FIRST-CLASS BUTTER.

Bush Advocate, Volume V, Issue 354, 16 August 1890, Page 11

FIRST-CLASS BUTTER.

The iirst thing necessary for making first-class butter is good pure milk, and in order to get this wo must have good, well-fed cows. 2. We must have a good place to set the milk to get the cream. Ido not think it matters much how it is set so that we can protect it from all impure odours and control tho temperature, keeping tho room at from sodeg. to b'Odeg., or if tho submerged plan is used, keep tho temperature from 45deg. to 50deg. 3. The cream should bo slightly acid when churned, but at this point more fail than at any other. They keep the cream too long. Churn often, never keeping the cream moro than three days, and ovevy-day churning in hot weather is better, always allowing the cream at least one day to ripen. •J. Churning. Use some kind of revolvingchurn. Start with the cream at oSdeg. of temperature in hot weather, and GOdeg. to 6'Meg. in cold weather. Stop the churning when tho butter is in small granules about the size of a kernel of wheat. Draw olf the buttermilk and wash the butter thoroughly with pure cold water. Wash until the water runs oft' clear. If some salt is put in the water for the iirst washing it will be all tho better, as the biine has a tendency to separate the buttermilk from the butter. 5. If the batter has been properly washed with, cold water, it is still in tho granular form and is ready for salting. Salt in the churn and revolve the churu till the Bait is thoroughly mixed, then lot it stand from one to three hours for the salt to dissolvo, then put upon the woiker ; work and press together and it is ready for packing. Be sure and not work too much. If the butter has been salted as above directed, theve will be no danger Of its being streaked.

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