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With the export of Butter from Canada to the old country fall- ing oflf year by year — (from $5,000,000 four or five years ago t(» $64,000 in 1889); with largo stocks of had butter annually lying in the hands of country merchantsand commission men, not saleable even at the low rate of 6c. or 8c. per lb., while there is far greater demand for really good butter than can be supplied at from 20c. to 30c. alb., there need be no apology for issuing a pam2)hlet which aims to assist in improving the (quality (jf the Butter made by Canadian farmers. Undoubtedly the best results in butter-making can be attained by the general adoption of the Creamery system — that is, by the making of butter in factories by trained men, the same as cheese is now made. But there are yet many sections of country in Ontario where the farmers live t(jo far apart to make the Cream- ery system possible, and the private dairy must still exist. How best to make good butter in the i)rivate dairy is. then, the([uestion. Many articles have been written, many ])aniphlet8 have been issued on the subject ; but it seems that none so far issued treat of the whole subject in a concise form. Excellent pamphlets have been sent out free by the (ioverments ; but they either touch only upon some particular portitm of the process of good butter-making, or else deal with the subject at such -length as to prevent many of those who most need their instructions from reading them at all or from understanding them when they do wearily wade through their pages. The object of the writer of this pam})hlet has been -to touch in a concise manner on all the points really necessary to be known by those who would make good butter. It has been carefully re- vised by practical good butter-makers ; and if the instructions of the following pages are intelligently and fairly carried out, those who have been making an article of butter which brought 10c. or 12c. a lb. in the market may expect to turn out a grade which will bring them from 4c. to 8c. a lb. more, I Good Butter : How to Make It. CLEANLINESS. The farmer or the farmer's wife who wants to make good butter must above all things and through all the various processes have in mind this one idea of " cleanliness "—cleanliness of animals and their surroundings, cleanliness of feed, cleanliness of water, cleanliness of the milk-house, cleanliness of utensils, cleanliness of the package in which the butter is marketed. Milk and Butter are both very easily tainted ; and so those who would {)roduce a good ar- ticle and command a good price for it, must ever be on the alert to keep everything connected with the process in the cleanest possible condition. THE COW. The Breed, — If you are just beginning to go into dairying, and have to buy your animals, get good ones of good breed. It costs little or no more to keep them than it does to feed poorer animals, and they return ever so much more in milk and butter. For dairy purposes, you will not go far astray if you buy either Ayrshire, Jersey or Holstein, Each of these breeds has its cham- pions among good dairymen. If you already have animals— any of the common grades, — you can do much to make them profitable by careful feeding and attention. The Care gp^ the Cow.— In spring and early summer, be careful that she does not pasture where she can get near weeds, such as leeks, etc. Many farmers think that allowing the animals to feed on these things " does not matter." But it does matter most materially. (See note below.) Butter with the slightest taste of these rank weeds will not fetch in the market half the price of the pure article. Above all, don't let her drink impure water. Don't let her pasture on undrained swampy land. Highland makes tlie best pasturage. In winter, don't let her stand out-doors in the cold ; for then she has to keep up the heat in her body with extra food, at your expense. Keep her in a warm, well-ventilated barn. (If not well ventilated, the odors which gather in the barn will taint the milk as badly as Note.— Lynch, in his " Scientific Dairy Practic*!," quotes a writer in the Chicago Lire Stock Jonrnol, who tjivos an instance whc^re twelve cows were subjected to the sc jnt of a dead calf that was lying twelve rods from the lane I hrough which the cows passed. The exposure of the cows was but one niin- ntti twice daily, but the effect was to nearly spoil for cheese-making the milk of ei^hty-tive cows with which the tainted milk was mixed ! As soon as the carcase was bni'icd, the milk became good a^aiii. a78 2-^ fK)01> BUTTKR HOW TO MARK IT. tho weeds and b.