ILLINOIS STATE DAIRYMEN'S ASSOCIATION 321 



BUTTERMAKING ON THE FARM. 



By Geo. H. Bam, Member of the Dairy Staff, Ontario Dairy and Cold 

 Storage Commission. 



The main defects in dairy butter as compared with creamery 

 butter are, (1) bad flavor, (2) staleness or rancidity, (3) too 

 many shades of color, and (4) unsuitable packages and too 

 many different styles. The flavor is of the highest importance, 

 and no matter how good the butter may be in other respects, if 

 the flavor is wrong, it is bound to be classed as an inferior 

 article. Staleness and rancidity, so common in dairy butter, are 

 due largely to the fact that the cream, and the butter made from 

 it, are not kept at a low enough temperature. 



Any taint that may be in the milk or cream will be, to some 

 extent, carried into the butter. Therefore, the dairy buttermaker 

 will see at once the necessity of having healthy cows, providing 

 them with wholesome feed and pure water, and having the cream 

 properly taken care of until time of churning. 



Feeds That Will Injure the Flavor of the Butter and Which Should Not 

 Be Fed to Milch Cows. 



1. Turnips and turnip tops. 



2. Rape or rye. 



3. Decayed ensilage. 



4. Leaks, onions, or apples in large quantities. 



other Causes of Taints in Cream. 



1. Cows' udders and teats in an unclean condition at milk- 

 ing time. 



2. Milking in unclean stables. 



3. Using unclean, wooden, galvanized or rusty milking 

 pails. 



4. Separating the milk in the stables. 



