The Corvallis gazette. [volume] (Corvallis, Or.) 1862-1899, 1880-10-01
Practical Butter Making.


mond ring.
Practical Butter Making.
The pioneer in making butter on the
associated plan in the West is Mr.. I. II.
Wanzer, now of Oneida, Illinois, who
ranks among the most experienced dairy
men of the country. Here are what he
considers some of the essentials in but
ter making, taken from paper pre-
pared by him for the Northwestern Dali
rymen's Association, and read at it's re-
cent meeting:.
First, we must have clean milk; with
out this, butter cannot be made. But
ter made from filthy milk may pass,
when fresh from the churn; but as the
seeds of destruction are sown in the
process of milking and the delivery to
the factory, the butter soon loses its
fresh taste, and is classed as a poor ar
ticle.
In order to obtain the best results the
milk should be cooled, within one hour
after milking, down to 65 degrees, and
at this temperature delivered at the
dairyhouse. When received at the
creamery it should be at once brought
down to 60 degrees, and there kept dur
held at this temperature while the cream
is rising, then the cream, when taken of, !,
is Just where we want it in temperature,
and at this point it should be kept until
it has taken acid enough to be churned.
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 with
out bringing ice in contact. The prac-
tice of cooling cream by the Introduction
of ice is, in our opinion, bad one; also
the practice of warming cream by setting
the vessels containing the cream in hot
water. In the latter case the cream upon
the outside of the vessel becomes melted,
and thereby reduced to oil, causing a
fiat, insipid taste in the butter. The
habit of some, of setting their cream
around the stove in the cheeseroom,
should be condemned; the heat is not
euualized unless the cream is constantly
stirred, and, to add to this, it is contin-
ually taking up the foul odors thrown off
by the curing cheese.
We have in the last two or three years,
changed our idea in regard to the con-
struction of the churn that should be
used. The old-fashioned dash churn, that
we formerly used and recommended to
others, has many objections. Among
them, the greatest is the trouble expert
enced by butter makers from the adhe-
renee 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 churn is notagitated; in other words,
not churned, and, if not churned, is lost.
1t is usually scraped down, when the
butter shows signs of gathering. But
what becomes of this portion of the
cream, which is no small amount in a
large factory churn? This unchurned
cream is either taken up by the gather
ing 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; for the
union between the cheesy aid buttery
portions of the cream is not brokeH; if
not broken, it is not separated, and all is
incorporated in the butter, where it is
sire to work mischief. Another serious
objection to the dash churn is that it re-
quires three times more power to run it
than to run any of the revolving chnrns,
which, by their construction and motion,
prevent the cream from adhering to the
sides, and are, therefore. more easily
cleaned. am using, with good salts
faction, the square revolving churn.
When cream is churned at 60 to 81
degrees the butter will begin to gather in
little pellets of the size of kernels of corn
or peas. Then the churn should be
stopped, and, after standing ten min
utes, to allow the particles of butter to
rise to the top, the buttermilk should be
drawn of, and clean, cold water added at
the rate of one-half gallon to each pound
of butter. Set the churn again in mo-
o1,nx %ny, ,-ks
draw the water of, put in fresh water,
ter is ready to be taken out and salted.
We use one and one-eighth ounces of salt
to one pound of butter.
The water used to wash this butter
must not be taken from a well that is in
any way influenced by the washings of
the factory, nor drawn from a wooden
cistern. We think that as much butter
is spoiled from being washed in impure
water as from any other cause.
Tt is of the estimportance that we
use good salt-that which is free from
shells, scales and dirt; the finer the bet
ter incur opinion. Fine salt dissolves
quickly and leaves no gritty taste. Our
butter stands twenty hours after being
salted, when it is re-worked and packed
for the market. If it stands longer it
becomes set, and after working, has the
appearance of re-worked butter. As to
package, we cannot always suit ourselves
as different markets want different
packages.
Absolute cleanliness in every depart
ment of the creamery is necessary. The
accumulation of filth in drains, in cor
ners, under stairs, or even in the imme-
diate vici1ity, outside of the building,
soon deyelopes bad odors, which are
taken up by the cream, working sure
destruction to the butter.