The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1881-02-02
OUR FARM BUDGET.
How to Churn-Household Soap Max
ing-A New Grass.
Materials for Observation-Disclosures I'm
winter-Parafine-Ha Soap
Notes, Etc., Etc.
How to Churn.

How to Churn
> Henry Stewart writes to the Rural New
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
l. needed to produce the butter at normal
temperature, which place at sixty degrees;
and this requisite agitation is effected by
; making sixty revolutions or strokes of the
churn for twenty to thirty minutes The
effect upon the cream of this amount of agi-
tation and aeration seems to be precisely
that which is required to produce the best
quality of butter from cream that has under
gone the necessary amount of ripening. This
ripening process is effected by keeping the
cream for forty-eight hours, on the average;
that is to say if the cream has been T2honrs,
orthree days. in collecting, or there have been
three skimmings, its condition will be
equivalent to that of cream of one skim
ming which has been kept forty-eight hours.
The cream should have been gathered from
milk that has been set no longer than thirty
six hours. II cream in small dairy can
not be churned twice week, being kept
only three days. ii should be kept at lower
Temperature not exceeding forty-five de-
ing, when il should be raised to a tempera-
ture or sixty degrees for "A whole day and
night before il is put in the churn. As this
point is very important, il may be well to
repeat the rule in this case, viz: Cream
should be skinned after the milk has been
set thirty-six hours it should be kept forty
eight hours before churning. at a tempera-
ture of 1ifty-five to sixty degrees; il should
20 into the chu-n at sixty degrees; it should
be churned al 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 temperature is lower than % to 600, 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, ii is bet
ter 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 dairy
man-One is to be able to make good butter;
the other is TO make good butter always and
to have no variation in the quality at any
time or season. There is French prOyerb
to the effect that when one excuses he &C
cuses himself. This is true of the dairy man
or woman, and if he or she ever needs to ex
cuse 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 il is well 10 have some other
guide, and this is easily secured by fitting
piece of plate glass in the cover of the churn.
When the butter has come the glass will be-
come very near clear, and the small frag-
ments of butter may be seen upon it. over
churning has the effectofinjuring thetexture
OF the butter and changing the waxy, almost
crystalline appearance into soft, greasy
one. When the butter is in the best condi-
ton after churning, it appears a mass of
small granules loosely adhering together,
but which easily fall apart when foated in
cold water. These granules are no larger
than the capsules of beet seed, and many of
them are not more than half or Il quarter
as large. and when some 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 other 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 il can be COM
pleteiy freed from battermilk, and can be
washed, sailed, and packed into pals or
tubs OF made into cakes, without any work
ing When the buttermilk is drawn of,
small hand-strainer should be used 10 catch
any of the small fragments 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 contact with all the
butter, and the water is drawn of. 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 with
out removing the butter, as the butter
and salt may be thoroughly mixed by giving
few turns to the churn. When other
churns are used, the butter is lifted out with
the ladle-it should never be touch by hand
into the bowl or butter-worker and mixed
with the salt in the usual manner