The Columbus journal., 1881-11-02
on Making butter
in Cold Weather.
from the Nebraska Farmer.

From the Nebraska Farmer.
Without convenient applian ce
of cold water or ice, it is very diff
cult, indeed almost impossible to
make uniformly good butter in hot
weather. But whenever the atmos-
phere is below GO degrees there is
no excuse, except want of knowledge
or experience for making poor but
ter. Yet white, crumbling, streaked
and strong butter are quite common
in winter. Ny mother made gilt
edged butter and | was accustomed
to assist her and had no idea that I
was entirely ignorant of tho process
until l was thrown upon my own
responsibility. Then churning was
the dreaded work of the house.
Sometimes the butter would come
in a few minutes and be very soft
and white, again hours of churning
would result either In entire failure
or in q very small quantity, very
hard. But now after a good many
years of experience, although it is
work which requires time and care,
il is the most pleasant and profitable
,>a,t ~ tha hnnoahAlI xyarlr
| set the milk in cool, airy place,
freezing does not affect the quality
of the butter. When not obliged to
skim soon, let it stand at least forty
eight hours. If none of the cream
has soured when a sufficient amount
is collected for churning, l stir into
it small quantity of butter-milk
and place On the stove Gf the cream
jar is earthen il is safer to put the
jar in a vessel of warm water) stirr-
ing the while, until it 10 nearly warm
as new milk, then remove to shelf
in a warm room and cover closely so
that the heat will be retained. If
this is done in the evening it will be
sour in the morning. The main
thing in churning is to secure the
right temperature, and to do this
thermometer is essential. In my
early days of trial, l asked an old
lady how she "tested her cream" to
which she testify replied, 81 test it
The "feel" Of it depends upon the
temperature of the hand at the time
and is not safe test. When i'm
want of thermometer | can Judge
pretty well by first placing the hand
in water of a known temperature.
Put the thermometer into the cream
and if below 62 degrees, place the
jar on the stove or in hot water,
stirring with paddle which reaches
the bottom until it reaches 62 de-
grees. Ii one is not very watchful
it will run rapidly above the mark,
or the heat of the jar, if thick (nine
are TIM may carry it above. If so,
il must be cooled again. BY no
means commence churning if the
cream is too warm. In very cold
weather, when the cream ia at a
the churn should be
by scalding water and the
done i'm warm place
Until il "breaks" the motion may be
rapid, but after that it must be mod
crate else the butter globules will be
broken and no after care can make
it superior butter. Ii too obsti-
nate little hot water may be put
into the churn while slow turning.
| never expect the best results if the
butter comes in less than halfhOur.
Whatever the butter may be, and
however carefully worked when Ia
ken from the churn, it cannot be
excellent without second careful
working. As this is a tedious and
Iaborious part of the work in very
cold weather, it's neglect accounts
for much Of the poor butter sent 10
market in winter. 1t saves labor
and answers very well i'm cold
weather to re-work il after standing
in a cold room q couple of hours.
T.. s. REED.
Columbus, Neb.