Holmes County Republican. [volume] (Millersburg, Holmes County, Ohio) 1856-1865, 1858-12-30
About Winter Butter.

90 ASmalE profit in trying to make butter
at this senson,' said Uncle Joe, as he paus-
ed from his churning and wiped the sweat
from his forehead; "here it is, nine O'Clock
this churn- has been going full three hours,
and no signsIof butter YETI. "a i u
lad Itsurely was a,hsrd case. pitied un-
Gle, but said nothing, for | k'aew nothing
very pertinent to the occasion. - s-a
But "Rome was not built in day.r-
awe live and learn !" and now-two years
later-Isif down, having charmed respec-
table churning while wife was getting tea,
and had time 10 spare to play with "baby."
Experience has taught me several things
since the day Uncle Joe questioned the
profit of making butterin winter (mind, l
don't say it is proftable.)
Hold 1 must study brevity. 'sBe short," "
should be the motto for every one who
writes for "the papers" .-sg4 s4. I'll
Last winter, had days job atchurn-
ing; and 1 found out what the great trou-
Bile was-the cream Was too cold. Since
that, when L have anything 10 do with
churiing, Itry to have the cream Just 'sarn'
enough. y Then the butter comes in from
fifteen to twenty minutes; or at most,
thirty or forty. -ll l7a0Pi..s1 a.il
There are various methods Of warming
cream. A good way.is to set the cream
potin n warm room, and stir it occasional
Ily.l Or, in vessel of warm water; or
:neara fire, turning and stirring frequently.
Don't melt the cream if you do, it will
never make butter Sometimes, finding,
after ehurning awhile, that the cream is
too cold, Iseto the churn, near the fire,
leavingit for time; OF, if in q hurry, and
rather lazy withal, pour hot water into the
churn, keeping the dash going all the
while, so that none of the cream gets scald-
ed. -1sSE S. = EsF103 ~e-',-ol-----i i---i
p When the cream sfroths up,n as you
churn, yourmay generally be sure it is too
cold. You. may churn, if You like but
:sthe mischief is in it." and the butter will
refuse to appear until it is warmed. Pos
sibly you may warm it by churning;; but
it is great saving of patience, time, and
"elbow-grease,p 10 warm in some botheI
way. =, sa,-.- ...--~. o.: - 4T ram
In the days churning mentioned above
the cream ''frothed up" badly. We set
the churn in a tub of bot water, finally I;
but had to get the cream much warmer
than when it is, 4s.just right at first. The
butter-milk fairly smoked, as the churn
was opened to take out the butter, and was
blood warm, if not more. q p III -f .2lo4i
That was the only time l ever used a
thermometer to measure the temperature
in churning. s'According TO the books" it
was too. warm NIL the while. We tried
putting it in snow 10 cool ii. But it was
really too cold, and l think ones finger
the best thermometer Have the cream so
it feels just a little acarua to .the. finger, and
it is right. .-5. ..-as-.- ,sz
If one has good cream in winter, they
can make good butter. To get the first,
one must have good well-fed, and comtor-
table cows; an even temperature to raise
the cream, and ehurn often. before it gets
better and sour. But will not expatiate
on this branch of the subject.
One word more Butter car be color
ed without injury to the flavor, by putting
carrot juice into the cream when churning.
Crate the carrot, soak in milk, and squeeze
the juice through cloth into the churn.
But, don't mind saying it, summer but
tern suits me the best for my table, and ]
am willing to let the city folks have what
''winter butter l make, as the grocerymer
will generally pay just as much for it.
| YOUNG FARMER.