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MEILLETJR, Dairyman. Central Experimental Farm. Outfit suitable fi.r Farm IJutt.Tiiiaking. DOMINION EXPERIMENTAL FARMS. J. H. GRISDALE, B.Agr., Director. M3M E. S. ARCHIBALD, B.A., B.S.A., Dominion Animal Husbandmaiia EZHIBITIOK CIBCTJLAS No. 69. (JanuMT. Itll.) II The purpoie of this circular ii to furnish to the dairy fanner a brief detail of th* %eat method adopted at the Central Experimental Farm, OtUwa. Buttermakint •■ Canadian farma has been materially improred of late years, nevertheleaa there ia MiB voom for adrancement. There is on the Canadian market a difference of from 6 to 10 cents per ponaa between butter poorly marketed and the best quality dairy or factory butter properly and attractively marketed. Consumers arn willing to pay this difference in order to obtain quality and sat»- faction. The requirements of good butter are — 1. Good, sweet, fresh butter, not too salty. 2. Even grained butter, not greasy. 8. Good coloured butter (not orer coloured) and free from mottled appearanoa. 4. Printed butter. The 1-pound print is most conrenient and in greatest demaa^ 6. Good parchment with a neat design of the maker's farm, name, and addreaa. 6. A carton or cardboard box for each print for select trade is profitable. 7. Good transportation crates. Much good butter is made dirty, unattractive, aai «f less market value by lack of these. 8. As a rule, butter can be made cheaper and of better quality in a good factoiy than on the farm. For this reason factory butter almost always commands the higheift price and universally averages a higher price than dairy butter. If you are marketing milk as butter, why not thoroughly organize a good creamery t Co-operative creameriaa are far beyond the experimental stage and are established as one of the most profit able methods of marketing milk. One hundred pounds of milk testing 4 per cent butter-fat, makes 4i pounds buttar which, at 30 cents per pound, nets $1.40 per cwt. on milk. The making of good butter starts in the barn. Only clean, sweet milk, free fro« odours of tha bam and feeda, free from dust, manure, hairs, etc, and the eorrespondiac kigh bacteria content, will make the bert-flavoured butter. Avoid all feeda auch aa mouldy sUage, and avoid the feeding of strong-flavoured feeds auch aa turnips, rapa^ ate., in any ooariderable qnantitiaa, all of whieh cause off flavoured milk, cream, aa4 batter. Feed well on good quality feed. Give salt and pure drin'-in" water regularly, and produce the largest amount of the best quality and cheapef Jt. BKIMMINO THE UILK. The cream separator is the most economical and best way of skimming the creaia from the milk. Buy a good separator of the size to suit the needs of your farm. Thia will pay for itself within two years. Skim a cream testing from 26 to 30 per cent kutter-fat, that is, 10 pounds of cream should make from 3 to 3i pounds of batter. Tery thin cream means difficulty in churning, more labour required to handle tha •xtra buttermilk, and greater difficulty in gathering the butter in the churn. On tka other hand, a very thick crenia often becomes too thick in churning, will not drop in the chum, and forms butter of poorer grain. Keep the separator and all the milk and cream utensils S' 'pulously clean. GATHERING AND RIPENING THE CREAM. Do not mix warm, aweet cream with older cream, whether or not it is Bour. Thia ■neven mixing is apt to produce mottled butter. Cool the cream separately after it ia aaparated, then add to the receptacle in which the cream is being gathered and keev ia a cool place. Cream which is allowed to stay in a warm place for aeveral days not •■ly becomes too sour but develops organisms which will cause difficulty in chutaiog and poor flavoured butter. Do not add fresh cream to the amount oolleoted. witkia fvelvo houn of cEuroing. WWk diarnin* must be done with freth cream, add a ftarter, tn|x thoroufUy, and pUm in a warm room to induce rapid aouring or ripening. Thia inaorea fha dOTclopoMit of the deaired bacteria and will induce the proper aoumeea in a *•"« period of time than the aboTe-mentioned methods. In either method the