Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1880-04-08
sarm anO AonstbolO.
Suggestions 70 Batter Makers,


published in the New York Tribune. l. q
very instructive paper and We heartily com
mend il TO the careful and studious aiten-
ton Of all butier-makers.
Every step in the production Of fine butter
requires care and correc. obser, alton. intelli-
gent thinking and skilful hands. to notice
understand and perform well the various
items which are comprised in the expression
butter making" Ever. little act. from
feeding and watering the cows 10 packing
the butter for market. has it, significance
and requires to be done with skill and al the
right moment, or the product Will be de
pressed in merit. Every act. however,
does not tell with the same effect. and things
are sometimes insisted on which are of little
or no consequence. 1t may make differ
enoe whether the cream i raised in siN OF
thirty-six hours. but it Will requir, close
discrimination to determine whether the
preference is in favor Of the longer or short
er time, and If in favor OF the latter. wheth-
er the difference viii pay for the valuable
time. brain-labor and money spen, in de-
visny means to hurry it up" Ever, year
thousands Of dollars are expended in TT, M
to convince the world Of butter makers
wha; salt is the best for seasoning il. Bu,
what does i, matter when experts. by exam
lining the butter. cannot tell what salt ha,
been used
Perhaps no single item tells more effect
ually upon the product than the churninE.
! believe more INJURY has been done by
faulty churning than b, any single &c; in the
process. One reason for this j. that j; j,
impossible to >ay definitely jus, uha, ought
to be done in all cases. For example. there
can be no precise rule laid down a. 10 N,
eracf temperature cream should have at the
beginning Of the operation. because il j. bet
Ter il should vary with the size Of the but
ter-globulcs in the cream. All other circum-
stances being the same. cream from the
milk Of the jersey and other Channel j.
land cows, in ali Of whose milk the slobuie,
are large. viii churn a. well a, y deg "a.
that from the average native at 81 deg. OF
from the EIols;ein at 81 deg But the siz,
of the glohulcs varies not onlN with the
breed but with the individuals ofcach breed
and with the food used hy the COWS. and al
so with the length Of time they have been
in milk. Then again. the temperature
needs 10 vary some with the relative pro
portion of liquid TO butter in the cream
If We churn the whole milk. certain TEN
perature will be required If the cream i,
mingled with half the milk then Ne need
another and lower temperature; if only
pure cream j. churned. then a still lower
degree will be better. Il Will therefore. in
each particular case, be to some extent a
matter of Judgment and experience a. To
tn, temperature to begin with The ckuTH
ohurning. Ii should be adapted TO the
work in hand. The poorest chun,-those
which operate BY friction or merely stirring
will chuIn cream made up Of large glob-
ules, especially if from well-fed cows no,
long in milk, because such cream ehurn,
very easily. But when the globule, are
small and from cows long in milk, and par
rcularly if the cows are poorly fed 80 that
the globules are not well flied, the friction
churn. or stirring machine. fails. The but
ter comes with difficulty and imperfectly. or
not al all. What Is wanted for such cream i,
successive shocks OF strong pressure or per
cussion, which will operate on the entire
contents Of the ehurn at once and alike
such can be obtained in the old dash
churn with large dasher, or by lifting the
cream and letting it fall with thud. a,
when dropping from side to side in a rectau-
gular rotating ehurn with deep sides in the
direction it revolves or by the blow given
by the cream against the end Of an oscillat-
ing churn as it suddenly reyerses It's motion
The large and small globples are then al
affected alike and come at the same time
which they would not do in simple stirrer
Owing to the fact that cream is general,
made up Of large and small globules mixed
stirring machines are commonly ineficien
and Improbable. They churn the large
sooner than the smaller globules. ans
either leave the latter unchanged in tn,
buttermilk, or if churned till all come. tn
butter which comes first is worn out and b.,
comes greasy before the Las, il churned
very common error arises from alloria.
The cream 10 bec0me too sour. The exces
of acid deeomposes the butter fats into fatt
acids and glyoerine. inclining it to becom
ropy and stale in favor, and the stale tast
TO be transferred TO the butter. The churn
ing, too, is more difficult as the souring in
creases. Early ehurning will avoid sue
faults. 1t should not be delayed beyon,
the first appearance of acidi;y. and il is BET
ter, if the cream or milk has been well aired
to churnj just before aeidity begins. Thi
will secure higher flavor and better keepin.
quality to the butter, and the churning wi
be quite as easy. Though il is notoriou
that in common prectiee sour cream ehurn
easier than sweet, and makes a more desira
Bile butter, vet it is by no means certai
that souring the cream adds ANYTHING t
ease in ehurning or is any benefit to tn
butter. Recent observations seen to poir
to the corrosion of the delicate membrane
Gus envelope of the butter globule by tn
free oxygen in the air as the cause of max
ing the envelopes SO tender as to be easil
ruptured. Cream churns easily not accord
ing to age or sourness, but according to tn
atmospheric exposure it has received an
the temperature at which it has received i
Facts are also tending to the inference tha
the fine aroma and favor acquired by givin
the cream some age are due to 3 simila