32 
Ibc RURAL. NEW-YORKER 
How to Make Good Dairy Butter 
BY H. F. JUDKINS. 
Part V. 
Composition. —The amount of butter 
that can be churned from say 20 lbs. of 
cream depends on the per cent of butter- 
fat in the cream. Dairy butter contains 
about 84 per cent fat, 12.5 per cent 
moisture. 2.5 per cent salt and 1 per cent 
curd. Since this is the case, the pounds 
butterfat in the cream divided by 84 per 
cent gives very closely the amount of but¬ 
ter the cream will make. Hence, 20 lbs. 
of 30 per cent cream gives 6 lbs. of but¬ 
terfat, and six divided by .84 equals 7.1 
lbs. butter, while 20 lbs. of 20 per cent 
cream gives 4 lbs. of butterfat, and four 
divided by .84 equals 4.7 lbs. butter. 
8ince the moisture, salt and curd make 
up 16 per cent of the butter and 16 goes 
into 100 approximately six times, it is 
safe to say that a pound of butterfat 
will make one and one-sixth lbs. of butter. 
If one does not have a Babcock test outfit, 
he can tell fairly closely what his cream 
must test by taking 84 per cent of the 
butter made and dividing the result by the 
weight of the cream churned. This is 
when churning is done under normal con¬ 
ditions. The composition of butter as 
above given is pretty well determined by 
natural churning conditions. By work¬ 
ing a little more moisture into the butter 
the amount obtained from a certain 
amount of cream can be increased a trifle. 
The Federal law sets the limit for moist¬ 
ure at 15.9 per cent, and while this does 
not apply to dairy butter made in a small 
way. it is not easy to get the moisture as 
high as 15.9 per cent. 
The Market Package. —No matter 
what may be the shape of the butter pack¬ 
age, it is imperative that it appear neat 
and attractive. The kind of package that 
is used depends upon the amount of but¬ 
ter made and on the kind of market avail¬ 
able. The average farm butter-maker 
does not make butter enough to warrant 
the use of the various sizes of butter tubs 
unless butter is very cheap and he wishes 
to hold back a large amount for higher 
prices. Round, fiber or veneer boxes 
ranging from eight to 20 lbs. in capacity 
are sometimes found in use. Nearly all 
the farm butter made is marketed in one- 
pound or in one-half-pound prints, for 
reasons above stated. 
Printing. — Various types of printers 
are on the market which print in pounds 
and half-pounds. In buying a printer 
get one that is easy to clean, durable and 
accurate. Printers may be plain or 
carved in various figures or monograms. 
While it may be well to have a mono¬ 
gram carved in the printer for the sake 
of giving the butter individaulity, too 
much “filigree’ should be avoided, as it 
makes the printer difficult to clean and 
less durable. There are printers having 
capacities ranging from one to 25 lbs. 
In order to get the pound print from 
these, the*butter must be cut by the means 
of wire or a butter slice. While the 
work can be done fast, they are a little 
undesirable, for the reason that it is dif¬ 
ficult to cut all the prints to weigh ex¬ 
actly alike, and then, again, so large a 
printer is hardly required on the farm. 
This leaves the single pound print as the 
most satisfactory type. A new printer 
should be tested from time to time by 
weighing the prints. A man may lose 
considerable money in a year by selling 
18 ounces for a pound, and he may lose 
his reputation in a much less time than 
that if he sells 15 ounces for a pound. 
Most States require that “16 oz.” be 
stamped on the wrapper of each print. 
Wrapping. —After the butter is printed 
it should be set away in a cool place for 
several hours, and then it is ready to be 
wrapped. A good brand of parchment 
paper on which is printed some special 
design, giving the name of the producer 
or the name of his farm, should be used. 
If the butter is later put into cartons, as 
it is many times, plain parchment paper 
may be used, and the printed matter put 
on the carton. At any rate, if the car¬ 
ton is used, as much advertising matter 
as is consistent with attractiveness should 
be printed on it. It is but little extra 
expense to have these designs printed, and 
one is well repaid in the end if he keeps 
his butter up to the advertised standard. 
Markets. —The amount and kind of 
advertising necessary will depend largely 
on the kind of market catered to. Mar¬ 
kets for farm dairy butter are private 
customers, such as individuals and hotels, 
the country store, the city market and 
commission houses. The farmer receives 
the highest price when his butter is sold 
to private customers. These customers 
need not be local people. Every Summer 
the country is invaded by Summer vaca¬ 
tionists from the city. In many cases if 
the farmer is wise he can make a trade 
with some of these people to sell them 
butter the year round at a higher price 
than he could possibly obtain elsewhere. 
Butter can easily be sent by parcel post 
in the first and second zones, and this 
makes this method of marketing easy. 
When butter is shipped this way it is best 
to use the paper carton enclosed in a box 
of double-faced corrugated paper board. 
