that #ef degrees is about right4 ,the main point in working butter is to get the buttermilk all out1 and also to get it in good solid compact form4 ,more depends upon proper working than one would naturally suppose4 ,you often see butter with great drops of buttermilk standing all over it2 such butter was only half worked1 and will generally contain thirty to forty per cent4 of water1 and will keep sweet but a very short time4 ,the other extreme is overworking1 and this produces a dry crumbly mass1 with no flavor4 ,if the churning is done as described in the foregoing chapter very little working is necessary1 as the buttermilk is very nearly all out of the butter before it leaves the churn4 ,take the butter out of the churn with your butter spade1 and heap it up on the worker4 ,if too warm for working at once1 throw a cloth wet in cold water over it1 and leave to drain and cool for thirty minutes4 ,before using the lever of your worker always dip it in cold water4 ,now take the lever and gently press the butter out over the full surface of the worker1 and sprinkle on some salt2 begin at the sides1 and roll the butter back into the centre1 being careful not to do any rubbing or you will have greasy butter4 ,now press out the whole mass again1 and give it another salting1 and repeat the working two or three times until you have incorporated the salt throughout the whole mass evenly4 ,the general rule for salting is to use one ounce of salt to a pound of butter1 but as some people like salty butter and some fresh butter1 you must salt according to the wants of your patrons4 ,i always use a fine sieve1 and sift the salt over the butter on the worker1 just as the baker sifts his flour over the dough when making it4 ,much depends upon the quality of the salt used in butter-making1 and if you desire to make good butter use only good salt1 which is put up in sacks1 and branded ,dairy ,salt1 by nearly all the large salt makers in the country4 ,if you have a large dairy do not trust to guesswork1 but buy a scale and use it4 ,an illustration of a scale which is made especially for salting butter is given above4 ,these scales weigh from one-half ounce up to #bej pounds1 and as they can be used for ordinary weighing without regard to the butter-salting attachment1 every dairyman should have one4 ,they cost about six dollars4 ,illustration3 ,,eureka ,,butter ,,worker4 ,illustration3 ,,waters' ,,patent ,,butter ,,worker4 ,illustration3 ,,curtis ,,favorite ,,butter ,,worker1 ,,for ,,one ,,or ,,two ,,cows4 ,illustration3 ,,butter-,,salting ,,scale4 ,an illustration of a home-made butter worker1 which is used largely by the ,danes1 is herewith given4 ,any man that is handy with tools1 can make one4 ,cuts of three other good workers are shown2 they are well made1 and cost but a small amount4 ,illustration ,,marketing ,,butter4 ,butter well made is half sold1 says an old maxim2 but one would naturally suppose that it was quite sold1 to observe the careless manner in which four-fifths of the farmers market their butter4 ,who has not observed the tactics of the country storekeeper in buying butter8 ,here comes ,mrs4 ,smith1 or ,jones1 who is known near and far as a good butter maker4 ,see how anxious the merchant is to please her2 he knows that her butter is in great demand and will be sold at a good price before night4 ,he pays her the highest market price1 and while weighing the neat prints of golden butter1 carefully wrapped in spotless cloth or snow-white parchment paper1 tells her that he wishes she could have brought in more4 ,it's a pleasure to have the trade of such a woman4 ,but now comes ,mrs4 ,easy4 ,observe the cloudy expression on the merchant's countenance1 as he tells her that he's overstocked with butter2 that the market is way down4 ,you will notice that he charges her a long price for whatever he sells her1 and dumps her butter1 which is generally in mussy rolls1 into the nearest shoe box4 ,and who can blame him1 knowing that he cannot sell ,mrs4 ,easy's butter at home1 but must ship it to the nearest market and sell it for low grade dairy at a price which seldom1 if ever1 nets him a profit4 ,one seldom hears of the markets being overstocked with gilt edge butter2 on the other hand1 the market is nearly always loaded down with low grades and grease4 ,the best plan for marketing butter is to endeavor to find customers at home1 and sell as soon as possible4 ,people that pack their butter and wait for a rise1 are sometimes disappointed1 and no butter can be as good four or six months after it is made as when fresh4 ,it is far better1 as a rule1 to sell as soon as possible1 at the best price you can get1 than to wait for a rise that sometimes fails to come4 ,i receive many letters during the year from people asking me to find them city customers4 ,such customers1 as a rule1 are very exacting2 they expect much1 and paying a high price1 have a perfect right to do so4 ,these private customers 7unless acquainted with the