cream ahouW U atirred thoroucUy and frequently from the top to the bottom of the can. Whao a atarter ia nied, clean aour akim-milk or buttermilk at the rate of one piBt Ptt caUoB of eream wiU gire good results. Care must be taken, however, that llua tUrtar ia free from any bad flaroura. When ripening the cream quickly, heat te 70 F and maintain at or near this temperature until a pleasant, acid flavour has beaa a^oired and the cream ia smooth and free from lumps and haa the consistency ef ayrup. nUPCRATURE FOR CHCRSINO. The temperature should be such that the butter comes to the correct granukr atace at or about 80 miautes. The correct temperature for churning vanes with the thi^dmem, aonmeaa, and richness of the cream, the temperature of the room, and riailar in«iwioea. A good average temperature for churning is 60'. but this may be variod from W to M*. depending upon the season of the year and the above-men- tioned oonditiona. Study the individual conditions. Too high a temperature is very ooaatiafaetDry and produces butter which forms in lumpy masses in place of an even grain. On the other hand, cream churned too cold forms the butter very slowly an4 IB equally nnaatiafactory. riLUNC THE CHURN AND CHURXISO. Strain the cream into the chum, thus taking out any bits of curd, which wiH invariahly eauae mottled butter. Add butter colour as needed, which will be from 1 to 4 dwpa pm pound of butter depending on the breed of cattle, th« Maon of the year tke koUtion period, etc., and also the demands of the market A barral chum willgivo bert aatiafaotiou on the farm. For best results fill not more than one-half— but better, one-third— of the full capacity. The difficulty to get butter to form u amally due «ther to the chum being too full or the cream being too cold. Continue tho diuming until the butter has formed about the size of wheat kernels. Many inquiriea have reached this office as to cases where the temperature and capacity of the chum were correct, but the cream instead of forming butter, cmulsi- fiea and givea of large quantities of gas. This condition is due to other bacteria asido from the neoeaaary aouring bacteria and can be corrected by, first, cleaning and dis- infecting the atablea and cows more thoroughly and by cleaner milking; second,^ mor« thorough atoriliration of all the milk and cream utensils and the chum; third, by ripening the cream quickly with a pure starter rather than the alow ripening prooeaa. WASHIXG AND SALTINa Draw of the buttermilk. Kinse the butter with a gallon or more of celd water, tiien dose the outlet and add the wash water. Revolve the chum for two minutea. Draw of tho waah water and if the butter is firm and the wash water clear, no further waahing ia uuitamtTj It is usually preferable, however, to wash twice. Salt the butter in the chum. Spread one-half of the salt over the butter, mix tiiia by tipping the dtum back and forth. Then add the balance ef the salt and revelv* the ehum a few timea to complete a thorough mixing. Unevenly aalted butter pro- dnoea a poorly eoloured, mottled appearance. Salt to the taste of the consumer; one-half to one ounce per pound of butter are the usual requirements. Move the butter IB f^ irorkar and work only enough to take out the brine. Use a preasing motion only. Awid ^difliiiC and rubbing of the butter and avoid overworking or a broken grainadr grcaiy battav wiH raault ... ^ ... ^ * w if % if pftumra. I , 'J g=j^t: . ^ ^ 1 -^^^^^^^^^^H ^^^^=- -- t-^liB^-r-^^^T ■ -y-TTT i One-pouod prinU are usually preferable Keep th« butter at tk« ri^t durinf printinf. Butter which ia too ooVd prints poorly. ▲ BMt^ f«&-««icli yriat ia alwaya moat marketable. Wrap the printa in buttv fuAmmiH, hy tkm mae, apreading flat on the table and wrapping tii^tly and amtif. KMf tlM ia a cool plaoo until marketed. Uarket refularl/ and cater to the beat market*. The b«t katUv viS dvaji Mi Al the highest figurn. Far further Information and bullatint write to your noaroot Cx^orhnontal Fam^ «r to tha Dominion Animal Hutbandman, Control Exporlmontal Farm, Ottaw*. rublithad by authority of Hon. MARTIN BURRELL. Minister of Agrieulturo, Ottawa, Onfa im^i^