580 
<Ibe RURAL NEW-YORKER 
Marcli 29, 1919 
Storing Butter 
Can you please give me a recipe for pre¬ 
serving butter? I have a surplus now and 
would like to keep it fit for table use next 
Winter. Is the following recipe reliable, 
or do' you know something better? To 
each pound of butter add one ounce of 
following compound : Two parts salt, one 
part loaf sugar and one part of nitre. 
H. N. B. 
The best way to preserve butter is to 
make up a strong brine at the rate of 
about 35 lbs. of salt to 100 lbs. of water. 
Put the water and salt in a churn and 
churn for 15 or 20 minutes to force the 
solution of most of the salt. Put this 
brine in a clean stone crock. Make the 
butter out of good cream, ripened very 
slightly. Print it in usual pound prints. 
Wrap the prints in two thicknesses of 
parchment butter paper, and put them in 
the brine, weighting down with a rack and 
clean stone on top. Cover the crock 
tightly to prevent evaporation of the brine. 
It may be necessary to add a little fresh 
brine if enough evaporates to uncover the 
butter. 
Of course, butter can be made in the 
usual way and packed solidly in a crock, 
like tub butter. The top is then covered 
with a cheesecloth and salted heavily. 
There is a little difficulty in removing the 
butter from the crock when this method 
is used, and it is doubtful if it keeps as 
good a flavor as in the brine. In either 
what book gives complete details as to 
cheese making? G. A. s. 
Troy. N. Y. 
The following is a good method for 
making cream cheese: 
1. Place 30 lbs. milk standardized to 0 
per cent fat into a shotgun can. 
2. Pasteurize milk at 145 degrees Fain*, 
for 30 minutes and cool it to SO degrees. 
3. Add a half pint of starter and eight 
drops of rennet. One-third of a junket 
tablet may be used in place of rennet. 
Either the rennet or junket tablet should 
be diluted in a half pint of cold water be¬ 
fore adding it to the milk. 
4. Pour the coagulum or curdled milk 
upon the drain cloth and allow it to 
drain from two to four hours, or until 
practically no whey drips from the cloth 
and the curd is comparatively dry. 
5. Scrape the curd toward the center of 
the cloth and tie the diagonal corners of 
the cloth together to facilitate handling. 
G. If ice is available, place the bag of 
curd in crushed ice and leave it for three 
hours or longer. If ice is not available, 
allow the curd to drain an extra hour or 
more. 
7. Place the bag of curd between two 
clean boards, put a 50-lb. weight upon it 
and let it stand. Pressing should cease 
when there is a yield of about 544 lbs. of 
cheese. This will take about six to eight 
hours. 
S. Remove the curd from the cloth into 
a pail, sprinkle two leved tablespoonsful 
of fine salt over the curd, and thoroughly 
mix with a potato masher until it has a 
smooth, buttery consistence. Running the 
cheese through a food chopper or working 
it with a butterworker produces the same 
result. 
9. Cheese is now ready for packing. 
The latest and certainly one of the best 
books on cheese making is by Thom and 
Fiske. The title is “The Book of Cheese.” 
You can doubtless get a copy through 
The R. N.-Y. ii. f. j. 
Grain for Freshening Heifer 
Is it safe to feed a heifer grain before 
she calves? I have one two years old, due 
to calve next month. I am feeding her 
Timothy hay (all I have), with about a 
quart of ground oats and half a peck of 
mangels every day. c. H. 
Yes, enough grain should be fed to keep 
the heifer in good growing condition and 
at same time have her in good flesh at 
calving. Feeds of rather a fattening and 
laxative nature are good. Roots and 
silage are excellent. A good grain ra¬ 
tion is two parts by weight of bran, 
ground oats, one part cornmeal. one part 
oil meal and one part gluten feed. Use 1 
lb. of salt to each 100 lbe. of feed made 
up. I should say feed one to two quarts 
morning and night, but the condition of 
the heifer is the best guide, H. F. J. 
Ration with Mixed Hay 
Will you give a ration for milch cows 
having mixed hay for roughage, using all 
the ground oats possible? Which is the 
cheaper, buckwheat middlings at $1.50 
per c-wt. or gluten at $57 per ton? 
Moravia. N. Y. w. j. p. 
Buckwheat middlings at $1.50 per 100 
are a much better proposition than gluten 
feed at $57 per ton. A grain ration to 
use with mixed hay would be three parts 
by weight of ground oats, one part cotton¬ 
seed meal, one part linseed oil meal and 
two parts buckwheat middlings or gluten 
feed. Add one pound of salt to each 100 
pounds of feed when making up the 
ration. Feed a pound of grain to each 
three to 344 pounds of milk produced 
daily. n. f. j. 
