73o 
THE RURAL NEW-YORKER. 
October 31 
HOW PRIZE BUTTER IS MADE. 
WINNERS AT NEW YORK STATE FAIR. 
There was close competition in the 
dairy awards at the last N. Y. State 
Fair. In order to learn something about 
how prize butter is made, The R. N.-Y. 
sent the following questions to the 
winners: 
What breed of cows do you keep ? 
What were they fed ? 
f_ Was the creatn separated or not ? 
Was a “ starter ” used ? 
£ At what age was the cream churned ? 
Will you give us an account of what, in your 
opinion, were the most important operations in 
making the butter ? 
Some of their replies follow : 
Butter that Scored 100. 
While I aim to, and do make butter 
that sells above the highest market 
price at all times, I realize that, when 
butter is to travel nearly 200 miles and 
then score 100 at the hands of an expert, a 
very difficult task is before me, and I do 
some things that are not practicable to 
do every day. I personally scored the 
butter on exhibition, after the judge 
had done his work, and with one or two 
exceptions, it was butter that would 
have ranked “ extra ” on any market. 
I selected five of the freshest cows 
(not over four weeks in lactation) and 
for a week before the butter was made, 
fed them four pounds a day each, of 
wheat bran and corn meal, equal parts ; 
they also ran in the best of pasture. 
Aside from this, the method described 
below was the same as we follow from 
day to day. It is obvious that it would 
be impossible always to have all 
fresh cows, and not always economical 
to feed just those two grains, when 
others can be bought for less money 
that will give us a better balanced 
ration, more milk and fat, and a fine 
article of butter. 
My cows are part purebred Jerseys; 
some high grade Jerseys, and about 
half of the herd, the progeny of both 
the above from a purebred Guernsey 
sire, which, to my mind, gives me the 
typical dairy cow. The five were an 
average of the above. 
The night’s milk is run over an aera¬ 
tor, which reduces the temperature to 
60 degrees ; then placed on an ordinary 
cellar bottom and the next morning 
heated to 75 degrees in a hot water bath, 
and run into a De Laval separator, im¬ 
mediately after the morning’s milk has 
gone through at the normal temperature. 
The cream is run so as to contain from 
35 per cent to 40 per cent of butter fat, 
and as it leaves the separator, is passed 
over an aerator filled with ice water, 
which reduces it below 60 degrees. After 
standing a couple of hours in a cool 
place, it is placed in a “ John Boyd ” vat 
and a “ starter ” added, made from skim- 
milk of the day before, from a fresh 
cow. This is churned the day following, 
or about 24 hours after separation, at a 
temperature between 56 and 58 degrees. 
The butter is washed as soon as it 
reaches the granular state, with water 
as warm as will not cause the granules 
to become massed together. I think 
that too cold water has a tendency, as 
has too much washing, to injure the 
flavor. Usually it receives two wash¬ 
ings. About an ounce to the pound of 
salt is added in the churn, then spaded 
in with a fork, the churn revolved two 
or three times, and then allowed to 
stand for about an hour, when the 
butter is put on the worker and slightly 
worked, and packed immediately. I use 
the “ Glen City ” salt, made at Watkins, 
N. Y. 
The perfect score as to flavor, I at¬ 
tribute to the freshness of the cows, and 
their feed first, and the manner of ripen- 
Send us your neighbor’s subscrip¬ 
tion to The R. N.-Y r . with his dollar 
and we will send him the paper to 
January 1,1898, and send you your 
choice of these books: 
First Lessons in Agriculture, 
American Grape Training, 
The Business Hen, 
The Nursery Book, 
The New Potato Culture. 
ing second. In my experience, no one 
thing has contributed so much to a 
uniform article at all times and under 
all conditions, and does as much in the 
private dairy to reduce the making of 
butter to an “exact science” as the 
“ John Boyd ” vat and “ starter.” These, 
in brief, are the main points. 
EDWARD VAN AL8TYNE. 
Kinderhook, N. Y. 
Jerseys with Pasture Only. 
The butter I had on exhibition at the 
State Fair, was made from Jersey cows. 
The milk, as soon as drawn, was set in 
cold spring water, in long tin cans 20 
inches deep. The water runs from the 
spring into a long, deep vat in my milk- 
house. I let the milk set 24 hours before 
skimming. The cream is taken from the 
cans with a dipper, and is then ripened. 
The most important part in butter¬ 
making, in my opinion, is cleanliness in 
the milking and the handling of the 
milk and cream. One should take a 
great deal of pains in keeping the sur¬ 
roundings sweet and clean, so that there 
will be no foul odors that will contami¬ 
nate the milk. f. g. davis. 
