THE DAIRY.

Tuapeka Times, Volume III, Issue 157, 9 February 1871, Page 6

THE DAIRY.

Much bad butter is made by permitting the cream to stand two long before being skimmed, putrefacation having commenced, the taint of which no after manipulation can wholly remove. -This is done too frequently from the mistaken notion that if skimmed too soon the whole of the cream will not have time to rise, and butter of indfferent quality is habitually made, the parties doing so arguing that what is lost in quantity is gained in quality — a species of self-deception which results in much loss. To assist the churning process, there is no objections to the cream being soured ; and the butter is in no way hurt thereby, perfectly sweet cream being used in the summer unless for very particular purposes, During the summer months there is some difficulty iv having the temperature sufficiently low, and in consequence cold water must be brought iuto requisition very abundantly to, -reduce cream to the proper standard. Filling the churn with cold spring water over night, and plunging the cream crocks into large tubs of the same, saves all trouble, the butter having the firmness and consistency of that made in the autumn. So effectual is this mode of management that even where ice can be cheaply and conveniently obtained, it need seldom be used. In situations where cold spring water has to be brought a considerable distance and is consequently very valuable, a few pounds of ice is exceedingly useful on churning days, saving a great deal of trouble, besides enabling the dairy-maid to produce a first-class article. The butter on being removed from the! churn should be washed in the i^>rf^B| until the whole of the butter-milk is expressed which is easily known by the water running off at last clear and pure. If the milk has been properly strained when brought in from the cow (an operation which on no account ought to be oininitted) there will bs no hairs or impurities in the butter ; and it is now ready for being salted. One imperial pint of salt to about twelve pounds of butter is quite enough to preserve it for any length of time that may be required ; if for immediate use, half the quantity will be sufficient.

It is not at all impossible that the butter which, when taken from the churn was of superior quality, may, from the imperfect salting and packing be inferior by the time it is offered for sale. Much care should therefore be taken in intimately blending the salt with the butter, so ' that it shall not be streaked or imperfectly mixed, any appearance of this being" fatal to its fetching the top price.

It should also be firmly packed, each lump being thrown into the cask with considerable force, and further packed firm with a rammer. This haa the effect of uniting the entire body of butter into a solid mass, and forcing off the brine, both important matters in promoting the keeping qualities of this extremely delicate and easily injured article. Winter made butter, especially where the cows are supplied with a large quantity of roots, it is very difficult to obtain of superior quality ; yet we consider that it is not impossible to have sweet butter during the whole of that season and that without even once recognising the unpleasant taste of turnips. This can be accomplished by putting a very small pinch of saltpetre to each pan of milk; strict cleanliness ; and, above all, churning often; skimming the milk after it has stood not longer than 36 hours. Granting that a little more butter might be made by letting it stand longer, that slight loss ia^amply compensated by superior quality and by the greater value of the milk, which being so sweet commands ahigher price than if it stood 24 hours longer. However tedious the process of churning may sometimes be in very cold weather, it must not be unduly hastened by the addition of warm water, as that brings out the bitter turnip taste, besides destroying the color and texture of the butter — making ifc almost worthless.

Great care is required to attain success in the management of a dairy \ but if there is one thing more than, another necessary, that is attention jj^L cleanliness. Unless this point f^^ rigidly attended to, it is vain to ~ expect success. Entire failure may not be .the result of its absence in whole or in part ; but the highest amount of profit, pleasure, and satisfaction which it is capable of yielding will fail to be realised. — " Mark Lane Express,"