Value of Roots in Dairy Ration 
I am feeding my cows ground oats, 30 
per cent ground corn, GO per cent oil- 
meal 10 per cent; cornstalks twice a 
day. Alfalfa hay once, and getting satis¬ 
factory supply of milk. Would it pay me 
to buy carrots or turnips at $10 per ton 
to feed? Have plenty of other feed to 
carry me to pasture. j. c. C. 
New York. 
Corn silage has about 17 lbs. of digest¬ 
ible material in every 100 lbs., while tur¬ 
nips have only 7.4 lbs., and carrots 9.9 
lbs. I should consider $10 a ton a big 
price for silage, and would say that you 
could not afford to pay it for carrots and 
turnips. .ir. F. J. 
Balancing a Dairy Ration 
Will you balance a ration for cows 
from the following grains? I feed mixed 
hay twice a day and corn silage at night; 
corn and oats ground, half and half, by 
weight; dairy feed, oilmeal. gluten and 
cottonseed meal. I would also like a bal¬ 
anced ration, corn and oats, half and half, 
by weight, oilmeal and gluten. F. c. H. 
New York. 
Using first set of feeds, make the ration 
three parts, by weight, of ground corn 
and oats and one part each of dairy feed, 
gluten, oilmeal and cottonseed meal. 
Using the second list, make it two parts 
corn and oats, two parts oilmeal and one 
part gluten feed. In either case add 1 lb. 
of coarse fine salt to each 100 lbs. of 
feed. u. F. J. 
case the crocks should be kept in a cool 
place. h. F. J. 
Bitter Milk: Cottage Cheese 
I have read in The R. N.-Y. many 1 
times inquiries of butter and pot cheese 
making. I have had a lot of experience 
in this line of work, and it may be of 
some help to your readers. A. M. B., 
Xew York, page 334, should keep the milk 
in a warm place, where the milk will 
sour before skimming. Milk or cream 
should never be left in a cold place, be¬ 
cause it will cause it to get bitter. Bit¬ 
ter cream will make strong butter. If 
cream gets too sour, sweet cream can be 
added the day before churning. Sixty-six 
degrees is about the right temperature for 
churning in cold weather, and G2 degrees 
in warm weather. Scalding of all milk 
disln* is absolutely necessary. One ounce 
of salt to a pound of butter is about the 
right amount. After the butter is churned, 
washed and salted, place in butter bowl 
and let it remain over night before work¬ 
ing. The next day work and pack in jars 
or tubs. 
I wonder whether Mrs. II. M. B.. Co¬ 
lumbus. O.. page .334. would not like my 
wav of making pot cheese, as I have great 
demands for it. Milk to be used for cheese 
should be kept in a warm place so it will 
sour. When enough milk is added to 
make the amount wanted, set on the stove 
in good tin buckets or earthen jars. Place 
the milk where it will heat slowly. Heat 
until the whey turns from the cheese: 
then put in cloth sack or strainer and let 
drain over night, or for about 12 hours. 
Add salt to taste, and if the cheese should 
be hard, add a little milk. I make cheese j 
in little long balls, ard set them close to- ■ 
gether in a pan or dish. Galvanized 
buckets or pails should never be used for 
this purpose. MRS. s. B. H. . 
Oneonta. N. Y. 
1. You are quite right about not keep¬ 
ing milk and cream that develops bitter¬ 
ness at too low a temperature. The idea 
is they let‘the bacteria that cause milk to 
sour to get a start on those that cause 
bitterness. Where this is done the growth 
of the acid organisms keeps the others 
from developing. 
2. Your method of making cottage 
cheese is the one most commonly used in 
the home. At various times I have given 
directions for making cottage cheese, us¬ 
ing rennet or junket tablets for firming 
the curd so the whey will drain from it, 
rather than heating the curd in the whey. 
Alternates, Like Milking With Hands 
mm 
“You have, in my judgment, the best 
machine on the market.” 
Sunnyside Stock Farm 
Evans Mills, N. Y. 
Per C, P . Ashbocker 
1 dr 
1 iIw’nA 
While it is possible to make a cheese by 
heating method, cheese of much smoother 
texture can be made by the rennet method. 
It is impossible for one to realize this 
fact until one has sampled the two kinds. 
In teaching cottage-cheese making. I al¬ 
ways show'thelstudents both methods, and 
when they get through they lick the dish 
containing that made.by the rennet meth¬ 
od clean, while a mere taste of the other 
is enough to show the contrast, ii. F. J. 
Making Cream Cheese 
Will you give full information of the 
manufacture of cream cheese? I would 
like it made plain enough so that no mis¬ 
take could be made in its making. Also, 
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