CIHM Microfiche Series (IMonographs) ICIMH Collection de microfiches (monographies) Canadian Instituta for Historical Microraproductions / Institut ca.^adian da microraproductions Itistoriquas Technical and Bibliographic Notes / Notes techniques et bibliographlques The Institute has attempted to obtain the best original copy available for filming. Features of this copy which may be bibliographically unique, which may alter any of the images in the reproduction, or which may significantly change the usual method of filming are checked below. 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Tho foNowring diogroma Nluatrata tho L^WMmpMro fllmA fut roproduh grico * la gonorooitA do: UnlMMilii I aMai Loo Imagaa suhrantaa ont «t« ropr oduitos avsc Is plus grond soin. eompto tonu do io condition st dolonottot* do I'OKomploiro film*, ot on oonformM ovoe loo conditions du controt do fHmaga. LoBWomploiroo origlnoux dont Io eouvorturs sn popior oot Imprimdo sont fllmOs on eommon^nt porlo promlor plot ot on torminom soit par Is domMro pogo qui eomporto uno omproints di m pfosslon ou dlHuotrotlon. soH psr Io socond P^; ••••« <• •••• Touo loo outros OKomploiros orlglnouM sont filmdo on eommon^ont por Io promMro pogo qui eomporto uno omprointo dimprosslon ou dlNustrotlon ot on forminom par Io dorhMro pogo qui eomporto uno tolio Un dos symboloo sulvonts spporottro sur Io domlAro imogo do ehoquo microfiche, seion le cos: Io symbolo — »> signifie "A SUiVRE". le symbolo ▼ signlflo "FIN". Los cortos, plonchoe. toMooux. etc.. peuvent «tre fHmde i doe toux do rOduction diffOrents. Loraquo la document oot trop grand pour ttre roproduit en un eoul dichO. 11 oet film* i pertir do I'on^ supdrlour gouche. do gouche * drolte. ot do hout on bos. en pronont io nombro dimogoe nOeeesoiro. Lee diogrommos suivents IHuetront Io mOthodo. 1 2 3 1 2 3 4 8 6 Moooorr anoumoN ran omit (ANSI and ISO TEST CHART No. 3) 1.0 124 112 IM L2.5 12.2 I.I LZS I u 1 1 Ui^l^ ^ /1PPLIED MHGE In l»53 Eo« Moifi StrMt Rodinlar, Nm Yo DEPARTMENT OF AGRICULTURE BRANCH OF THE DAIRY AND COLD STORAGE COMMISSIONER OTTAWA, CANADA. BUTTERMAKING ON THE FARM GEORGE H. BAKR II BULLETIN No. IT DAIRY AND COLD STORAGE COMMISSIONER'S SERIES PUBLISHED BY DIRECTION OF THB HON. HYDNEY A. FISHER. MINISTER OF AGRICULTURE, OTTAWA, ONT. MAY, 1907. LETTER OF TRANSMITTAL. The Honuurable The Minuter of Agriculture. HiR,— I be^ le«ve to Nubmit Bulletin Ko. 17, Dairy and Culd Storai^ Comniiniioner'* MtiM, entitled ' ButtenuakinK <>n the Farm,' which haa been prepared under mj direc- tion by Mr. Geo. H. Berr of the Dairy staff. Buttermaking on the farm in almost a thing of the pant in some lections of the countrA', where ' Dairy ' buttermaking baH been supersede*! by the cheese factor\' and the creamery, The evolution of the creamery ia a natural oatcome of the tendency towardN diviaion of labour and co-operation, and the creamery ayttem haa many advan- tages which recommend it to the dairy farmer. Greater uniformity of product, a higher average (|uality, eaae of marketing on account of the larger quantity to be aoUl as one lot, and better average prices are some of the points which have made the creamery system popular. ' Dairy ' butter as defined by ' The Butter Act, 1903 ' ia butter made from the milk of less than 50 cows. The total quantity of ' dairy ' butter manufactured in Canada is •estimated to be greater in quantity and value than the product of the creameries. The creamery man is inclined to oppoae any effort to improve the condition of the dairy butter trade, on the assumption that po<>r results from the making of dairy butter encourage the sprr^ of the factoi-y syst«m, and that it is in the real interest of the milk pro or I«m akUl Mid Mcnntte knowledge to liear uo hia work. The ereamery buttermaker it (applied with a full outtit of utennilii and apparatnit which •nabla him to recover a maiimum qnaatitj of butler fram tlie milk. The oreamerjr battarroaker give* careful »ttaatioa to th«> ripeniog uf ibf cream, to •■ to develop