Staunton spectator, and general advertiser. [volume] (Staunton, Va.) 183?-1849, 1845-08-14
AGMaUwl u n D
fFrom the Farmers Cabinct.)
DIFFICULTY IN CHURNlNG BUTTERys -
ORVIATED ~

4
The last number of the Cabinet contains
an appeal to its editor and readers, on the diff.
6culty of making butter in the winter, which,
from its interesting source--"Y Dung Wives''
Rand from its intrinsic merits, seems, .caIcu-
lated to elicit prompt, and perhaps numerous
replies. The following, which appears to
embrace the true principle, and TO be conclu-
sive on the subject, is the result Of the expe-
rience of a noted agriculturist, W.. Allen, of
N. Andover, published in the New England
Farmer of January 18th, 1916, and is offered
| to the editor Of the Cabinet for insertion, If
nothing more eligible present 4 regret that
inquiry appeared SO late in the season, that
! the cause of the evil--the cold weatiier-will
have passed away before the remedy can
have reached the, sufferers and trust
:" Dung Wives" will not think me rnreason-
able, II, as an indemnity for the slight labor
caused me in transcribing and in research,
request them accurately to test il on the first
return of the COLI weather of the ensaing
winter, and TO spend the time sSaclSr.a sim
gle process OF churping,in giving, Through the
Farmers Cabinet, The resul. to the public, and
to INDEX.
Philadelphia, Second mo-, 1915.
"fiaving thought much on tho subject, and
experienced all the uncertain results of which
others complain, have been led to the con-.
clusion,--which experiments have confirmed
that there is a certain degree OF heat,-
could It be ascertained--to which the cream
might be raised, which would ensure quick
process in the formation and separation of the
butter from the whey or milk, at the same
time preserve the quality Of the butter, and
prevent that frothiness and sofness which are
the never-failing results of long continued
ITO ascertain the degree Of heat necessary
to insure short process, we heated the cream
on The hearth to about seyenty-two or seven
ty-tlree degrees-this, with heat in the churn,
which was scalded with boiling water, gave
to the cream abou. seventy-fv degrees heat.
In six or seven trials, during The months of
November and December, the longest process
IN churning was twenty minutes, the shortest
ten, The butter has been uniformly sweet
and hard, and in nothing inferior to that made
in October, except in color. The last churn-
ing was on the Both of December last at
tended to the whole process carefully. The
cream when first put into the churn, was eigh-
~ degrees waited TIL the heat had fallen
10 seventy-fve degrees, and Immediately be-
gan the operation, The butter was formed
minutes. BY the way, | use, and have for
several years, a rocking churn, and think it
The best, all things taken into view, that has
ever been in use in New England
an. B.-Since writing the above, one Of
my neighbors, hearing of my successful ex-
oerments, called on me 10 borrow my ,her-
homeier,* to make, a similar. experi,nent--he
Informed me that their two last trials to make
butter, after ctnrning twenty four hours, had
been unsuccessful They accordingly pre-
pared the cream as above directed, heating to
twenty-five degrees---the butter came in five
hard and good for winter but
er."
BY the Editor OF The New England Farmer
L. G. Fessenden:
"The above is a valuable paper, and estab-
ishes fact of much Importance in house
keeping economy. We have frequently re-
commended, and published The recommends,
ions of others, to warm cream in cold
Weather, previous TO any attempt to convertit
nto butter. But the temperature to which il
hould be raised, has not so far as we know,
een ascertained previous 10 the above men7
Toned experiments Of our highly esteemed
liend and correspondent"
*The price of suitable instruncnt is dollar Or osa
Inder