Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1872-09-27
Factory Butter Making in Sweden.

butter in Sweden. He says:
In the first place, the milk is put
into tin pals from seventeen to
eighteen inches deep and eleven
inches across In some cases, the
pals are oblong at the top and bot
tom, being fifteen inches deep and
twelve by six inches across. After
the cans are filed with milk, they
are placed in cold running spring
water, from SO to 500 Fahrenheit;
bu, in case the water is not cold
enough and the amount is limited,
large ice water tanks are used. The
cans or pals stand in the ice water
tanks so that the surface of the milk
is even or below the surface of the
water in the tank. Large pieces of
ice are put in the water around the
pals, which is replaced by other
pieces as it mclts away, thus keep.
ing the milk at a low, even tempcra-
turc. The milk stands III the water
or ice tanks from twelve to thirty
six hours before the cream is re-
moved from it. The cream is al
ways taken off while sweet. About
one-sixth the depth of milk in the
pail is claimed to be cream, the
greatest quantity rising the first
twelve hours.
When the cream is taken from
the milk it is put in large cream
barrels, three feet high and two feet
wide, being smaller at the top than
at the bottom. Here it stands till
it is ready for churning. A small,
round board, six inches across and
an inch thick, with Il handle in the
center, is kept for stirring the
cream. by rolling the handle be-
tween the hands, bringing it up and
down in circular motion, the
cream is all stirred.
The cream after being taken from
the milk, stands nearly twcnty-four
hours at temperature Of 600 Fab
renheit, or II II, and must have a
certain amount Of activity develop
ed at the time of churning. aIf
churned too soon, a less yield OF
butter will be the consequence, and
the butter is not as good for keep
ing. Again, if left too long, the
cream gets bitter, which Injuries the
butter. There are three tests as to
the time Of churning: lst, when the
cream is slightly acid; I'd, when the
small board is raised by the handle
and the cream drops off the edges
like fine threads, but not too ropy;
Sd, when the surface of the cream is
filled with small holes. The churn.
ing is done at q temperature of from
so to SO . Fahrenheit. Warm water
is put in the cream in the Winter,
and cold water in the Summer time,
to procure the temperature required
for churning. The churn used is
an upright churn, and has three
Stats about one inch thick screwed
to the inside, from top to bottom, to
break the current of cream caused
by the revolution of the paddles or
wings. When the butter has sepa-
rated in particles about the size of
the heads of pins, the churning is
stopped and the cream and butter on
the sides Of the churn rinsed down
with water. Then the paddles or
wings arc turned very slow in the
opposite direction, to gather the but
ter and press out the buttermilk.
When gathered, it is taken from the
churn and put in large wooden
bowls, washed with cold water and
worked with the hands, similar to
kncading bread. During the work
ing, the hands are put in warm
water to melt off the butter that
sticks to them; then in cold water
to cool them before putting them in
the butter again. Thus the but
tea is worked until it is very solid,
but not enough to make it salvy.
Then half the quantity OF salt is
added. The whole amount is for
thirty-five pounds OF butter, three or
three and half to four or four and
half pounds of salt. A portion is
used at the first working. Then it
is let stand from four to six hours,
in cool room, after which is added
the remainder Of the salt and the
working completed, it being worked
until the buttermilk is worked out
and the butter quite solid. This is
told sometimes by holding bowl of
butter i'll the hand about as high as
the eyes, and looking over the sur
face. If the drops are very small
the butter is worked enough. The
larger the drops, the more butter
milk is contained in the butter
The butter is then packed in tubs,
called barrels, holding 100 weight
each II2 pounds). Before using,
the tubs are soaked for forty-cight
hours in brine, and then washed be.
fore the butter is put in.
In packing, salt is sprinkled on
the bottom Of the tub and up the
sides as fast as filed. "A large bowl
of butter is taken and thrown in the
center of the tub, and then spread
out with the hands by pressing down
in the center. This is repeated I'M
til the tub is filled, when it is cover
ed with a cloth and salt sprinklcd
over it, aftor which strong brine
is poured on. Then it is covered
over and set in cool place until
sold.
In Sweden the coloring is put in
the cream before churning; bat in
Holstein it is put in the butter while
working. This is done by putting
the coloring in the center Of the
bowl, working the butter together
with the thumb and fingers, contin-
ually adding more and more till the
whole quantity is colored. The
skim milk from the butter factories
is used in summer time for feeding
pigs and rearing young stock, but
III winter time it finds \ ready sale
in the cities. The price paid is from
Sd. to Id. per gallon, which is six
to eight cents American money.
Does it Pay to Raise Wheat?