DAIRY MAXIMS.

Ashburton Guardian, Volume VII, Issue 1824, 25 April 1888, Page 3

DAIRY MAXIMS.

The following ten points to be condidered m butter making have been recommende 1 by the trustees of toe Cork Butter market : —

1. Keep cow-houses cleaa. Bo sure th'it cow^ have pure water to driuk, ani have tbe udders perfectly clean by sponging with tepid water before milking. Don't dip tue fingerß into the milk to moisten the cow'd teats, Mi'k the last drop from the cow.

2. Strain the milk carefully through two folds of ceati muslin — not atrainicg cloth — "when Betting i*.

3. Set milk m shallow- ti v ined pans. In summer time keep d-iiry vory cool, by means of blinds, which may be kepi dati'p m very hot weather, Tf cold water ia to be had, pacing the paus m it, will cause t^ie cream to risa very rapidly. Uroara will rise more npidly m a cold than it will ia a warm dairy, provided the m:lk ia sei while it is warm ; but if tbe temperature is very low, the milk aliouli be elowly warmed to 120deg before it is set.

4. The cream should bo skimmed as sooii as it has all risen, whioh ought to be m about 24 hours after next morning. If possible, the cream now mixed should bo kept moderately warm until churning time.

5. Before churning, croam should be brought to the proper temperature, which is 58deg8 m summer, 60degs m winter. This may be done m summer by standing the cream vessel m very cold water ; and m winter by standing the vessel m a tub of warm water, taking care lo keep the cream stirred. A cleaa jar full of hot water may also be placed m the croam vessel. The churn should be scalded before churning. The cream to bo put m while the churn is warm ; but the temperaturo of the croam should not be above 60dogs. If necessary, a little butter coloring of the best description should be put into the cream before churning

6. Churning should be done twice o: three times a week iD summer, and once or twice m winter. The churn ehould ba only half filltd with cream ; it should be worked neither too slowly nor too quickly, For.y revolutions per minute with barrel churns, fitly to lii'ty-five with Holstoin chura, The churning should occupy twenty-five to thirty minutes, 'i. he churn should be ventilated frequently if it is a barrel or closed churn. Great a'tention I ehould be given to tho time for stopping the churning. This should b 3 doaa as soon as the butter comes m very small grains, not larger than turnip seed . FreßU, clean, very cold water should now be added to reduce the temperature to as near SOJegs as possible, 'iho churning may go on again until tho butter is noticed as being m grains about the eiza of wheat. No further churning will increaso the yield of butter — stop churning — draw off buttermilk Put m fresh cold watar ; work the churn" to wash the butter, Uiange the water, adding freßh until the last dmwn off ia quite clear. 7. Tako butler uut of tue churn with * wood hands ;' press the water completely from it either on butter worker or by pressing it with the 'wood hunds.' Put salt, which should be of the best kiud, on butter m proper proportion, and mix well, but do not overwork butter. Remember that a preasiug not rubbing acioD, should always *7O tho way m which butter is worked, ihe proportion of salt recommenued by the Uork Butter Market Trustees is five pints to the firkin of 75ib vet for ' cured barter ' aud not exceeding two and a-half pitita to the firkin of 75ib for ' mild ' and ' Buperfine ' butter. After salting, act tha batter <*»eide ia a cool place for two or threa hoars ; and afterwards glvß another wirllag before packing. Tho eeoond workiug will thoroughly mix the salt, and so prevent sLrt-.akinaes. .livery effort should be made to do all the v/orkiag of butter while it ia ill a cool state; It w^rka beat at a totftporaiure of 56dog to 57deg. 8. Ose nlo-> cuau rirkiua, which should be pioporly acaidod befece uae, otherwise tha bnttor will auhere to tha timber and ceuae lots ; utd endeavor by good careful feeding of oowa— clean huußoa for them, clean apartment for milk Betting, clean vohbolb foe dairy, dean cold water for butter making, to put upon the market batter of the finest description. 9. The utensils for producing the best batter need Dot be costly ; oare and attention, w.th a fair knowledge of the buaineaß, will do more than an expensive outlay on Implements. Do outlay will compensate for want of care and attention. 10. No dairy should be without a thermometer, for the purpose of nursing temperature ; a Bupply of clean muslin for the purpose of straining milk ; the ' wood hanas' for either making butter or taking It 'from tho churn. A butter trough ia &ldo a useful article.