The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1870-03-18

Eutfer. Making.

AsNttS.
Thermometers and their Csc-Tempcr-
azure Of Cream for Churning-Compo-
sition Of Butter Preparation of Cream
for Charming Winter and summer
Butter.
In the FARMER Of January a2d. Mr..
~" OF Bradford. y. H.. makes inquiry
in regard Ia the best thermometer for
dairy use, and the proper temperature OF
cream Al chnruing.
liz buying 4 thermometer for usd in
the dairy. SEQ that the scale is graded rs
hisli IL 2l2o. and also that it will slide
from The ease easily. Mine cost seventy
tive cents. slip The scale containing
,hc tuba up from the tin case. pluns the
bulb into tllc cream while IL l. warming
over 4 -lryc. stirring constantly 20 pre-
vent Sroryhingai the beitom-aild when
,lc desired temperature j. obtained
;lunse the thermometer Into boiling
wa,cr. which instantly cleans OF AL the
~rcam then ipe the scale dry and re-
place in Tho case. have never broken
one bv changing il from cold 10 hot VA
ter ii ID would allow The mercury Ia rise
o2l2, Without filling the tube. should
a. suun thinN ~ Keeping house without
! clock. is without thermometer. !
have used one every churning day for
eight wears. and never trust ANYTHING
else when preparing wafer for scoldiag
boys.
I have found by experience that il j.
usually safe To churn cream in winter ri
a considerable higher temperature than
would re well in summcr.
A. an experiment. | churned TODAY
-u..ns - ~. ,.AntI- NTH III, rtsaatn ~
So. which i one or two degrees higher
than ! ever tried before. 1t came Il little
quicker and the butter was Il little softer
than usual, but not any too soft 70 work
well.
Buttcris composed Of fat or oil. case
inc OF curi. and water. GOOD butter
should contain It least 81 per cent, of
.;ti or OIL. The oil or fat Of butter. like
ard or o...cr fat. j. composed Of solid
or margarine lat. and liquid or oleinc
tat. Winter butter contains. according
10 Professor Thompson. of solid iat. 90
rart> in l0J. while summer butter con-
tains only - parts. see Flint's Mich
Cows aud Dairy Farming. page $50.
This fact explain. the rcaso why
cream should be cAurned AT different
temperatures III different seasons of the
year.
Ia should always be churned ~ such "A
temperature. that when il does come ii
will GATHER well. Not so cold that the
butter will be in crumbs that will not
stick -togethcr.ncr 50 warm 10 be greasy.
Fresh. sweet cream will not churn a-
quick as that which is sour. In winter
| prepare my cream for churning the
dav previous. The cream is kept in
large tin pals. Then before churriing il
il all mixed together as evenly as posi-
jle.sc that no fresh cream will be in a pail
Nv itself. and warmed over a stove Stir
ring constantly 10 a temperature OF from
So TO 80 degrees. and then placed i'll q
room where it will be warm enough TO
have the whole ret slightly sour. The
next day it j. warmed up again in the
same way to the desired temperature for
chnrning.
Cream should never "sTAED AROUND"
in 4 wooden churn all day. nor THREE
WEEKS. as | have known cases; o
should tin vessels be used after they get
old and worn rusty. They will impart a
bad taste. and bad color to the butter.
If the cream when the right tempcra-
turc. Is too thick and stiff. il will come
lON NDOH, dstb III AllL titsih VIII " &c
churmed. but will be washed into the
butter-nnilk. Such cream should be
thinncd with milk. to diminish the fric-
ton and rctnrd the process, s. that all
the cream may have time to be churned
alike.
| have never yet found that a little
freezing would injure cream if it was
managed A. | have directed previous TO
being churncd.
| find it very much less trouble T.
make butter intwiuter than in july or
August. ! ran make more from the
same quantity OF milk. Aud l obtain
tie same price for both summer and
winter make. Since last May ! have sold
every pound at a uniform price OF 50
cenls in 81 CoCSrRi market.
A. W. CnrEvER.
SIrLpoSviLLr. Mass. Jan. q, 1910.