BUTTERMAKING.

Waikato Times, Volume XX, Issue 1694, 15 May 1883, Page 4

BUTTERMAKING.

The making of q >od butter (says a writer lv County;/ lf<nit'i''iiitn) is an art. To a feW it seems to come natuuil, the samo as the drawing of pictures or any like handiwork. But theie aio some requisites, in the absence of wlncli no fust class butter can be nmlo. Tbo miking of goo I butter begins with the co"\ ; goo I b'lttei eanuot be made fro n a poor cow, although a natural-born butteniM\er >% ill make a better quality from suoh a cow than another co-ilil. Tho diffciont bieed& of co,vs vary, as well as (hi* difFereut i.vinilies of the s.iino bidd midi-i M'ljil.tr cncuiiistuices ; yet o.ie in iy be better assured of success if lie has <i trood puic-hie.td 01 bigh-giade Jersey, ()uomse\, or Ayrshire cow. Everyone who would excel in piortucing (ino butter should 1 eject fioin In: herd e\ cry cow whose milk or cream is in any way defective, s>uch as producing Bpecky cream, or being apt to become bitter, or homctimes fo.un in churning Fresh cows' milk always produces a richer-coloured civam than does the farrow, or cow longer in milk. Having the right cows, tho next thing in order is to feed them on tho right food, and &o oaro for them as to secure firm, hard, yellow butter, having the e&scntial wavy ginin and high nutty flavour. Tho food has a most important effect on the quality, and also quantity, of butter. I have had cows which, when theic was a change of pastuie, or change of fodder in winter, would show a decided change in quantity, as well as quality, of milk, while the appearance of the food \\ ould not account for the difference. I have noticed a difference in a cow's pioduct where the care and treatment varied, regular care and kind trr almcnt making a dilfeience so marked that one would not recognise the products as being fiom the same dairy, l'nic watei and salt where the cow can have access to it daily are necessary foy succcs. The vaticms, whatever they may be, should he provided in even quantity, first testing tho individual animal at times. The milking should be done regularly at a set hour, and, so far as practicable, by the samo individual, in ' the kindest manner and shoitcst possible 'time, to the Li&t drop attainable. The milking should be so done that the animal will feel relief, and be anxious when the next time comes aiound to be relieved in the same manner. I need not say that every thing connected with the milking and milk, should be done in the neatest possible manner, for all aie aware how swisative milk is to the influence of odours. As to the utensils used in milking, setting the milk, churning, &c., nearly every ono is governed by the individual circumstances. The cream when removed fiom the milk, should be thoroughly mixed and Kept at a uniform temperaturo of about f>odeg. till churned.

All that a man who is hard up wants is to be let a lo.ui. Whkn the button comes off the back of a man's shirt his cholcr begins to rise. ' Lkander opened the " Marine Court" ■\vhon he first swam across the Hellespont •to meet his tlnvliiig, - , ! „'"',.,