Daily Ohio statesman. [volume] (Columbus, Ohio) 1855-1870, 1867-09-14
AGRICULTURAL.

OREAM AND DOIIEh-Olcdus as any
farmers wife can tell, is not all butter,
every one hundred pounds of cream luot
skinned too deep should yield about one
fourth its weight in butter, One-fourth
easein,sand one-half whey. sugar. milk. &c.
A wine gallon OF good cream will weigh
about So lbs, and will (or should) give
about two pounds OF butter. 1t is owing
TO the presence OF sugar that the cream
sonrs, as nothing can become sour without
the presence of more or less sugar.
The next item for consideration is the
sep ration of the butter By churning or
oIuerwiSe.
The cream consists of sm4li, oily globules
surrounded by casein, which prevents them
from uniting: when cream is heated, these
qlob lies expand, burst and rise to the top
In the form of butter in aliquid state.
these globules will not unite without the
presence of an acid; hence cream must al
ways be more or less sour before butter
vii form. Butter made i'll this way will
keep for an indefinite length of time, but
will not under ordinary temperatures be-
come solid. l - -
When the cream is agitated in churn,
the globules are broken, but. at the lower
temperature. The proper temperature for
ehurning is from So to 55 deg; at this
temperature it will come soonest. The
temperature will increase from four to ten
degrees before the butter begins to form.
When whole milk is ehurned, Go degrees is
Bl6 proper ncdL, Ill ClGhOI CdoC. IL OuO
temperature is too low, it should be raised
by boiling water. put in aoitle the churn is IN
gaoti1ss aud poured directly on the cream. 1t
is better to have the heat a little too low
than too high. $50 z II
Sweet cream may be churned, but re-
quires more labor without improving the
butter in this case the cream must be-
come somewhat acid before the butter will
form.
THE town of Rennes, in Brittany, is
noted for its peculiar butter; the milk of
the previous evening is mixed with the
warm mornings milk, and the mixture
allowed to stand for two or three hours,
when the whole is churned.s Those who
practice this plan claim that they thereby
obtain large amount of butter OF a more
delicate flavor.
Near Glasgow, in Scotland, the product
of two. or three milkings is allowed to
stand until the cream rises, say from II to
"a hours; all is then poured and left still
until the mixture is sour. A tough skin
is formed on the surface great care must
be taken that this skin does not get broken.
for should the air obtain entrance, fermen-
tation will take place; this will injure the
butter and spoil the buttermilk.
In Holland the milk of each milking is
allowed to become sour (being repeatedly
stirred to prevent the cream from rising to
the surface and remaining there) and as
soon as a wooden spoon will stand it, it is
churned.s3 0
Fresh churned butter contains 96 per
cent. of pure butter, and 16 of the consti-
tuents of milk, principally casein.
Next comes the consideration of the
circumstances which affect the quality OF
the butter. 1t has been proven that cows
make the richest butter when they first go
out to pasture in the spring; that they
produce the hardest butrer when fed on
dry food; that butter made during the fall
is best for keeping.
Lo.ololl,,fIad 70 Tho d;fforanoo Tho
first and last milk drawn: the difference
also extends to butter made from the cream
rising on this milk; butter made from the
cream of the last drawn milk is far super
Tor to that from the first drawn.
In some of the most noted dairies near
Glasgow this fact is taken advantage of !;
the dairymen raise large numbers of calves;
these are allowed to suck the first half of
the milk, and from the remainder cream is
raised for the production of butter. .1r
The town of Epping is notorious for pro-
ducing the best and also the soorst butter in
England. To gain this double reputation,
the milk is set away in the usual manner
to raise cream. After the milk has stood
for eight or ten hours, the cream is taken
off and kept by itself; in as many more
hours the milk is again skinned, and the
result placed by itself; sometimes third
ekimming is practiced. The first cream
will produce butter far superior to the best
butter made In the usual manner; it forms
the best English butter, and will sell for
three times as much as if made from the
third lot. The last lot forms an article
which is only butter in name. The second
lot will produce an article equal to that
made in the usual way. e.
Cream which rises quickly, whether by
natural or artificial means, will make
much better butter than that which rises
slowly. Cream raised alta temperature of
n degrees makes more butter, of better
quality than at a lower temperature.
Cream which is sour before churned,will
make better butter than sweet cream; the
cream must become acid before the butter
will separate. Butter which "comes"
quickly is not so good as that which occu-
pies more time. Mr.. Ayton, celebrated
English dairyman, says good butter can
not be made from cream with less than one
hour and half's churning. The .churn--
ing, if continued after the butter has form
ed, makes the butter soft and light colored,
but is said to increase the weight. The
cream should never be warmer than 30 de-
grees, nor colder than 90 degrees, when
put in the churn.
If fresh butter be heated to 1S0 deg. and
then washed in warm water, cOlOrless
fluid oil is obtained, which on cooling be-
comes solid white substance, which when
submitted to great pressure is separated