Signal-Copiahan. (Hazlehurst, Copiah County, Miss.) 1885-1888, 1886-07-29
MODERN surreR.MAkNo
ChssGss IN fsrm DalrylnE which husa
be Regarded by Makers.

uass>sss IN P.rm D.lrylnE which Muse
be Regarded by Butter-Makers.
10 go on in old ways Is to march
company with the counterieiters Of tho
ordinary dairy products, and those
who caect 10 use tin pans, dash churns,
sour cream, and who believe that wash.
ing butter spoils II, must fight in an
unequal battle that promises no VIC
tory. facing an observation from tho
vantage ground OF the best butter
makers, We learn that cream must DO
separated from the milk sooner than
BY the old methods; the ripen!ng stage
FASTENED, to obviate souring, it must
be washed clean OF butter-milk. in
stead Of working it out and packed at
once. not balled. SO that 1t may have a
distinctive rosy aroma to give 1t
recognizable class OF it, own "a flavor
ths< no counterfeit can approach) and
90 fancy market price.
Bot those who have always made
butter with tho ordinary apparatus
oftan experience much difficulty in
gctting the "hang" Of creameries and
revolving churns, and pronounce them
humbugs. This is result of attempt
ing to try TO continue old customs with
new inventions. One Of the first
troubles arises with the cream. On the
open pan, the cream is thick, and
usually in warm weather is ripe"
enough 10 churn when 1t is taken of,
and when set away the usual two days
before churning. it gets very acid or
soar. With the creamer and cold set
ting. tho cream is thin and perfectly
sweet To get good results from such
er-am il must be ripencd. This is ac-
comphshed best by keeping the cream
warm. up TO and even above the
ehurning point, and by frequent stir
ring promote acidity, but different
from the sour of the thicker, open-sct
cream.
This cream should be churncd ~
soon rs the first stages of mild acidity
are apparent With the revolving
churns \ more fluid condition is dcsir.
able, for the operation Of churning
with the more modern churn is pour
ing, not stirring performance
Trouble is often met with in churnipg.
that the cream swells. the churn gets
full, is long time coming, etc. Usually
this all proceeds from filling the churn
SO full that there is no thorough agita-
ton of the cream, and it goes over
and over with the churn. In using tho
revolving churn. II should be- stopped
after few minutes. and the vent-plug
removed TO allow this acid air to cs-
cape. and it should be- once or twice re-
pcated. A revolving churn should
never be filled more than threo-cighths
full. Then it gives the cream pour
ing motion, or current, ~ the churn
partially lifts and then drops 1t.
The cream NAV behave bad If too
warm. quite rs likely rs if too cold;
but ~ rule ripe cream may be moro
prottably ciiurncd at iifty-cight to sixty
degrees than ut siXty-four degrees, as
the point of separation OF the ilndS and
solids OF ripe cream-othcr things be-
ing equals below that of acid cream.
Two other things should also be borne
In mind; that cream needs to be
churned little warmer in winter, when
COWS are wholly kept upon dry feed,
than in summer, when grass is sbun-
dant A high standard of quality in
butter can only he maintained 10y hav-
ing an occasional fresh" cow a REM
edy in many eases, where cram is tur-
bulent about coming" Often the
whole difficulty lies in the care of the
cream or milk. and is not chargcablc
To- either churu or creamery. Tho
whole process of butter making is un-
dcrgoius change which must be re-
garied, or else the maker see his
"primc old-fashioned butter" sell ut
buttcrinc prices.-John GOuid, IN ~ Y.
Tribune.