-id water.) Don't let lier go to a hole in the ice to drink. Don't let her drink cold water at all. Heat the water you give her up to 70 degrees. For winter feed, food treated hy the ensilage process will give the best results. Tf you have not built a silo, and thus provided rich preserved food for the cow, the following is reconancnded as a good ration for producing milk : to be fed each day in two parts : 5 lbs. of bran, 'M) IVis. roots, a lbs. meal (oats and barley or i)ease), 7 lbs. hay, 2 lbs. oil-cake and as much good straw as will be eaten. Give her a little salt each morning. Don't leave the salt in a lump day after day, or where other animals can get at it ; but let her have it fresh and clean each morning. Twenty percent, more milk can be obtained by the regular feeding of clean salt. Treat her kindly. Don't let dogs worry, or boys abuse her. Excitement of any kind injuriously atfects the (piality of the milk. Milk her regularly, at the same time day after day. Let one and the same person, a; far as possible, take care of her and milk her. UTENSILS NEEDED. Thk Daisy CurRX is now generally recognized as the best butter-maker. It can be obtained from the manufacturers in Lou- don, Ont., or from almost any merchant or machinery agent throughout the country. It is made in different sizes. A Dairy Thermometer will also be needed. It can be purchased from almost any merchant, druggist or jeweller. The Milk Cxts should be made of good tin, twenty inches deep and eight inches in diameter, with a small air-hole (about an inch in diameter) in the lid, covered with a piece of wire cloth. Each of these cans will hold about three gallons of milk ; or the milkings of two good cows. They may be called Creamer Cans. For a large dairy, a larger can, about the size of an ordinary cheese- factory milk-can. will also be needed ; in which to keep the difierent skimmings of cream until ready f(jr the churn. The Tank. — Have a tank made, about 3x4 feet, and 20 inches deep. It can be made either of tin or wood, but must be water-tight. We call it a " tank "' , but any box of wood or tin, of the size mentioned, which will hold water, will answer the purpose. The use to which this Tank is put in keeping the cream at a uniform temperature, will be explained further on. THE MILK-HOUSE. As will be seen further on, an important part of this process of butter-making is to keep the milk at a low temperature while the cream is rising. This requires ice. Consequently, a combined milk-house and ice-house is the best and most economical. The illustrations which we give will explain [)retty clearly the kind of building needed. The farmer wh(^ does not want to go to the aOOiJ BITTEH ; HOW T<» MAKE IT. uxpunso of oructuig such a building, can, if hu uses liia brains, get iilong witlK.ut It by using say a spHic idom in liis Ik.uhu, which must be kept 8crm)uh)usly clean, and the air in it sweet. For those who are detenuined to go int(j the matter thoroughly, though, and are wdling t.. build, a study of the accompanying cut and diagram, and of the following instructions from IhxinVs D(iinim<tn,' will make the matter of construction fairly easy :— Ed. Hoard's Dairyman :— A subscriber who thinks of building u small dairy for private use, just a room for keeping milk and cream and making a bttle butter, would l)e very tliankful for suggtstioua throudi the cohumis of this valuable paper. [It ' Subscriber" has no rooms ready built that he can utilize in which to place cream, cream -rijjening vat, churn, an// stove, and our for ice house, then, a one-storey building !(} x 30 feet, with 10-fo(.t studding will be ample till he is milking 40 cows, - if his duty to himself and his neighb.jrs keeps him out of a factory so long. The space of such a room we would divide in the center so as to make two rooms If) x 15, outside measurement, one for make- room, the other for ice, and place it so the ice room would be on north end. ( )n south side ice room, have small room with door opening int(j make-room for storing a small amount of packed butter to await day of shipment. This room to be entirely surrounded witli ice, save on the door side. A room 5 feet s(|uare and high, is aufticient. We would make the side walls the same as for a silo,- boarded and papered to keep out b(jth heat and cold. Studs 2 by b inches would be stiff enough for the height named. The make- room, 14 X 13 feet, inside measure, would be ample for stove, churn, and tempering vat, and for creamer ; and that whether the latter wjis a plain tank for common shot-gun cans, a Cooley, or any of the cabinet creamers now used.] A. Stove ; B, Churn ; C, Tank ; D, Packing- Room : E. Ice Room. OOOI) BITTER : HOW TO MAKE IT. ! ■ y I. CLEANSING THE UTENSILS. This is a iimtter of nuich importance. It is best to cleun the cans AT ONCK after tho inilk or cream is taken nut<tf them. D<» not use clftbhs, hut get a good stiff brush, and scrub them well with soda (or j)ulverized borax) and slightly warm water. When this has been done, scald them with hot water, and let them dry themselves. Clean tho churn in the same way. MAKING THE BUTTER. Having milked the cows, strain the milk a.s (juickly as jxissible from an ordinary strainer milk-pail- (one with the Hpout covered with wire cloth) -into the small Creamer Cans (that is, the 8 x 20 inch milk-can,) filling these creamer cans about three(|uarter8 full. Insinnmer, you put no water into these cans along with the milk ; but in winter, stir into each can half-a-gallon(jf wateratsuchatumperature