Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1874-04-24
Amherst, Mass

Amherst, Mass.
For the VERMONT FARMER.
WHAT CHURN SHALL WE USE.
In the investigation of all practical ques-
tions, we should first endeavor to gain a
clear conception of what we wish to accom-
plish, and of the conditions upon which sue
cess depends. Having settled these points,
we are prepared to Judge correctly of the
good or bad qualities of those appliances
which are presented tor the accomplishment
of the object sought.
In churning, the object sought is to COM
plete the separation of the particles OF but
ter from the other constituents of the milk,
aud retain them in a pure state, and cause
them to unite into a mass possessing the de-
sired qualities Of granular formation, and
solidity. This operation commences when
the cream begins to rise on the milk, aud if
duriRg this process the proper conditions are
maintained it will be far advanced before
the churning commences, and the completion
of the process will be comparatively easy.
All that then remains to be done is to re-
move the few remaining particles Of caseine,
&C., which still adhere to the globules Of
butter or are involved between them, and to
unite the globules themselves into a solid
mass. The conditions required for this are,
q right temperature and a sufficient and uni
form agitation.
At this point question arises, the solu'
tion of which must have a bearing upon the
question which | am called upon to answer
1t is this, what is the nature or condition Of
the caseine which still adheres to the butter
globues2 Mr.. l.. b. Arnold stated at the
dairymen's meeting at Essex Junction that
in his milk it is so firm and shelly texture
that when removed it retains the same
spherical form as when enveloping the but
ter globules, only that they are broken apart
and remain floating in the buttermilk, like
the chaff from grass seed or grain, That tn,
butter gobules are encased not only in one
Of these, but he believed that each had q
double casing of this sort. AHd further that
he had seen several of these globues thus en-
closed, united together by still another sack
OF the same nature.
If any reader of this article has milk oi
this peculiar structure, he will doubtless fine
1t necessary to use great amount of forc'
to remove these double, and especially the
triple castings, and complete the separation
Aud 1 would recommend that he adopt &
churn constructed upon the sledge-hamme
principle, like the one recommended by Mr.
Arnold, viz an old fashioned dasher ohurn
with solid dasher extending nearly aercs
the space through which it passes. But my
private opinion is that only semi-scientih'
cows seorete such milk. That in ordinary
milk the caseine which adheres to the parti.
oles OF butter is not so membranous in its
structure, nor so solid and firm in texture, a
to present such an obstacle TO separation
That there is no more adhesion between thu
particles Of caseine in the cream than DO
tween those left in the I. mix. That il onll
adheres to the butter globules by attraction
and it is not held by its own membranous o
shell structure That when acidity com
meuces water is precipitatsd, and the attrac
ton ceases. That agitation is all that /
then required to cause it to separate, and tn
gobules of butter to unite. My opinion
however, with regard to this matter may nc
be we'll founded. But every practical dairy
man is aware that when a right temperatur
is maintained in bis milk and cream, yer.
perfect separation IS brought about simpl.
by agitation, without the application of eI
ternal force.
The qualities to be desired in churn ar,
lst-That when properly used it shall caus
sufficient and uniform agitation OF tn
cream. That the agta tion must be unifOrI
in order to secure the best results, no one ca
reasonably doubt. If | agtate part of
batch Of cream until it separates, while tn
balance remains stationary, and then mi
them together, it must follow that the creaI
will pass off with the buttermilk, or renal
mechanically mixed with the butter An
churn which is so constructed that any Pal
of the cream can become attached to the to
or sides and remain stationary should
condemned as worthless.
2d-Thst this agitation shall not be to
severe and rapid, and shall be produce
without the application of blows or pressure
For by such means spoil the grain and tel
ture OF my butter, and give it salvy al
pearance.
! 3d-That accomplish its work by th
. application of the smallest practicable amOuI
of physical force.