5io 
THE RURAL NEW-YORKER 
July 20 
Live StockandDair 
HOW TO MAKE BUTTER. 
lam making butter from two cows, and 
use a separator Into which equal parts of 
milk and water are poured. We use a 
barrel churn. IIow should I keep the 
cream in the cellar? (No ice). If so, 
should it be brought to warm place to 
ripen this time of year? How long before 
churning should this be done. If at all? 
Is it necessary to add sour cream at this 
season? How am I to know when it is 
“ripe?” What temperature should it be 
before churning? How long ought it to 
take to churn? When butter comes, but 
will not gather, I have put in soda and it 
separated at once. What was wrong with 
it, anyway? 
Blittermaking is an art, and the but- • 
ter maker has to deal with so many dif¬ 
ferent conditions that it is not easy to 
set down exact rules or temperatures. 
The following notes by one who has 
made butter in farmhouse, dairy and 
creamery may, however, be helpful 
I'hey are written with those in mind 
who keep a few cows and make up their 
own product, rather than the creamery- 
man who handles the milk from many 
farms: 
Feeding. —The problem of making 
good butter begins with the feeding and 
care of the cows, but this is in itself 
such a broad subject that it can hardly 
be treated here. Suffice it to say that 
the food and water should be pure and 
wholesome, the food free from molds 
and taints, and that plants with a strong 
odor as onions, wild garlic, or noxious 
weeds should be kept out of reach of 
milch cows. Cows should be fed regu¬ 
larly. 
Milking. —Cows should be milked 
regularly in a clean stable, with clean 
hands, into a clean pail. Brusli the ud¬ 
ders, bellies, and flanks of the cows be¬ 
fore the pails are brought to the stable. 
The milker should have a suit of over¬ 
alls to be worn only at milking time, 
and they should be clean and free from 
dust. It is at this time that the greatest 
contamination of the milk occurs, and 
such troubles as gassy curds and tainted 
butter have their origin. You cannot 
be too particular as to cleanliness at this 
point. 
Sbpakation of Ckeam. —If you can 
afford a centrifugal separator, it is un¬ 
doubtedly the best and most economical 
way to get the butter fat out of the milk. 
In certainly skims cleaner, 365 days in 
the year, than any other method, and 
gives sweet skim-milk for feeding to 
farm animals. As to the kind of separa¬ 
tor to buy—get the one that you think 
will be the easiest to keep clean, and 
with it require a written guarantee that 
the machine will skim to one-tenth of 
one per cent. That is, there shall be no 
more than that amount of fat left in the 
skim-milk. Next in order of excellence 
to the centrifugal separator, come the 
various deep-setting systems, Cooley, 
Stoddard, etc. If a plentiful supply of 
cold running spring water is available 
the deep setting system will give very 
good results. In the absence of running 
cold water, ice may be used, but this in¬ 
creases the labor considerably. Never¬ 
theless, of the deep-setting creamers in 
use, there are probably not 10 per cent 
supplied with water cool enough so that 
ice can be dispensed with through the 
Summer months. If the milk, as soon 
as drawn, is cooled to 40 degrees and 
kept at that temperature for 24 hours, 
not more than two-tenths of one per 
cent of fat will ordinarily be left in the 
skimmed milk by the deep-setting sys¬ 
tems. Other means of separation are 
the dilution separators, so called, and 
the old-fashioned shallow pans. The 
name separator, applied to a can in 
which milk may be diluted, is a mis¬ 
nomer, and should be discountenanced 
by all intelligent dairymen. The prac¬ 
tice of diluting milk ostensibly to re¬ 
duce the viscosity of the milk serum, 
and thus help the fat,which is the light¬ 
est constituent, to rise to the surface, 
is of doubtful utility. The matter is 
concisely stated in the following quota¬ 
tion from Bulletin 151 of the Cornell 
University Agricultural Experiment 
Station: 
“Combining the results of this Station 
with the results at the Vermont Station, 
we have the following average percent¬ 
ages of fat in the skimmed milk under 
the different systems: Diluted, set at. 