dmir- able flavoun ai.d to prepare it for cbnming with a« little Iom u-i por iUe. Careful ■tteotion ie paid to the matter uf temperature in the cream during the ripening procoea and at the time of chumin'^. No gueea work; ia allowed in thia connection, all cream- eriaa being scpplied with therntometera for that purpoee. The or«anierjr buttermaker who knowt his busineoe pajs careful attantion to the packing of the butter, puts it in a ■eat, well finished package^ and makes it as attraetive looking as poiaibl*. Creamery butter, which gives latiafaction, it not allowed to remain in a warm place to devek^ rancid flavours, but is protected from injury by 'jeing kept at a low temperature. Neglect of these essentials is what makes much of the difference between creamery batter and dairy batter, and it u with a view of giving some information on these points that this bulletin has been prepared. I have the honour to recommend that it be prib.od for general distribution. I have the honour to be, sir, Your obedient servant, Ottawa, Ont, May 1, 1907. J. A. RUDDICK. Dairjf and Cold Stormgt Commutwtur. BU'rrERMAKIXG ON THE FARM. IIY mp«rcd witii ert-iiincry butter nr>', ( '. ) b»il flaviiur, (2) Rtalaiieni or rmnciditjr, (3) too nuiiij sIukIm of colour, and (i) unituit- able (MckftgM and too many different ittylM. The ttavour is of thi* higbMt inipurtanc, and no matter how ^ood the butter may be in othor rr Npect«, if the Havour in wrong, it M bound to be ciiuMtl att an inferior article. HtttleneM and rancidity, «o cooimnn in dairy butter, are due largely to tlie fact that the cream, and the butter made from it, are not kept at a low enough temperature. 'iniH*. Any taint that may bs in tiM milk or ore«m will be, to tome extent, carried into the butter. Therefore, the ilniry butterroaker will te*- iit once the necewiity of having healthy oows, providing them with wholesome feed and pure water, and ha\ing tlie cream properly taken care of until time of churning. Feeds that K-ill injure thtjlnvmtr oj the butter and which nhon/d not he fed to milch cofiri. 1. Turnipn and turnip tops. 2. Rape or rye. ■'}. I>ei-ayed ensila)t raoomsMad it. Craam from tbia aialbod ia ap* to ba too tbia, by banac too maob milk iocorporatad in nkimminr Tba larga aarCMa axBoaad ia tbapaaa, aad tha laagtb of tiam (hat it ataada, favour tba ahaorp ti ca ol odovra aad iafaotion whieh eomaa from duat, Ac and alw r««ult in tha naam baeoaOat iaatbarj, making lampy ertam for oburniag, whicb oauaaa heav/ km \ i iat ia tba bvttormilk. Tba comparativaly high tomparatare of tba milk and craam ia aballow pana aacoaragaa tba davalopment of bad flavoars. Lika all othar gravity BMtboda, tha aballow paa laavaa a larga paroaataga of fat in tbe akim milk. Tha beat raaulta from uaing •Uow pana are obtained by aetttiig tlia milk imme- diataly after milking, in preaaed t.^ jana without aeama, about 3 iachea deep, plaeioK the pana on a cool aurfaoa, auoh aa a clean cement floor, or in a laqp pan or box where cold wattf ia allowed to run around the pana. Skimming thould take place about 24 or 36 houra from aettins. Tha eraam ahould be Uken off carefully by aeparating tbe cream from the edge of the pan with a thin Uaded knife, when the cnvm may be run into a cream can, care being taken to run in aa little milk aa poaaible. DMP armHO. The i are then placed in a tank containing ice water (Figa. >: and -i) and Mt for at leaat 24 houra before skimming. Fig. 4 ahowa a convenient atyle of akimmer for the deep aetting methtjd. The tonk will require to he 24 inchea deep and large enough to hold aa many cana aa the herd will' fill at two or three milkinga. The tank muat lie wat«r tight and pruvidec'. with a 3 inch overflow 17 incho!