Rensselaer Semi-Weekly Republican, Volume 40, Number 97, Rensselaer, Jasper County, 14 August 1908 — MAKING BUTTER ON THE FARM. [ARTICLE]

MAKING BUTTER ON THE FARM.

Two Prim* Essentials to Sucoess In Thl* Branch of Dairying. Thera are two prime essentials in making batter on the farm a profitable business. In the first place, one must have plenty of pure, cold water; and then a good enough grade must be turned out to make and hold customers. The trouble, with nine out of every ten farm homes is they are not equipped to take care of milk, and cream. When one goes Into this work to make money, better put up a milk npom, where pure water may be had from pumping or from a spring. Concrete floor and walls may now be built as cheaply as with lumber, and it is a great deal better than lumber. Don’t etbp here. A barrel churn and a butter maker will be necessary in turning out a uniform product It looks easy -—simply separating the cream, churning till the butter comes, and salting and the trick is done. That is where So many fail. The cream must be churned at the right temperature; it must be neither too sweet nor too Sour. Working and salting butter to •ecure uniform color and flavor is a very nice art Don’t try to learn to do it infallibly in two or three weeks, but by all means don’t practice on your customers. That means loss. It is better to wait two or three months, until you are sure of your quality before you seek customers. And before you ship, find out how your commission man or private customers prefer to have their butter put up. Sometimes the package means a difference of two or three cents a pound.