The Republican journal., 1875-01-21
Farm, Garden and Household,
Proper Time For Churning.

,.n,.-.. ~. -
u - NciH ul'lout'' II NOT ln npos'Ioitil ~: ::
ofhS pul'er from iresh milk, or lfoili I'm
cream tilat saVhers upon milk KEEP eo.u ~
iWeh'I-ioui hoCrs 1T mas oeeii suppoSeu
+'ae cream should sour oeioIe iNa,.I" pu'toi ~"
Ht lhaae. Inns i an error .'uno ii1,' ae'5 ,,
lld-s nave NhoWn lil'i ',',,nl lI-1n ,,d
sweet cream li%iu o"t'cI' 80 ~ 'l'' ''
easily p soar tIeah' r ~ tcos' 1;', '4iss le's
stood ~ some '.1ie n a 'i'eltit'iii uoni
tHrt -"t I'' VI i'lliN eNi3'. ~ iil!iotc
t''N Nil!e" t'V IlioIosoo ', III d oelica'e
.Atiu '' '''l''. 1t a. i'l',i 'l " '''PPooe Una.
.a 4s7H i!I'tA ms iileilloi'Ilc prev eh.S .he
.'i-e~-9u III. 'lit l'tll hlal.erS' an" tnat
f-'A' .' N'''"'In2 Wy "llih VI cream oe-
'i.ro '-l+toIe @I >itialhg Dutlef alter
-A'll tAuIlIu-. H II because the membrane
't~"is1Ppttieu Oh become extremely thin.
experiments snow IN TACT, that those sol
21.S "h!ch reauAN take up tat, rs ether
T example, dissolve nom sweet milk
more ~ proportion TO the length OF time
mas stood ot q medium temperature:
heIaMess ior churning depends chlenE
pom Thy Ime that has elapsed SINCE mix
ny amt tAe temperature 10 w Which II mas
been exposed III tHe pans Ale coloer II
lem Ptfa'uIe' oV ue9. 10 " ueg ranfehnelt,
becomes sHilaote lof the chnrn IN twen-
y-IouI Ao'!I>' oI before tAe cream mas en-
Hft'y zen. Access Of ar appears to has
.rl Ns process. Inc souf9hg OF the mix
"f cream has, directly little to do with
felaf'HE il Ipf ile churn. lis influence
is, however otherwise lelt, as it causes
-Ar ease-1e to pass beyond that gelaunouS
roam strongly at low temperature, and by
7"EeL'PlN2 Ihe lat gloouIes' hihoefs tnelf
t'"'l.N4 u @elhet IN churhing cream that
'7't4f 9''"'' sHv '1~riHe separates III me
inS','I '''-t' "AleH oors ilot interfere
" ''N tn 4A'AFl my "l lhe pullef LFen
--'s .'-'t''-'''7. .'ythH Lla77 thal appears
~ 4rh-f "eal"lS lle sweet "hey from
N-.y'7e may "e CllNlleo WITHOUT
ny - "'Io'-i'"7 9ttiionS9 'ou''
'''''I' 'H"i".u Mhtu sIIghtI! sour as
--ie e~r' .l' IN I!'e iiol3'elh uafle' yle4os
'"'l''i n PEI "'i@I ""o H"e aroma. but-
-L@'"' rom s"ul cream Is oeS.ltute OF
'''-'1', .''t" 'i''S l'e 'as.e "ii'ch lhe
I'-S'Fi" "N'''t acquires alter keeping
''i''e. olti'HB o1 cream Goes not
F''' GU. ooI'u9' put IAlnef hihuefs H. ny
Arl e'9-'S attea9 0l a4f II may De aoVah-
~ 75'u9 'h Ll"Nlhs tne oouElhg pAnorm.
me temperature "hlle chufnlng' Whlch |
i7 ihost ifFotable tof satheTlng the butter
"''t 1-1 P-OI' i1-ic7' 1i" "ouesiF eliesS'
'' 2o Ue7. 10 ~ "F9. fAhfehheI, Inc
''ie-5."2 POM "l outer ilaue on ury nay
-' s'-SD'-f HiGlicI thah that Prouoced on |
7la97' - "Ll-e i1euIH9 WIN Oh cake cor
-e9loHuiIS SIl "e H'' thal IN winter IL Is
auStol'Iai d" cAuln ~ Ie" degrees warmer
''i@t l' StiiiNleIi = sour cream may be cool
e0 y ,''ieN' "ol'illoh oI water pat sweet
4etiiI t Is '"etepN prevented rom y!eIdihg
's putle!' III me lalter case, cold SKIM
milk may be used, or the cream should be !
'ooled br water external to the churn. |
be duration of churning, as is well |
recognized in practice, is OF great influ- !
eaee On both the quality and quantity of !
lhe butter Half an hour, al least, is con- |
7ldered essential by experienced dairymen |
Tor churning, when the volume Of cream
5 considerable, and an hour, or even more,
j. not thought too much. The object OF
ehurnng y 10 bring the fat globules OF the
cream or milk, which, by standing a suit
able time have become divested of their
envelopes. into contact, SO that they unite
III coherent mass, HE gentler the mo-
4on 10 which the cream is subjected, the
more slowly goes on the process of ag-
glutinatl(on' and the closer and finer the
union takes place By slow churning the