Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1877-03-29

article, and the always overstocked
supply of the lower grades, in every
market.
Now about that quality that has
always sold well in every market, and
always will until dairymen make good
butter as rule and not as an exception.
I would not discuss the fancy, high
priced article which gentlemen farmers
sell to their city friends, but the STAN
dard prime butter which is always in
demand. five had kept careful watch
of the market reports during the season
we would have noticed that vastly
more butter was sold for fifteen cents a
pound than for forty cents, which was
simply because the 40 cent article was
short and the Is cent butter over plen-
ty. 1t has been said that there was too
much butter made in the last two years,
and that the market was consequently
overstocked. 1 say that there was too
much poor and not enough good.
OUR METHOD.
Since our method of making is not
generally practiced, will here take
space to outline it. We have tried
several systems, and, all things con-
sidered, fine the one we now follow
most satisfactory. We have selected
the large, shallow pans, which hold a
whole milking, and in which the milk
can be both heated and cooled by water,
as those best adapted to our purpose
AS soon as the milk is brought into the
dairy-room, it is strained into the
Empire State pan, and Immediately
heated to $50 degrees.
The same result could be obtained by
heating over a kettle of hot water,
either by the steam or by sinking the
tin milk-pail or pan INTO the water, but
the milk must not be warmed directly
over the blaze Of hot fire. 1t is then
cooled Gin warm Weather) by running
water to about IS degrees. After milk
has been so heated and cooled, even in
very hot weather, it will keep sweet
much longer than if it had not been thus
treated. In that portion Of the year
that the thermometer does not run
higher than 20 degrees, milk can be
heated as directed without cooling with
water, and still it will keep sweet much
longer than unheated milk. Milk
treated IN this way should stand at least
twelve hours longer before skimmine
than if it had not been warmed. In
cold weather the temperature of the
milk room should never run below S.
degrees and IS is much more preferable
to make good cream.
THE ADVANTAGES OF HEATING.
We find that the advantages of heat.
ing milk for butter are: 1st, that we
get as much cream and of better
quality. I'd, it will churn quicker when
sweet. Sd, it makes better quality Of
butter, either for immediate use or fol
long keeping. 4th, the color Of the
butter is more uniform and the tint al.
ways desirable one.
THE CHURN.
The correct principle for churn is
one which brings the butter by con.
cussion or blow, and not by friction
that operates easily and is convenient tc
wash and remove the butter from, and
to keep clean.
CHURNING.
Churning cream to make good butter
is not so simple a process as some may
think. It must be churned at the
proper time and at the proper
temperature, and the churn should be
stopped as soon as the cream has
broken, but before the butter has
gathered in large balls. In warm
weather it is Of great Importance to
watch the process closely and to notice
just when this change is to take place.
At this time add enough cold water
(not ice) to reduce the temperature OF
the mass to about Sc or So degrees and
then complete the churning, which will
be as soon as the butter is in granu-
lated form, with particles about the
size Of peas. Then draw off the butter
milk and dash in cold water, repeating
the washing until the water drawn off
appears clear. Now take out layer
Of butter into the tray, and sprinkle on
finely sifted salt, at the rate of about an
ounce Of salt the pound, (more or less as
consumers may wish.) Then take out
another layer Of butter and salt as be-
fore. After the butter is sailed, set it
away for about three hours for it to
take salt and harden the grain.'-
Now work it a little with a wooden
paddle, and set it away again until next
day, when it will need but little work
ing before preparing for market. By
handling in this way you will get a
clean bright article, with a perfect or
unbroken grain, which will keep sweet
whether consumed Immediately or
packed down for future marketing.
A WORD ABOUT SOFT WHITE BUTTER.
have no doubt that some of the
readers Of the Scientific Farmer have
had some experience with butter COM
ing in this way is the lack Of proper
cooling before putting 1t into the churn.
When you have such a churning, take
it from the churn with as little butter
milk as possible, into a butter tray !;
drain Off all the buttermila you can
(but do not try to wash it, and salt with
about three times the usual amount and