Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1873-11-14

of the cream 10 the surface. This rises
much faster in a warm than in a cold at
mosphere. The next change is in the de-
velopment of tactic or milk acid. When
this change is perfected the milk Is thick,
and is called bonny-clabber. This change
does not iniure tho value of milk as food.
a similar change takes place in milk in the
stomach of young animals. 1t Is only tho
first step towards digestion. Tactic acid
has tendency TO couuteract putrelaction
or decay. This change Is also fastened by
a warm temperature. In cold weather the
development Of Tactic acid is 50 retarded
that other changes take place which inlure
the quality, and entirely change the charac-
ter of the milk and the cream contained in
ii. With tho Tactic acid is developed vine
gar acid, and then alcohol, which acts on
the oily portion of the cream in such man
ner as to make IT quite impossible TO con-
vert II into good butter, no mattcr.at what
temperature ii may be churned. The Sc
cret of the beneficial effects of scaldiug
milk before setting for the cream TO rise, is
not in keeping warm longer time, but in
destroying the seeds of putreia tiun that ii
may contain. The more healthy the cows
are, the better their food, the purer their
water, and the cleaner their quarters can
be kept the less will be the tendency to
putreiaction in the milk and the less need
there will he for scaldng ii.
1--WE have never practiced scaldng, be-
cause we believe more butter can be,madc
from unscaded than from scaldcd milk.
Va I,n, fol II,o ,FI ,,.;tt,
al quantity of grain, and supplied our
cows with pure water and kept their sta
bles clean and wholesome. But after all
these precautions, we fin il necessary to
treat cream differently at this season from
what we do in summer weather. In sum
mer the cream sours aud thickenS readily,
and when put in the churn looks granny,
and is as unlike November cream as a boil
ed egg is unlike Il raw one. We know of
no moro expressive word to use in describ-
ing the condition that cream should be
in at the time it is put in The churn, than
rfpeneSS. If ii is ripe, and at the proper
temperature, ii will come TO butter after a
reasonable AMOUNT of churning; but if it
is thin, sticky and bitter, and does not grad
ually thicken up by churning, it is unripe,
and churning will be labor lost, and prob
ably the cream will be lost too.
"To avoid all this trouble and loss, we
simply ripen our cream before putting it
in the churn. From twelve to twenty-rour
hours before cEurning, we set our pail of
cream in a kettle Of water ana heat il up,
stirring the cream all the time to prevent
any portions from melting. We let the
thermometer rise in tue cream as high as
from 700 10 500. If the water is pretty hot
il takes but few minutes to warm up
cream enough for forty pounds Of butter.
This we do simply TO hasten Il healthy de-
velopment of Tactic acid, which is produc-
cd faster and much more safely under
hig!: than low temperature. No fresh
cream is added after heating, as that would
tend to retard the churnng, or il would be
lost in the buttermilk. At 500 cream is not
melted or injured in the least but it is all
mixed and made alike in every part and
ii will after standing in n moderately warm
room he ripened. When it reaches go il
is right 10 churn. IF 1t has stood over
night and become much colder than that
it is again put in the kettle of water and
brought up TO the right temperature by the
thermometer.
"Under the system we have described,
we feel as sure of mess of sweet butter
in thirty minutes after the churn is started
as we do in June or September. The heat
ing and Standing afterwards changes the
appearance of the cream, almost as much
as cooking changes the looks ofan egg. AT
ter a little practice and observation, one
can tell ut a glance whether cream is ripe
or not. If ii is not ripe, it should not he
churned. If it is ripe, and all the attend
ing circumstances are as they should be,
good butter can be made with certainty in
fall or winter every time.