The Portland daily press., 1875-07-26
THE FARM AND HOUSEHOLD.
Butter.Making.

The following interesting talk upon butter
making, is taken from an address of Hon. S.
E. Lewis of Chenango County, New York,
delivered before the Cheese and Butter
Makers Association of Barre, Mass, and
published in the Utica Herald. The Boston
Culticdtor says of it.:
It was the best and most practical talk on
butter making and skim cheese and butter
milk cheese making that we have ever heard.
Mr.. Lewis seemed to have learned his lesson
by much practical experience, and was atten-
lively listened TO from beginning to end,
occupying three quarters of the time on the
second day.
Mr.. Lewis said: 1t is question among
many as to what depth milk should be set to
get the most cream upon given quantity of
milk. 1t does not make so much difference
as to the depth of the milk, as it does the
protection of the milk from the acid or sour
ing. As soon as the acid commences to de-
velop itself in the milk, the cream ceases to
rise.
Many of you have seen milk sour and
whey off in from ten 10 twelve hours time /;
and in such cases there is as 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 itself in the milk
before the animal heat leaves it; hence
there is little or no cream of any value, with
out regard to depth.
With clear, dry atmosphere the cream
will rise clean in the milk; but in that con-
dition of the atmosphere that hastens the
acid in the milk, the cream will not rise clean,
but seems to hang in che milk, and this even
when the milk is protected from the acid by
being placed in cold water.
The benefits of setting the milk in cold
water are that it facilitates the rising of the
cream, and protects the milk from the acid
until the cream has time to rise in an unfa-
vorable condition of the atmosphere. For
cream to rise rapidly on milk set in water,
the atmosphere in the room should be warm
er than the water, provided the water is cold
enough to protect the milk from the acid.
There will as much cream rise on milk set
ten inches deep in cold water in an hour as
there will on milk of the same depth not set
in cold water, in twenty-four hours. When
milk is set in cold water the cream COM
mences to rise at once from the bottom of
the milk; but Oh milk not set in water, the
cream after a 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,
I would recon mend the large pans, and
those who wish to make cheese in connection
sWltu buclI UutUcT, W USE tuc lOuS COOltTStuluc-
teen inches long and eight in diameter, for
the reason that the cream can be skinned
clean from the coolers at any time, while the
cream cannot be skinned from the pans I'M
til the milk thickens or the cream hardens.
Those who do not have running water
should have the pan for holding the water
some ten inches longer than the pan for the
milk; then ice can be put in the end of the
pan-the water will equalize its own temper
AZURE.
In skimming the cream from off the milk,
there should always be milk enough skinned
in with the cream to give the butter when
churned bright, clean look. Butter churned
from the clear cream, with little or no milk
SKINNED 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 milkings, il
churned at the same time in one churn,
should be mixed eight to ten hours before
churning; long enough for it to assimilate
and all to become of the same chemical con-
dition. Then the butter will all come at the
same time-otherwise there will be a loss, a
part left in the buttermilk.
Cream should be churned in its first acid,
as near as may be. After the acid has de-
veloped itself to certain extent, it will be-
gin to eat up the cream and injure the quail.
ty of the butter.