Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1881-05-14
AGRICULTURAL.
BATTER PREPARED SPECIALLY FOR
THE "REcoRD UNION"
Raising Cream Under water-Does Water
xii the Cedung Moth-sleeding
Pear Trees.

1t is claimed that a great advance has been
made in making butter by submerslns 1ne
milk in water to raise the cream. The putser
that took the grand sweepstake prize b. Tue
American Institute, New York, IaVeiy ior
the best butter in the United States ana
Canada. was made from cream raised IN this
manner. The young lady, Miss Fanny q.
Morley. who exhibited the successful butter,
in an article on butter making. explains the
process of submergiDg the milk and the
philosophy of the process Of thus separating
the cream from the milk in this manner.
She says: ''Irstead of those large pans
holding 700 pounds of milk, we are using
cans for raising the cream. We strain the
warm new milk directly into them and sub
merge in cold water about 43 degrees Fahren-
heit, letting them remain eleven hours, at
the expiration of which time the cream is all
separated from the milk. The philosophic
explanation of the scientific principles in
volved in this submerging process for raising
cream is very simple. Water being better
conductor of heat than air, the warm milk,
submerged in very cold water, coois more
rapidly than if placed in milk equally
cold. Rapid cooling makes the milk
heavier. and in descending it forces up the
lighter cream, and l suppose that by the
time the milk is thoroughly cooled the. milk
is all at the top. The weather can exert no
iofiuence on milk set in this way. The re-
suit is ALWAYS uniform If the same conditions
be observed, and all practical bntter-makers
sppreciate the value Of uniform quality of
cream and butter" We have Quoted the
above to show the plan and the manner Of
placing the milk under water and the claim
of advantages to be secured by it. We can
see no reason why cream should rise any
quicker on milk placed In q temperature of
AZ degrees under water than if placed at the
same temperature in the air, while we can,
however very well see that it viii be much
easier to keep the temperature of the water
even and uniform than TO keep the tempera-
ture of the atmosphere even and uniform.
We can also see great advantages in
the control of the temperature in
this respect. One of the great helps
to making good butter is the power
TO make the conditions uniform. Miss Nor
ley claims that by the submergiug Of the
milk they make three quarters Of pound
more butter to every one hundred pounds of
milk. This is certainly q gain that is well
worth striving for. In large dairy it will
add very materially TO the profits of season 5
operations, and the gain will be in the same
proportion in sill smaller diaries. With the
process OF submerging the milk to separate
the cream is used another process of curing
the cream after it is separated. The cream
pots are submerged in water and tbs water
around them kept at a certain temperature
until the cream Is fully ripe and ready to
churn. Il only takes about ten hours for
this process and no new cream is added while
the first lot placed in the pots is maturing or
ripening, but that in the pots is stirred fire.
qnently, to secure 4 uniform maturity to all
The cream is kept at 62' Far. while an the
churn. II at a lower temperature it takes
longer to bring the butter, and if at higher
temperature, although the butter will come
sooner, there will not be as much Of it, and
the quality will be inferior A. soon as the
butter appears IN small globuies, and before
they adhere to each other so as to form into a
mass, or before the butter Is gathered" as
the old expression has it, the butter. milk is
carefully drawn off, aud its Place is supplied
with cold water, stated. This Is churned suf-
hciently to wash OUT the re naming butter
milk, and then this is drawn eff and more
cold brine introduced and stirred and drawn
of till it cones from the chnrn clean. Thus
all the butter-milk is taken from the butter
leaving the grain Of the butter uninjpTed.
This is an important item in coed butter
The butter is then sailed in the churn, using
one ounce Of pure salt to one pound of butter,
and the salt is worked in while the butter is
vet in the churn ty simply turning the churn.
The churn used is simple square box, this
being the best on account of its bringing the
butter with the least friction. Al dashes and
and fan striking the cream, Is in the old
fashioned churus, break the grains more or
less, and thus bring the butter to a grease.
When the salt is fairly mixed through the
mass of butter, It is taken from tie churn and
placed in the butter worker and SCI in cool
place from ten to twelve hours, then worked
yer slowly, and packed or made into rolls
~ market.