BUTTER-MAKING ON THE FARM. 



T will not be denied by any one who is at all familiar with dairy 

 conditions in British Columbia that there is great room for improve- 

 ment in the quality of a large proportion of our farm-made butter. 

 If all the dairy butter was of finest quality the increase in consump- 

 tion would be very great, and better average prices would prevail for 

 all butter, and thus a tremendous impetus would be given the dairy 

 industry as a whole. Creamery butter, from the fact that it has been 

 made by those who have been well instructed in the art of butter- 

 making in well-equipped, sanitary creameries, is of uniform grade and quality, and 

 therefore has a ready sale at top prices. 



The creamery butter-maker is supplied with a full outfit of utensils and appar- 

 atus, which enable him to recover a maximum quantity of butter from the cream. 

 He gives careful attention to the ripening of the cream, so as to develop desirable 

 flavours, and proper temperatures are carefully maintained during the ripening 

 process and at the time of churning. No guesswork is allowed at any stage of the 

 process, and the butter-maker who knows his business sees to it that the butter is 

 carefully and thoroughly worked, packed in a neat and attractive way, and kept 

 in clean and sanitary storage until marketed. 



The case is different, however, with those who make butter on the farms, where 

 a large part of the butter of this Province is still being made. There is a great lack 

 of proper equipment in the way of proper dairy-houses, utensils, apparatus, and 

 cooling facilities, and a general lack of knowledge of the underlying principles of 

 the art of making butter of first quality. 



While on some farms excellent work is done and a choice article is made, which 

 brings a fancy price, yet, through ignorance of correct methods of manufacture and 

 of the demands of the market, and in many instances through carelessness, the great 

 bulk of farm-made butter fails to bring the price it should, entailing a loss on the 

 farmers of this Province which in the aggregate is enormous. It is for the benefit 

 of this latter class that this bulletin is written, with the hope that some suggestions 

 may be given and some ideas advanced which will serve to improve the methods of 

 the dairyman and increase his profits. 



DEFECTS IN DAIRY BUTTER. 



(1.) Undesirable flavours, such as rancid, unclean, cowy, fishy, woody, tallowy, 

 etc.: 



(2.) Lack of uniformity oversalting, undersalting, insufficient workinir, over- 

 working, too much or too little colour: 



(3.) Churned from thin, overripe cream at too high a temperature, causing the 

 retention of too much buttermilk, and resulting in a general lack of body 

 and texture: 



(4.) Unsuitable packages and too many different styles. 



CAUSES OF UNDESIRABLE FLAVOURS. 



(1.) Milking in unclean stables: 



(2.) Cow's udders and teats in an unclean condition at milkiug-time : 



(3.) Foods that impart volatile flavours, such as turnips, onions, cabbage, spoiled 



and fermented feeds, etc.: 

 (4.) Separating the milk in an unsuitable place, where there is lack of pure air 



and ventilation: 