butter maker7 seldom prove agreeable people to deal with4 ,it is better to sell for a few cents less at home1 and leave no chance for dissatisfaction1 or if you cannot possibly sell all you make at home1 better ship it to some reliable commission merchant1 and leave him to fight out the battle with the customers4 ,a good plan is to make up a sample pail or tub1 and ship to the commission merchant with a request that he judge and report on it1 with any suggestions he has to offer4 ,such a request will be sure to bring you a prompt report from any good dealer4 ,illustration ,,packing ,,and ,,shipping4 ,illustration3 ,,white ,,ash ,,butter ,,tub ,illustration3 ,,nine ,,pound ,,bale ,,boxes4 ,the size1 shape and style of package for butter makers to use1 must depend largely upon the demands of the market to which the butter is shipped4 ,a few years ago large quantities of roll butter were marketed in ,chicago during the colder months2 now you may travel from one end of the market to the other and not see a hundred rolls4 ,it is but a short time ago that earthen crocks and jars were extensively used2 now you scarcely ever see them4 ,the cause for this is1 that earthen vessels1 of any kind1 are not only liable to break1 but are also more difficult to handle in large quantities1 and weigh much more than wooden packages4 ,the great bulk of butter that comes to ,chicago now1 is packed in white ash tubs and bale boxes4 ,occasionally we see a tin package with wood veneer1 but they have never come into general use for the reason that the acid gets under the tin and causes rust4 ,wooden packages are just now most popular1 and as the manufacturers have reduced the cost of manufacturing them to a point where earthenware and tin cannot compete in price1 we may look to see them in use for years to come4 ,the ordinary white ash tubs can be had of every dairy supply dealer and nearly all of the general stores2 they may be had in #bj lb41 #be lb41 #cj lb41 #dj lb4 and #fj lb4 sizes4 ,an illustration of the nine-pound bale boxes in crate is also given4 ,during the last two years these bale boxes have become very popular4 ,they can be shipped in crates of six and are convenient to handle2 they can be had for about twelve cents apiece4 ,in packing butter in wooden vessels we must guard against woody taste1 and there is but one way to do this1 that is1 to soak the packages from #bd to #dh hours in strong brine and then thoroughly scald them out4 ,even this method sometimes fails to accomplish the work4 ,a capital way to prevent woody taste1 is to line the package with parchment paper1 which not only prevents the butter from taking on a woody flavor1 but also prevents soakage and excludes the air4 ,this parchment paper may now be had of all dairy implement dealers1 in sheets and circles of any size4 ,it costs about thirty cents a pound1 and a pound is sufficient to pack several hundred pounds of butter4 ,there is still quite a trade in print butter1 and when nicely packed in one or two-pound prints and of good quality it sells quickly1 on account of its convenient shape for family use4 ,for print butter there has been invented a machine which stamps out one-half and one-pound blocks very quickly and quite artistically4 ,when butter is shipped in this form it should be first carefully wrapped in cloth or parchment paper and packed in boxes in crates4 ,each box should contain but one block of butter1 as piling one block upon another would be likely to press out the delicate figures moulded or stamped on the block4 ,the blocks for these patent printing machines are sometimes artistically carved1 so that the blocks of butter show sheaves of wheat1 acorns1 etc41 and sometimes with the maker's initials or monogram4 ,for home use the old fashioned round mould holding from a quarter of a pound to two pounds is still extensively used1 and when properly soaked in cold water before moulding1 makes a very nice print of butter4 ,these patent printers and moulds save much time and are a great convenience over the old way of forming the butter into rolls4 ,illustration3 ,i ,x ,l ,,butter ,,printer4 ,in packing it is always better to pack each churning in a separate tub or box1 as the tub that contains different churnings will not be of uniform solidity or color throughout1 and will therefore not sell for as much as a tub perfectly uniform4 ,illustration3 ,,one ,,pound ,,butter ,,mould4 ,remember to soak the covers of the packages1 and before fastening them on sprinkle salt to a depth of a quarter of an inch over the top of the butter cloth or paper4 ,never leave the cover off the packages for any length of time1 for the reason that it will not only cause the top of the butter to become discolored1 but it will also admit the air and spoil the top of the butter for several inches4 ,the moment you have packed your butter get it into a cool place--the cooler the better--and thereafter keep it as cool as possible1 until you have disposed of it4 ,illustration ,,thermometers ,,in ,,the ,,dairy4 ,illustration ,frederic ,sumner says ,there is no more use in trying to run a dairy without a good tested thermometer than there would be to attempt sailing a vessel without a rudder1 and ,i heartily agree with him4 ,a good thermometer can be purchased for from fifty cents to a dollar1 and at these prices is certainly within the reach of every dairyman4 ,too much depends upon the temperature of the water in which we cool our milk1 the room we ripen our cream in1 do our churning in1 and the temperature of the milk1 cream1 and the butter itself1 to attempt any guess work4 ,our grandmothers used thumb and finger to ascertain the temperature of milk and cream1 but in these days of fifty cents1 seventy-five cents1 and a dollar a pound butter we find thumb-rule will not work4 ,an illustration of a thermometer made expressly for dairy use1 is given2 they are made of glass and float upright in the milk or cream4 ,the churning and cheese points are marked for the convenience of new beginners2 they retail at about fifty cents1 and can be purchased from any dealer in dairy goods4 ,illustration ,,maxims ,for ,a ,b ,c ,butter ,makers4 ,test your cows4 ,never fill the churn over half full4 ,never touch the butter with your hands4 ,cream rises best in a falling temperature4 ,never churn fresh unripened cream with ripened cream4 ,after cream becomes sour1 the more ripening the more it depreciates4 ,the best time for churning is just before the acidity becomes apparent4 ,never let your butter get warm2 when once warmed through it will lose its flavor4 ,excessive working makes crumbly butter1 spoils the grain and injures the flavor4 ,never mix night's with morning's milk1 as the warmth of the new and the coldness of the old1 hastens change and decomposition4 ,all kinds of disagreeable odors are easily absorbed by salt4 ,keep it1 therefore1 in a clean1 dry place1 in linen sacks1 if it is to be used for butter making4 ,the best butter has the least competition to contend against1 while the worst dairy products have the most4 ,the better anything is1 the more rare is it and the greater its value4 ,a butter maker that uses his fingers instead of a thermometer1 to find out the temperature of milk or cream will never make a success4 ,cleanliness should be the ,alpha and ,omega of butter making4 ,absolute cleanliness as regards person1 stable1 utensils and package4 ,faults--,the quickest way to find out the faulty points in your butter1 is to send a sample of it to some reliable butter buyer and ask him to score it4 ,the difference between the dairyman who makes #ej4jj a year1 per cow1 and one who makes #cj4jj1 is that the first works intelligently1 the second mechanically4 ,details--,the price of success in butter making1 as in all other classes of business1 is strict attention to the little details2 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 luxury4 ,the disadvantages of the system of setting milk in shallow pans or crocks1 for raising cream1 are that a long period elapses before the skimming is completed1 too much space is required1 and in ,summer the milk becomes sour before the whole of the cream is raised4 ,labor saving appliances are intended1 as the name implies1 to save labor1 but they do not render care1 thought and diligence the less necessary4 ,to understand the principles that underlie the business of butter making1 is as imperative as to use the most improved utensils4 ,by keeping a strict account only1 can you find out the extent of your success or failure4 ,if the balance is on the right side1 you will know whether and how much it can be increased2 if it is on the wrong side1 you will be more strongly convinced of the necessity for improvement4 ,if you keep your cows in a healthy condition1 milk regularly2 set the milk in air tight cans with good cold water 7either ice or spring72 skim every twenty-four hours2 ripen the cream properly2 churn in a barrel churn or some other good churn on the same principle2 wash the butter well while still in the churn in granular state2 you will never be troubled with white specks in your butter4 ,,how ,,to ,,make ,,good ,,butter4 --,,by ,n4 ,,bigalow1 ,,stowe1 ,,vermont4-- ,it is necessary to have good cows to start with1 and if good butter is the object sought ,i prefer good ,jerseys4 ,the next thing is good feed4 ,grass that is fresh and tender is best of all4 ,this does not last very long up here in ,vermont4 ,my cows have a feed of green corn fodder1 at night1 and a small feed of grain1 in the morning4 ,i prefer to mix different kinds of grain together4 ,it must be all sound and good4 ,make the cows comfortable and contented4 ,kind treatment is indispensable1 and the more regularity in caring for them the better4 ,we try to keep the milk entirely clean4 ,if it is necessary we wash the cows' bags1 before milking4 ,the milk is strained into large1 open pans1 and as soon as the animal heat is out of it1 the pans are covered over with thin