A HINT ON BUTTER MAKING.
Butter making begins with the cow; one cannot make the best batter from a poor cow. There are cows from which the best dairymen and dairywomen will fail to get good butter, especially in the winter time. One may be sure of siicoes* if he has a good pure-bred or grade Jersey or Ayrshire or Guernsey cow, and some native'-cows’ will -make equally good butter. But some will not, and the best of them are improved by a cross of either of the above pure-breeds. The dairyman, then, who would excel in producing fine butter in the-winter time should weed out from his herd every cow whose cream is white or specky, or apt to become bitter, or that, may sometimes foam in the churn. He should also have fresh cows, for the cream from a fresh cow will be of a much higher color than that from a farrow cow, or even . from one that has been milking three of ; four months. Having made a selection of cows, the next thing in order is to feed them on the right food, to secure firm, hard' yellow butter, having the waxy grain and high nutty flavor so essential.
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https://paperspast.natlib.govt.nz/newspapers/WSTAR18800424.2.32.32
Bibliographic details
Western Star, Issue 346, 24 April 1880, Page 8 (Supplement)
Word Count
203A HINT ON BUTTER MAKING. Western Star, Issue 346, 24 April 1880, Page 8 (Supplement)
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