that it will warm the milk till the thermometer marks over IK) degrees when ])ut intf) it for a minute. Then place the covers on these creamer cans, and put them in the Tank, which must previously be nearly filled with water cooled by ice to 40 degrees. The cream will rise in these cans jilaced in this tank in iihoyit 12 hours in sunnner ; or in from 24 to 36 hours in fall or winter. (The difference is in the quality of milk given by the cows in the different seasons.) When the cream is risen, skim it off with a ladle ; there being no harm done if a little of the milk at the top is taken, as it is the best of it. As soon as it is taken off the milk, put the cream into the larger can, for which an ordinary milk-can will do very well ; (or if the dairy is a small one, one of the Creamer Cans can be used for holding the various skimmings of cream.) If there is enough for a churning, })ut this at once into the milk- room at a temperature of 58 degrees in summer; or from 60 to 64 degrees in winter ; and leave it for 36 hours, when it should be ripened (or soured.) If there is not enough cream from each .skimming t(. churn, put the can (with the first milkiug's cream in it) into the same tank as the creamer cins, keeping it at the same temperature of 40 degrees. Then, when the next milking's cream has risen, pour it also into this cream can, mixing it thorough- ly with the first cream, by means of a ladle long enough to reach to the bottom of the can. Mix it thoroughly once (jr twice more before you put in the next skimming ; being careful that the ladle or dipper gets well to the sides and corners of the can. This fre- <j[uent and thorough stirring allows the different skimmings of cream to ripen equally, and gives a better grade of butter. When you have enough cream for a churning, take the cream can out of the tank, and leave it in the milk-room at a temperature of about 58 degrees in summer, or from 60 to 64 degrees in winter, for about 36 hours : w^hen the cream may be ripe enough. Then, when the cream is ripe, prepare your churn by throwing leHii the Do not rith Hoda hns been B. Clean possible covered e 8 X 20 bers full, lilk ; but perature ) degrees creamer e nearly will rise ner ; or s in the re being t is the into the fy well ; er Cans fUU.) If le niilk- froni HO when it h cream nilking's it at the nilking's lorough- reach to ce more ;he ladle Phis fre- of cream hen you it of the tbout 58 about 36 throwing GOOD Bl TTKR : HOW TO MAM IT. nt(, ,t a httle iK.t water, (iive it a few turns, and then draw ,.ff the hot water by taku.g out the little peg at the bottom of the churn. It may be well, in the sunuuer time, to cool the churn ff after this w.th a httle cold water, which must also be draw <,tf Then strain yom- cream into the churn thr..ugh a strainer <.f clean cheese-cloth. Test the cream with your thennometer. and if it is adr,:'bm' ""\", ^' '\^^'"" "' «'"""'^'^' (••'• «« t" '>•* i" winter add a little cold or Imt water, as the case may be, till yo get the cream to the right temperature. If yn, choose ,»our a httle good butter-color inti, tlie cream in 'the clZl' about one or two teasp.M.nfuls to ten galh.ns ..f cream. Then put on the cover and give the churn a few turns. Then stop tnd bringing he bottom of the churn t<. the top, take out the little So!!' n , f H ''"'' '"^'f- ^T^'''^'' {,'onerated in.i.le the churn may cln n?n./wr ^'" "^."' ^^''' ^">^' ^'^^^^ "^ f""'' ti^-'B 'luring the ^n > r ^ \vi "" ^'" "" ^"''""'^ ^^'"^ ^''•"■"' '^t ^^^""t 85 turns to the minute. When cream is at 58 degrees hi summer (or 00 to «4 111 winter) or a little lower, and the diurn goes at the abm^ rate, butter should come in from .'50 to 40 minutes ; com- ng more rapidly u, summer generally than in winter. There are ditierent ways in which to tell when the butter is "coming." In the Daisy churn, there is a little circular piece of gkss set in the cover. At the start of the churning, the cream adheres to this glass, but as the process goes on, the frothy cream will disappear from the glass, nnd ,11 Its p ace there will be a thin, watery liquid, which in^urn gives place to particles of butter, which first adhere to the glass ; 1 T^ "^ the grains become larger, drop otfa„d leave the glass c tai. Ihe churning as soon as the l)utter particles appear on the fcv T ^"■'"''*- "'?■" ^'"^^y- ^'^'"^^- "'^tch the glass very nb nt H. ^%\^rit,c>^^ time. When the l,utter particle, are about the size of cl.n'er seed, put in a (piart of cold water (50 degrees or a little below) to every pailful of cream. This is done to com],]etely separate the butter from the butter-milk. Then tirr..rlfl l^^r*' '""'"i^^' "^"^'^ = stopping when the butter par- ades are about the size of flax seed. [Here is where most butter- ; 1 n 'll"'\^';? ^"■'^' "'^""^ ^'' "'^'^y- They churn too long, w,!lf u ./ \"'' "'^"- '-' "^'^''' "'''^ conse<iuentIy are unable to if,;'" '?i ''" ^'",^^'T "^ ^'^" ^'^""'-l ^^'^'«" the grains are about the size of flax seed, draw off" the butter-milk by taking out the litthi peg ni the churn, letting the butter-milk run through a tm