Port Tobacco times, and Charles County advertiser. (Port Tobacco, Md.) 1845-1898, 1850-10-09
BUTTER.


hods of making butter, and some Of the
questions connected with its preservation
The object in churning, is to break up the
coverings of the little globuIes of butter
this is done by continued dashing and agi-
ta!ion when it has been continued for a
certain time, the butter appears, first in small
grains, and finally works together into
Jumps.
| Where cream is chu,ned, the best prac-
tice seems to be, to allow of its becoming
! slightly sour: this sourness takes place in
the cheesy matter, or casein, that is mixed
in the cream, and has no effect upon the
butter beyond causing its more speedy and
perfect separation.
In many daries the practice is TO churn
the whole milk. This requires larger churns,
and is best done by the aid Of water or ami
NAL power; it is considered TO produce more
butter, and is said by some to be finer and
of better quality. do not think that there
have been any very decisive experiments
upon this point.
The excellence Of butter is greatly inAu-
enced by the temperature Of The milk or
cream, at the time Of ohurning; if this be
clbuCI 100 NV vi too SpiU, ~ 10 tIiIiltu w
get butter at all, and when got, it is usually
of poor quality, A large number ofexperi-
ments have been made with regard to this
point, and the result arrived at is,-that
cream should be churned at temperature.
when the churning commences, of from so
TO SIS deg. Of Fahrenheil's thermometer. If
whole milk is used, the temperature should
be about 65 deg. F, at commencing. In sum-
mer, then, cream would need cooling, and
sometimes in winter little warmth. 1t is
surprising how the quality Of the butter is
improved by attention TO these points. ]
have seen churns made double, so that warm
water or some cooling mixture, according
as the season was winter or summer, might
be put into the outer part. 1t will be seen.
that IN whatever way the temperature is re-
gulated, a thermometer is most important
accompaniment to the dairy.
The time occupied in churning, is also a
matter of much consequence. Several
churns have been exhibited lately, which
will make butter in from to 10 minutes
and these are spoken Of as important i'm
provements. The most carefully conducted
trials on this point, have shown that as the
time of churning was shortened, the butter
grew poorer in quality and this is conss-
tent with reason. Such violent agitation as
! is effected in these churns, separates butter,
it is true, but the globules are not thorough
| ly deprived of the case which covers
them in the milk +; there is consequently
much cheesy matter mingled with the but
ter, which is ordinarily soft, and pale, and
does not keep well. Until the advocates Of
very short time in churning can show tha,
the butter made by their churns: is equal in
quality to that made in the ordinary time,
farmers had better beware how they change
their method, lest the quality Of their butter,
and consequently the reputation Of their
dairy, be injured.
Butter contains two kinds of fat If melt
ed in wafer at about $50 F., a nearly color
less oil is obtained, which becomes solid
on cooling. If the solid mass be subjected
10 pressure in strong press, al about so F.
pure liquid oil runs out, and there re-
mains a solid white fat. The liquid fat is
called elaine, and the solid fat, margarine
These two bodies are present in many 9th.
er animal and vegetable oils and fats They
are both nearly taseless, and when quite
pure, will keep without change for long
time. In presence Of certain impurities
however. they do change.
If great care is not taken in washing ant
working, when making butter; some butter.
milk is left enclosed in it; the buttermilk
of course contains caseIn, the nitrogenou:
body which VIC have already described