60 degrees (39 trials), .77 per cent; undi¬ 
luted, set at 60 degrees (30 trials), 1.00 
per cent; undiluted, set at 40 degrees (26 
trials), .29 per cent. It would seem 
therefore, that while when milk is set 
at 60 degrees or thereabouts, there is 
considerable advantage, so far as the 
efficiency of creaming is concerned, in 
diluting it with 25 per cent of warm wa¬ 
ter, this dilution cannot be regarded as 
a substitute for setting without dilution 
in ice water, and it has the further dis¬ 
advantage of requiring increased tank 
capacity, and producing a rapidly sour¬ 
ing cream. It might be added that the 
diluted skim-milk is very materially 
lessened in value for feeding purposes.” 
The shallow pan system is, in the opin¬ 
ion of all practical dairymen, obsolete. 
For best results a uniform temperature 
of 60 degrees should be maintained, and 
the surroundings should be clean, sweet, 
and free from odors or taints, as of ve¬ 
getables or human foods. This precau¬ 
tion applies to all systems and methods 
of handling milk and cream. 
Cake of Cream. —The cream should 
be kept in a cool clean place at a tem¬ 
perature below 50 degrees. This retards 
the action of the lactic acid germs until 
enough cream for churning has been 
collected. As each additional skimming 
is added to the cream pail the whole 
should be well stirred. This is in order 
that the whole mass may be kept as uni 
form as possible. Cream should not be 
kept more than three days before churn¬ 
ing. From 12 to 24 hours before churn¬ 
ing, the cream should be brought to a 
temperature between 60 and 70 degrees, 
the time and temperature both depend¬ 
ing upon the time of year and the con¬ 
ditions under which the cream has been 
kept. This gives favorable conditions 
for the formation of lactic acid, upon 
which a good deal of the flavor of but¬ 
ter depends. In small dairies it is sel¬ 
dom necessary to add a starter, but if 
for any reason the cream does not sour 
readily the lactic acid germ may be sup¬ 
plied by adding a little buttermilk or 
cream from previous churnings, a little 
sour skim-milk, or one of the artificial 
starters as Hansen’s or Douglas’s lactic 
ferment. The cream should be thor¬ 
oughly stirred several times during the 
ripening process. This is to insure a 
uniform degree of ripeness of the whole 
mass. It will be readily understood that 
if there are clots or portions of the 
cream not as ripe as most of it, these 
portions will not churn as quickly as the 
rest, and consequently will remain as 
cream and be drawn off with the butter¬ 
milk and lost. Or if some portions of 
the mass are too acid, the casein may be 
so firmly coagulated that it will not pass 
off in the buttermilk, but will be found 
as little white specks in the finished 
prcKluct, and making an excellent place 
for the germination of putrefactive bac¬ 
teria which cause rancidity. The smooth 
velvety appearance of well-ripened 
cream is not easily described, but ones 
learned will not be forgotten. Until 
thoroughly familiar with the work the 
amount of acid or sourness may be de¬ 
termined by the use of Farrington’s 
alkaline tablets. The acidity or sour¬ 
ness of the ripened cream should not 
exceed .58 per cent as indicated by the 
use of these tablets. They are not ex¬ 
pensive, and may be obtained, with di¬ 
rections for their use, from any dealer 
in creamery supplies. In order to make 
butter of firm solid texture, that will 
as we say ‘‘stand up” in warm weather, 
it seems to be essential that at some 
time before the ripening process is com¬ 
pleted, the cream shall have been sub¬ 
jected to a temperature below 50 degrees 
for at least six or eight hours. In the 
deep setting systems this has already 
been accomplished when the cream is 
skimmed, but in the centrifugal and 
shallow-pan systems of creaming this 
fact needs to be remembered. 
Breeders’ Directory 
JERSEY BULL 
Yearling—reelstered, from a great show cow; al¬ 
most faultless, by a producing sire. Farmer's price 
R. F. SHANNON, 1)07 Liberty St., Fittsburg. l*a. 
123 HOLSTEINSirc. 
DELLHORST FARMS. Mentor. Ohio. 
POD CAI Two 
run wIlLk Registered Bolls ready for service 
Also Bull Calves. All of above from iKJSt families 
W. W. CHENEY, xManlius, N. Y. 
Holstein-Friesian Bull 
ready for service, and a fine lot of Bull Calves. Best 
of breeding, and from deep producing families. 
C. K. RECORD, Peterboro, N. Y. 
Churning. —Box or barrel churns 
without inside fixings are the best. In 
churns in which the agitation is brought 
about by means of paddles, the grain 
of the first particles of butter formed 
is very likely to be spoiled, and the fin¬ 
ished product injured to that extent. 
