AGRICULTURAL.

Temuka Leader, Issue 924, 2 March 1882, Page 3

AGRICULTURAL.

BUTTER MAKING IN HOT WEATHER. Having attended well to the cows, the next thing in order, where an extra article of hotter is wanted, is to see that the milk is not only properly taken from the cow, but that it is properly treated immediately after it is taken from the cow. Thae is, see if tlie milkers a?e cleanly in their habits ; that the milk pans are properly scaulded and sunned, for this last process is of vital importance. A thorough dry-

ing and heating is a wonderful purifier. This being well attended to, the next thing i s the cow’s udder. This should be thoroughly cleaned at this time of the year, if there is any foulness about it. Having looked at these points, we now come to the most vital one of all, and that is the care of the milk immediately after it is drawn from the udder. An hour’s delay, or even half this time, will often destroy the quality of the whole week’s make of butter. To avoid any such calamity the milk should be treated systematically and properly. That is it should be subjected to a cold water bath as soon as it is drawn from the cow. To do this, have a large can holding eight or ten gallons sitting in a trough by the pump. As a milkman pours milk in the pan, let him stop and pump the same amount of water in the trough, or rather water enough to raise it to the same height on the outside of the can as the milk reaches on the inside of the can. In this way the first heat is taken out of the milk, and it is left in a good keeping condition, or may then be set deep or shallow ; and it should not be set either way until it is subjected to this treatment.

If set deep, and this process is scrupulously complied with, thex’e will be no fear of having tainted milk or a “ cowey” smell about it. If set shallow it will then not “ clabber” or thicken too quickly to let the cream have time to rise. Whatever plan of setting is adopted when the cream is removed, let it be remembered that the sooner in reason it is put to the churn the better it will be for the quality of the butter. That is, cream should always be allowed a certain time to ripen If raised sweet then not less than twelve hours ; if raided shallow and sour, six or eight will do. But ripe fresh cream will not churn, and it is a great waste of material to put it in the churn. This, however is not the common fault with fanners. It is seldom they churn too quickly, but on the contrary as a rule that is almost universal, they set the cream away to wait upon further acquisitions, and being in a warm atmosphere, the sour whey begins to eat up the finer quaPties of the cream, so that when churning day finally does arrive, there is nothing hut a tasteless curd left in the cream. To avoid this misfortune, churn early and often in hot weather Then, above all things, do not put the cream in the churn at too high a temperature. Keep it below sixty if you can. Fifty-eight is a good summer temperature for churning if a fine article of butter is wanted. To accomplish this ice or extremely cold spring or well water must be used by immersing the cream pail in it before the cream is put in the ohurn. When this is properly done the butter is sure to come within twenty or thirty minutes, and in a fine condition and of a high color and flavor. This should be retained by the further use of ice or cold water, never allowing the water to become too warm and mushy. In this condition it should be packed or printed, put in the tub or butter box, and placed in the ice-house or other cool receptacle. From here it should be hurried to market with all possible speed, with the injunction to all hands through whom it will pass to hurry it on to the final consumer, who will abundantly reward you for your extra cure and favorable management. This in fact is the whole secret of the success of butter factories, and it will be well when all dairy learn to follow their illustrious example.—The Canadian.