Mr. Yuill gave an address on “’Practical Butter-Making.’ Be said four things must be done to eusure good butter—two by the men and two by the women. We must have the light breed (Mr. Y. believes in the Ayrshire breed). The food and water must be pure and wholesome. Milk contains 87 per cent, of water, and therefore no dirty water should be given to a cow to drink. The cows must be milked at regular intervals, and not vary, as to time, even as little as five minutes. An inexperienced hand will not obtain as much milk from a cow as one who is skilled in milking. A cow should be milked perfectly dry.
Milk should never be put in wooden vessels, but in tin ones. The milk cans should be 20 inches deep and 8 inches in diameter, and should be placed in water at a temperature of 40 degrees. This will necessitate the keeping of ice. The cream should be dipped of with a ladle, no harm being done if a little of the milk goes with it. The cream is then put in a suitable place to ripen, which will take about 36 hours. If hurried the butter will be soft, and if left too long the cream becomes bitter. He favoured a little butter colouring. Above all things cleanliness should be rigidly adhered to, not only in the case of all vessels used, but also in the food and drink given to the cows.
A brush should be used in cleaning cans, and they should be dried, not with a cloth, but by the sun while they are lying on their sides. About one ounce of salt should be used to each pound of butter. Less salt, is required for butter intended for the English market. When intended for a distant market, butter should be put up in tinnets of about 60 lbs. No pickle should be placed on butter, as it forms there itself.
The tinnet should be made of white ash or oak. No air should be allowed to enter the tinnet through spaceswhile the butter is being packed. The different churnings of batter should be pressed very hard into the tub, and the centre slightly elevated, that the brine may run to the sides. He objected to the practice followed by merchants of piercing the butter, as it lets in the air, and also of running off the brine.
Mr. Yuill gave the following directions for preparing the tub for packing : Do not soak it at the well for several days, or under the drop from the eaves, but soak it in buttermilk for 12 hours, pour this off, wash the tub clean and fill with salt and water and leave it for 12 hours. Change the brine then, and leave it other 12 hours.
Mr. Charles MunroWell known in the Clayton District where he was born in April 10, 1892 a son of the late Daniel Munro and his wife Betsy Rintoul, passed. away early Sunday morning Nov. 25, 1962. He was married Jan. 29, 1919 to Jean Yuill and have resided ever since on their farm in Darling Township. He was a life long member of Guthrie United Church and was active in all church work. The many floral and memorial offerings testified the high esteem in which the deceased was held. Mr. Munro Is survived by his wife the former Jean Yuill and one son Donald and a daughter (Della) Mrs. Thomas Ireton of Ferguson’s Falls and three grandchildren, Charles Munro, and Brenda and Lillian Ireton. Also surviving are two brothers, John A. Munro of Lanark, Robt. D. Munro of Clayton and a sister, Mrs. Archie McNeil of Regina, Sask. Funeral services were held from the Kerry Funeral Home on Tuesday, Nov. 27. The Rev. Robert Clarke conducting the funeral services. The pallbearers were six nephews, Daniel Munro, Arthur Munro, Allie Yuill, Wilmer Pretty, Malcolm Stewart and Eric Munro. Interment was in the United Church Cemetery, Clayton.
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