> ♦- the bottom, and also a plu/ at v.. .ottom to drain off the water for cleaning. The tank ahould be fitted with a cover and the whole protected from the weather. It would be folly to use the deep setting method without ice in this country, where it can be put up so eaaily and cheaply, but if it ia not available lur auv reaaon, the next best thing ia to have the tank placed near the well, so that all water used for various purposea may be first pump^l into the tank as ahown in the illustration, and then allowed to overflow into the stock trough or other receptacle. If ice ia used running water in the tank would only waste the ice. Fig. 4. for any m Tb« idMl •rr»ngwii«nt w«iW b* to b»*e » »pr«Ul ■Uk n.Mii with Ice h.m»e AtUclMl. Fig. 3. THR HAXD POWER 8KPARAT0R. The hand power cream «epar»tor, is the mo«t reliable and best method of skim- ming milk at the fann. Some of the advaatages over the other methods are :— (1) less losi of fat in the sJnm miJk, (3) a better and more uniform quality of eream, and (3) the ikim milk is in M, J ' E^''''*' .«»«>«J«t«o«» 'w feeding young stock. All the separators on the market will do efficient .skimming if properly handled. Handlitig and cnn of th« ii«parator. It is important that the separator run smoothly. Any trem'jhng or shaking of the separator while skimming, will cause a loss of butter fat in the sk im milk. Only special separator oil should be used, and it is well to make a run about once in three weeks, using kerosene oil on all the bearings. In skimming, three things must be observed :— (1 ) The speed of the separator must be maintained according to the directions sent with it. The only reliable way to do this, u to count the number of revolutions of the crank by the watch. A low speed ine«u loss of fat in the skim milk. (2) The flow of the milk into the sepsrator should be nniform. (3) The temperatore of the milk should not be under 90 degrees and for that reason, the best time to separate the milk is immediately after milking. A low temperature is also liable to cause loss of fat if, the skim milk. The faster the milk passes through the separator, the less complete is the separation, and a thinner cream is given. ETOry separator hss some device for changing the test of the cream In most oases the adjustment is at the cream outlet. If so, by turning the cream screw in, the ctoam will be richer, and by turning it out, die cream will be thinner. All the parts of the separator which come in contact with the milk or cream (thould be washed in lukewarm water, to which has been added a small quantity of sal soda or other cleansing powder, and then thoroughly scalded with boiling water, each time the separator is used. Location of separator. In some cases the separators are placed in the cow stables. Ihis may be a convenient arrangement, but it is not by any msans a proper place for separating milk, unless a special room well ventilated and lighted, is partitioned off", to exclude the stable odours and dust. This room should have a smooth cement floor, which can be easily cleaned. CREAM AND ITS CARE. r..^"**''^"''^*'' "^Z* *^* cr«i»«.— Skimming a rich cream leaves more skim milk for feeding young stock ; there is less can room required for the cream ; less cream to cool • It will keep sweet longer than thin cream will, other conditions being equal : it will chum more easily ; and wUl make better flavoured butter than can be made from thin '"^": ,/f* *"^" should be skimmed of such richness that one gallon (10 lbs.) of it will yield from 3 to 3J pounds of butter. Codij the cmim._The cream from deep setting will not require much coi>ling, but cream from shallow pans or from hand separators should be cooled to under 60 degrees, immediately after skimming, and kept cool until about 12 hours before cnummg. 1 .1^ *?"° 4. ^L'""^^ ^ ***"'^ ** " ^'«^ temperature (70 to 75 degrees) for any hwgth of time, the flavour will be injured, and it is apt to become curdled or lumpy This condition will cause serious loss of fat in the buttermilk and the quality of the batter will not be fine. We would recommend keeping the cream in shotgun cans (Fig. 1) and the cans put in a box similar to the one recommended for deep setting (Figs. 2 and 3). Tin cans are preferable to crocks, bwjause they are easier to handle, and if the temperature of the cream has to be changed for churning, it can be done very much more quickly and easily When in the tin cans, by surrounding them with either warm or cold water. Water or Pig- 5. ^ Hhoaid not be put into the cream to r«Ue or lower the temperstaraL Si? '"^T" '"*" th" -"pwrntor should not be «lded to crean. .lr«uly and oa«.,on.lly until it i. ready to churn. Fi,. 