The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1882-03-09
The TUG of churnins.


Mr.. Charles A. Green makes the
following statement: 1--WE have
had tedious work churning in win
ter, the boy often occupying the
larger part of the day without eff
feet. Since adopting the following
method we have not had any troub
lie, and have never been over fifteen
minutes in churning; to day, very
cold day, the butter came in five
minutes, and was nice and firm.
This recipe is worth the subscrip-
ton price of the Tribune for many
years: Heat the milk as soon
as strained but not to the
boiling point), which causes the
cream to rise in twelve hours.
When ready to churn, warm the
cream to the proper temperature,
then STIR with a spoon, in one di
rection 300 times without stopping.
Churn Immediately, and the butter
will come in from five to fifteen
minutes. A small piece of pulver-
lied solpetre added to the cream al
so helps to bring the butter quickly.
When at this season of the year
the nutriment supplied the. COWS is
sufficient,e either from deficient guam
tity, or, what is more common, from
its being so ripe and slow to digest
that they can not utilize enough
to support their bodies and a flow
oil milk and a large and rapidly
growing fetus at the same time,
the later will absorb the lions
share of the scanty nutriment, and
the cows will grow poor and weak.
The f6tus will also absorb so much
vitality from the gradually failing
milk glands that their secretions
become imperfect, imparing the
milk both in quality and quantity.
Then comes the tug of war with the
churn. Then comes from Biddy or
the boys who have worked to ex-
haustion with butter no nearer in
prospect than at the beginning, the
exclamation, "what does all the
creamr'
The difficulty in churning can
generally be relieved by a more
generous diet, consisting of an ex-
ira daily ration of oat meal, oil
meal and roots or some similar
food. But if this cannot be done,
the churning can be much i'm
proved by setting the fresh milk
over kettle of boiling water and
heating it to about 145 deg, or till
the wrinkles in the skin which will
form on the surface chase each
other over the milk in quick sue
cession. Then, without cooling,
set away for the cream to rise. 1t
will come up quickly, and if churned
while fresh, without waiting till it
becomes excessively sour and stale,
it will churn easily, whether the
witches are burnt cut of it or not,
or whether it is stirred all the time
one way, or to the right or to the
left.
If it should be necessary to hold
cream longer than desirable to &C
a churning, a common
teaspoonful of borax and saltpetre
in equal parts, pulverized and dis
solved and well stirred into gallon
of cream, will very much prolong
Its keeping and improve the butter,
and help to make the churning
easier. 1t takes longer to churn
the cream from a cow when farrow
than when she is fresh. 1t is not a
good practice, therefore, to mix the
milk of a farrow cow with that OF
COWS recently in milk, if it is to be
made into butter, as it's cream will
be so much longer in churning that
most of it will be left with the but
When the milking season
is well advanced, the difference in
is less, and the farrow
cows milk can be mixed with bet
ter advantage Prof. L. B. Arnold.