CLEANLINESS IN BUTTER MAKING.

Press, Volume XLVIII, Issue 7804, 6 March 1891, Page 2

CLEANLINESS IN BUTTER MAKING.

Nellie Burns, in American Agriculturist: It has probably never been claimed that godliness is in the least degree essential to the making of good butter; but its twin virtue, cleanliness, is certainly, the very foundation for a good grade of that article. . Much is said regarding the manner of setting the milk, of the best styles of churns, the breed of cows employedjthe proper degree of granulation, &c. While such matters are Important to the making of good butter, they are all of no avail..without cleanliness. By good butter is not meant simply butter that is not strong or free from any distinctly unpleasant taste, but butcer which has the sweet, delicious flavour that brings to one's mind visions of rich meadows, clover blos3oms, and golden cowslips. There is a rich, delicate flavour to pure, untainted cream that will be transmitted to the butter if no foreign odour or substance is introduced. And it should be known by every person making butter that milk and cream very quickly absorb all prevailing odours or flavours with which they may come in contact. It is , not sufficient even to be' fastidiously dean—no food, which has a> distinct odour should be placed in the same room with milk or cream.

Many a housewife wonders what it is that causes a peculiar taste to her butter, or why it is that her neighbour's butter brings a fancy price the year round, while her own is sacrificed at the fluctuating market prices. I wish to ask this puzzled butter-maker a few questions, and if she can answer anyone in the affirmative ahe has at least one solution to the bad tiste' of her butter:

Does the milk come from the barn covered with specks of filth and dirt, dropped during milking, from the podrjybedded and unbrushed cows ? If ao, do you only strain the milk through the coarse tin strainer f Does eour milk and sediment accumulate in the fine seams of the milk pans or cans? Are jour milk vessels Washed in doubtful water and used without being scaldedf Is. yaur milk-room poorly ventilated? Is food with strong odours, such as flea, vegetables, and meat, placed in the same room with the milk? >

In order to make good butter: all these details must be strictly attended to. If they are not it is impossible to secure sweet, finely flavored butter, such as many consumers are willing to pay an extra price to obtain. Many a farmer's family would enjoy an increased Income if, in-, stead of producing an indifferent grade of butter,seuingit at thegroceryafcthe market, rates, they took the pains t>o make a fine quality'which would realise for them a , better price.