1884 
THE RURAL NEW-YORKER. 
SAY, 
PRIZE ESSAY.—CLASS III. 
butter-making ( Concluded.) 
S. R. HARRIS. 
THE CARE OK MILK. 
The milking should be done gently, quickly, 
and perfectly, taking time t.o remove the last 
drop in the bag. Milk at, regular hours, morn¬ 
ings and evenings. The teats and bag, if 
dirtv, should he wushed clean before milking. 
Cows should not be hurried from the pasture 
as baste injures them and the milk also. ’Tis 
better to go to where the cows are, than to 
drive them long distances to be milked. In 
100 parts of ordinary milk there are 87 parts 
of water, four of fatty matter or butter; five 
of milk sugar, 8 6 of cheesy mutter or curd 
and .7 of mineral matter. Butter gives it an 
oily richness; sugar, its sweetness; curd, its 
thickness; water, its refreshing properties as 
a drink, and salt, its peculiar flavor. 
Flavors in milk, resulting from the feed, 
can bo removed in several ways: 1st, by ad¬ 
ding one gallon of boiling water to every six 
of milk; 2nd, by adding a solution of niter 
(made by putting one ounce in u pint of water) 
to the milk, one-quarter pint to every 15 gal¬ 
lons, 3rd, by scalding the milk before setting. 
Scalding the cream before churning also re¬ 
moves any foreign flavor. Cooling and (.."ra¬ 
ting the milk removes the “cowy” odor. 
Straining the milk through a cloth laid over 
some wire cloth is necessary before setting. 
Milk pans should hold from one-and a-half 
to three gallons, and should be broad and 
shallow (about three inches deep), so as to 
expose much surfuce. They should also be 
durable, easily cleaned and free from joints. 
Glass vessels are good, so are ehlnn or glazed 
earthenware: block tin pans stamped out of 
one piece, ure considered the best. Cooling 
the top layer of milk and allowing the bottom 
to be affected by the temperuture of the 
atmosphere is recommended by some butter- 
makers, who claim that, being warmed under¬ 
neath, the milk rises to the surface, where it 
gradually cools and thou descends, leuving 
the cream on the surface, all raised iu 12 
hours, while the milk is perfectly sweet. 
The cream of milk refrigerated and set in 
shallow pans in troughs filled with water 
under 55 degrees, makes superior butter. The 
frame of the troughs can be made of wood, 
lined with lead, tin or zinc. They should 
be covered (to prevent evaporation) and 
holes must be cut In the cover for each milk 
pan, and be large enough to allow the pans to 
rest iu the water as deep as the milk stand- in 
the pan*. Time of setting varies with the 
temperature and the depth of the milk. At a 
temperature of 50 deg., all cream rises Iu 24 
to 30 hours; at a higher tempt*rature it takes 
a shorter time, but sours rapidly. Stone 
benches (us previously recommended) help to 
cool milk in Summer. When the tempera¬ 
ture of a dairy is low during Winter, the milk 
may stand from 88 to 18 hours, but no longer; 
if the temperature goes much below 40 deg. 
the cream will rise very slowly. Some peo¬ 
ple skim the milk when set 12 hours, and 
again 24 hours afterwards, and churn the 
skimmings separately; the first makes A No. 1 
butter, that from the second is not so good. 
THE DEEP SETTING SYSTEM 
has a large number of warm advocates. Let 
us take the “Cooley System" as an example. 
The manufacturers describe the creamers 
thus: The cans are 19x8>£ iuebes; capacity, 
18 quurts. The water tanks, or coolers, are 
made refrigerator style, having a dead air¬ 
space between case and lining. The oval 
covers of the milk pans rest upon the haudles, 
and not upon the top of the can, leaving a 
half-inch space over the top of the can. giving 
the most perfect ventilation to the milk,at the 
same time sealing it against all outside odors. 
The milk should he strained into the cans and 
submerged as soon as drawn from the cows. 
This facilitates the cooling, making it very 
rapid, and consequently yields more cream. 
It must be remembered that ice is not abso¬ 
lutely necessary for deep setting. Spring 
water willansweras well if under50deg; even 
if 55 deg., it will reduce the milk to that point 
in time ; but much bulk of milk should not be 
set iu water at this temperature, which will keep 
it sweet till all the cream is raised. The time 
required to raise the cream at auy tempera¬ 
ture can be found out after a few trials, If 
all the cream is not up] in 12 hours 
(very likely it will not), unother. set [of]]cans 
are required, the cost of which must be con¬ 
sidered, and if found too high, ice must be 
used or deep setting must be abandoned. 
