Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1875-12-09
THE DAIRY DEpARTM E MT.
cHURNING Ind MAKING BUTTER.

properly conducted, or that q strict attention
had not been paid to cleanliness. If the
churling be done too rapidly the butter is
impaired to a very appreciable extent, in its
keeping qualities as well as in its texture
and perhaps in its taste. Regular churning,
not done too rapidly, should be blessed.
Sometimes, owing to carlessness or neglect.
the churn has not been properly cleansed
out, and much of the impurities, caused by
the action of the atmosphere on the suscepti-
BILE particles of milk or cream which should
have been removed at the last washing, are
churned up with the fresh cream. AS milk
and cream especially-is one of the great
est absorbants Of impurities which we have,
exceeding water in this respect, the butter
naturally comes out of the churn with alllts
should-be good qualities injured. And right
here permit me to say that the1more compli-
Gated the churn is the more danger is there
of making an inferior grade of butter, as the
intricacies conceal and retain small particles
of cream, milk and atoms OF cheesy matter.
The atmosphere, actingon these, decompose
them, and the cream subsequently churned
in the churn must naturally become tainted
more or less with this impurity. The sim
pier the churn is the better. In many of the
dairy sections of Pennsylvania, the old-style
Clash churn has been discarded. and one of
the following style substituted: The churn
itself revolves, being swung on leg or small
axles at each end. There is no revolving
dasher inside, but from eight to ten pieces
are hoped in with the churn, running the
entire length. AS the churn revolyes these
dashes-if they may be called such-break
the cream in bring the butter in a fine condi-
ton. One Of the greatest recommendations
for this style of churn is that there are no
places where Impurities can collect and re-
main to impair subsequent churning. Those
I saw were run by horsepower. rs the la
Dor would be much greater than would be
required to work an ordinary churn, / do
not think it would do for h%and-power, al
though it might, as this is only supposition.
| may have seen them large enough to
churn 300 pounds of butter at one time. The
lid is bolted on to prevent the loss OF cream,
and can be readily removed, when so de-
sired. A hole OH the opposite side is used
for drawing off most of the buttermilk pre-
paratory to removing the butter.
The temperature for the cream should be
a few degrees lower than for the milk, So to
81 degrees being a very good rate. Before
putting in the cream we put il a bucket or
so of water (cold in summer and warm or
hot in Winter), churn it around until all the
wood is saturated and then put in the cream.
The churning usually lasts from three
fourths of an hour to one hour. Some farm
ers like their butter to come in a few min
minutes. Tt usually can be made to come
in a very short time, but at the expense of
quality and long keeping, for it will come
soft, will not have so fine or rich a flavor,
and will not retain what little good flavor it
does have for any length of time. We do
not wish ours to come in less than thirty
minutes, while three-fourths of an hour is
better for the above given reasons. Butter,
which is churned at q proper temperature
and comes at the right time, is far less trou-
Bile to work, is not soft and spongy, but
seems to be waxy, with that firmness under
the paddle and with that grain and solidity
which all judges of good butter so much adj
mire and strive to obtain.
When the churning has been completed,
most of the buttermilk is drawn off, leaving
just enough to preventive butter from cling
ing to the inside of the churn, after which,
remove the butter with the hand, or better
still, with a small, shallow ladle, putting the
butter on the board used as a working
IL-.-1 49, -o4o-4 xox l,aro Int