5 show, a fint eUm ruTS'Seitr""'"''^ '" ''" '*''""^''' •"' ' ^"^ •"""*'• nror-^Ti^i?/ '** "T"' /T ^*"'^«"1/— Thi. hmww developing the proper acidity (sournew) and having the cream at the right tem^riture. No fresh cream should be add«l for at least 12 hours before churning If the cream is sweet at this time, a smaU quantity (5 to 10 p.c.) of cl.-an SaShZi ''^'"' ""•^"'•y b«,«'ded with good resuiU an'd the cream Kept at churning temperature for 12 hours. .„^ T*** *PI*?''""^ »' the cream when ready to clium should be thick and^glossy, and pour like thick syrup; it should smell and taste slightly The proper temperature at the cream for churning depends upon : (1) The richness of the cream, (o^ ^" l*"*^*' "^ t'*"^ t**® «»*■* have lieeii niilkinir. (3) The bi-eed of the cown, and (4) The feed of the cows. churning'" STSI^ ^ "^^ ^"^ 'I***"'!* '* '" ^ ^'^'^ ""J' temperature a. the best, for «ntof fati?th«^ "'ir'*"'*,f"V*'"™'''« **" «"'>' ^ >'°«^" by testing the per ^!i^ I u ^'**'"- '* " **"' f'O^ever, to know that the followinit condition, require low churning toraperetures (54 to 62 degrees): conaitions (1) Very rich cream, (2) Cream from the milk of fresh i-ows, (3) Cream from the milk of cows receiving succulent feed, such as fresh **' ' *'*°^*''' eM'lage, and wheat bran. (4) Cream from the milk of Jersey or Guernsey cows can usually he Condition, f h-r^"^ *r "."T*"" *?■"?««*""• than that from other breeds. Conditions that require high churn.ng temperatuitw (64 to 75 decrees): (1) Very thin cream, (2) Cream from cows a long time in milk, (3) Cream from the milk of cows receiving dry fee.1, su.h as hay, straw, dry pasture, or cotton seed meal. ^tJlilCcrl:Jtt'"l^l^^ *"*: •"«•' ''.""^y '* necessary to raise the temper- thAt P«„ h! • . "?" ''"."*'■ ""''•"■ *""^ "' '•>• «bove conditins, and the best rule So minutS. ^'"^ " '" ™"''' **"* t""Pe«ture hi«h enough to bring the butter in a^ r^^iiteS^rh'/ar-""" •" "^ """•' ^""-""^' -'^^^ ^^ ^^^^ - --" Too low a churning temperature is also undesirable, although it is better to have S^e^kKuTn* Wh '"Y'?!: ''r *^ '^'«''- "^^^ *' ^ »- a tem^ra^ure i^ ie^^M „!^ ifK ? ''* ^"^^^ '^°*"' '°"'^' '* ^■•" '^ *«> """h a firm condition that Inv ft fntrlvXl;' *"*' " «Pt to make a dry brittje butter that does not sprSd ^d winir Zri^ ^ '' necessary to have a higher chdming temperature in the fall and winter than in spnng and summer. Aim to have the cream at such a temneratnm that the churning will be completed in from 25 to 30 minutX temperature 4 it I r *: 10 OBURNINO. All the orewn thoold be passed through a finely perforated tin strainer at it is ' being put into the chnm. (See Fig. 6.) AmouiU of crtam in tkt ehum. Churning ^>H ** ^tr^^ ^ completed in the shortest time when the chum is about l9m^^^^^^^ one-third full. The chum should never be more thui «mJ^B^P^^^ half full. If a small amount of cream is being churned, Wm^^r it ia difficult to gather the butter properly and it is ^Kf^^M apt to be over-cliuraed. ^^^ Co/ourin^.— When colouring is used, it should be Yva 6 added to the cream just before churning is commenced. Colouring do« not improve the quality of the butter, but in the late fall and winter months a little colouring improves iu appearance. The butter makers must be guided in using colour by the tastes of their customers. Too deep a shade is repulsive. Sp^ of the churn.— The proper speed for the churn depends upon ito size. That speed which gives the greatest concussion will be the most effective. Adding uxUer to Uu> cream in the cAum.