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

~ Ae the last meeting of the Chenango
Farmers Club, Hon. S. Il. Lewis, of Pres
ton, read paper ON "Milk and its Manu-
. fact,re 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 make 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-
-tAMtHSS ehvur. iytus, eS--e. =.
greatly f6odEnced by the condition Of the
slatmostpherer Ina 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 lattor 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 motecream will be obtained
from the samo qq f6ty of milk in the same
time from shallow settings
PREPARING CREAM FOR cHuRNING.
Croam should always be churned in its
firstaUid, 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 a
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 caseine sacks
which hold the globules of butter in the
cream, will not be of the same chemical
conditions as to their toughness or tender
ness in the different creams, consequently
tho 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 ono cream.
~ 2 r-THErHANDEINU : UF BUTrhF
Buttor 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 gran
ulatcd condition about the size of large
shot !; have hair sieve, drain the butter
milk from the butter through the sieve, let
ting tho butter remain in the churn; take
little pains 10 drain the buttermilk 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,
aud the result is that your butter is washed
6lieesap, or the buttermilk is rinsed out with
butter sufficiently hardens in the water taGe taGG
it off from the water with the ladle and sieve
then place it upon the worker, here you
gather your butter compact as yon work in
the salt. This process of washing butter
not only saves much handling Of the bntter,
thereby keeping the grain Of the butter per.
feet. but it makes more perfect separation
Of the caseine, as the buttermilk is compos.
ed of caseine and water The rancidity OF
butter is duo to a fermentation generated by
the oaseine existing in it.
Butter free from caseine and water, re.
quires no salt to keep it. lin sailing butter
no rule can be given. He always salted il
to the taste. Salt favors the butter it loo.
sens and helps expel the caseine 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
purrer, dfsSoivoo -uud holr.-s~ssy OF all=Rae
eign matter In working butter the lever
or ladle should never be allowed to slip OF
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 q chance TO dis.
solve; as fast as the salt dissolves it will
carry off the buttermilk and water by light
working. .-SENTINEL, in Utica Weekh
Herald
The butcher drove past last Monday
Moody ran out. "Beefsteak ?" "Yes."-
"When killed 2" said the evangelist, ap-
preaching the cart. "Yesterdayp II don't
want any meat killed. on Sunday" Butcher
drives on, soliloquizing soto vOce. Returns