Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1858-12-24
" Ny Experience with Winter Butter


winter butter" carries TO most minds
the idea Of a white. bitter. unsayory article,
q. diGercn, from tha, made m June a. two
things bcarin: the same name can bo. There
are reasons ior this-rcas1ns in the manage.
men, Of cows and ercam-but am only in.
tending to give YOU b, " my experience
in churni-c. The fret winter ,ha, kcp, a
COW had days nbat ehurnins-lrcmcm-
Der :, we'll, for there was considerable Of the
amusing a, we'll as vcSauou. about it-and
found out what the er,at trouble was
d, cr,an ro, 200 co8. Since then, when I
have ANYTHING % do with churning-and
tha, when" usually comes twice or more
vgck-l Try 90 have the cream Jaa 'rarm
enough. Then the hu,,cr comes in FROM -
to 30 minutes, ana in good condition too, il
rightly managed.
To ct the cream jus, warm enough"
various method, are rrac,iccd. Tho best
way, to my notion, Is % Sc, the cTcam.po,
In a warm room and star j, occauonally. lf
in a hurry, st j, IN vessel ofvarm water,
and ,tr until q, comes to the proper ten.
penjurc. 10 ao, r,k a. cram It you do
il will never make butter. l, only NEED, to
o, warmed .lshtly-ja', ., j, fcol, a lit,lc
warm 70 tho finger Sometimes, when I
find after ehurnIus a while, tha, the cream
q. cold 1T The churu near the Gre. leaving
it (Ni,h occasional surs,) f3r time, or
more frequently, il in hurry, | pour li,.
d, ho: water into the charu, keeping III,
dash going al ihewhil,. 81 that none u the
cream seis s,allel. This operates like a
Charm my Datchman," who WELD, the
da,Arr Of late, tolls tue ' It is soo;, ,''--is it
often brings th5 butter iu tlsc' minutes.
when tlc cream " ir1ihs up. or thick.
,n, up until twill alat the dasher, YOU may
BE- sure D, i. ,o) cold. Y,a may churn If
yor Ike, but 'b9 mischief Is iu 10, and
,lc butter will rsfa.o {, appear until the
crclm-warms. Possibly you may warm 1t
by churnius. but it is great saving ot
time, plticuoc, and "e.bjw.Sreas', to warn
i, slme other way.
Ia the days gburuins b'i..c referred to,
the cream "frothsI up badly We putin
warm watsr-rc 80 the cburn in a tub Of
hot watsr-ws tried 10 with Thermometer
and thought It to warm, and cooled i,
down With snow, aud churusl and churncd,
aud al, 70 no ayah. Finally setting the
churn ia h,; water, wo cIns,ul,l to" boil
It out," ani then, with few minutes
ehurnIns. % came. The hl,tgrmi.k fairly
steamed with heat as w5 opea,l the churn
q tax, olt tlo batter. and was about blood
warm. or 80 itN,em,l. aud tho butter solt
aud white enough. NJ wonder, after all
o., cxparim1nis tried upon IL, anu all the
catins it bad rccsiyrI-bul wc learned u
lesson by which we have escaped all such
trials since that dly We get our cream
jus, warm enough at drs, trying i,wiIh the
finger (Which i, better than any thrrmomc-
ter. and cbuFning moderately on connenc-
ins, warm up a. We proceed, aud soon bring
the churnins to a Close.
II one has good cream in winter. they can
make good butter. T. get IN, drsi, one
mus, have good. well-tei, aud comfortably
kep, cows. an even temperature to RAISE ,ho
cream. and churu often, before 1t get. bitter
Or rancid. glt have alrsady given you
INV id,i. on this branch OF the subject, tCo.
Gent, Oct. .. 1857 Their, Is mor in
managing the cream properly than mos,
people think there is--csp'cnlly those who
keep bat few COWS, and give no great aitcn-
uou to the subject. would renew my eS.
preston of the hope " that our dairymen
will favor YOU with frequent communiea.
uous OF ,hcir experience.
y YoUNG FlRNrR.
Maple IIill, n Y.
Country Gentleman.