— If the cream has been property prepared and is at the right temperature, the churning may be finished without adding anv water. If for any reason the butter is coming a little too fast, it is advisable to add, just when the cnim is breaking, some water with a little salt in .t about two degree colder than the cream. This will assist in separating the butter from the buttermillc. Two common causes for cream churning too slow, are (1) too much cream in the chum and (2) the temperature of the cream is too low. When to turn Uve cAum.— This is an iir.porUnt point and it has a great deal to do withthequalityofthe butter. The chum should be stopped when the granules are about the size of wheat or split pease. "W hen the butter is churned to too small granu- les, many of them will go through the strainer into the buttermilk and cause a consider- * Ov^r-chuminc should be avoided as much as under-churning. Over-churoed butter will t*Uin a large amount of buttermilk, which will be difficult to remove in washing. The l.uttermilk should be drawn off as soon as churning is completed. The cream strainer.— A dipper with a wire gauze (fig. 6) can be used for straining the buttermilk. Waehing the 6u««r.— The buttor should be washwl as soon as churning is finished and only pure clean water should be used. If the batter is for immediate use. iinse the butter by sprinkling two or three dipperfuls of cold water over the butter, allowing it to run off at once. Then run in a little less water than there was cream and revolve the chum as in churning-until the granules are about the size of large Pfas and draw the water off immedUtely. In very warm weather have the water about 2 degeees colder than the buttermilk and in cold weather from 2 to 3 degrees warmer. If the butter is intended for packing, run in slightly more water than there was cream, about 2 degrees colder than the buttermilk, and revolve the churn quickly about half a dozen times and draw it off; then wash a second time using a little less water than there was cream, at the same temperature as the buttermilk, and "»Jol^n« *»« churn as in cliurning until the granules are about the size of large peas and draw ott tHe water at once. Salting the butter.— A large quantity of dairy butter is too h^vily salted and there is very little uniformity in the amount of salt used. We would suggest that for prints ^ to J of an ounce per pound be used, and for packed butter not more than one ounce per pound. 11 In creamery buttermaking the salting ia done aloioet entirely in the churn. If the amount of butter m the churn can be fairly well estimated, it is the beet method to follow. Add the Mlt aa won as the wadiing water U drained off, sifting on half of the salt evenly over the butter ; then turn the butter over with a wooden ladle (fig. 7) or by turning the chum partly over, and »ift on the balance of the salt ; put on the cover of the churn and revolve slowly until the butter is gathered into a solid mass; and allow it to he in the chum for ten or twenty minutee before working it If the salting in done on the worker, the butter can be weighed and the salting done accurately. Take the butter out of the churn in the granu ar form, after weighing it, spread it evenly ovy the worker and aift ail the salt on before working is commenced. Endeav-ur to have the salt well mixed with the butter while it is still in the irranular form. " t« * hTf ri*Z ' w *"''«^-*'"': **™ buttermaking. a lever butter worker is preferable to a butter bowl for working the butter. (See Fig. «). In working the butter a slid- ing or scraping motion should be ' * -^ » '" ""^""^ " "'"* avoided. The lever should be pressed downward, double the butter over with a ladle, or by inaerting the lever under the but- ter at one side of the worker, roll it over and work as before. When the butter is sufficiently worked, it should present a smooth solid appearance when cut with a sharp ladle, and when pressed between the worker and the ladle the moisture should show in small beads evenly distributed over the cut surface. Butter which has been salted in the churn will not ^ reqaire as much working as that