289 
State Convention—Butter-Making, Etc. 
is doubtless about ripe for churning in three days from milking. 
Then a little increased warmth is desirable, say sixty-two to sixty- 
five degrees. When the cream is from cows ted upon dry food 
about five degrees warmer will be desirable. A slow or moderate 
motion in churning will produce better butter than a fast one, and 
requires less work to free the milk from the butter. As soon as the 
butter has come, the quicker it is freed from the milk, salt added, 
necessar} r working completed, and the butter packed, the better. 
Right here there is still a difference of opinion as to the best 
mode. A minority hold that no water should be added to wash 
the butter, insisting that washing injures the flavor and is unnec¬ 
essary. The more numerous class hold that the sooner the milk 
is freed from the butter, with the least working, the better; that 
the necessary working without washing injures the grain of the but¬ 
ter, and makes it salvey. One thing is very certain: if the butter 
is over-worked and salvey, and your butter goes to a buyer who 
is a judge, you will learn the fact at once in the decreased price re¬ 
ceived. We find from our experience, that when we have kept 
the milk and cream at the proper temperature, and this in the cool 
part of the year, but little water is necessary, particularly since we 
have used the rectangular churn. In this churn we find the but¬ 
ter comes in half an hour to ail hour; quick enough. We then 
draw off the buttermilk, add a quart or two of water, give the 
churn a few turns, again draw off and take out the butter; work in 
about three-fourths of an ounce to the pound of Ashton salt; set it 
away about twelve hours, and, when the salt has mostly dissolved, 
re-work faithfully with the common hand-ladle, giving it a careful, 
pressing motion, instead of a drawing one, until the brine and all 
traces of milk are extracted; then pack in jars or tubs at once. 
After the working is completed, and the butter has become set, 
packing, handling, or repacking has an injurious effcet. In warm 
weather, we use more water in washing the butter, and sometimes 
we find it necessary to give it two workings after salting. The last 
working should not be more than twenty-four hours after churning, 
or the grain of the butter will likely be injured. Fully packing a 
jar, tub, or firkin from one churning is better, when it can be done. 
This insures butter all of one color. Jars for long keeping should 
be new and clean; filled within about an inch of the top; a cloth 
19 -A 
