The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1877-07-13
THE DAIRY.
i 49, THE DAIRY.
MILK AND ITS MANUFACTURES INTO BUT

MILK AND ITS MANUFACTURE INTO BUT.
~ So TER.
y Ae the last meeting of the Chenango
Farmers Club, hon. S. f. Lewis, of Pres
ton, read a paper on "Milk and its Manu-
facture into Butter and Cheese" The es-
sayist first spoke of the Importance of pro-
curing and Keeping the milk pure and free
from taint or odors, in order to mako fine
article Of butter or cheese. No fluid was
more sensitive to it surroundings than milk.
THE RISING OF CREAM.
The fat or butter in milk is in small
globules, and these are caseine membrane,
and are lighter than the ordinary fluid con-
--rafnfus ssscu.,----1p
!. greatly ia9denced by the condition Of the
! Satmostphsre- Insa clelr, dry atmosphere,
the wind northwest, the cream will rise clean
in the milk in half the time that it will take
it to rise in damp atmosphere with the
wind south. In this latter condition of the
atmosphere the small globules of the cream
hang in the milk In favorable atmos-
phere the cream will readily rise in deep
settings; but in an unfavorable condition of
the atmosphere mere cream will be obtained
from the samo q96fhty of milk in the same
time from shallow settings.
PREPARING CREAM FOR CHURNING.
Cream should always be churned in its
firstnoid, and never be allowed to stand and
whey off. The temperature of the cream
should be from 5S deg, to 62 deg, varied
according to the temperature of the room
when churned. The temperature of the
buttermilk when the butter is churned
should not be above IS deg. for fine butter.
There should always be milk enough skim
med in with the cream to give the butter
bright, clean look when churned. Butter
churned from cream SKINNED close, free
from milk, will have an oily look when it
comes. Cream skinned from different
milkings should be mixed from four to six
hours or more before churning in the same
churn at the same time. The casaine sacks |
which hold the globules of butter in the |
cream, will not be of the same chemical
conditions as to their toaghness or tender
ness In the different creams, consequently |
the sacks will not break and form into but
ter at the same time, hence loss of butter
in the buttermilk. Should b. mixed long
enough to become one cream
TIE H1SyDErNu-U UF BUTrEK ----
Butter should not be allowed to churn
until it is gathered compact in the butter
milk stop churning as soon as the dash
churns clean, when the butter is in a gran
ulatcd condition about the size of large
shot have hair sieve, drain the butter.
milk from the butter through the sicve let
ting tho butter remain in the churn take
little pains 10 drain the buttcrmilk off as
clean as you can then take the water and
turn it upon the butter in the churn in a
stream of sufficient force to pass through the
butter this separates the butter fill up the
churn half or two-thirds full Of water, and
then with the churn dash stir it up little,
and the result is that your butter is washed
66l&sa9 ah Or the buttermilk is rinsod out with
butter sufficiently hardens in the water, take axe
it off from the water with the ladle and sieve
then place it upon the worker, here you |
gather your butter compact as you work in
the salt. This process of washing butter |
uot only saves much handling Of the butter,
thereby keeping the grain of the butter per-
feet. but it makes more perfect separation
of the caseine, as the buttermilk is compos
cd of cascine and water. The rancidity of
butter is due to fermentation generated by
the caseine existing in it,
Butter free from caseine and water, re-
quires no salt to keep it. In sailing butter,
10 rule can be given. He always salted it
to the taste Salt favors the butter it loo
sens and helps cxpel the cascinc and butter
milk from the butter, if there is any in it
also helps preserve the butter from becom-
ing rancid, if there is not too much caseine
left in it, it also toughens the grain of the
puttcr, dissviruo aud l,.lps oasry off all far.sl
cign matter. In working butter the lever
or ladle should never be allowed to slip or
slide on the butter, if it docs it Injuries the
grain; overworked butter soon has an old
butter taste.
In working butter, never try to force the
buttermilk out; work light, just move the
butter so as to give the salt chance to dis.
solve; as fast as the salt dissolves it will
carry off the buttcrmilk and water by light
working.-SENTINEL, in Utica Weekly
Herald
The butcher drove past last Monday
Moody ran out. "Beefstcak ?" "Yes"-
"When killed 2" said the evangelist, ap-
preaching the cart. yesterday" u don't
want any meat killed on Sunday" Butcher
drives on, soliloquizing soto vocc Returns ;
Thursday, passing the Moody residence, full
drive Moody halls him again. "Bcefstcak?" (
ilVo, .SD | =