Mohawk, N. Y. 
A Homemade Starter. 
This creamery has the milk of about 
300 cows, mostly Jerseys and grades, and 
“Delaware County Jerseys” rank very 
high as butter producers. The feed con¬ 
sists of bran, shorts, and gluten meal, 
and the rich, juicy grasses from these 
hills. We separate, with a Sharpless 
Russian separator, and run a 35-per cent 
cream. We used a homemade starter. 
We take the cream one morning, and 
churn it the next, so that it is about 22 
hours old. It is cooled to 62 degrees as 
soon as possible after coming from the 
separator, and kept as nearly as possible 
at that temperature. When ready for 
the churn, it is quite thick, and has a 
velvety appearance, and a very pleasant 
acid flavor, which experience only can 
detect. We use a common box churn, 
and stop churning when the butter 
granules are about the size of wheat 
kernels. We churn at a temperature of 
56 degrees. The buttermilk is then 
drawn off, the butter washed in two 
waters, then drained, and salted in the 
churn, using 1 }i ounce of salt to one 
pound of butter. It is then worked in a 
National butter worker and packed im¬ 
mediately. 
The most important point, in my esti¬ 
mation, is in properly ripening the 
cream, and churning it at the proper 
stage. The next is in churning at a low 
temperature, stopping the churn at the 
proper time, and keeping the butter 
cold. A very important point, also, is 
in the working. If worked too little, it 
will be streaked ; if too much, the butter 
globules will be broken, giving the but¬ 
ter a salvy appearance. Absolute clean¬ 
liness is of great importance in either 
dairy or creamery. My butter was first 
exhibited at the State Fair, at Syracuse, 
in 1894, and it then scored 100 points, 
and won the first prize of $50. 
G. W. BOMASKEY. 
Davenport Center Creamery, N. Y. 
Jerseys, Bran and a “ Starter 
Our Jerseys were fed grass and wheat 
bran—about eight quarts apiece of the 
latter per day. The cream was sepa¬ 
rated once a day, being careful not to 
warm it above 80 degrees before separat¬ 
ing. It was then placed in ice water, 
held 24 hours, and then put in a ripening 
vat, and about four quarts of buttermilk 
used for a starter. It was then warmed 
to 60 degrees and held 24 hours before it 
was churned, which would make the 
cream 48 hours old. 
I have about eight patrons, one herd 
of Holsteins, and the rest mixed lots, 
and the cream from which the butter 
was made was from the milk of all these 
cows mixed together and ripened, as I 
have stated, and all churned together. 
The tub that was entered as creamery 
was packed first, then the jar -that was 
All 
for 
$ 1 . 00 . 
entered as private dairy, and then the 
prints. How there could be so much 
difference in the score, I cannot tell, 
when it was all from one churning. 
Oswego Falls, N. Y. c. c. wilcox. 
A Holstein Dairy. 
Our cows are chiefly Holstein-Friesians 
with a few Jersey grades. The feed 
while making the prize butter, was 
meal, middlings and shorts, equal parts, 
four quarts twice a day for each cow. I 
fed them sweet corn fresh cut from the 
field after picking the best ears for mar¬ 
ket, and this is what I intend to do for 
my herd the year ’round when I can get 
the corn. The grain ration they always 
get. I have a well-filled silo filled with 
Learning corn, as I consider it better for 
ensilage than sweet corn. We use a 
creamery. The cows are well bedded, 
milked carefully and cleanly, getting 
the milk into the creamery just as soon 
as possible after it is drawn. No starter 
was used. The cream was 24 hours old, 
and churned as soon as ripe in a barrel 
chum, using Genesee salt at the rate of 
nearly an ounce to the pound of butter. 
Id making butter for my customers, we 
salt to suit their individual tastes, as 
nearly as possible. l. b. babcock. 
Fulton, N. Y. 
“ Clean Jersey Cows.” 
Our cows ran in pasture and were 
milked in the stable. At each milking, 
each had a feed of about three pounds of 
wheat bran and middlings, mixed. We 
use a DeLaval separator, mix the morn¬ 
ing’s and evening’s cream the following 
morning, add a starter, ripen at a tem¬ 
perature of about 68 degrees, and churn 
at 60 to 62 degrees when the first mess 
of cream is 48 hours old. We weigh every 
mess of milk and every churning of but¬ 
ter when it is taken from the churn. It 
is then salted, one ounce of Worcester 
salt to the pound. Our exhibit was 
(Continued on next pane.) 
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