BUTTER. 261 



IV. BUTTER 



BUTTER-MAKING. 



By H. B. GuRLER, De Kalb, 111., ex-President 111. State Dairymen^'s Assn., 

 Author of " American Dairying." 



Butter is made from milk. The cow manufactures the 

 milk from the food she eats, hence the necessity of sound 

 food. Unsound food makes off-flavored milk and poor 

 butter. Some cows can manufacture food into milk at a 

 profit, others cannot; hence the necessity of knowing the 

 individuality of each cow, or her ability to work at a profit 

 to her owner. 



At this stage of the dairy work there is no excuse for a 

 dairyman not knowing what each and every cow is doing 

 for him, thus being able to "weed out" the unprofitable 

 ones. 



Be careful and cleanly in milking. Remove the milk to 

 a pure atmosphere as soon as drawn from the cows. If the 

 cream is raised by gravity process be careful of the sur- 

 roundings, as milk will absorb bad odors from decayed 

 vegetables, the hog-pen, the cow-yard, the kerosene-can, a 

 filthy stable, from cooking in the kitchen, and various other 

 sources. 



When milk is put through the separator as soon as it is 

 drawn from the cow this source of danger is removed. 

 Cream from the separator should be cooled immediately to 

 a temperature of 60°; 55° is better. A cooler that will 

 aerate at the same time it is cooling is very desirable. This 

 is a vital point which many butter-makers stumble over. 

 When through separating and cooling, temper the cream to 

 the temperature necessary to have it ripen at the time you 

 wish to churn. If it is to be churned the following day this 

 temperature should be Cs^-yo". If the second day, 55°-6o°; 

 and if it is to stand four to seven days, cool to 40°, if possi- 



