The Northern Pacific farmer. [volume] (Wadena, Minn.) 1878-1885, 1880-02-05

4 " VulCc SAl1OuSs anu tue IOp SuOuIO
be considerably wider than the bot
tom, say in the proportion Of two to
three. The milk must be strained
into these vessels and remain in the
coolest possible place in summer,
unmoved and mistaken, until the
creamahas risen. Thirty-six hours
in winter will be the outside time
necessary-less if, the temperature be
kept at about SO degrees F-and in
summer the greatest care must be
taken that not even the smallest acct
itication takes place; sixteen hours,
however will be the average safe
time. If the milk curdle farewell to
all hopes of butter. We are now,
ready to heat the milk-on the stove
in this country but. ''water-bath'
would be preferable. Place the
pans carefully, without shaking, on
top Of the stove which should be on
ly moderately warm to start with,
and very gradually raise the temper
allure. A ring will shortly be seen
to form on the cream; this ring,
which will be of the same size as the
bottom of the pan, should be care
fully watched. In a short time it
will swell and thicken; as the milk
approaches the boiling point the
whole cream will present a. rough,
blistery appearance, the color will
become more or less oraEge-brown
according to the richness of the milk
and the pan must be gently removed
to the dairy to cool. If the ring
break, which it will do if the heat ex-
coed 2l0 degrees f, the cream will
mix with the milk and the batch will
be in a great measure ruined. Great
care should be taken to raise the fire
by degrees as otherwise the butter
will have ''fire-fang" flavor. Ifthese
hints are sedulously attended to I
guarantee perfect success on the first
attempt.
When cool, the ''scalded'' or 'sclot-
ted , cream may be taken off in an
almost solid cake-delicious indeed,
when eaten with apple tart, Every few
cloves in a muslin bag and no lemon
peel if you please) or any other ar
rangement Of fresh or preserved
fruit, but the oleaginous PARTICLES
render it unfit for tea or coffee. How
long does this cream take to churn?
l have done it in forty-ive seconds
it has never taken three minutes.
The way is this; put the cream into
any vessel and stir it round with the
hand, or if that is considered objec-
tionable with a spoon or wooden
spatula. The butter forms in small
grains. There is hardly any butter-
milk, and what there is will be very
superior to ordinary new milk. Put
the grains, when come, into cold wa
ter and wash carefully, finishing the
process as you would in the ordinary
way.
The reason why this butter will
keep good twenty-four hours longer
tnan that made in any other way
seems to me to be that as albumen is
the main cause of butter spoiling and
as albumen coagulates at a tempera-
ture much below boiling point (212
degrees F) the enemy is deprived of
his power in the first instance by
heat; and subsequently, owing to
the granular form of the butter when
submitted to the influence of cold
water, is eliminated from the mass,
the butter remaining nearly pure
compound Of water, sugar and fat,
with triaing per centage of ash
(mineral matter) thus the Tactic acid
having nothing to act upon sulkily
stays behind q mere caput m,ortu I'M,
incapable of offence. VI = ;5
ROME COLUMN. 4: