Dallas herald. [volume] (Dallas, Tex.) 1849-1873, 1859-10-26
Cure of the Mia

Immediately on receipt OF Tue H'llN '" "e
house, let it be strained into six quart tin pans,
sni set on long, narrow table, or on the floor
OF the dairy apartment, as the temperature OIL
ihe season may Indicate. For cleanliness aud
convenience, the table is prefer bic, but the
floor may be used when the weather is very
warm. A recent writer, whose essay has had
wide circulation in the columns OF the New
York Tribune, advocates the use OF I'm pals,
N preference 10 shallow pans, Tor setting the
milk. think his suggestion is not acconpan'
Jed by sufficient experimental proof TO change
old established usage. The cream will doubt.
less rise more readily in shallow pans.
!, II may here, once for all, be written down,
;hnt grent cleanliness must be observed ever
and always in butter making. The atmos-
pherc, the table, the vessels, the floor, every
Thing must be kept sweet and clean. Inc
neat dairy woman will not allow dusty coats,
muddy boots or tobacco ordor 10 come in close
PROXIMITY to her butter bowl or milk table,
The time during which the milk should re-
main set, depends upon the temperature natu'
raj or artificial Of the dairy apartment. Just
long ,nongh for all the cream to rise, and no
iongr , is the rule, economically considered;
vet sample of very choice butter is desired,
rscs !tess of economy, the cream may be
skim led Off and churned sweet; this practice
esnno. be recommended as an ordinary one
lit il wasteful Again if the cream is skim
med when the milk sonrs before it coaguIaies,
or in the phrase of the dairy, becomes lobbard,
cfsoire butter may be made; but in order to 90.
ram a Il tile cream, it is necessary to wait til
and cream becomes wheysh; if this change &C.
curs, good butter canno, be made. 1t is the
. al, At: L
cau9cs much Of the failure in making butter in
The practice ofordinary operators. The cream
should now be stored in stone crock; if it is
10 be Kept till the next day, small handful of
sal, added, aud the mass stirred with wooden
spaiuIa kept for the purpose. When more
cream is added on the succeeding day, the
stlrrirT may be repeatad without further addi-
zion Ct salt This process is to prevent the
formation of whey. If the dairy is large G.
nough, daily churning will certainly be pref.
cradle; in that case put the cream in the churn
es tits skinned. In warm weather the churn-
ing should, in all cases, be performed as often
as evary other day.
Ch3rning. -Tnc kind Of churn eayc to
fhc hocy Of the operator. The cream should
he brought by cold or warm water surrounding
IT, or BY such appliance. as the ingenuity Of
the operator may devise, to the temperature of
62 degrees Fahrenheit, and at that temperature
churned. / have known most excellent butter
made ~ sklful dairy woman without other
Thermometer than little of the cream taken
m her finger and touched to her forehead.-
Experience has proved that such stroke of
the churndash as will bring the butter in about
thirty minutes makes the best butter. At a
temperature of nbout 62 degrees Fahrenheit,
from fifty TO sixty strokes OF the dash per min.
ute wil accomplish this result if care is taken
70 strike the top of the cream and the bottom
OF the chrrn at every stroke. If the churn be
flied so that the dash cannot strike the top of
the cream the operation can scarcely be &C.
conplished at all. Rapid churning should be
avoided at the commencement though the mo.
ton nay be accelerated after the cream curdles
with butter. The butter, when sufficiently
gathered by churning, should be transferred
with a wooden ladls TO wooden bowl