Connecticut western news., 1878-05-16
A CHAPTER ON BUTTER.
Butterx-What 1t Is, How to Make 1t,
 Va1ues etc.

President Heath read paper before the American Farmers Club, entitled q Butter: What it is, How to Make it and What it is Worth" which elicited some commendation and discussions. The following is tNe substance of the essay:
 The dulcet cream in churns revolving rolled Till firm the fluid fixed and took the tinge of
 gold;
 If good the butter, gold will line the purse, If bad or bitter, no profit, but curse.
 -Tdsso Extended.
 Professor l.. B. Arnold, in recent ar ticle, says that the annual production of butter. in this country amounts to 8OO.- 900. 900 of pounds. and that but per cent. of this enormous quantity is per feet article. The authority cannot be questioned, though the statement is most lamentable. But let us do our part to correct this matter as far as pos sible by briefly referring to the details of making good butter. There is mo- where in the world more intelligent and cleanly class of butter-makers than in this country, and these two most ex- cellent qualities are just what we want in making good butter. Cleanliness, then, is the first and last and all-impor- tant matter in making prime, good, sweet butter; and intelligence to care fully perform the little things necessary in all the details is the next and indis- pensable prerequisite. No matter wheth- CT the small, oval, shallow, seamless tin pan is used for setting milk for cream, or any other shape or material, provided they answer the requirement. and con- venience of the dairy. Small dairies do not require the extensive vessels neces- sary for large creameries.
 Butter is the fat of the cream, favored by the essential oils of the food con- stunned by the COW which produces the milk. These fats are stearine, the most solid palmarine, the oily substance con- taining the coloring matter, and oleine, all inclosed in small policies of delicate membrane. This microscopic pelicle is ruptured in the process of churning, and thus butter is formed into mass.
 The milking should be done in clean stable, shed or yard. The udder and teats of the COW should be clean, the mixers hands should be clean and a COW should not be milked in the rain, so as to have the milk fouled. As soon as the milk is drawn it should be strained into clean pans and aired and cooled to the proper degree in the clean, cool at- mosphere of the creamery for the cream to rise as speedily and perfectly as pos sible. The specific gravity of milk is 1,O30 and of cream 985. This difference causes the cream to rise to the surface. As, furthermore, the fat of which cream IS composed swells more with heat and contracts more by cold than the water does in milk, which is it's largest con- stituent, of course as cream becomes lighter with elevation of temperature it rises faster. So it is fact that cream rises faster in @ high than in low tenn perature. But as water is better con- ductor of heat than fat is, therefore in the variation of the temperature of milk the water ill it feels the effect sooner than the fat, and in either change the cream has a certain upward impulse, Cool milk set for cream to sixty-fve de. gress, two inches deep in pans much wider at the top than at the bottom ano skim in twenty-four hours or sooner, an6 if extra color and flavor is aimed at use only for this butter the first cream skinned off at twelve hours. The cream of the second rising makes good keep
 ing butter, but not of so fine color ol flavor.
 It is desirable to remove all the crean
 before the milk sours, as the growth O
 innumerable organic germs flinders thu
 cream in it's natural ascent and it is de
 sirable to remove it with ladle so tha
 the upper stratum of the milk is takel
 off with the cream, as there are man.
 minute globules of cream still floating
 in this part of milk, and more butter i
 made by churning them together. Thel
 the milk acts as 8 sort of liquid cushion
 to the churning butter, and prevents it
 becoming oily and soft. The cream an
 milk thus removed should be mixed o stirred together, and kept from ten t
 sixteen hours at 60 degrees to properl sour, ripen and mature uniformly, s that all the butter may come at the sam time by churning. If it is desirable t color butter it is far better to do so b adding this directly to the cream. Tn coloring matter ready prepared from ar natto is the best manufactured for thi purpose.
 Churning is best done with the ole fashioned barrel and dasher churn, g the object is to divest the fat globule of their delicate membranous sac witt out crushing the fat granules. This best done by concussion, and not b
 grinding This the dasher does as e
 fectually as paper bag filled with a
 is ruptured by concussion. The chur1 2 then, should have six inches or mol t space between the cream and lid, so thu t the dasher may concuss the whole vo l. ume of cream by being lifted above tt l surface at every stroke.
 6 Our aim in working butter is to g , rid of buttermilk, to salt it evenly an l to taste, and to avoid making it oily, bl f rather to make it firm, solid mass, wit J. @ perfect texture and preserving all i : natural qualities and constituent # Therefore do not mix it, knead 1t or mas ,- it, nor wash out the milk sugar with e: h cess of water, but in barrel with a | | d1e and cloth ar on an inclined sIa]