Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1881-05-23
S9ritnltnral department.
BEST BUTTER FROM SWEET
CREAM.

Mr.. E. W. Blackstone of Wisconsin,
makes this statement and inquiry:
"In the West, with us, the opinion
prevails that the proper time for
churning is after the cream has become
little acid. If the cream is churned
sweet, as Professor Arnold advises. will
not the butter be ''sweet-cream butter 2"
And is not sweet-cream butter inferior
in keeping quality? Moreover, the
butter made from sweet cream is usually
quoted at lower price than that from
sour cream. have always made sour
cream butter in the creamery under my
management; if there is better way
am eager to know it.
In respect to both eating and keeping
qualities there is sound testimony in
support of Professor Arnold's opinion.
We read in Fleischmann's excellent
work on milk-the best published in
Germany or anywhere else in the world
that in earlier times, when dairy
products were of smaller account than
now. and the international trade in but
ter was SO unimportant that there was
comparatively little occasion for making
any that would keep we'll, attention was
directed almost exclusively to getting
the largest possible yield of butter.
Therefore the milk was allowed to stand
a long time for cream to rise, and the
product was more or less sour when
churned finally it became fixed rule
in practice to churn only sour cream,
because it was supposed to churn more
easily, and to give more and better
butter.
But when butter came to be exported
to tropical countries, it was found that
this product from sour cream did not
keep so we'll as was desired expert
ments were tried with sweet-cream but
ter from cold setting in deep cans,
according to the Swedish system, and
with such good success that the export
ers themselves set to work to induce
dairymen to churn the cream sweet.
They met with much opposition, but by
showing how to handle the cream SO as
to get nearly if not quite as much butter
from it as from churning sour CREAM
offering higher prices for sweet-crean
butter, and even establishing dairy
schools where the handling of the mill
and cream should be taught and illus
trated, they finally succeeded in thei
efforts in Denmark; and the practlc
has spread from that to other parts o
the continent where export butter i
made in any large quantity.
Certainly no more forcible evidenc
than this could be desired as to tn
keeping qualities of sweet-cream butter
Further, analyses of sour-cream butte
have shown that it contains more but
termilk, caseine and milk sugar tina
is found in sweet-crcam butter; tn
souring of the cream has coagulated tn
caseine, and it is more difficult to was
it out than is the case with sweet-crear
butter. The presence of these sui
stances, or of others that may be forme
in connection with the souring. ma
give peculiar flavor and aroma to Il
butter which the sweet-cream butt,
does not possess. But in Normandy an
Bretagne in France, and in parts
Holland where the butter is noted fl
its fine and delicate flavor, only swe
cream is churned. Stephens, in b
"Book of the Farm" remarks that
has heard it said that fine butter c.
not be made from sweet cream, but tn
he knows from experience that it can b
"And," be adds, s.if such butter was n
superexcellent would noblemen have
on their tables every day ?"-Irlbuae