The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1865-08-10

nc 1Iou JOnn Stanton could, OF duQSOl
n. T., in an address before the Jefferson
County Agricultural Society, where ther
is very strong dairy interest, discusse,
the above questions, and presented the fol
lowing views:
There are two methods of preparing
milk for the churn. By one method it il
poured into shallow paus and set asid,
until the cream rises when it is SKINNED
and then churned. By the other it il
strained directly into the churn where il
| remains until an acid reaction is established
when the entire milk is churned. 1t is de-
sireaole to ascertain which of these methods
is the best.
Mr.. James Toller, of Oswegatchie, strains
his milk into churns, and when sour, but
before it is loppered, churns the entire mass.
On the 10th of September he strained 20S
quarts of milk into pans and when the
cream had risen, it was SKINNED off and
chumed. The amount of butter obtained
was seventeen and one-half pounds. On
the ensuing day he strained 208 quarts of
mllk into churns, which, as soon as it be-
came sour, he churned and obtained nine
teen and half pounds of butter. This is
fair sample of great number of expert
ments on record, which are intended to test
this question. Mr.. ToIIers experiment
shows that ten per cent more butter was
obtained by churning the entire milk than
when the cream only was churned. Fxper-
iments vary with regard to the percentage
more or less, but every carefully performed
experiment that have seen myself or that
has been recorded, demonstrated that from
eight to ten per cent more butter is obtain
ed by churning the entire milk; and it is
equally certain that, as whole, its quality
is better, its flavor more delicate and it will
keep longer without change The labor of
churning SO large mass is indeed greater,
but when this operation is performed by
water power or by animals this is of no
consequence; on the other hand it supersedes
the labor of Swimming the milk and wash
ing the pans, which makes no inconsider
able item in the labors of the dairy-maid.
think there can be no doubt that this is
the best mode of making butter, both with
respect to economy of labor and to the
quantity and quality of the butter; but if it
is determined to churn cream instead Of
milk, several precautions are absolutely
necessary, in order to have it good.
l. The milk in the pans should be very
shallow. The cream rises with rapidity
to the shallowness of the pans.
Experiments show that when milk is twelve
inches deep, less than half the cream will
rise to the surface; you will always find the
over the faring edges than
over the center of the pan. Since the flavor
of the butter depends in some degree upon
the rapidity with which cream rises, the
milk in the pan should never be over three
inches Deep and it is better when it does
not exceed two inches. II. Cream should
be excluded from all foreign odors. Cream
has remarkable affinity for all kinds of
odors;it absorbs them with the greatest avid
ity, and when the slightest portion of them
are Incorporated with it, the flavor of the
butter is sensbly impaired. A smoked ham
a cod fish, a piece of cheese or an onion,
kept i'll a milkroom over night will degrade
the flavor of the butter.
The dairy should, therefore, be so located
that no draft of air from the drains, cess
pools, hooper or barn-yards. can at any
time pass through it; it should he we'll ven
tilated; no particle of decaying substances,
either animal or vegetable, should be ad-
United into it; the most scrupulous neat
ness should be observed in the walls the
shelves and the utensils; if the milk is spill
led, it should not be allowed to dry, but
should be washed up Immediately. The
casein Of the milk is nitrogenized body,
and is therefore in state of very unstable
union. When it is brought into contact with
bodies in the act Of change, its afiinities are
broken up and it is resolved into new COM
pounds. TO prevent this, the churns, pans,
and strainers Should be thoroughly washed
scalded and dried, and every possible pre-
caution should be taken against bringing
the milk into contact with decaying sub
stances. The rays of the sun should enter
the milk-room at least an hour each day.
Cellars, where the direct rays of the sun
cannot enter, are often used as milk rooms,
but there is always celIary odor in them
which impairs the flavor Of the butter.
Much of the butter offered in the market
is deprived of its sweetness, and diminished
in price, from neglect Of some or all the
PARTICULARS that have just enumerated.
Ill. The vessel in which cream is kept
should be tightly covered. This precau-
ton will not only prevent the ABSORPTION
Of noxious odors, but exclusion of light and
air appears to favor an occult ripening Of
the cream which improves the flavor of the
butter. Those who have neglected this
rule will find that strict adherence to it
will not only improve their butter, but its
keeping properties also.
". The proper time to skim milk is
when it begins to thicken in the center of
the pan, and before it becomes loppered.
Every moment it remains after this, it's
quality is impaired. This is denied by
many dairymen, but l think majority of
the best butter makers will subscribe to the
rule | am fully satisfied of its Importance.
Those diaries where the rule is observed
will, in the long run, stand much higher in
the market than those that neglect it.
V. The temperature of the milk at the
time Of churning is of great Importance
Good butter-nakers usually have their milk
when churning at a temperature ranging
from "a to ga deg. F. 1t is impossible to
make butter below 40 deg. If it exceeds
70 deg. it is so oily as to be disgusting.
Pure butter contains 68 per cent of a solid
fat known as margarine, and 80 per cent
of fluid fat of oil called OIeiR At go deg.
f. the margarine of milk undergoes very
little change; but at 70 deg. it absorbs OK
ygen from the atmosphere and is converted
into olein which gives the butter an oily
and rank flavor. when the
sugar of milk obsorbs oxygen in the churn-
ing process and forms Tactic acid, the trans
formation is always attended with an eIeva
ton Of temperature-the thermometer al
ways stands five or six degrees higher at
the close of churning than it did at the
Since, therefore butter is much
better when the temperature at the close of
churning is sixty degrees Fahrenheit than
it is at any other, it follows that the tenn
perature at the beginning of the process
should be near fifty-fve degrees as possible.
VI. The milk of different COWS varies
very much in the time required for cream
ing. The milk of some COWS will cream i'll
twelve hours, while others require thirty
six hours; the milk of all the cows should
therefore be mingled together before it is
poured into the pans, in order to secure uni
formity in this respect. When cream from
I