The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1869-03-20


BateeR M9king.
The nsaafae>nEs n shstsss - ioheess il the
eAiect ai1ed q j. keeping > dairy. It y there
foSo import,nt to know bow to make the most
al IL 6sSt article nom given amount Of miik.
IT, IN not slIov sie ~ enter st much lenetth
IT., ~ osisase Fl butter cad cheese makings 4
all therefore, conAse nIselfg to . few. Of the
MT ihtcrtaat points and facts.
the Dream. Az butter il the oily or fatty con.
stitusnt held in suspension by the solution Of
oaseins or cheesy matter in water, it can be
se1entsd saA Eemsyed W ehurpipg. - soon o.
t. nix y, drawn from the, cow, Bat butter
nSaS ffsh cream il thought 70 b Of better flavor,
and this b he conIAod node 81 obtaining it.
Ea0a tAEsfal expsrimepfss hsvs been receutIy
Ha6e - test this matter, the result of whiek
sias TO Indicate that to chlrn the whole milk
w0e6 dignity Solr, It temperature Of o. deg.
A1W ~ nost buttsf, 'aud Of the best qualify.
II nilk ahsuld bs ohusned when the lerssn.
vAeA q: rissa, prsssat. z yrinkled appes.anes.
skalaiag whole milk. There the method IL TO
str It fron tine to time satil II Is no thick that
tAAeDooa will stand sprighs in, it, when 1t IL
cAREnsd a. . comparatively high tempsratpre.
pFoSessor johnson gives the following reasons
~ eturSinf whole Xiik.A The milk churned
Win mahs Ays psr ceaE more butter than the
csoan, ipop tbs same milk, and il will be of bet
ter quality. and the Temperature Of the milk In
ekufning il not Of so much consequence as that
Of the cream. The gelatinoas nature OF the
caseine holds part Of the oily PARTICLES, so that
they do not rise to the surface and form cream
bu6 il the whole 10 agitated in the churn, the
butter will mite and can be separated. w F'he
On this poiAt of charming milk, / think it is
the course Of trne economy. though opposed to
the universal practice Of the country, if the
whole milk is churned, and before II has coagu-
Lated. the buttermilk il good article of food
and by many persons is highly relished. But
whether the milk or the cream be churned, let it
never be forgotten thst the thermometer should
hold high place one OF the indispensable
requisites of the dairy-room The quantity but
ter obtained from given amount OF cream win
depend very much on the Temperature ct which
il IL churned. The temperature of the cream
should be So or IS degrees when put into the
churn. and by agitation it will rise to GO deg
BY variation " two degrees, or at 50 degrees
there will be . loss Of four per cent. in the
butter. r4 m7 tsyy5I 81 d ts5ettg,s,
Here Mr.. Flint presented a table showing the
result Of churning cream at different tempera-
tures, on found By two thorough experiments.
In both the resait was the came. showing that
frun given quantity of the same cream. the
most butter was obtained by the cream ut frsm
IS to 90 degrees, and If it was above or below
th0ss points, the quantity Of bntter vas mate
risllv aiminished the hast analitv also Wa Oh.
tanned With the cream at that TEN perature.s BY
. reported experiment By . dairy farmer on one
Of the Denmark Islands, and each experiment
tried twice over, u vac found that one pound of
sweet cream gave - much butter a. Ave pounds
Of sweet milk. The average, a found BY large
0uDbef 0f diaries, was enc pound Of butter -
thirtv pounds Of milk. =.
The longer milk or cream il churued. the bet.
TT win be the butter-th.t ia. If the tsmpera-
t.fs 4 rirht- iasd The milk or cream sveet ssd
s.ad. n se.e csses. hutter !. ,oo .lov IN -.
~. - oaaDot h NH. Ia s.n.rate Al Ali. Int m
70 Efce hours tbs lsnrerit taLes 70 ,eusrste tHe
bIxtsr frcm the buttermilk. the bstter h viii s.
The temper.ture viii vsry the time Of chnrsine,
bat thres heurs i short eaouvh.
R.ttsr n ,ioL vsllov o.ier /. soavht in &hs
mstfel ana NJ "a mafe vellev bnttcr "a =
de1Isrbie If Hsnv asirvmen change the = atu,sI
go hv sclsric~, c,sh-1,nc.s Tia ,rort corn. -
nd ~ - ef vAicA i the orsnge.c.rrot er.ael
a.. and H. inice str.insd into the cream n ths
tims q chursihx This gives the butter fne
color and . fresh. aersen6le favor. and il An i'm.
~" IA s.,o. i !, - ia ~. "' ss,. co. 20
bv "A iniusisn Of Js,sev hlood into the herd. IN.
disxor iinseed meal. roots. especiaIly potasoes
md 6ns E.slish nav. viii MAZE butter Of NM
~. "a Ns,or y Tia .~lo, ~ tAs hn,ser - .s,ss
IA On ala ,sSt.rea.' oov.rsa v;th ths suoen,sre
,atnt.i or.ssss r cood. INT =. .rt;H.;al vrs.sss
sush ~ ciovsr. .aisSoIn. or hsr1srr.ss Il i not
"a -. q s'is' sT16f 'sI % 'Ta7e '-T's 90 o81S
,,.i.4 --------..s 0ss -s.afs h
Iacs on CArrLx.-In s.sver 70 INQUIRIES hsw