The box or barrel churn should be ro¬ 
tated, so as to obtain the maximum 
amount of concussion of the particles of 
cream upon one another, and not fast 
enough to cause the cream to take up 
the same rotary motion as the churn it¬ 
self. That is, it should dash from end 
to end at each rotation of the churn. 
Churn at least twice a week, and better 
three or more times. No exact tempera¬ 
ture can be given at which to churn. The 
cream should be churned at such a tem¬ 
perature that the butter will “break” or 
“come” in fi'om 35 to 45 minutes. Churn¬ 
ing should be continued until the but¬ 
termilk has a thin bluish appearance; 
this should occur, however, while the 
butter is still in the granular form. 
Washing and Working. —After draiw- 
ing off the buttermilk wash twice, or 
until the wash water runs off clear. 
Then work in salt to suit the taste of 
your trade, and set away for three or 
four hours. Then rework and pack or 
stamp. The interval between salting 
and stamping allows the salt thorough¬ 
ly to permeate the whole mass, and the 
second working also insures a uniform 
mixing of the salt as well as working 
out any excess of water. Never work 
butter when it is warm enough to be 
salvy. There are two watchwords for 
the buttermaker, they are cleanliness 
and uniformity, and are worth remem¬ 
bering if you are looking for trade and 
reputation. 
The action of several common alka¬ 
lies upon cream was studied by Soxhlet, 
a German investigator, some years ago, 
hut is not, even now, thoroughly under¬ 
stood. We say that they decrease vis¬ 
cosity and thus aid the separation of 
the butter fat from the casein. It is 
quite likely that a handful of salt would 
have given the same results. Your cream 
was proliably not properly ripened. 
J. A. F. 
C HENANGO VALLEY STOCK FARMS, Greene N. 
Y.—Dutch Belted and Jersey Cattle; Dorset and 
Rambonillet Sheep; Poland-Chlna, Jersey Red and 
Snffolk Pigs. Land and Water Fowls. Hens' 
Eggs, 60o. per dozen: 10 kinds; standard bred. 
F or sale—T horoughbred 
HOLSTEIN-FKIKSIAN CATTLE 
ot the best families. Also, ,S0 high-bred Bulls at 
reasonable prices. Write the MAPLES STOCK 
FARM, Binghamton, N. Y., WM. Rood, Prop 
DCDIfqnitllty and breeding. 
DCniVwlllIlkW Imported sire. Ohio Farm, 
Le Roy, Ohio. M. L. & H. H. BKNHAM. 
Beg. P. Chinas, Berkehirea 
and O. WMU$, Choice Pigs, 
8 weeks old, mated not akin. 
Bred Sows and Service Boars. 
Poultrij. Write for hard ttmei 
prices and free otronlar. 
HAMILTON A 00., Bosenviok, Chester Co., Pa. 
Collie Pups 
—Spayed Females. Circulars. SILAS 
DECKER, South Montrose, Pa. 
FOR SALE 
—Purebred Gordon Setter Pups, 
both sexes. Parents perfect 
held workers. 
M. SAGER, Orangeville, Pa 
A AAA raBBBTS. First-class stock. Boms 
kUvU Trained. New price-list free. 
N. A. KNAPP, Rochester, Lorain Co., 0 
I flnely-bred Lord Britain and Fnshoda 
I I II I Does, at following prices: Does scoring 
• 90 to 92 points, 13: Does scoring 92 to 04 
points, $4; Does scoring 94 points or better, 1.5—laid 
down at your door, express paid. A few very choice 
bucks at very low prices. All stock scored by P. E 
Crabtree or by one of his graduates. 
D. W. TALLMAN, Longmont, Colo 
ISSaCOWTlB 
lolds them firmly, draws 
hem forward when lying 
own, pushes back whe* 
banding, gives freedom 
f bead, keeps them clean 
E. C. NEWTON CO. 
Your Pigs! 
Runts are Unprofitable; 
Dead Hogs a Total Loss. 
DR. JOS. HAAS’ HOG REMEDY 
Is Guaranteed to prevent and arrest 
disease, stop cough, expel worms. 
Increase appetite and growth. 
Send $1.25 for trial package, postage paid. Cans 
$r2.50 and $r>..50; packages $2..50. State number, 
age, condition, food of hogs. Specitil ndvice frer. 