strainer into a pail. [If the b.itter is right, not many of the particles will come r.ut with the butter-milk. Those that do will he caught in the strainer, and can be put back into the churn.l 1 hen put in about a pailful of good clean wat«r moderated to 50 degrees ; put on the cover, give the crank a few turns, and then let this water run o«;. Then put in another pail of water at the same temperature, give a few more turns, and draw off" the water again. VVash again with two pails of water which have had half a pound ot hne salt niixed in each ; then drawoff"thi8 pickle. Then sprinkle in an ounce of hue salt for every pound of butter - (you will soon learn to 0OOI> Ht'TTKH : HOW TO MAKK IT. eHtitiiHt.t! how iiiHiiy lbs. thcro firo in thu churn) ami givu h few iii(»ru tuniH. Tlifif will prohuhly thoii lit? iv little i)ickh! left, rvhich had butter be (hiiwii oil'. Thuti give ii few iiun'o hiniM, hIowIv. until the butter in mixed into rough roll8. It will then be ready for packing. PACKING. If the butter is Ut be sold fresh in a local market, press it at onco into neat half lb. prints, touching it as little as poHsi)>le with the hands. If the butter is to be packed in tinnots, foi' Hale for export' jmt the new butter into a butter tub, and lot it stand in the milk- room for twelve hours })efofe packing in the tinnut. These tinnets should hold about (!() lbs., and should be made of white oak or ash, or Eastern Townships spruce. To pr(!pare tlu; tub for packing, do not soak it at the well foi' several days, or under the drop from the rctof, but soak it in butter- milk for five or six hours, i)our this of!', wash the tul) clean and till with salt and water, and leave it for a few hours. Change the brine then, and leave it for a few more hours. Rub with dry salt and j»ut a little mixture of salt and saltjtetre in thel)ottom of the tub before putting in the butter. It is good, alst), to put a neat cloth (tver this layer, and then the butter on to}) of the cloth. Fill the tinnet within a quarter of an inch of the top, making the butter perfectly smooth. Place two clean cloths on the top, pressing them down from the centre to the edges to exclude the air, and pressing the edges down well. Then cover this with a comi»osition composed in the propor- tion of 1 lb. salt, 1 oz. of white sugar, 1 oz. of salt|)etre, and 1 oz. of borax, made with water into a paste. Fill it ho that the lid will press it all, evenly. Then sell it while it is fresh, at whatever is the going price. It will pay you to do this far better than to attempt any scheme of packing or storing. If the butter is good, it will be well to put a label on each tin- net with the maker's name and date of making on it. The consumer will want more of the same butter, and the maker will be able to demand higher prices. NOTES. The churn should never be much more than half-filled with cream, when churning is started. In making butter for export, see that the butter-milk is well drained out of it before commencing to pack it. Butter with any trace of butter-milk in it, does not keep nearly as well as that which has been thoroughly worked out. Before milking, brush off all dirt or loose hairs on the side of the cow, and see that the teats are well washed and wiped dry. A great many beginners with the Daisy churn have encounter- ed various difticulties and made certain mistakes. The most gen- \ • iOOl) BITTER : HOW .o MAKE IT. ivM a few ft, 'vhic-h t, hIowIv, l)u ruady I'uHH it at il)lu with r export' the inilk- h: tiunetH ik or ash, woll for in buttor- d till with •ine then, at a little e putting his layer, within a • smooth, from the ^es down e propor- md 1 oz. e lid will I era I t rouble of ull, . and the greatest source of " soft " butter- has been that ..fnpemng the cream at to,, high a temperature. In suuuner. when taken from the cow, the milk should bo brought down to 40 decrees or thereab..ut8, and never allowe.l to rise above 08 degrees, either in nnlk or cream state, till it is changed into but- ter. 1 his IS an important |.oint. Head it over again One hidy of our ac<,uaintmico, who had apt,arently d<.ne evory- h ng properly, found she constantly had soft tutter. After care- ful .nve.stigation the source of (fifficulty was discovered. She stripped her cow (the milk is then about 5>H degrees) and for three days, night and m..rning, put it int(, the cream which she was ripen- ening, thus raising the temperature of the cream up to 80 degrees or so, SIX times before churning (she churned twice a week), where- as the stripped nulk should have been cooled down to 55 degrees before being put into the cream. When put in with the cream, it rt IS strongly recc.mmended that the deep-setting creamer cans should be used instead of the old shallow pans. Dut if the old style i.ans are used, be sure to skim them before the milk sours- as no cream sets after souring has once commenced. See that this cream, also, never goes above 58 degrees in summer. price. It 3heme of each tin- LJonsunier i3 able to lied with f is well with any lat which e side of dry. icounter- lost gen-