New York Dairymen on Butter.

Te Aroha News, Volume VI, Issue 317, 17 November 1888, Page 6

New York Dairymen on Butter.

Hisnr. leaking butter, according to th^ 1 committee 'appointed ,for the purpose, by the late confei'ence of : the •fteVVprk Dairy nsn\:-^ ' It is 'important that the cows should be adapted, to the .purpose. "l\ho broed ( £hould contain the proper' elements ',iov making outtc-Y. Asl -'proper fe'edtfroy; recommend' a mixture of bVrm, corn, oats,, mill-foed and peas, with a shnall amount of linsoed and seed-mcalj."" ''•;'' ' This 4 feect*shdulcl be mixed in proper proportion 1 ?. The cows should bo fed and milked with regularity. The wator should bo puve 4 the stables, well ventilated, the cows kepx clean, and the most ' careful and painstaking caro had in all places for cleanliness. The cows should be milked it possible always by the same person. As soon as the milk fa drawn it should be set for the cream. The utensils should bo scalded always after being used, and kept perfectly clean aikl "*Uvd6t (The cream should be raised w.i^in. houip, "after' which ifc shdu-lolibe-kept at a temperaturo o£4;?deys., until the ripening proo-"^ begins. To perfect tlio ripening, warm'thb ciaam .-^p l^o^'^ihl^rr^t^ro o'h^dejr. and fctir it frequently. Then churn at a temperature varying from 62 10 GSdcn 1 . according to the scjisbn and em rounding 1 tempera,tu're, No cream should, bo added, after the 'fipenin^ process has • l bcfeun. ' T hen the butter has come about the size of wheat grains, draw off the buttormilk'and put it in cold waler. Acritate the butter a little, then c]iaw off the wafceivany repeat this process until the wator inn's clear. Take the butter out carefully and wci^ji it. Then place it on the worker and s-aIC ono ounce to the pound. Then work the salt in and pack the butter immediately.