The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1875-08-06
FARM AND HOUSEHOLD.
] MILK lND5BUTTER.

= y
Several correspondents have asked us
IN regard to the management Of; milk for
making butter, and il reply Ne give the
following extract from ! recent article ~
Sc Lewis, Of New York, on that subject !;
1t is aquestion among many Is to what
depth milk should be set to get the most
cream upon given quantity Of milk. It
does not. make S0 much difference O. to
the depth Of the milk as it does the pre-
lection Of the milk from acid OF souring.
fAssoon: Is the acid commend to develop
itself in the milk the cream ceaees to rise.
Many of you may have seen milk sour
and'whay: of in from ten 10 twelve hours,
time, if such cases there is q much cream
on milk two inches deep as there is on
milk six inches deep. The reason Of this
is that the acid commences to develop it.
self in, the milk before the animal heat
leaves it; hence there is little or no cream
Of any value, with regard to depth With
=: clear, dry atmosphere the cream will
rise clean in the milk but in that condi.
ton of the atmosphere that hastens the
acid in the milk the cream will not rise
clean, but seems to hang in the milk, and
this even when the milk is protected from
the acid by being placed IN cold water.
The advantages and benefits arising
from setting milk in cold water are that
it facilitates the rising Of the cream aid
protects the milk from the acid until it
has time to rise in IN unfavorable condi-
ton; Of the atmosphere. For cream to
rise readily on milk set in water, the 1t.
mosphe1e IN tho room should be warmer
than the water, provided the water is cold
enough to protect the milk from the acid.
There will be as much cream rise on milk
set ten inches deep in cold water in one
hour, as there will on milk Of the same
depth not set in cold water n twentY-four
hours. When milk is set in cold water
the cream commences to rise ct once from
the bottom Of the milk. but on milk not
set in water the cream after few hours
commences to form upon the top of the
milk and gradually grows thicker. To
those who wish to set their milk in water
if they do not wish to make cheese,
| would recommend the large pans, and
those who wish to make cheese in connec
ton with their butter to use the lone
coolers, nineteen inches long and eight
inches in diameter, for the reason that
the cream can be skinned clean from the
coolers At any time, while the cream can
not be skinned clean from the pans until
the milk thickens or the cream hardens
Those who do not have running water
should have a pan for the holding thu
j water some ten inches longer than the
pan for the milk then ice can be put 4,
the end of the pan; the water will equal
ize its own temperature. In skimminf
the cream off from the milk there shoult
always be milk enough skinned in with
the ocean to give the butter when churn
ed bright clean look Butter churnet
from clear cream, little or no milk skim
ed in with it, will have an oily or shiny
look to it when it comes, which shows
that the grain Of the butter is destroyed
Cream SKINNED from different mi!kings
if churned at TIE same time in one churn
should be mixed eight to tn hours before
churning-leng enough for il to assimilat.
and all to become of the same chemical
condition. Then the butter will all come
at the same time - otherwise there will bt
a loss. Fart left in the buttcrmilk
Cream should be churned in its first acid
as near as may he. After the acid ha.
developed Itself to certain extent it viii
begin to eat up the cream and injure the
| quality Of the butter.