cotton cloth4 ,the covers are made by sewing the edges of the cloth to some strips of basswood1 about three-fourths of an inch square and a little longer than the pans4 ,they cost but a trifle1 and after using them ten years we would hardly make butter without them4 ,the butter is not quite so yellow1 at first1 for raising the cream under the covers1 but will be after it has stood a few hours4 ,when we first tried our large pans1 we used to run water around them1 but the coolers have got to leaking1 and we do not think it would pay to get new ones4 ,our rule is to skim the milk soon after it sours1 as the cream will come off easily4 ,we keep the cream in a cellar1 when it is necessary1 but prefer to keep it in the milk room1 when it is not too warm4 ,our dairy is small1 and we have churned only twice a week1 this year4 ,we use the ,stoddard churn1 and would not use a float churn4 ,i have never seen the acme churn yet1 and hardly think it has been made4 #eh degrees is the right temperature at which to churn the cream1 in warm weather3 #fb in cold1 and #fj in spring and fall4 ,we put in from three to six quarts of water to thin the cream1 and if the cream is too warm we use cold water 7we have a cold spring71 and in extreme warm weather use a little ice4 ,if the cream is too cold we warm the water sometimes up to #abj degrees4 ,if that will not answer1 the cream must be warmed beforehand4 ,the buttermilk is drawn off as soon as it can be done1 and leave most of the butter in the churn4 ,any butter that runs out is put back with a skimmer4 ,we use cold water enough to keep the butter in the grain1 and wash it until the water runs clear4 ,i suppose brine would be better1 but have not used it much4 ,after the butter has drained1 the salt is strained in with a paddle2 and then it is taken out with the paddle and pressed into the butter bowl4 ,we use about an ounce of salt to a pound1 but some of it works out4 ,after it has stood a few hours1 it is worked with a lever in an old fashioned butter worker1 just enough to get the salt in evenly1 and then it is ready to print4 ,we always try to injure the grain as little as possible4 ,our printer holds four pounds1 and makes eight half pound prints4 ,the prints are put up in four pound boxes1 and cut apart with wooden blades4 ,the boxes are made here in ,stowe1 and are washed and scalded with boiling water1 sprinkled with salt4 ,our milk house is shaded on the eastern side by a willow tree1 and on the southern by another building1 and we can cool it to some extent with currents of air4 ,but if we should admit currents of air1 without the covers over the pans1 there would be white specks in the butter4 ,we use butter color when it is necessary to color the butter1 but think it better to color it too little than too much4 ,i am in the habit of mixing a small quantity of cotton seed meal with the grain for the cows1 and think ,i get a little more milk from that than anything else4 ,linseed meal is very high here1 and ,i have never used it4 ,last1 but not least1 the cows must have pure air to breathe1 and the milk1 cream and butter must be kept in a good atmosphere4 ,i am fully convinced that any farmer that makes a prime article of butter1 of uniform quality1 has an excellent opportunity to use common sense and sound judgment4 ,consumers of such butter1 as ,i have described1 need not have any fear that they are eating anything that is1 or ever was1 filthy or unwholesome4 ,,the ,,dairyman',s ,,library4 ,creaming ,milk by ,centrifugal ,force #ej ,hazard's ,butter and ,butter ,making #be ,curtis' ,hints on ,dairying #ej ,willard's ,practical ,dairy ,husbandry #c #jj ,willard's ,practical ,butter ,book #a #be ,,abc ,butter ,making1 by ,burch #cj ,harris' ,cheese and ,butter ,maker's ,hand ,book #a #ej ,the ,jersey1 ,alderney and ,guernsey ,cow #a #ge ,feeding ,animals4 ,stewart #b #jj ,dadd's ,american ,cattle ,doctor #a #ge ,guenon's ,treatise on ,milch ,cows #a #be ,quincy on ,soiling of ,cattle #a #ej ,keeping ,one ,cow #a #be ,jennings' ,cattle and their ,diseases #b #jj ,barn ,plans and ,out ,buildings #a #ge ,any one of the above books will be sent post-paid on receipt of price4 ,the ,,dairy ,,world1 ,chicago1 ,ill4 ,,the ,,dairy ,,world ,a ,,monthly ,,journal ,,for ,,the ,creamery1 ,cheese ,factory ,,and ,,private ,,dairy4 ,finely ,printed1 ,elegantly ,illustrated and ably ,edited by ,practical ,american1 ,swedish and ,danish ,butter and ,cheese ,makers4 #a4jj ,,per ,,annum1 ,,sample ,,copies #aj ,,cents4 ,,the ,,dairy ,,world1 ,,chicago1 ,,ill4 ,,wool ,,growers6 ,,read ,,the ,,american ,,sheep ,,breeder4 ,illustration ,an ably edited1 elegantly illustrated monthly magazine1 published in the interests of sheep-breeders and wool-growers everywhere4 ,,only #a4jj ,,per ,,annum4 ,address1 ,c4 ,s4 ,,burch ,,publishing ,,co41 ,,chicago1 ,,ill4 ,,transcriber',s ,,notes -,obvious print and punctuation errors fixed4 -,illustrations have been repositioned so as not to split paragraphs4