The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1875-10-08
Agricultural.


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Four-dlths OF The poor butter is poor from
very slight irregularities and defects in the
method of manufacture, and which might
be easily rcmcdicd. Every butter-mak-
er appreciates the necessity of cleanliness
in all her operations, and exercises the
most scrupulous care in maintaining all the
utensils perfectly sweet and clean. Most are
also aware tha, butter or cream is one Of the
articles which is easiest of all to absorb any
and every kind Of olors and preserve them.
And mouldine,s about the floors and shelves
gives forth m5uly smells which arc taken
up and held 10y the cream or butter. The
presence ia the milk room Of foods which
are odorous of the table or kitchen will taint
the butter. Any odor which may be present
in the cellar where butter j, usually kept is
liable to be impaired to it. Very few eel
lars are perfectly free from all unpleasant
odors. All these aul many other source. of
taiuting the taste of the butter must be care
fully guarded against. and, indeed, very gem
orally are.
Now we will come to speak Of thing not
so generally regarded, and find the cream is
not taken from the milk rs soon as it ought
to be. 1t should never be permitted to re-
main upon the milk after it has curdled from
s)urncss. 1t ought to be removed before.
In summer, if one wishes to make the best
of butter, the cream should be removed af-
ter the milk has stood twenty-four hours at
fIrthest. \ nicer quantity Of butter would
he made by skimminS after setting twelve
hours 1t is desirable that no milk should
be removed with the cream. The presence
of curd IN the cream and its entrance in the
butter will impair the quality of the butter
to prevent its keeping we'll. The curd will
change and bring changes to the butter. If
milk is permitted to become sour and Curd-
led before skimming, it is impossible to pre-
vent some of the sour curd from being re-
moved with the cream, and it will subse-
quently become Incorporated with the but
ter.
Every time cream is added TO the cream
pot, the whole should be well stirred up so
as to uniformly mix it. The cream before
being removed from the milk often becomes
dried and skinny on top, and these skins
will impair the grain and appearances Of the
the butter, unless disposed of BY early
skimming before the cream becomes dry and
tough, and by thoroughly stirring it in the
with the rest in the cream pot, these skins
will be more likely to soften and disappear
before churning. 1t is an excellent plan to
have a cream s.raincr and strain the whole
previous to churning. This separates all
skins and other substances which might in
jure the appearance Of the butter.
The churning should be performed with
the cream at the temperature of GO degrees,
and should occupy from half an hour to one
hour. a shorter or longer time is not desi-
rable, either of which tend to injure the
quality of the butter.
Now we come to the most important of all
in regard to butter making and that is the
seperdti3a Of tie butter milk This must all
be separated if FIRST clrss article is desired.
More butter makers fail through a neglect to
remove the butter milk than from any other
cause whatever. So long as any butter milk
remains, there is that which will change and
injure the quality of the butter milk. The
warmth of the hands and sometimes an odor
from them will llinjure the butter and the grain
will not be fully preserved.