Iowa capitol reporter. [volume] (Iowa City, Iowa) 1841-1855, 1848-04-26
Butter and I burning.

September and October are the month:
for butter. The weather is now coole,
and the milk will keep longer than in Au'
gust. Many farmers make their cheese
in July and August, and in those month.
make no butter.
In some Of the middle States it is com.
mon practice to churn the milk soon after
it comes from the cows, adding something
to c,:rdle the milk little; but this is moi
the best way to make butter, for it re.
quires too much labor to churn.
The labor of churning is much dimin.
ished by bringing the cream to a prope,
temperature at the commencement Of the
process. About sixty degrees is the
mark that should be indicated by Their.
moneter. Some make it little warmer
sixty-tive degrees. Sixty-two degrees
will answer well, and every one should
have thermometer at hand when butter
is made.
Ii the cream is too warm the butter
comes too quick and too soft, and it is
quite difficult to seperate the milk from it
Ii the cream is too cold, the labor Of
churning is great, and the quantity Of but.
ter is small. The cream should not be
set very near a fire when it is cold. A
gradual warming should take place, anc
in cool day in October, the cream may
stand half a day ina room of the right tenn.
perature, as shown by thermomete,
hanging near the churn. But asurer wa,
is to dip the glass into the cream to deter.
time its warmth.
While the cream is in the pots waiting
for churning day it should be stirred tho
roughly at least once a day, as this pre-
vents its moulding and makes the churn.
ing easier. The cream must not be ra.
piily warmed when it is too cold, some o.
the particles will melt and injure the but.
ter, as we'll as increase the labor of churn.
ing.
AS soon as the butter is well gathered
the butter-nilk should be turned off and
pure water should be turned in to take its
place. The churning must now be re-
sumed for few minutes, and then the
water must be turned off. This should
be repeated until the water ceases to look
milky. The butter may then be sailed as
high as one ounce to the pound, for on the
second working Of the butter, the salt is
partly lost in the milky matter that is
worked out.
The labor of working over the butter
to separate every particle of milk from it
is arduous, as the butter is now hard anC
unyielding. A brake therefore, some.
thing like the brake that bakers use ir
working bread, should be kept in all large
diaries. The cost is not great. A stone
platform is best and the leaver may be
fastened at one end to staple in the stone
1t is now agreed that butter may be
worked over SO much as to iniure it !; vel
it must be worked long enough to rid it o.
all the milk. When it is well washed il
cold water if there are any liquid parti.
cles left they will not purify as milk will
for the matter will be brine rather thar
sailed milk. ..... ....
Many object to the use of water, and
think the flavor Of the butter is injured by
lit. But we can see no good reason fol
the objection, and we know that water
does not spoil it; for water-washed butter
obtains the highest premiums as often a:
butter unwashed. Water does not min
gle with oily matter.
Some years ago we suggested the pro-
priety Of using brake to work butter
We now hear that they are common il
some places.
We advise beginners not to be in too
great haste in commencement Of churning
If the cream is agitated violently at first
it foams and prevents the proper jostline
of the particles together. Begin slowly
and you will have the more weight Of but
ter.-Massachusetts Plowman.