The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1853-08-27
farmers Department.
RUT"TER MAKING.


The object in churnng is to break
up the little gIobuIes Of the butter. This
done by continued dashlng and agta-
ton; when it has been continued for a
certain time, the butter appears, first IN
small grains, and finally works together
into humps.
Where creams Is churncd, the best
parctice seems to be to allow Of its be-
coming slightly sour.
In many diaries the parctice' is to
churn the whole milk. This requires
larger churns, and is best done by the
aid of water or animal power. 1t is
considered 10 produce more butter, and
this is said by some to be finer, and Of
better quality. | do not think that there
have been any very decisive experiment
upon this point.
The excellence OF butter is greatly
influenced by the temperature Of the
milk or cream at the time of chn.nlng;
if this be either too hot or too cold, : is
difficult to get butter at all, and when
got it is usually Of poor quality. A
large nu!Aber Of experiments have been
made with regard TO tins point, and the
result arrived at Is, that cream should
be churned at temperature when the
churning commences Of from fifty to
titty-tive degrees of Fahrenheit's Their
mometer. If whole milk is used. the
temperature should be about siXtv-five
degrees f., at commencing. In summer,
then, Dreaming would need cooling,
and sometimes IN winter little warmth.
1t is surprising how the quality Of but
ter is improved by attention to these
points. Some clurns are 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 regu-
lated, thermometer is most impor-
tant accompaniment to the dairy.
The time occupied in chnrnlng is also
a matter OF much consequence. Sever
al churns have been exhibited lately
which will make butter in from three
to ten minutes; but the most carefully
conducted trials on this point have
shown, that, as the time OF churning
was shortened, the butter grew poor in
quality, was soft and pale, and did not
keep we'll
lfgreat care iSnot takenin washing and
working, when making butter, some
buitermlk is left incosrd in it.
No matter how Well the butter is
made in other respects, il bu'rrm,ii be
lett in it, there is always liability to
become rancid and oHrnSivp. When
packed in tilkins, it will be- rancid next
to their sides and tops; be injured to a
greater or less del th, as the air may have
obtained access. Sailing will partially
overcome the tendency to spoil, but not
entirely, rnIeSS the butter is made SO
salt as be hardly rutdhir. Another rea-
son for much Of the poor butter, which
Is unfortunately too common, is TO be
found in the impure quality OF the salt
used, This should not contain any
magnesia or lime, as both injure the
butter-they give it bitter taste, and
prevent ITS keep any length OF time.
Prof. johnson mentions a simple
method of freeing common salt from
these impurities. 1t is TO add to 3Olhs.
OF salt about two quarts of boiling water,
stirring the whole thoroughly now and
then, and allowing It to stand for Two
hours or more. 1t may be afterwards
hung up in bag, and allowed to drain.
The liquid that runs off is a saturated
solution OF salt, with all the oagnesa
and lime which were present. These
are much more soluble than the salt, and
are consequently dissolved first.
Want OF caution as to the quantity of
salt used and of care in separating the
buttermiIk, cause the spelling of very
great stocks of butter every year.