Martinsburg gazette. [volume] (Martinsburg, Va. [W. Va.]) 1833-1855, 1843-06-29
USEFUL.
OK MAKING RurIER.

meeting ut tho committee Of the High.
land Agricultural Society. The paper
is entitled Experiments and obscrva-
tons on the production Of Butter"
Having myself, that is with my own
nand-previous to being ihiry.fye yeirs
Of age, when | gave up that labor
chufned considerably more than $4,000
lbs. of butter; and having watched the
process 10 tie DAIRY. fis, under my mo.
Their, who was noted for producing good
article. and then under my wifi, who fol-
lowed in the same track, ! consider mat
my experience may be Of some sersice'
My experiments and observations oiher
in some respects materially from these u
the Professor.
I shnll only mako remarks On those
parts or his paper wherein We differ.
LIST. lie o, ys, THE quantity Of butter
was smallest Il suppose from given
qu,ntity of milky just after cslviDg"
have found the quantity greatest al
that time, from tho same quantity of milk,
from the sans enima. The butter is al
90 far more easily separated from the milk
ut ,ha, time. The more distan; nte,
cavina, the more ,ardily the separation
Of the butter; especially when the cream
is thick aud The we,ther hot"
Cream should always be thick before
fhe churning commences; but when il re.
ooifes cold water to make the butter sep
arate, it is proof of the cream icing al
too high temperstur on5, in this case,
both The quantity and quality will be
much d~teriorated. lf the weather be hot
and the cream churned al its proper tenn
ppraturc, T. ad / q little cold water, after
the separation has taken place, will make
the butter collect easier into larger lumfs.
The churning should continue a little
whllo with slower motion, uher the wa
ter is added.
Sd. lie says, THAT cream nlone is
more easily churned than mixture of
cream and IN TX"
The separation will take sooner, at the
same tnlp nature, but tie butter will be
of no bet + quality, while the butter.mIlk
viii be worse.
4,h. THAT butter pfoduced from sweet
cream has the finest favor when fresh,
add appesrs TO keep longest without be.
commine rancid; but that the buttermilk
SO obtaiued is poor, and small in guam.
tliy."
No butter can be got from sweet cream
wine IL r>ma ms so. Cream may be
SWEEP when the rocess Of churning CON.
menccs, bu, il will become acid before
she separation takes place. To com.
mence churning sweet cream is labor
lost. II is because it has taken long
time to churn it makes the buttermlk
bad. The quantity will be the same.-
Common sense will tell any one this
Whatever weig goes into the churn the
s,me weight will come out in The shape OF
butter or buttermilk There will be no
more but er, Of course the quantity of
hutteTmilk cannot be less.
II the butter b, comes rancid It is from
bad management in the dairy. II the
wife and daughters ride in their pheatons
every day, the butter is almost sure to be
spoiled. There ure few dairy women
who are proud Of doing their duty with
on, being looked after. Rancid butter is
caused by the cream being kept in too
high a temperature, and has become acid
TO long before churning. 1t has "heav.
cd III the vessel. There is also what is
called "bnged" butter, which is as bad,
or worse han the rancid. This is caus
ed by tn! cream hAi5g kept in too low q
temperature, aud, OF course, has been too
long in turning acid, or too long before
the caurn NJ has commenced.
5th. That churning the milk and
cream together, nttef they have become
slightly acid, seems to be the most econo
mical process on tho whole; because il
yields a large quantity of excellent but
ter, and the bu,,crmiIk is Of good quail
tty."
Quite right, # the t"mpe ratu'e Of the
mixture be right when the churning COM
noes, and the churner does his duty;
but deal depends upon these Two things.
If the temperature be too high, or too
low, or if the churner be a lazy ttllow,
ct no woman's work. or if he dine out,
or receive company three days a week.
the buti,r is sure to be less in quantity,
and both il and the bu,termiIk worse in
quail ty than Il otherwise you'd be.
9th. THAT the keeping OF the butter
III sound state appears to depsnd on its
bling ob,ained, as 'r-e frDm uncomblned
ALBUMIN or casen ne, AMI water, as II can
b. by means of washing and working
when taken from The churn."
TO $, eak in language which every far
mr. and dairy woman can understand,
the butter, 10 make 1t excellent. and to
k'ep i, so, requires to be made free of
hutterm Tx or water. Now how can
washing II in water make it free OF water'
Nothing can make butter firm, sound, and
sweet, but well working, and never 10 let
water come near il alter it is taken out of
the churn. To wash butter is wrong
notion altogether.
7tb. The autwsr states "the interesting
fact, in the course Of his experiments, he
iu0nd When sweet milk and cream were
churued ,oge,h r, and though cold water
was aided after an hour and Aalf, and
then aft thrse iours churnlng, not par
llce of butter wns obtained"
Their is nolhrng curious in this "inter-
esting fact" The mixture either had I o
little cream in il, or was at too cold a
trmperatur', and made colder by the a j.
d ton Of coil water, or that tho churner
was exceedingly law