Separating cream from milk by centrifugal 
force is claiming the attention of butter 
makers in this country and in Europe. The 
mi'k is allowed to flow from a pipe into a 
bowl revolving at the rate of about fi,000 
revolutions per minute, when the milk (being 
heaviertlmu the cream) is dashed against the 
bowl’s side with such force that it rises up¬ 
wards and flows off by a pipe, while the cream 
remains toward the center, and is tapped by 
another pipe. No setting of milk is required. 
CARE OF CREAM. 
The cream is collected in a vessel and al¬ 
lowed to ripen, aud this condition is kuown by 
its being thick and slightly sour. This souring 
is no injury, if not allowed to go too far, The 
time of “ ripening" depeuds ou the tempera¬ 
ture; at 50 deg. it ripens in about 80 hours. 
Wlieu fresh cream is added, it should be 
mixed with what is in the vessel, by stirring 
with a stick or spoon. Some people strain 
cream when putting it into the churn; while 
others think this unnecessary. 
CHURNING. 
Churning sweet cream is getting more into 
favor every day. The addition of a little 
sour butter-milk to it, makes It come into 
butter sooner than it otherwise would. Too 
much importance is generally attached to the 
style of churn. Churns maybe divided into 
four classes, viz,; .Swing, as the Davis; ver¬ 
tical with an upright dash, as the Holstein; 
box, with a revolving dash, as the Blanchard, 
and barrel, rectangular or square which re¬ 
volve. Iu Denmark the Uolsteiu is general 
ly used; but its use does not seem to extend 
very much outside that country. The box 
churns with revolving dash, produce the but¬ 
ter speedily, and are generally used when 
only a few cows are kept for family use. The 
swing churns ure very highly spoken of, and 
no doubt they are excellent machines. The 
barrel, rectangular or square are (I think) 
more generally used than the other malms, 
and answer their purpose well. 
A churn should not bo tilled to more t-hau 
two-thirds of its capacity, so as to leave room 
for agitating the cream, as the more it works 
on itself the butter ; and also for air, the 
oxygen of which helps to break the coats of 
the globules and set the butter free. The tem¬ 
perature at which cream is put into the churn 
should bo from 52 w to 02 v , and this tempera¬ 
ture increases from 2’ to during churning. 
For churning whole milk a temperatureof (55° 
is considered the best. Power is preferable to 
manual labor for churning, as it secures a 
more uniform motion and brings the butter 
more nearly at the same time. Churning at 
too high a temperature or continuing churn¬ 
ing too long, will produce greasy butter iu 
which the grain is injured, the melting point 
lowered and the keeping qualities lessened 
Churning should be commenced slowly, aud 
for the first live or ten minutes the churn 
should be opeued severul times to allow the 
air to escape. Make only 25 revolutions per 
minute till the air has escaped, and then in¬ 
crease the speed to 35 per minute till the but¬ 
ter arrives. 
In the Danish system, when the butter has 
coma in grains about the size of a pin head, 
sticking together like frog spawn, the churn¬ 
ing is stopped, the butter milk is strained off 
and the butter taken out in a seive, which is 
shaken, to further strain out the milk. The 
butter is then put on a butter worker, which 
squeezes out the remaining butter-milk. There 
is no washing, as ’tis claimed it injures the 
grain and fresh taste of the butter. While the 
butter is in graius, the butter-milk can be got 
out almost altogether by adding water at a 
temperature of about 5S W , and turning the 
churn a few times, drawing off aud adding 
more, aud repeating till the water is clear; 
the butter will then require very little, if auy, 
working to rid it of the butter-milk, wheu 
taken from the churn. Salt, added to the 
water, will help t.o draw out the butter-milk. 
If the butter-milk is all out, the salt may be 
added; the quantity will depend on the taste 
of the consumers and the time the butter is to 
be kept. The less band contact butter gets, the 
better. If the butter has absorbed much 
water, (which it will sometimes do in hot 
weather), it should be set in a cool place to 
drain, before working. Bo careful not to over¬ 
work it. Finish the working as soon as poss¬ 
ible after churning; don’t put the butter away 
on a shelf till next day. If too hot when 
formed iu the churn, add water at about 58", 
and let it stand for a couple of hours; don’t 
make it too hard, but wheu you get it right, 
keep it so. Cool air is better than water for 
hardening. 
SALTING. 
Three per cent, of salt is a fair amount to 
use, and it should be of the very best quality. 
