The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1880-05-13
Agricultural.
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Al pthef EircaMttsnesH ernE AHN
same, cream from The mix of The Jef
ssy and other CbaBhsl Island COWS II
al q whose mia lhe Elebales are large.
w,ll chafn - veil at S. a. thai from
he average nAtse At co. or irom the
Holstsiu al CO Dot ibe size 81 ,bs
Elohaes varies uot only with The breed
bot With the lsdivldaals Of each breed.
and With The food used BY the cows.
and also With the leagih Of time they
have been 10 niik Then, again. tbs
temperature seed- TO vary with the
relative proportion Of liquid 10 butter
in the cream. II We ehafn the whole
milk certain Temperature viii be re
CURED II the cream is mingled With
bali the milk. then we need another and
lower temperature; il only pure cream
10 ohurned. then still lower temper
AZURE will he better. Il will. therefore
in each particular case. be to some eK.
extent matter Of judgement aud ex-
perience as to The temperature TO COM
mence with.
The ehufu itself il an item which en-
tefs into successful oburning IL should
be adapted 10 The work The poorest
churbs--those which operate BY friction
or merely stirring-wiIl ohurn cream
made up Of large gobules. es-
peoially II from well fed cows not long
ia milk because such cream churns very
easily. But when the globulea are
small aud from cows long 10 milk. aud
particularly If the cows are poorly fed,
so that the globules are not well filled,
the friction ohurn or stirring machine
fails The butter comes with difficulty
aud imperfectiy or not at all. What is
wanted for such cream is successive
shocks Of strong pressure OF percussion
which will operate on the entire con
tents OF the churn at once aud alike,
such as can be obi aimed In the old dash
churL with large dasher, or by lining
the cream and letting it fall with thud
as when dropping from side to side in
a rectangular rotating churD with deep
sides in the direction it revolves, or by
the blow given by the cream against
the end Of an osciliating churn, as it
suddenly reverses it's motion. The
large and small globules are all affect
ed alike and come al the same time,
which they would not do in simple
stirrer Owing to the fact that cream
is generally made up Of large and small
globules mixed, stirring machines are
commonly inefficient aud Improbable.
They churn the larger sooner than the
smaller globules. and either leave the
latter unchanged in the buttermlk, OF
If churned till all come. the butter that
comes first is all worn out, and becomes
greasy before the last is churped.
A very common error arises from al
lowing the cream to become too sour
The excess of acid decomposes the but
ter fats into fatty acids and giyc'3rine
inclining ii 10 become rcpy and stale il
flavor and the stale taste to Re trans
ferred TO the butter. The ehurninI
too is more difficult as the souring in
oreases. Early churninp will avoi
such faults. It should lot be delaye
beyond the first appear Ance Of acidity
and ii is better, il tho cream or milk ha
been we'll aired. TO churn Just befor
aciditv begins Thi IL will secure highe
favor and bsItcr < coping quality to tn
lbutteE and the cllurning will be quit
as easy. ThOur. b it is notorious that !
common prac tice sour cream churn
easier than sweet and makes NOR
desirable butter, yet it lie by no mean
certain that souring the cream add
II anything to ease 10 churning or is az
benefit to the butter. Recent observi
tons seem TO point to the corrosion
b the delicate membraneous envelope I
- the butter gIobule by the free oxyge
in the aif as the cause Of making u
at envelope so tender as TO be easily ru
tured Cream churns easily, not a
cording to age or sourness, but ACCORD
II Ing TO the atmospheric exposure 1t hi
received. Facts are also tending to Il
- infereace that the fine aroma and flaw
TX acquired By giving the cream some al
are due to similar oxidation OF Il
light ollie in the milk. and that the efIe
upon favor is finest when The oxyd
ton Is pretty rapid, ~ when the expo
nv ure is somewhat elevated or not belo
600
Well aired. sweet cream, tsei'
= hours old, taken from milk heated fro
- 500 10 1863 or 1909 and then cool'
down 70 60e within the twelve hour
Il. churns. as readily and makes as b.
and better keeping butter than crea
Nd lightly soured at forty eight hours Q
rs and taken from milk Of the game quail
=, ~ aud kept eli the time at 600 Such fac
me which have often been noted, and maj
~ others Of a similar character. go to CO
roberate the inference that the free o
$1,000, l.. tka atp has hann dining d