If he does this he must keep up his end 
of the contract, and see to it that he does 
supply them the year round, and with a 
uniform product. Probably one of the 
most common customs of marketing is 
exchanging butter at the local store for 
groceries, etc. This, of course, saves the 
farmer a little time, but the price re* 
ceived is somewhat less than from steady 
customers. If the farmer is obliged to 
sell his butter to the city market or to a 
commission house, he usually does so at 
a loss, since too many profits have to be 
made. Butter is always higher in the 
Fall and Winter than in Summer, and 
unless one has a constant market he 
should try to have his cows freshen in 
the Fall. He should also watch the mar¬ 
ket quotations closely, and not get caught 
with a large amount of butter on hand 
which he is forced to sell when it is cheap. 
Storing Butter for Home Use. —It 
is common practice to put down grass 
butter to be used during the following 
Winter. It may best be done as follows: 
Make up a salt brine out of boiled watef 
and salt. This should be strong enough 
to float an egg. and will take 3*4 to 4 lbs, 
of salt in 10 lbs. of water. Make the 
butter out of good cream, ripened only 
slightly or pasteurized and churned 
sweet. Put up in prints and wrap in two 
papers, tieing outside one on with string. 
Pack prints in a clean stone crock and 
weight down with clean wooden rack and 
stone; then pour in brine to cover prints. 
Store in cool cellar until ready for use. 
Keep crock covered to prevent evapora¬ 
tion of brine. 
Home-mixed Ration 
What dairy ration can I mix that will 
have an analysis the same as on the in¬ 
closed label? I have corn silage and hay, 
Red-top and Timothy for roughage. Per¬ 
haps you can tell me of a better ration. 
Vermont. e. g. h. 
The ration you mention contains about 
the right amount of protein for you to use 
with your roughage. You can make one 
similar to it by mixing up 300 lbs. bran, 
200 lbs. oilmeal. 100 lbs. gluten feed and 
50 lbs. of cottonseed meal. Add one lb. 
of salt to each 100 lbs. of feed. Feed a 
January 3, 1920 
pound of grain to each 3% to 4 lbs. of 
milk produced daily. H. F. J. 
Storing Butter 
I have two cows, and they go dry so 
long that I would like to know how to 
keep butter. I tried to keep it in brine, 
but it got so strong we could not eat it. 
Ohio. MRS. A. w. 
There is no better way of storing but¬ 
ter for Winter use than putting it down 
in brine. The all-essential thing is to 
have first-class butter to begin with. This 
•means butter out of clean flavored cream 
not over three days old, and ripened until 
it barely tastes sour. Wrap each print 
in two papers and tie on with a string. 
Pack prints in a clean stone crock. Make 
up a brine strong euough to float an egg 
out of salt and boiled water, allowed to 
go cold. Cover the prints and weight 
them down with wooden rack and clean 
stone. Cover crock and set in coolest 
place available. h. f. j. 
Improving Dairy Ration 
Would you advise me in regard to mix¬ 
ing a ration for my cows? I am milking 
five; have been milked all Summer. I 
am getting 70 lbs. a day, which does not 
seem very good. I am mixing the follow¬ 
ing: 200 lbs. bran, 100 lbs. cornmeal, 
100 lbs. cottonseed and 100 lbs. ground 
buckwheat; also add 3 lbs. salt to each 
100 lbs. feed. I feed about one bushel 
of silage twice a day, and all the hay 
they w ill eat. Am I feeding euough pro¬ 
tein feed ? j. n. j. 
New York. 
I should put 200 lbs. of cottonseed in¬ 
stead of 100 lbs. into the ration and cut 
salt to 1 lb. each 100 lbs. of feed. Feed 
almost a pound of grain to each 4 lbs. 
milk produced daily. H. F. J. 
'H/2 ('fr, 
YhiMtM 
18,458 lbs. Milk 
in a year is the record of this fine 
Guernsey. Records are worth 
trying for; but health is an abso¬ 
lute essential. 
So Easy to Put Your Dairy 
On a Good -Health Basis 
To be satisfied with anything less than top- 
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of milk income. Most cow sickness is pre¬ 
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KURE, the great cow medicine, such troubles as 
Abortion, Retained Afterbirth, Barrenness, 
Scouring, Bunches and Milk Fever can be elim¬ 
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the digestive and genital organs—where nearly 
all cow diseases originate, and aids nature in 
inducing normal, healthy action. No dairyman 
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Sold by nearly all druggists and feed 
dealers; 60c and $1.20 packages. 
Write for our big free book, 
“THE HOME COW DOCTOR.” 
It is full of facts every dairy¬ 
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tells just how to treat 
cow diseases of 
all kinds. 
Dairy Association 
Company 
IjndoDvilU, Vermont 
JBr-- 
