The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1881-05-18

preciate the value of a uniform quality OF
cream and butter.
For curing cream we are now using a
heater, which proves to be the right thing
in the right place. 1t consists Of galvan-
Ized iron tank, large enough to contain two
thirty gallon cream cans, supported by a
wooden frame work above and connected
with a small boiler, constructed on the same
principle and very similar to that commonly
used under a cheese vat. That is, the lire
place in the boiler, surrounded except at
the ends, by water chamber, which is con-
nected by means OF two pipes to the tank
above. OF course, you see that when the
water around the fire begins to heat, it will
ascend in the other pipe to fill its place, so
that the water in the tank can be
warmed sufficiently in short time
and with the use of but little
fuel The tank also has an aperture near
the top, so that il desirable we could have
cold water running through it. Hence the
cream can be kept at the desired tempera-
ture both summer and winter by the aid of
this arrangement 1t is important that the
cream should be stirred frequently and al
lowed to stand eight or ten hours before
being churned, as if new cream be added
during that time il will not have become
properly cured, and hence may be lost in
the buttermilk
Sixty-two Fair. seems to be the right tenn
peratare for churning cream in the winter,
since if colder l find il requires longer
time in churning, and if at higher temper
ature less amount of butter is obtained.
We are using a square box churn, which
we like very much, as it does its work in the
best possible manner, is well made and is
easily managed. 1t has a capacity OF l25
pounds of butter. is run by horse power
and usually requires about forty minutes to
bring the butter As soon as the butter will
permit, and while it is yet in fine grains,
the buttermilk is drawn from the churn
and cold brine poured over the butter to
wash il. There seems to be great difference
of opinion entertained by butter-makers
concerning this washing operation, many
claiming that it should be washed and vice
versa.
Washing removes all this foreign matter
and leaves only the taste of the butter pure
and simple. Those who prefer the butter to
that of the foreign ingredients mixed with
1t like the washed butter best. The flavor of
butter consists of fatty matters which do
not combine with water at all, and, there
fore, can not be washed away by it. The
effects of washing upon the keeping quail
ties of butter depends upon the purity OF
the water used. If the water contains no
foreign matter that will affect the butter, 1t
keeps the better for having the buttermilk
washed out Instead of worked
out. Evidently the grain OF the
butter will be more perfectly preserved If
the buttermilk be removed by careful
washing The grain is such an important
factor'in the make up of fine butter that 1t
is necessary we should be very particular
not to injure it i'm any way if we should ex-
eel in the art of butter-making. But to re-
turn to our butter.
After being washed it is sailed at the rate
of ounce of salt to one pound OF butter,
while yet in the churn, and the salt evenly
distributed throughout the butter by re-
volving the churn forty-eight times around.
Ii is then taken out of the churn, allowed
to stand few hours carefully worked over,
and packed.