Herald and tribune. [volume] (Jonesborough, Tenn.) 1869-current, 1870-12-01
Agritnltural.
Butter Making.


met Mr.. ". W. Ingram, well known as an
experienced cheese manufacturer of this
State, but who for the past two years has
been managing Il butter factory at Win
chester. Kentucky. He gives us much IN
formation concerning Kentucky as a dairy
region, and speaks i'll the highest terms Of
blue grass for making a superior quality
of dairy product.
The country about Winchester is well
watered, and the climate favorable for
b dairying. the thermometer ranging lower
on an average in summer i'll that section
than in New York. The blue grass, he
says. not only affords an abundant flow Of
milk, but yields milk of good flavor and
of excellent quality. Upon the blue grass
pastures of Kentucky the cows find an
heritage that is peculiarly adapted TO the
production of Clancy grades of butter
At the Winchester factory very superior
article is made. 1t is put up III packages
on the Philadelphia plan, the butter balls
resting on shelves and the ends of the but
ter box being packed with ice. which in
sures it's transport in as perfect condition
as when it leaves the hands of the butter
maker.
Mr.. Ingram says there are some nice
points about butter making which should
be more generally known, and which, if
practiccd by butter makers, would tend to
the improvement of this product. Pre-
Stunning that the feed Of the COWS is of the
best character. and that the milk Is all
right and has been kept at the right tenn
pcrature for getting the cream, the first
thing to be attended to Is
sTRAINISG CREAM
for the churn. The cream should be of
uniform consistency when it goes into the
churn, as it is difficult to make a fancy
prodnct when thin. thick and lumpy par
ticlcs of cream are placed altogether III
the churn. The proper way is to strain
the cream into the churn by passing it
through Il s~trainer, so as to reduce it to an
even Or uniform consistency. For this
purpose a pan. the bottom perforated with
holes, IS employed, and by thoroughly
mixing the cream and passing it through
this s%trainer, the cream is made all alike.
Then, unless the cream is quite thin,
WATER Is ADDED,
in proportion Of one-fourth the bulk Of
cream. The temperature is raised or low
cred until the thermometer indicates from
60 to G2 degrees. Then, when the churns
are ready to be started, two quarts of warm
water. having a temperature of 90 to 100
degrees - but not above 100 degrees-are
added for every sixteen gallons of cream.
Now we are ready for
STARTING THE CHURNS,
and the dasher should not be made to 90
too fast nor too slow. Mr.. Ingram thinks
there is no churn yet invented Chat he
has seem that will do 50 good work as the
old-fashioned barrel dash-churn. lie pre-
fcrs this style of churn. and in cAurning,
the stroke of dash should be regulated SO
as to make fifty strokes per minute. This
is another point of Importance i'll making
a fancy grade of butter. y great many
butter makers spoil their butter in churn-
ing, and have no definite idea how the
churning should be done. From repeated
and long continued experiments, 1t has
been demonstrated that the stroke of dash
should not be Oftcncr than fifty per minute,
in order to produce the best results. 1t is
desirable that all the cream
MAKE BUTTER At TIE SAME TINE.
If it come u~neavenly, or particles Of cream
get mixed up with the butter when it is
ready to work. the butter will be injured
and will not keep. After the butter be-
gins to come. add cold water freely, rims
ing down the sides of the churn. Then
when the churning Is finished, take ont the
butter from the churn and merely
L THE BUTTERMILK
with cold water, using the ladle, and not
allowing the hands to come IN contact with
the butter, though they be '-clean as clean
can be-" OF course it is understood that
10 one with dirty hands should have any
thing to do in the manufacture of butter.
We do not want a dirty hand or n dirty
foot within ten rods of our golden bale"
Of butter. Now the rinsing having been
attended to. the butter may be sailed at
the rate of an
OUNCE OF SALT TO POUND or BUTTER
and be particular that your salt is pure
The factory filed salt, when obtained of
the Syracuse Salt Co., or their accredited
agents, is as good as the best. Work the
salt in Thoroughly and evenly, and do the
working of your butter at this time. Then
set aside IL a cool place. and let 1t staEd
twenty-four hours, when it may be taken
up, merely working out the loose Brine
and it is ready to pack.
At the Winchester factory the milk is
set in the pals surrounded by cold spring
water - THAT mn uniform temperature of
from Sc to 60 degrees Is maintained. 1t
stands IN she pools of water for t%wenty-four
hours, when the cream is removed. The
cream is deposited in pals, which 60 to
the pools, standing another t~wenty-four
hours, or until it acquires Il pleasant acid
taste. 1t is then ready to be churned.-
R4IU1 NeW Yorker.