Rocky Mountain husbandman., 1876-07-27
DAIRY DEPART M I n 7.
sCALDING MILK FOR BUTTER

The scalding OF milk in the spring ana
fall will add nothing to the keeping quail
ties of the butter, at least we never could
discover any such characteristic over butter
properly made by the cold process The
keeping qualities Of batter depend, for the
most part, on having good milk to COM
mence with, and then in working out and
eXpeling the buttermilk thoroughly and
not injuring the grain of the butter. OF
course the cream must be obtained within q
reasonable time and be properly churned;
for if the latter be imperfectly done and a
portion of the unchurned cream be incor-
porated with the butter while working, it
will be injured in its keeping qualities.
One leading advantage in scalding milk in
the spring and fall is to facilitate the rising
of the cream and the churning of the butter,
and more especially so under the old system
of setting the milk ia small pans and where
none of the modern appliances are provided
Under such circumstances there will not un-
frequently be an advantage in scalding the
milk during the spring and fall, and as the
cream rises with more facility and is more
easily churned, the butter product also will
be likely to be increased. But if the scald-
ing process be compared with modern pro-
cesses, where milk can be properly cooled
and the temperature not allowed to rise or
fall according to the state of the atmosphere,
the scalding process will have no special adj
vantage in regard to the quantity of the
product or its keeping qualities. 1t may be
observed, however, that with milk some
times affected in its constitution at those
seasons of the year, by Which the churning
is rendered quite difficult, we have found it
to be improved in this regard by scalding.
We have obtained cream by allowing the
milk to freeze. When milk is set aside and
allowed to cool rapidly and freeze, the cream
is thrown up very perfectly, and may be
removed by scraping off with spoon or
other instrument until the blue milk appears; !;
and although nearly the whole of the cream
in the milk may be obtained in this way, the
freezing seems to affect the keeping quail
ties of the butter, at least such has been the
result in our experience. A quite different
result in this regard is obtained when milk
cooling being carried to a few degrees above
freezing. Mr.. Hardin, who uses the refrig-
orator box for cooling the air where the
milk sets, says he has come to the conclu-
sion from his experiments that 40 > Fahren-
heit is the best temperature for obtaining
the cream, quantity and quality being taken
into account. The milk in his process is set
in cans from Il to 20 inches deep by s inches
in diameter. The ice shelf is in the top of
the box, and q space of one inch is left open
on each side of the shelf to allow the air to
pass around the ice. The drippings of the
ice are utilized to the extent Of four inches
in the bottom of the box. The cans are
made with perforated rim in the bottom to
allow the water to pass under them, and
they have a cover to prevent the drippings
from the ice getting into the milk. This
plan is gaining favor among butter makers,
and we should prefer either this or the
Swedish plan to that of allowing the milk
to freeze, while the latter plan would be
practicable only in cold weather
We have never practiced the heating of
milk during summer tor butter making, eX-
cept as an occasional experiment. and for
this season of the year we should recon-
mend cooling either with water or with
water and ice, on the plans to which we
have referred.
JERSEYS FOR BuTTER.-G. A. Pike. of
Winthrop, Me-, has herd OF Jerseys, aver