Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1876-02-10

LECTURE On BUTTER MAKING.
BY J. L. sPRAGUE,
O,cner and IareHtor of the .>prdgue Chura.
PATENTED.
sept % 1874, in Canada,
and Jan. -, ls.6. in the United states.


Very few people understand the real phio,-
ophy of butter making, and very many good
butter makers do not understand IL philoso-
phic theory. They know that after PROFOUND
ing or agtaiing for a certain length of time,
butter accumulates in the cream, and 10 take
care of il after it comes j. their sole thought,
and there are many who fall short Of the prop
standard.
Now there j. no butter in cream or milk.
You NAV take microscope and examine eth
er milk or cream. and you will find il compo>-
ed of little globules, bubbles ike. 50 minute
that the naked eve cannot discover them; en-
eised in this globule is the oily material which
when brought in contact with the oxygen in
the air, stiffens and produces butter. Now, this
production embraces two distinct processes
one is solely mechanical and the other is pure
" chemical; the mechanical consists in aeitat-
ing the cream sufficiently to break the sac or
globule; the chemical in uniting oxygen from
the air with the oil in the sac. Both of these
processes are essential. You cannot make
good butter if you exclude the air. nor can you
make good butter without fresh air; you may
make grease. You may take bottle, I'LL il one
quarter full of cream, cork it up and shake II "a
few minutes, and you will produce a passable
ouallty of butter Take the same bottle and
fill il three--quarters full and you may shake
it from fourth of July until Christmas and you
will not produce butter-there is not enough
oxygen in the bottle to perform the chemical
change. Just with churn. Ii you nil it
three-quarters even half full, and have no
air vents. you must stop churning and admit
fresh air, or you cannot produce good butter.
The most of Old fashioned churns have all air
hole, and BY u slow process OF churnlng admit
sufficient air. The "Old Dash" draws fresh
air in with every downward stroke of the
dash. but if you churn too rapidly you will
make soft butter, because you do not force sut-
ficient air through the fluid TO perform the
chemical change as fast as you perform the
mechanical part.
If bv some artificial means a current of air
was forced through the cream, the "old dash"
would not make soft butter even though you
churned at the rate of two hundred strokes TO
the minute. Almost every one has observed
that where the hole passes through the lid,
butter gathers in the dash long before it does
IN the body of the cream-that Is where your
current of air Is.
Churps have been invented to churn by air
alone-they but partially succeeding, owing to
| the force required to break the Churns
| have been invented to break the sac by grind
| ing or running between two rollers, but that
DESTROYS the grain of the butter and produces
grease; the globules must be broken by con-
| cussion not by friction, 10 leave the butter
perfect A woman will produce the same re-
suit as rollers, if sheiworks the butter too long,
| Too many women spoil their butter by work
ing the grain all out OF 1t. Inc less butter Is
! worked after the buttermilk is out sufficiently
| to- keep it. the better. You cannot work all
the buttermilk out of butter; if you could, but
ter would keep of Itself without salt.
| II has been left TO the present day 10 produce
a churn that combines in simple manner the
two essential qualities requisite to produce
| good butter in a minute or two-that is, COM
bjnes the air process with the agitation process,
| both in one simple revolution; churn at last
that oyercomes all objections, and sweeps, as a
vapor. all prejudices Of the past-possessing
| qualities almost incredible-without single
Objectionable fault, it carries conviction to ev-
| eryl observer and examiner of its surprising
| merits. A statement Of what the churn to
which we allude will accomplish. surpasses
the common belief Of people unacqlainted with
it. For instance, suppose it to be introduced
to a neighborhoOd of farmers. with the follow
ing recommendations
II will make butter from cream any day Of
the year in from two to ten minutes-its aver
age time five minutes. 1t will make better
butter (butter that will stand more working.
than a common churn, the grain being coarser
1t will make the hardest kind of butter in the