Salt is rid of its impurities by pouring boiling 
water upon it iu the proportion of one quart of 
water to from seven to fourteen pounds of 
salt; stirring the whole occasionally for a 
couple of hours, aud then straining it through 
a fine, clean cloth The water which passes 
through contains all the impurities, and may 
be used for ordinary culinary purposes or 
mixed with the food of live stock. The salt 
which remains in the cloth is free from the 
soluble suits of magnesia and lime, etc., and 
may be hung up in the cloth till required for 
uso. Sugar and saltpeter are somet imes mixed 
with the salt, if long keeping butter is de¬ 
sired. These should be ground fine and mixed 
iu the proportion of one ounce of sugar, one- 
half, to oneounceof sultpeter. ami two ounces 
of salt, using an ounce of the mixture to a 
pound of butter. Some people object to salt¬ 
peter; but sugar cau't be objected to. ’Tis 
claimed that butter dreRsed iu this way does 
not develop its flavor for some weeks after It 
has been made. The salt should be spread 
evenly on the butter—a dredging box may bo 
used with advantage. A rolling pin is used to 
reduce the lumps iu the salt before it Is used, 
and if coarse, it is improved by grinding. It 
must be thoroughly incorporated with the but¬ 
ter, and this is effected by working the butter 
backward and forward several times, turning 
it upside down between the workings. If 
worked by baud with a wooden spade, take 
only a thin layer at each stroke. A simple 
lever worker does the work well, and in it 
there is uothing to get out of order. 
COLORING. 
Coloring is sometimes required to give the 
butter a “.Tune" color, aud is generally most 
necessary in Winter. Bo careful not to over- 
color. As to tbo umount of color to use, the 
previous churning must, be taken as a guide. 
A red carrot scraped into water makes a good 
coloring, if the butter is washed with this 
water: saffron and annatto juice are also 
used. Wells, Richardson & Co., Burlington, 
Vfc , make a color which does all that is claim 
ed for it. Any of these colors rnav be added 
to the cream, or mixed with the salt used for 
salting. The last ment ioned will not color the 
butter-milk,which is an advantage, if required 
for sale. Rad ventilation iu the dairy will 
cause the butter to be pale, as well as sour¬ 
ness. Jersey cattle give butter of u deep 
golden color, and a few In a small herd will 
give color enough to the butter of the others. 
The feeding influences the color also. Balt 
also improves the color of butter. 
CALKING. MARKETING, ETC. 
The mode of preparing the butter, wheu 
worked and salted, depends OU the market it 
is intended for. Near largo cities good but¬ 
ter, made up in small, fancy pats, commands 
a very high price, If sold directly to the con¬ 
sumer. These pats will not stand nn.y rough 
usage; they are taken to market In boxes 
fitted with trays for alternate layers of butter 
and Ice. For the ordinary market, one or 
two pound rolls, and square or rectangular 
pats ure used; but If for shipment, the square* 
or rectangular ones will pack closest. Each 
pat should be covered with a clean, white 
doth, wrung out. of pickle. 
Butter intended for keeping should be 
packed closely in well-glazed earthenware 
jars, free from cracks, withiu an inch of the 
rim; a cloth is then put on, and the jar is 
filled with salt; the jar is then secured so as 
to exclude the air ns much as possible. In a 
dry (State such as this, pickle is put on together 
with salt, as the salt won’t run to pickle. 
Packing butter In air-tight tins is largely 
practiced in Denmark—in Copenhagen one 
company packs 10 tons daily, in the season. 
I ho butter is (Irmly packed by a rammer till 
the tin is full to the brim, when the cover is 
sealed on. Cream is also preserved iu this 
manner, 
El Paso Co., Col. 
TnE Illinois Dairymen’s Association 
holds its eleventh auuual meeting at Cham¬ 
paign ou December 17,18, 10. The programme 
has been arranged with especial reference t.o 
making the meeting of most value to farmers 
who have only recently interested themselves 
in dairying. Aside from some geucrul ad¬ 
dresses, there are to be a Dumber of papers 
ou the most practical topics by men of experi¬ 
ence and success. A half day is also to be spent 
in a visit to the State Industrial University, to 
examine its facilities for instruction and its 
collections. r. p. m’glinchy, Secretary. 
Elgin. 111. 
Liitiun}. 
BOOKS RECEIVED. 
magazines. 
Harper’s frontispiece is an engraving of 
the “Boy Jesus in the Temple,” by W. B. 
Closson; Christmas Past, by Charles Dudley 
Warner: A few Days’ more Driving, William 
Black, She stoops to Conquer. Part 1, Oliver 
Goldsmith: The Legend of Ogrecastle, Thomas 
Dunn English: Nature's Serial Story, E. P. 
Roe: (concluded:) William Grobbvns, An Out¬ 
door Sketch. George H. Boughton, A. R. A,; 
Farmer Worrall's Case. Saxo Holme; Recent 
German Art, Charles W. Jenkins; Toinette, 
John Esten Cooke; The Elevator, W D. 
Howells; A Capillury Crime, F. D. Millet; A 
Dead Man’s Pace. Hugh Conway. Poems, 
Editor’s Easy Chair, Editor’s Drawer com¬ 
plete the contents. This magazine for the 
month of December, has out-rivaled itself. 
