Baton-Rouge gazette. [volume] (Baton-Rouge, La.) 1819-1856, 1843-06-03
ON MAKING RtTrER.

q Highland Agricultural Society. The psp,
q la entitled g Experiments md Observation
Il on The production If I}uttor @ .8a--#
8 Having myself, that H.. with my own han
i previous TO being thirty five years of az,
+ when | gave up that labnur--chuFttpd cor
siderably more than 10000 lbs, of butter
I, and having watched the process Ia lie daifi
| first under my mother, who was noted ia
producing a good Article. and then under n,
/, vile, who followed in The same track, ! con
slider that my experience may hn Of som
service. NV . experiments and ohssrva
lions" differ, in sutne respects MATERIAL
Irem those Of the Professor. r IL.
] shall only make ~rephfls on those part
of his paper wherein we differ, . ..
Isl. lie says, I" The quantity Of butte
was smallest q suppose frem b given quantitj
Of iuilt) just after ealYing." -sf.s, Law.
have found the quantity gfealest nj thai
lime, tFoiti the same quantity of milk, ffpr
the Haino animal. The butter is also fai
more easily separated trot1 The milk Al that
time The more distant after ealring, tho
more tardilY the separation was. under The
sauis eirctinBtarrhs If Temperature &e.
2pd. lie says. " That the addition Of snitts
cold water during churning facilitates The
process. or the separation of The butter e.
peciallv when the cream Ia thick and tIla
weather hot" .# .-.-..
Cream should aIWafH hs thick bet5fa Ito
thurning, commences but when it requires
cold water 10 make the butter seperate, IT Ia
a proof Of the cream being al Too high a tetn-
ptratire, and. in this case. both The quantity
aud quality will he much doteriofated. If
the weather be hot. and the cream churned
at lie proper temperature, To add q little cold
water. after The separation has taken place.
will make the butter collect easier into large
lumpat Tbs .thurning should tontiniia a
little " bile with a slower motion, after the
water is added. .....
Ord. lie says. " The rfeani alone Is iloro
oasl'y ohnrncd than Il mixture Of cream aud
milk" ..5..
The separation will take sooner, ut lie
same temperature. but The butter will bo of
no better quality, while the bnttermllk will
be worse.
ath, F" That butter produced from sweet
cream has The finest ~Ilayotr when lreshi and
appears to keep longest without becoming
rancid but that tho buttorlnilk so obtained
ls poof. and small in quantity.
No butter can be got rem sweet cream
while 1t remains SO. Cream may be sweet
when the process Of ehurnl1g commences,
but It will become acid before The separation
takes place. To commence churnlng sweet
cream Is labor lost. It is because it has
taken a long time to churn il makes The but
termilk bad. The quantity VIII be The same.
Common sense will tell any one this. What
ever weight goes into the ehurn tho Same
weight will come out in the shape Of butter
or buttermllls. There will DO no more butter,
OF course tho quantity Of butter milk cannot
be leEB.
II The butter becomes rancid 1t is from bad
management In the dairy. II the wife and
daughters ride In their pheatons every day
tho butter Is almost sure to be spoiled. There
are d lew dairy women who are proud Of do
ing their duty without being Looked after.
Raheid butter 10 caused by tho cream being
kept i'll a too high temperature. and has be-
come atid too LONG before churning. it haze
"hcased" in the yeF8cl There Is hlFo whit
we call {" hinged butter, which Ia as bad, or
worse, than The rancid. This is caused by
the cream being kept in too low n tetoptraA
t,re, ann, of course, has been too long in
turning acid, or leo long before c~liurning has
commenced. ~" .srz s..e 81. tI
9th. "Ihat e]lurning the milk and ctSatn
together, after they have become slightly acid, I
seems 10 be the most economical process ON
the whole because It yields a large quantity
of excellent butter, and the buttermlIk - OF
good quality" --
Quite right, if the temperature Of the mix
ture be right when the churning commences
and the ehurner does his duty but n deal
upon those two things. If the tenn.
BIO too high, or too low, or If the J
ehurner be a lazy fellow, Git is no woman's
work. or If be dine out, or receives company
three days a week, the butter is sure to be
less in quantity and both it and the butter
milk worse in quality than it otherwise would
be, a..a .-a. #..g. Leans.
Cub. That the keeping Of the butter in q
sound state appears to drpend on it's being
as free from u]noombined albuinsn,
pr ~easeine, and wafer, as it can be by neaus
of washing and working when taken from The
s.
To speak in language which every farmer
and dalry-woman can understand, the butter,
10 make it excellent. and to keep it so, re-
luires to be made free Of buttermilk or water.
Now, how can washing It Ia water make it
free of water Nothing can make butter
firm, sound, and sweet, but well working, and
never TO let. water to come near it after it is
out of the churn. 70 wash butter is a
wrong notion altogether.
7th. The author states " the interesting
that, in he course of his experiments, he
when sweet milk and cream were
together, and though cold water was
added after an hour and a half, and then after
.hree hours churnlng, not a particle of butter
obtained"
There is nothing Curious Id Ills d interest
ng fact The mixture either had too little
;ream in il, or was at too cold a temperature,
md made colder by the addition of cold water,
'r that the churner was exceedingly lazy.
According of my experience and observa-
ions by the following rules, if strictly fol-
owed, prime butter and buttermilk will be
the former to keep sweet and
'olid for twelve months. ta W.
LIST. Let the dairy and everything about
I be kept perfectly clean, and be well ven-
Hated and shaded from the sun. If the floor
,e two feet below the surface of the ground
he better but | do not like a cellar, except
o keep the butter in after being made up for
Use or keeping. ssnra
End. Let the cream be taken from, say,
hree fourths of the milk Chat which is first
AIKEN from each of the cows), after this milk
las stood in proper vessels in the dairy
wenty-tour hours. Mix this cream with the
semaining fourth of the milk, or "afterings,"
n proper earthern vessels, and let them
in a temperature of about 50S, so that
t will turn acid in about three days. 1t
should not exceed four days. s I
3rd. AS soon as it has turned acid, or be-
ore ~twenty-four hours after It should be
la pss@aE-5 -~t
4th. little temperature of the room where
he churning is performed in be below 60o,
ct the cream and milk.be about 65o, when
he churning commences but if the teinpera-
ure of the room be above, or at 65e, let the
mixture be about CO., a#z EE@z@55& S2E