Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1858-02-25
9gritnturd.
AbUut Winter Butter.

"Smsll prof; in trying 10 mike butter at
this season" said Uncle Joe, es he paused
from bis churr,ing and &iped the sweat rom
his forehead; "he-e il is, uine O'Clock, this
churn hes been going fu!i three hours. suc
Dc signs of butter yet"
1t surely was a hard case. | piled uncle
but said nothing, for | knev nothing very
pertinen, to the occasion.
But Rome WIS not built 10 day.".We
live and learn and now-two years later
y sit dcwn, having cburned q respectable
chnEning while wife was getting tea and
had time &c spare TO play with "baby." Ex-
p~erience has taught me several things since
the day Uncle Joe questioned tie pref, o.
making butter (mind, | don't say it is profit
able.)
Last winter, | had a days Job ct churn-
ing; and ] found cut what the great trouble
was-fhe creGm TGs too cod. Since that
when ! have anything 10 do with churnine,
] try 10 have the Cream just uarn enoggh
Then the butter cones in from fifteen to
twenty minutes; or al most, thirty or forty.
There sre various methods of warming
cream. A good way is to set the creaai-2ot
in a warm room, and stir it occasionally
Or, in a vessel OF warm wafer: or near 0
FIRE, turning and stirring frequently. Don't
mel The cream; if you Do. it viii never make
butter. Sometimes, fnding, after cturning
q while, that the cream is too cold, ] set i
cburD near the Ere, leaving It for a time
or, if in a hurry, or rather lEzy wi;Icl, pour
hot water into the churr, eeping the dish
going ali the while, SO that none of the
cream gets scalded.
When tie cream "froths up Us Won
churn, you nsy generally be sure it is zoo
cold. You may churn, if you like; bat "the
mischief ia 10 it," aad the butter will refuse
to come until it ia warmed Possibly you
may warm it by clurning; but it Is d great
SAVING Of P~atiencs time. ami 'eIbow-greIse'
10 warm it some o!ber way.
In the days churning mentioned above,
the cream "frethed up" badly. We Sc, the
ehuru 10 4 tub Of hot water. finally; but had
to get the cream much warmer than when
If is '.iust right" al frat. The butter milk
fairly smoked. as the churn was opened to
take out the butter, and was blood warm. il
not more.
That was the only time / ever used a theT
momster to measure the temperature in
churBipg. "According to the books il
vas TOO waT,u all the while. We tried put
ting in SNOW TO cnol it. But it YVES realty
too co!J-aBd l think ones finger ti.e beat
thermometer. Have the cream SO it feels
just q !isils Warm to TIE finger, and it is right
Ii one has good cream in winter, they csu
make good butter. To get the first, enc
must have good, weli-Gei, and comfortable
COWS; sn even tempera;ure to raise the
cream; and churR often, before it gets Bit
ter and sCur. But | will not expatiate Oh
this branch of the subject.
One word more Butter can he %coloreI
without injury to the lavor, by putting car
rot juice into lie cream when churning.-
Frs,e the carrot, soak in ullk, aGd squeeze
,he juice through = cloth INFO the churn.-
But, ] don't mind saying ii, Summer but.
ter" suits me the best for my t'sle, and
I'm willing TO let the city iu!ks have whaI
"winier butter | make, as the grCcerymen
will generally pay just as much for it.-A
Young Farmer, an Genesee Fdmer.