The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1885-10-09
BUTTER MAKING FOR BEGIN
NERS.
TEMPERATURES.

have already indicated that mill
should be set at as high temperature
as possible without artificial heating
The farther the temperature has te
fall, the more complete the separation Of
the cream. If it is rapidly run down
the separation is rapid if slowly lower.
ed. the cream rises slowly; but at any
given point of the lowered temperature
the separation of the cream will be found
about the same in both cases, with this
difference, that the slower cooling
secures the denser and clearer cream.
AS to how low the temperature should
be run is a matter of dispute but I am
sure it should never go below 40 degrees
Fahrenheit. Below this the watery
portions of the milk begin to expand,
and thus retard the rising of the cream
by equalizing the density. Besides, too
low temperature chills the cream and
Injuries the product as to flavor and
keeping quality-just as the keeping
quality of meat or butter is injured
by being put on ice, SO that Rwhen
brought into warmer atmosphere they
must be used soon or they will spoil. I
feel quite certain that 48 degrees is Is
low as the temperature should go, and a
prefer that it should be run slowly down
to this point. The cream, after skim
ming, should be kept at about 60 de-
grees until it begins to sour and is ready
for the churn. This is very good tenn
perature to churn at. Some churn at a
temperature as high as 81 degrees, and
some 60 as low as 55; but at the lower
temperature more time is required for
churning. The season of the year, the
feed of the COWS, and other things vary
the churning quality of cream and call
for q variation of temperature. Every
dairyman should test these things in his
own dairy and adapt his practices to the
results. It is important that he should
have correct thermometer.
CHURNING.
This should be done with q moderate
motion, but a decided conclusion. The
old dasher churn, if the dasher is proper
~ fitted, does work good enough. So
does the revolving box churn, or the
barrel churn turning end over end.
THE swing churn is also good.-EDs.l
Avoid churns with complicated internal
for beating the cream, or
any geared arrangement warranted to
churn in five minutes" They spoil the
grain of the butter, make it salvy and
greasy, and hurt its keeping quality. A
that brings the butter in Is
in the early part of the season,
and from this to 60 minutes later on, is
violent enough. The point to be looked
after is the equal agitation of the cream
the mass, so that every par
ticle will get its due share of churning or
The agitation should be
equal, steady and continuous to the end.
AS soon as there are signs that the butter
is coming" (which may be shown by
the granular appearance of the creamy,
it is best to rinse the sides of the churn,
cover and dasher-if there is one, with
cold water, at, say 30 degrees, Or even at
the temperature of cold well or spring
water which remains the same summer
and winter. Then proceed with the
churning until the butter appears in
grains or granules about the size of wheat
kernels. Here stop the churning and
draw off the butter-milk, if it can be
lone, or take the butter out into the
butter bowl or on to the butter worker,
rs the case may be. The washing and
working and sailing should
De done in room as cool at least as the
temperature of the butter. Ifthe air is
warmer than the butter, it will not only
soften it but condense on the butter,
which will absorb any impurities or
doors that may be in the air. This is an
point.