Nearly all the articles are profusely illus¬ 
trated, and are works of art. It givesoue joy 
to see and read a work so perfect, as is 
this magazine. 
The Century has a fine portrait of Oeul. 
U. S. Grant. Dublin City, by Edward Dowd- 
en, illustrated; The Knight of the Black For¬ 
est, by Grace Denio Litchfield, Chap’s 1 to 6; 
Hunting the Rocky Mountain Goat, by Will¬ 
iam A. Baillie Grohtnan, illustrated; Ameri- 
enn Painters In Pastel, M. G. Von Rensselaer; 
The Poet Heine, Emma Lazarus; Winter 
Neighbors, by .John Burroughs; Tim New As¬ 
tronomy, Part, 3 byS P. Langley; The Rise of 
Silas Lapham, by W. I), llowells a serial; 
The Principles and Practice of House Drain¬ 
age, by George E. Waring, ,Tr., Part 2d: An 
Adventure of Huckleberry Finn, by Mark 
Twaiu; Recollections of a Private, by Warren 
Lee Goss, Number 2; The Capture of Fort 
Donaldson, by Gen. Lew Wallace; with poems, 
the usual Topics of the Times, Open Letters 
aud Bric-a-Brao, all of which make up one of 
the most attractive numbers of this ever pop¬ 
ular magazine. 
Oodey’h has for a frontispiece a steel plate 
engraving, entitled Sleeping Love, with a 
poem accompanying it, by Mary Bradley; 
Alice’s Christmas Gift, by Christian Reid; 
Out of L)arkuess into Light, by Luurentine; 
Maxwell’s Ghost, by Mary F. Bradley; Her 
Birthday Gift, by Emily Read; Your Love 
or My Life, obap 5; with many other articles, 
poems, etc. Also, Its usual Fashion Notes 
and Recipes, which are reliable and good; 
its Work Department, Arm Chair, etc. 
This magazine is one of well known fame, 
being its 109th volume, and Is highly prized 
for its select reading matter, as well as for 
its fashions and helps for the household. 
8t. Nicholas has for a frontispiece, an en¬ 
graving from the original painting, by Mr. T. 
Cole, of The Infant Marguerlta Maria. A 
poem, The Light That Is Felt, by John G. 
Whittier; followed by an illustrated poem. 
Visiting Santa Claus, by Lucy Lurcom. A 
Talk about Painting, Anna Lea Merritt; The 
Hand-organ Man’s Little Girl, a poem by 
II. II : Davy and the Goblin, Charles Carry]; 
The flare and the Tortoise, Louisa M. Alcott; 
Menhaden Sketches, Mury Halloek Foote; 
Tales Of Two Continents, Hjalmur Hjorth 
Boyesen; His One Fault, J. T. Trowbridge, 
chap,4; Among the Law Makers, Edmund 
Alton, ebup. 2; Jack in the Pulpit; The Let¬ 
ter Box; The Riddle Box; etc. Besides these 
articles, there are many others; also poems, 
which are illustrated. As we have bad occa¬ 
sion to say before, ho wo do again at this time, 
that no home in our land should be without 
this, the best magazine for children, in the 
world. And grown folks can obtain much in¬ 
formation from its pages too, which goes to 
prove its value, for all classes of readers. 
Wide Awake. The Christmas number has 
a finely colored frontispiece by Prang & Co., 
called A Merry Christmas to You. The 
poem, by Susun Coolidge, Christinas Day, 
follows. Down the Ruviuc, Charles E. 
Craddock, chapters 1 and 2; Wonderful 
Christmus of Old, Hezekiah Butterworth; 
The Bubbling Teapot, a Wonder Story, 
Mrs. Lizzie W. Champney; Souvenirs of 
My Time, Mrs. Jessie Benton Fremont; 
Little Maid Bertha’s Stork, a poem, Mrs. 
A. D. T, Whitney. These are only a small 
portion of the contents of this beautiful maga¬ 
zine. It is a rival of the St. Nicholas, and 
has some of the best writers in the country. 
The illustrations are complete and most at¬ 
tractive. This Christmas number should be 
in every home, which would make it only nec¬ 
essary to have it coming every month. 
BOOKS. 
The Children ok the Bible.—B y Fanny 
L Armstrong. Fowler & Wells Co. Pub¬ 
lishers, New York City, Price, $1.00. 
This little work, supplies a need long felt, 
by mothers who have a family of children. 
There are no stories, which attract closer at¬ 
tention, than those which are related from the 
Bible, and in this book each child, who is 
mentioned in Scripture, has its little historyi 
simply, and sweetly told. Ishmael, Isaac 
Esau, Jacob, Joseph, Miriam, Moses, “Name¬ 
less” Samuel, David, and so on through to the 
One Perfect Child, and then, to Paul’s friend, 
