The midland journal. (Rising Sun, Md.) 1885-1947, 1886-04-23
HKIMMING

lent for two mllkiDgs, and allow milk to
set II hours, but this is unnecessary if
the milk has been kept cold enough
Always skim while the milk is sweet
If one has patent dreamer, of course
each has its particular device for skim
ming; but if the cans are in use skim
carefully, with funnel shaped dipper.
Empty the milk and scald the cans, in
readiness for the next milking.
SETTING CREAM.
The cream should he kept in tin
cans. If churning is done every day,
set the evenings cream in cool place,
in the morning mix in this mess of
cream. stirring thoroughly, warm it to
co or 81 deg, and keep it as near that
temperature as possible for "a hours
when it will be ready to churn =. ;. If
churning is not done every day, the
cream should be kept as cool as pos
sible (not below 40 deg). Each skim
ming, as it is taken of, to be thorough
ly mixed with the cream previously tax.
en- off. Twenty-four hours before churn.
ing, warm the whole to a temperature
of 60 to 81 deg. During this time it
will ripen sufficiently to churn. It
should be in what is termed the first
acid This is the commencement of
souring, but often the ordinary taste
will not detect it. Cream in setting
should never be placed where it can be
affected by any of the odors of cooking,
or any other foreign odor. If necessary
to warm by the kitchen stove, cover the
cream tightly with several thickness of
linen or cotton cloth. Linen is best.
CHURNING.
The oldfashioned cup and down.
dash churns of our mothers are fast be.
ing consigned to the oblivion they de-
serve. Whatever kind of churn you
may use, don't use one that has any
dash, paddle, or any inside arrangement.
The common barrel or box churns are
built on the right principle, though I
am somewhat partial to the 'rectangu-
lar" The usual direction in regard to
the proper temperature for churning is
to churn at 81 deg. But some allow.
ance should be made for the season of
the year, and the temperature of the
room in which the churning is done In
summer, if the room and day are warm.
it may be commenced at 60 deg; while
in winter, in cool room, IS deg is not
too warm. Prepare your churn bv first
scalding with hot water, then rinsing
with cold. Before putting in the churn,
or Immediately after, the coloring is to
be added, as but few herds of common
COWS, except in the early summer, make
butter yellow enough for city market.
Each dairyman must find out for him
self how much is needed byhis cream. Put
in enough so the butter will be of a
bright straw color......The churn should
be turned at about 70 revolutions per
minute; and if proper directions have
been followed, and there is a good pro-
portion of fresh cows in the herd, the
butter will come in 30 minutes. :. e.
When the first "swish" of the butter
milk is heard, stop churning. The but:
ter will then be found floating in the
buttermilk, in small pellets, about as
large as mustard seed, aud larger. The
buttermilk should now be drawn off in
to buttermilk strainer. Some butter
will come with the milk, but this can
be returned to the churn. IF troubled
by too much of it coming out, add a
quantity of brine, which will serve to
make the butter float better.
WASHING THE BUTTER.
After drawing off the butter-milk, the
butter should be washed with brine.
About pound of salt to pail of wat
err. Put the brine in the churn, agitate
slightly, then draw off. Now repeat the
process with pure water two or three
times, or until the water runs from the
churn quite clear. In summer cold we'll
water (about As deg.) is the right tenn
perature to wash the butter, but in win
ter it is best to warm it to so deg. or
50 deg. In this manner you get the
buttermilk all from the churn, and it
never gets into the butter at all.
Sailing.
Only the purest dairy salt should be
used. Salt that will not all dissolve in
water is unfit for butter. The best place
to salt is in the churn. The quantity
is matter Of taste, bnt about I of an
ounce is sufficient to remain in a pound