Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1881-02-19
How to Churn.

IlGuEN SGtWdII EIlICS W VIC Lbti Ut L't
Yorker: "The temperature of the cream and
the velocity of the churn are very important
elements in the process of churning. There
seems to be a certain amount of agitation
needed to produce the butter at normal
temperature, which [ place at co. and this
requisite agitation is effected by making
evolutions or strokes of the churn to for
20 to 80 minutes The effect upon
cream Of this amount of agitation and AGRA
ton seems to be precisely that which is re-
quired to produce the best quality OF butter
from cream that has undergone the necessary
amount ofripening. This ripenirg process is
effected by keeping the cream for As hours,
on the average that is TO say, if the cream
has been y hours, or three days. in collect
ing, or there have been three skimmings, its
condition will be equivalentto that Of cream
of one skimming which has been kept As
hours. The cream should have been gathered
from milk that has been set no longer than
SO hours. If cream in small dairy cannot
be churned twice a week, being kept only
three days, it should be keptata lower temper
allure, not exceeding 40, until "A hours
before churniDg, when it should be raised TO
a temperature of 60o for a whole day and
night before it is put in the churn. As
this point is very important, it may be well
TO repeat lllt RUE III Ills CdSt, VIZ. SlSU4l
should be SKINNED after the milk has been
set SO hours it should be kept As hours be-
fore churning at a temperature of G5' to 60';
it should go into the churn at CO.; it should
be chuTned at least twenty minutes, and not
more than thirty, the churn moving about
sixty strokes or turns in the minute. This
rule is subject to such changes Only as will
equalize the effect; for instance, if the tenn
perature is lower than So to co., the churn
may be moved more slowly; and if the cream
is colder, the motion may be more rapid.
When there is cream enough for daily
churning of six pounds only, it is better to
churn daily, and for this reason, viz:
when the conditions are always the same
the butter will always be of the same
quality. There are two good qualifications
for a dairyman-one is to be able to
make good butter the other is to make good
butter always, and have no variation in the
quality at any time or season. There is a
French proyerb to the effect that when one ex-
cuses, he accuses himself. This is true of the
dairy man or woman and if ne or she ever
needs to excuse the inferior quality of the
butter, there has been some fault committed.
When the butter appears in the churn in
small grains or pellets the churning should
stop. One can very soon learn to recognize
the sound made By the churn when butter
has come yet it is well to have some other
guide. and this is easily secured by fitting a
piece of plate glass in the cover Of
the churn. When the butter has come the
glass will become very nearly clear, and the
small fragments of butter may be seen upon
it. Oyer-churning has the effect of injuring
the texture of the butter and changing the
waxy, almost crystalline appearance into a
soft, greasy one. When the butter is in the
best condition after churning, it appears as a
al b,
gether. but which easily fall apart when
fioated in cold water. These granules are
not larger than the capsules of beet
seed, and many of them are not
more than half or a quarter as
large, and when cold water is
poured into the churn to harden them they
are kept separate and DO not adhere in a
mass. Butter of this form Is better made in
the rectangular or dashless churns than in
those with dashers, because the granules are
not crushed, pressed or rubbed when there is
no dasher used. The great advantage of this
form Of butter is that it can be completely
freed from butterInilk, and can be washed,
sailed and packed into pals or tubs. or made
into cakes, without any working. When the
butternilk is drawn off, a small hand strainer
should Re used TO catch any of the small frag-
ments that may run off with the milk. After
the milk Is run off, cold water is put into the
churn until the butter floats; the churn is
slightly moved to bring the water into con-
tact with all the butter, and the water is
drawn off. This is repeated until the water
comes off perfectly clear, when the butter Is
ready for sailing. This may be done in the
rotary churn without removing the butter, as
the butter and salt may be thoroughly mixed
by giving q few turns to the churn. When
other ehurns are used the butter is lifted out
with the ladle-it should never be touched by
hand-iuto the bowl or butter worker, and
mixed with the salt in the usual manner"