Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1883-06-14

generally adopted In Denmark and
Sweden. by adding small quantity of
buttermilk an hour or two before
churning. At the Dublin Dairy Show,
1879, the butter which got first prize,
and was pronounced by the judges to
be without exception the finest they
had ever tasted, was made by Mr.. Pat
ton, Glasslough, County Monaghan,
and produced from sweet cream into
which little sour buttermilk was
mixed an hour before churniug.
Is it good plan to churn the whole
milk P-Not unless there are reasons
for having large quantities of buttertnilk
for sale at remunerative prices.
Is there any more butter obtained BY
churning the whole milkP-If the set
ting and Swimming are not properly
out, ,th5 butter from the whole milk
may be slightly larger, but generally
the quality win not be so good.
Is buttermilk better for rearing
calves and feeding pigs than skim milkP
On the contrary, not so good. Skim
milk, with boiled inseed, is practically
as good as whole milk for that purpose,
and much cheaper.
Are there any other objections to
churning the whole milk PIT takes
a churn ten times the capacity and
power to drive it ten times greater,
than when cream only is churned. In
our visit to the dairy countries on the
continent we never heard of any farm
er churning anything but the cream.
What temperature ought cream to
be for chnrning?- Fifty eight degrees
Fahrenheit in summer, sixty two de
grees in winter.
What is the best way of raising or
lowering cream to that temperatureP
By lowering into it can containing
hot or cold water, and stirring it
through the cream until the thGrmome-
ter registers 50 degrees. Cans for the
purpose can be purchased from IS. Cd
to 9s. Cd. thermometers IS. Cd. each.
What effect will higher or lower
temperature haveP-H the cream is
higher it will be churned sooner (from
the expansion of cream globules,) but
the butter will be white, soft and greasy.
If at a lower temperature it will take
longer to churn Cfrom the contraction
of cream globules,) and the granular
texture will be injured.
May hot or cold water be added to
cream while churning? Better not;
more especially as it is generally done
! by guess work. IF thermometer is
used before commencing, and the
cream raised or lowered to 81 degrees,
the churning will be finished within
twenty-five minutes; it may take less
time according to the quantity of cream
and the description of the churn used.
If the cream is very thick it is as we'll
! to thin it with some skim milk.
! What is the best description of churn?
Most OF the leading makers churns
are good, more especially those by
Bradford, Liewellen, Halfway the Hol-
stein, Thomas and Taylor, and Spain's
American; and a purchaser is sure not
to be disappointed in any of them. Con-
cussion, not friction is what is required
in q good ehurn.
Is the barrel-shape a good oneP-
It is perhaps the best Of all, and in one
form or another has been adopted by
most of the leading makers. Let off
the buttermilk through sieve, then
pour in some pure cold water, butter
can be easily and effectually washed in
q barrel churn where pure spring wat
er is obtainable. If the water is i'm
pure, the butter will wash it and take in
all its impurities.
What number of revolutions should
be given in using barrel churn?-Be-
gin slowly open the valve two or three
times to let out the compressed air, and
then do fifty revolutions per minute.
How is it known when the butter has
come or is released from the gIobuIes
BY change of sound, which comes all
at once, and in a hand churn also by
by weight on the hand. A practiced
dairylnaid can always tell without any
examination of the cream.
At what point ought the ckurning to
be stoppedP-The moment the butter is
released and appears like grains of
wheat This Is one of the most i'm
portant points to attend to, in making
fine butter, and the neglect OF this rule
is probably the cause, in zine cases out
of ten of inferior butter.
Why should the churning be stopped
at this pointP-Because any churnin g
after this is emily fnjuring the grain by
IL