Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1870-09-20
LECTURE ri. BUTTER MAKING CONCLUD-
ED.

expressly for the Maine Farmer By Master
William b. OlesOn.
XI. BUTTER MAKING CONCLUD-
ED.
When skim milk cheese is to be made,
all of the cream is not removed when want
ed for churning. The mornings milk
should set twenty-four hours and the eve
ning's twelve hours To make skim milk
cheese raise the milk in the vat to tenn
perature of 81 degrees. Add sufficient rem
net to coagulate the milk in 80 or 60 min
utes, then cut and break the curds; after
they have subsidized, gradually raise the
temperature to sc degrees, stirring the
curds meanwhile Then withdraw the
whey and remove the curds, after which
manipulate as with whole milk curds
Il is found that twenty-eight pounds of
milk will produce one pound of butter and
two pounds of skim milk cheese. The av-
erage quantity of milk however required
to make one pound of butter IS twenty
pounds. If the skim milk is to be used to
make cheeses, it should not be allowed to
sour. Buttermilk, as examined by Berze-
lius, contains cheesey matter "a, and whey
%. Cream of average quality Yields u
per cent butter. Analysis Of cream give
water from 74.46 to g167, butter from 1918
10 33.43, caseine from 2.G9 to 262, milk
sugar from 4O6 to l.56 and mineral mat
ter from SO to -. Nine pounds Of milk
on an average will make one pound Of
cheese. 1t is better to set the milk and
churn the cream than it is to churn the
whole milk. Tie whole milk should be
churned, if at all, Al a temperature Of from
90 to 65 degrees There is more labor in
churning whole milk than there is in churn-
ing the cream.
One market requisite for butter is that
it have a good golden yellow color. But
ter from hay has a light color Butter is
largely colored with annotto for market.
To color butter in late fall and spring, feed
upon early cut hay, carrots and oat and
corn meal, and no artificial coloring will
then be needed. Carrots give a rich yell
low color to the butter. Annotto when
used is put into the cream in order to col
or the butter.
Little things have much to do in a dairy
management. Due attention must be Civ.
en- to pasturage to the COWS, to milking
to setting the milk, to churning the cream
to working the butter and to packing and
storing Cleanliness and pure atmos
phere are indispensable in keeping cream
and butter Cream readily takes up odor;
and consequently should never be allowed
to stand in the kitchen where culinary op
erations are going on. The food upor
which a COW is kept influences the time 0
churning and the quality of the butter
Milk produced from food rich in nitrogen
produces cream which does not require s
much time in churning as the cream iron
milk produced from food wanting in nitro
gen. When neither grain nor meal is fe
to cows, the cream must be churned at
higher temperature than when the COW
fed upon food rich in nitrogen. If milk
allowed to freeze and thaw or to fall to
low temperature while setting for cream
butter cannot be 50 speedily brought.
should never fall below 50 degrees. Pota
toes may be fed in fall and early winte
but grain or meal should be added wit
good hay the latter part of the winter.
Butter is often spoiled by imperfe'
washing, giving it mussy look and lard
5 taste. The term grain as applied to bu
: ter implies waxy appearance. Butt,
which has a good grain can be drawn GU
: When the grain has been injured the bu
e ter will indicate a greasy appearance.
; working butter, it should not be grour
S against the tray as the grain will thus
2 destroyed. The buttermilk should not a
!. be worked out at once. In sailing, OF
4 important point is to get good salt. II
e salt should be kept in dry atmospher
!, The flavor of salt is very much affected
: the manner in which it is kept. Hums
:, hair is not generally regarded as an il
V provement to the quality of butter.) Coz
n butter is frequently spoiled in packing.
r, cities and country villages butter so inju
n ed is called grease and sells at a low priC
5 The best of butter will invariably be inju
# ed by poor packing. Butter will not Ike
in shabbily made frkins. In factori
r, where gilt edged butter is made especi
s care is taken in packing the butter.
d cellar used for storing butter should
/ used for nothing else. These things m
1t seem small but they invariably inauen
d the quality and consequently the price
1t butter. A good article commands a go
1t price, and it will pay to regard all the n
nor details of butter making as worthy
d attention, as on them depends the value
er the product.