Buttermaking.

Otago Witness, Issue 1640, 28 April 1883, Page 7

Buttermaking.

The making of good butter (says a writer in the Country Gentleman) is an art. To a few it aaems to come natural, the same as the drawing of pictures or any like handiwork. But there are some requisites, in the absence of which no firet-class butter can be made. The making of good butter begins with the cow ; good butter cannot be made from a poor cow, although a natural-born buttermaker will make a better quality from such a cow than another could. The different breeds of cows vary, as well as the different families of the same breed under Bimilar circumstances ; yet one may be better assured of success if he .has a good pure-bred or high-grade Jersey, Guernsey, or Ayrshire cow. Everyone who would excel in producing fine butter should -reject from his herd every cow whose milk or cream jis in any way defective, such as producing specky cream, or being apt to become bitter, or sometimes foam in churning. Fresh cows' milk always produces a richer-coloured cream than does the farrow, or cow longer in milk. Having the right cows, the next thing in order is to feed them on the right food, and ro care for them as to secure firm, hard, yellow butter, having the essential waxy grain and high nutty flavour. ' The food has a most important effect on the quality, and also quantity, of butter. I have had cows which, when there was a change of pasture, or change of fodder in winter, would show a decided change in quantity, as well as quality, of milk, while the agpearance of the food would not account for the difference. I have noticed a difference in a cow's product where the care and treatment varied, regular care and kind treatment making a difference so marked that one would not recognise the products as being from the same dairy. Pure water and salt where the cow can have access to it daily are also necessary for success. The rations, whatever they may be, should be provided in even quantity, first testing the individual animal at times. The milking should be done regularly at a set hour, and, so far as practicable, by the same individual, in the kindest manner and shortest possible time, to the last drop attainable. The milking should be so done that the animal will feel relief, and be anxious when the next time comes around to be relieved in the same manner. I need not say that everything connected with the milking and milk, should be done in the neatest possible manner, for all are aware how sensative milk is to the influence of odours. As to the utensils used in milking, setting the milk, churning, &c, nearly every one is governed by his individual circumstances. The cream when removed from the milk, should be thoroughly mixed and kept at a uniform temperature of about 50deg. till churned.