Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1884-07-15

I m1H, entitled Cream under some cifcum'
stances" n Stewart gives some yery
good iieas and instructions for the cart
Of milk and cream and the requirement.
for making the best butter.
he gives As the cause Of cream foam
ing in The can. tia, !, Is kep, too Iona
"and decomposition having begun. case
chiefly eArbonic aeid-werc formed
and produced the foaming The cause
he says. j. largely due TO impurities il
the milk and q course the remedy would
BE- greater care and cleanliness from The
time ihc milk j. drawn from The COW "a
iis final mauufaciur, into batter Of.
dinsnly some milk i' present in The
cream. and thus the Impurities II The
stable afc carried direct 20 the chufn "a
be beaten, and miegled with the batter.
The writer give. table showing al q
glance the amour, q milk generally re-
tanned IN ,he cream Any one a, al Goa
,efsani with the care and handling u
batter viii see AZ once the necessity ior
ihe greatest cleanliness We quote the
table In fall
Cream varies iu To- character very
mech. containing from i0 per cent. 10 -
pr c,ut of MILK. or from =, 20 O. pr
cent 90 fat The most solid crcam-thai
which could bc rolled w. Ike pancake
sni uNed 90 from the m.lk, aud which
Wa raised on scaldci milk, aud % the
kini known a. cioutei crcam-bsins beat
en- ln a bowl with o. spoon yielicd . pound
OF batter d . quart ~ cream, or little
less than Oh pr cent Other cream TAX eu
from a deep pail set a. i0s for six hours
ln a Cooley crcamsr. yielded a pound "a
butter o each . ~ quarts. 90 % pound, Of
cream. OF .0 per cent Ny own aycargc
churnings of cream taken from deep pals,
st i6 hours. ani from shallow pans sci
q, hours. have averaged - pounds % but.
ter % 81 quartz, OF 20 pounds OF cream
equal 10 about 5l per cent"
The writer claims ,ha, setting a, too
high a temperature will also produce fer
men,a,ion a. will sour feed or impure
water. A. preven,ives for this evil he
gives the following rules and srgges-
tions:
I. Never permit the cows % be- over
heated or oyer-dfiven.
2. Avoid sour fermcntsd food, and water
having green scum on u, whether 10 ponds
or tfoughs.
B. Wash al the pals or pans hrs, 10
cold water then scali with hot water
aually rinse with cold water; wipe dry
with a psrfsciiy cisas, ir0Asd aad trell-air,d
towel. aud then air them well
Z. Never vcntllate the cellar or The milk
room 10 the daytime, and only from dark
20 daybreak II the apartment i damp,
dry Il by putting bushel OF fresh stone
line In Il, ina box, until IL becomes sticky
By absorbed moisture A bushel Of fresh
lime will absorb p pounds OF water and
ye, appear perfectly dry, but reduced 10
due powder.
2. Keep the milk-room a. near c29 a.
possible.
& skim the cream never later than 30
hours. and keep IL no longer than 30 hours
At the most before ohurnlng.
z. Cool the cream II necessary. by the
use OF Ice, or setting In cold water. OF q
cold closet, to coo before II Is put In the
ehuru. and also cool the ohurn 10 the same
temperature.
5. Scald the charn before Il Is used, and
then cool Il down with cold water or Ice
10 60 : before the cream l. poured In. The
churn should always be rinsed with cold
water after the ohnrning, then scalded,
and then finished with cold water, wiped
dry with dry clean towel, and put away
In dry. cool place, with the mouth down,
10 avoid dust.
.. Churn Ia 4 cool place, or II this Is
no, possible. cool the cream and churn to
g before ehurning. II the temperature Of
the room Is over zoe. The motion OF the
churn greatly tends 10 warm the cream,
lust a. a warn wind would DO, or a cool
wind would reduce temperature. II these
precautions are taken. there win be no
foamlpg Al any time.