Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1880-09-22
Practical Butter Making.

NJ. I. II. Wanzer, now Of Oneida,
ILL.,. who ranks among the most ex-
perienced dairymen Of the country,
Here are what he considers some of
he essentials in butter-making, Ia
ken from a paper prepared by him
for the Northwestern Dairymen's
Association, and read at its recent
meeting:
First, we must have clean milk
without this, good butter cannot be
made. Butter made from filthy
milk may pass, when fresh from
the churn but as the seeds Of de-
struction ale sown in the process Of
milking and its delivery to the
factory, the butter soon Losses its
fresh taste, and is classed as a poor
article.
In order to obtain the results,
the milk should be cooled, within
one hour after milking, down to s.
degrees, and at this temperature
delivered at the dairy house. When
received at the creamery, it should
be at once brought down to 60 de-
grees, and there kept during the
cream raising. If the milk is held
at this temperature Willie the cream
IS raising, thea the cream, when Ia
ken off, is just where we want it in
temperature, and at this point it
should he kept until it has taken
acid enough to be chuned. Avoid
all transitions from hot to cold, and
from cold to hot. When churned
at the temperature above mentioned
the butter is firm enough to be
worked without bringing ice in con-
tact. The practice Of cooling cream
b. the introduction Of ice is, in our
opinion, bad one also the prac
tee Of warming cream by setting
the vessels containing the cream IN
hot water, In the latter case, the
cream upon the outside Of The YES
sels becomes melted, and thereby
reduced to oil, causing flat, in
sipid taste in the butter. The hab-
it Of some, Of setting their cream
around the stove in the cheese-rOom,
should be condemned the heat is
not equallzcd unless the cream is
constantly stirred, and, 10 add to
this, it IS continually raking up
the foul doors thrown off by the
curing cheese.
We haye,in the last two or three
years, changed our ideas in regard
IN fine construction of the churn that
should be used. The old-fashioned
dash churn, that we formerly used
and recommended 10 others, has
many objections. Among them,
the greatest is the trouble experien-
ced by butter-makers from the adj
herence of the cream TO the cover
and sides of the churn; if the cream
is thick, the more it sticks. Now.
all that adheres to the chum, OF
course, it is not agitatel in other
words, not churned and if not
churned, is lost. 1t is usually
scraped down, when the butter
shows signs Of the gathering, But
what becomes Of this portion of the
cream, which is no small amount in
large factory churn ? This I'M
churned cream is either taken up
by the gathering butter, or goes to
waste in the buttermilk, If taken
up by the butter, it IS worse than
lost; it carries with it the seeds OF
destruction; tor the union between
the cheesy and buttery portions OF
this cream is not broken; if not bro
ken, it is not separated, and all is
incorporated in the butter, where
it is sure to work mischief. Anoth-
serious objection to the dash churns
is, that it requires three times more
power to run it than to run any OF
the revolving churns, which, by
their construction and motion, pre-
vent the cream from adhering TO the
sides, and are, therefore, more cas-
lily cleaned. l am using, with good
satisfaction, the square revolving
churn.
When cream is churned at 81 to
GA degrees the butter will begin to
gather in little pellets Of size Of
kernels of corn or peas. Then the
churn should be stopped, and, after
standing ten minutes, to allow the
particles of butter to rise to the top,
the buttermilk should be drawn off,
and clean cold water added, at the