salted on the worker. Only fine dairy salt should be used and it should be kept in a clean place, Fig. 8. as salt will absorb odours and thus may injure the Havour of the butter. S t Fig. 9. PACKAGE. If there is any one thing that needs im- provement in the dairy butter business, it in the package. The butter ia put up in all sizes, shapcH and forma ; it is wrapped in factory cotton, towels, paper, and some is not wrapped at all. For local trade there should only be one package, the brick shaped 1 pound print, wrapped neatly in parch- ment paper. It is much more economical to buy a good printer than the ordinary printers offered for sale and we would recommend the style shown in Fig. 9. For packed butter there is nothin>{ as neat and j^ood as a 10 or 20 lb. spruce tub, lined with f«rchment paper. IS OTIKMU AND THUK CABI. Tht eAaj-i*.— The barrel churn (Fig. 10) w the mo»t convenient end eetieat to keep sweet end ckrn. Before using, it should be well acelded with boiling weter end then cooled by reTolving a few minutes with coW water in it After churning, a pailful (rf cold water shookl be pat in the chum and revolved U> wash out any butter that may be in it; then thorovghly' scald it with boiling water i^nd leave it open in a dean, dry place. A little salt sprinklrd in the chum after scalding, helps to kerp it sweet We would strongly re- commend washing the churn occssiooally with hot lime water to keep it sweet The Butterworker.—Th€ V shaped lever butterworker (Fig 8) is the most convenient for farm dairy work. In preparing the worker for uw it should be well scrobbed with a brush and S' ding water and then thoroughly cooled by pouring on cold water. The butter printer and ladle- Fig. 10. should be washed in the same way and then put into cold water for rome time before using. Sometimes the butter will stick to the worker i>nd printer. This indicates that they have not been pn>periy brashed with hot water bofore cooling. A thorough brasking with hot water with a little salt adi jd, before cooling, will remedy Uiis trouble. Thermometers.— It will be uoticed that all through the process of making batter proper temperaturea are essential to get the best results. It is therefore abso- lutely necessary that the suocessfu' buttermaker should have a correct dairy thermometer. One that is correct cannot always be purchased at the ordinary stores, but they can be procured from any of the loading dairy supply houses throughout the Dominion. A float or glass ther- mometer is preferable to the metal backed style, as they are much easier to keep clean. Scalee.—A scale such as illustrated in Fig. 1 1 is very convenient for dairy purposes as well as for other houM- hold work. They car. be purchased from hardware mer- chants or from the dairy supply houses. Parchment Paper. — Print butter should always be wrapped in parchment paper of good quality, and it will add to the attractiveness of the package if the name of the farm or dairy, and the address of the proprietor, are neatly printed on each wrapper. Many dairy buttermakers seem to forget that the merchant who buys their butter must resell it and that the appearance of the butter has much to do with a customer's decision in buying. No Dne cares to buy a slovenly package of butter, for it \» a fairly safe inference that if the outside of the butter looks clean and attractive the inside will be all right, and vice versa. To get the best results in farm dairy work : — (1) Keep good cows, (2) Feed them liberally, . (3) Keep them comfortable and clean when 'n the stable. , CHAnLLONS,, IMPfKVeDaRCtAAR Fig 11. IS 4) bkin m rich crMm, 5) Keep the cream cool, 6) Chum at the tenpenitnre that will give r flaky g<«nule in the butter, (7) Use clean pure water for WMhing butter, not more than three degroos colder or warmer than the bnitennilk, (8) Put the butter up in neat, clean, attractive packages, (9) Ke^ everything in and about the dairy clean and attractive. Note.— Copies of this bulletin in English or French may be secured free ol