534 BOAKD OF AGEICULTUEE. 



HOW I MADE MY PREMIUM DAIRY BUTTER. 



MRS. CHARLES LAMONT, JOPPA. 



Four years ago an exhibit of butter made by us was sent to the annual 

 meeting of this Association. As tliat Avas the first time we had ever 

 shown butter, it naturally scored rather low, but, instead of being discour- 

 aged by our failure, we made up our minds to do better another time, and 

 by iisiug better methods and by constant practice we have since met with 

 some degi-ee of success until this time, though we find we have much to 

 learn yet; in fact, we are just beginning to find out how much we have to 

 learn. 



Before we made our last butter for exhibition, we were careful to 

 see that the cows were getting the right liind of feed, were liept clean and 

 their udders well wiped with a damp cloth before every milking. We 

 then tools a sample of each cow's milk and carefully examined it, with 

 the result that one cow was put dry. We usually leave out all strippers 

 at such a time; but as we have only two cows that were newly calved 

 (our dairy being small) that could not be done this time. About three 

 days before required for use, the starter Avas prepared. This was done 

 by having some of the milk of a fresh cow strained into a clean, scalded 

 glass fruit jar (one kept for the purpose), thoroughly aired and cooled 

 to 50 degrees. It was afterwards warmed to 80 degrees, the lid fastened 

 on, and kept at that temperature until it thickened, when it was set away 

 under cold water until it Avas needed. The cream intended for butter, 

 when separated, was at once set in cold water, well stirred to get rid of 

 the animal odor, and cooled to 50 degrees, then put away in a tank of cold 

 water until the cream from the next milking was also cooled and added 



to it ■ I ■ . ■ !i. i| '^i 



We had the cream test about two and one-half pounds of butter to 

 the gallon, just thick enough to churn readily, and not so thick as to stick 

 to the sides of the churn. 



The following night, when enough had been obtained for a churning, 

 the cream was warmed to 70 degrees in water not exceeding 110 degrees. 

 I then removed the cream that had risen to the top of the starter, shook 

 well the thickened milk beneath and strained it into the cream, in propor- 

 tion about one pint to ten gallons of cream. The cream was then closely 

 covered and left until it ripened, which took about twelve hours. I was 

 careful to notice just Avhen it began to turn thick and had it cooled to 

 56 degrees, the churning temperature, as soon as possible, and kept at 

 that point for about two hours, frequently stirring it to make sure of it 

 all being cooled alike and thus help secure a clean churning and butter 

 with a good grain. , ) 