K years experience. ‘ ‘Hogology’ ’ pamphlet and 
testimonials free. 
JOS. HAAS, V. S., Indianapolis, Ind. 
Horse Owners! Use 
GOMBAHLT’S 
Caustic 
Balsam 
A ,Safe Speed; and Positive Cure 
The Safest, Itest BLISTER ever used. Takes 
the plane of all liniments for mild or severe action. 
Removes Bunches or Blemishes from Horse, 
and Cattle. SUPERSEDES ALL CAUTERY 
OR FIRING* Impossible to produce scar or blemisiL 
Every bottle sold Is warranted to give satisfaction 
Price $1.50 per bottle. Sold by druggists, or 
sent by expres^ charge, paid, with full directions 
tor its use. Send for descriptive circulars. 
THE LAWRBNCB-WILHAMS CO., Cleveland O. 
flf!wton*$ lIpATf, Oough, Di$* 
tdimpprand Indigtmtion Cure. 
A veterinary spccilio for wind, 
throat and stomach troubles. 
Stronf^ reeommendM. per 
A can. Dealers, mail or Ex.paid, 
ft'ewton llorMC Remedy Co. 
» ( Y) Toledo. Ohio. 
Cure Barren Animals 
THB 1x088 8AVKI) IS CLEAR PROFIT. 
Others Cure their Animals, WHY BUTCHER yours ? 
Thousands of cows, mares, sows, etc., restored to 
breeding In the past 20 years. The best stock farms 
in the world are our patrons, why not yon 1 ABOR¬ 
TION : Every cow that aborts should be treated with 
thi's remedy. You cannot afford to experiment, 
profit by the experience of expert breeders. Treat¬ 
ment by mall. $1.10. Other remedies just as reliable. 
Ask for circulars any way. 
MOORE BROS., Veterinary Surgeons, Albany, N.Y 
Farm Blaeksmithing. 
An illustrated book writ 
ten expressly for farmers. 
It tells all about making 
and temjHjrlng steel tools, 
making chains, hooks, 
rings, clevises, bolts, etc., 
etc. Filing saws, splicing 
rope, shoeing horses. 
Price 50c., cloth bound, 
by mall post-paid. AddreM 
J. M. DREW, 
Bt. Anthony Paurk, Ulna. 
EMAICIIM klllzLicCv licks. Mites, Picas, Etc. 
intor&Aliy it driTes out wormB. Cures all cuts, woundsy sores, etc 
Non-polsonous. Endorsed by leading vet^rlDsrlans. “Veterinary Ad-' 
rfoer^'free. ZeaoerDlslnfeetaDtCo. *100 Bates HU Detroit^ tlich. 
BUS £l'c%V, EUREKA FLY KILLER 
does the work on stock and poultry. We warrant It. 
Best agr’l authorities In U. 8. endorse It. Can you ask 
more? Rapid seller. Big profit. 8ure success. I.IHKI 
live agents wanted. Write for prices, Exc territory 
given. The J. H. Ames Co., Howtloinliaiii, Me, 
ORR’S FLY KILLER IS THE BEST 
Kills Files and Lice on Cattle and Horses. 
Gives Cows Comfort, hence more milk. 
Keeps Flies off Horses, hence more work. 
PurIlies the Stable, hence health and safely 
One gallon can $1. and Keystone Sprayer $1, both 
sent express prepaid for #1.50, to introdnee it. 
Iflve-gallon can, freight prepaid, $4 00. 
T.K. <)KK,6<53 Liberty Street, Pittsburgh, Pa. 
TTTy^ 
THE FULL MILK PAIL 
attests the value and is the sure result of the use of our 
NEW CENTURY FLY KILLER OIL. 
There i8no“rty where it im used. Ab8oluU*lysafe--harin8 
neither man nor iHiastand will not taint milk. It Is most 
evenly and cheaply afiplled with our Hpeclul Sprayer. 
Calves and young stock can’t thrive and grow It contuiually 
lighting Hies. It’s eijually vaiunble for horses. Prevents n>’ 
nervousness” and has saved many a “run off” and 
up.” Ask your dealer for it. If not theie, send |1.(K) to ub 
for Spriiycr and enough Killer to protect **>0 cov^ 
or other animals. We are the sole manufacturers anti 
wuiii iieciitM everywhere. ^ 
D. B. SMITH & CO., UTICA, N. Y. 
