The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1877-08-16
About Churning.

the morning early, while it is cool; in
winter it must be done in warm place.
Rapid churning is not the best, but an
even, steady, moderately slow time is;
fifty or sixty strokes of the dash per min
ute will generally bring the butter in thir5
ty minutes. If the cream is slightly acid
and OF right temperature, say So to 600,
it will require less than half an hour.
We believe that butter produced in about
that time-or in forty minutes-is better
for keeping than that produced in longer
or shorter time. If it is not the right tenn
perature, set it in a moderately warm
place until it is, or place the can in
large boiler Of warm water until it is
right, The churn should not be soaked
over night. In the morning put in a
quart of boiling water, churn it one min
ute, then draw it off and pour in pailful
of cold water to remain in the churn five
minutes. The cream is then agltated I'm
til a complete separation of the fatty mat
ter from the milky fluid mas been effect
ed. ALI the buttery particles of the cream
or milk are apcased with thin ,nellicles. of
the churning is done SO quickly as to fail
to break up or separate the casein pelli-
cles from the oily or buttery particles, the
butter will have that cheesy flavor which
all dislike so much. If the butter will
not gather, pour into the churn some ice
cold milk. Much butter is spoiled by
churEing the cream too warm.
The churn should be as nearly straight
up and down as possible, and the dash
should stir all the milk every stroke it
makes, so that the butter should all come
al the same time. Care should De taken
that the dash shall strike the top of the
cream and the bottom of the churn at
every stroke. If the churn be filled, so
that the dash cannot strike the top of the
cream, the operation can scarcely be &C.
complished. Rapid churning should be
avoided at the commencement, though
the motion may be accelerated after the
cream curdles with butter. There are
many favOrite churns of the barrel pat
tern. We believe, however, the best is
the simpiest-the old fashioned UPRIGHT
churn, which can be SO arranged as to
work the dasher with dog or horse power.
The size of the churn and other dairy
utensils should, of course. be proportioned
to the requirements of the dairy. Inlarge
diaries in Chester County are used barrel
churns. worked by horsepower. The
churn is large barrel, bullying only
enough to make the hoops drive well, with
journal or bearing in the center of each
head, and resting on two uprights, so
that it may be revolved by horse power,
or in favorable situations, by water, power
from an over-shot wheel This barrel has
stationary short arms attached to the in
side of the slaves, SO arranged as to cause
the greatest disturbance of the milk as it
passes through them in the turning of the
churn. At one side is large opening,
secured by a cover that is firmly fastened
in its place; this is the cover or lid of the
churn. Near it is a hole less than an inch
in diameter for testing the state of the
and for drawing off butrermilk;
hole also allows the escape of the very
the butter has collected.
Churn as often as once week, and as
much oftener as circumstances will per-
nit. Upon churning, add the cream
upon all the milk in the dairy. Butter
makers in this country seem to be thor
oughly divided in opinion upon the ques-
lion of churning the whole milk or only
he cream. By far the greatest majority
IN this country churn the cream, while |
IN England, Scotland, and good part Of |
Ireland, the milk is churned in quite as
many cases as the cream. In small dairies
he quality must be much improved, for
BY churning the milk the risk Of tainted !
:ream is avoided Some OF our best pre-
mum diaries churn the milk. The most
,ommon objection TO churning the milk |
8 the labor, but power is now SO cheap /
horse, dog. or Sheep that the objection
las little force as compared with the In
:reased quantity and improved quality.
Beside, when the labor, time and trouble
i skimming and taking care Of the
ream are taken into account, we doubt
whether there is any increase Of labor
Another objection to churning the whole
milk is the amount of casein contained
a it. Casein is highly nitrooenous and
Don decays. emitting disagreeable od0r
nd imparting it readily 70 other sub
tances.
Where the entire milk and cream are
burned, when the milk is STAINED it is
lowed toremain without being skinned +
ntil the cream is sufficiently ripe for
burning. This point is ascertained
hen thick, uneven scum or veil APP
ears on its surface. As In the other
ase. each meals milk is always. strained /
ito separate vessels, and although all the
ream, when put into the churn, is not Of
le Same degree Of ripeness. still this Il
oes nct affect the whole; and the tenn +
erature, Is also the variation Of motion
nring the process Of churninR, h pre-
sely the same; beside, the quality and Il
roduce Of butter will be not only equal, II
q more than from cream only 59is 4
!. Hazard.