The Saline County journal. [volume] (Salina, Kan.) 1871-1893, 1886-07-08
Mo0ERN BUTTERMAKNs,
sA''g ::i !. e.. = P 8, s,; ~ :


chsaass n Fafm DaifJiHa Nhieh elnsl Be
hseartod b Re utierAaakeFs.e
To 20 on 10 old Ways Il % march
Ia company with.the cOunierfeiters Of
she ordinary dairy products. aud those
who elect 20 use tin pans, dash chur8s,
sour cream, and y no believe that
washing butter spot must fight 10
~ unequal battle e. promises DO
victory. Taxing an observation from
the vantage grDund 81 the best butter
makers, We learn that cream must be
separated FROM the milk sooner than
BY The Old methods; the rspenihg
stage hrsiened, "a pbylsif FpaEing, &
moet . washed eh - - lel milk,
Instead 81 F0fkiug q 0dt, Add packed
at once. not balled, 20 that Il may
hsve q distinctive rosy aroma % give
it q recognizable class Of lie own IL
flavor that no counterfeit can ep-
proaeh) aud 30 e fancy market prize.
But those who have always made
butter with the ordinary apparatus
often experience much officially IN
getting The hang" Of ereameries add
revolving ehurns. and pronounce
them humbugs. This IL q result Of
attempting 20 try 30 continue old Gus
toms with new inventions. One OF
the hrst troubles efisaB Eith the
cFehIn. On the 1fjez pan tbs cream
q thick. and usdally ID thfint Weaiher
i "Fipe" enough to ehurn when Il e
taken of, and when set away the
usual two days before ehurning, Il
gtts very acid or sour. With the
cTsamer and cold setting. the cream is
thin aud perfectly sweet. To got
good results from such eEeam Il must
be ripened. This is accomplished
best by keeping the cream warm, Up
% and even abOve,the ehurning pOint
and by frequent stirring promotes
acidlty, but different from the sour Df
the thicker, Open-set cream.
This should be churned as soon IS
the first stages % hiid aelditf are aP.
parent. With The revolving eburns
more fluid condIiisn D desifable. for
the operation Of ehuFning with the
InOfs mOdeFn chum - = pouring. not
= stirring pefiOrnabce. T1Buble Is
often met with In ckarDing that the
cream swells, the churn gets full, Is q
long Time coming, etc. Usually this
al proceeds from filling the ehurn 30
snll that there b no thorough agila-
ton Of the cream, and e goes over
and.OveF with the churn. In using
the revolving churn, it should be
stopped after \ few minutes, and the
vent plug removed 10 allow this acid
air TO escape, and Il should be once bE
twice repeated. A revolving churn
should never be Rlled more than
three-elghths full. Then il gives the
cream q pouring motion, or current,
~ the ehurn partially lifts and then
drops it.
The cream may behave bad II too
warm, quite - likely - II too cold
but e. q rule ripe cream may be more
probably ehurned at fifiy-eight to
sixty degrees than. at sixty-fO ar de
gFees, - the point Of separation of the
fluids aud solids OF ripe creani-Otber
things being equals below that Of
acid cream. Two other things should
be borne In mind that cream needs
20 be churned q little warmer In win
ter, when cows are wholly kept upon
dry feed, chan In summer, when grass
is abundant. A high standard OF
quality IN battef ean only be- min
tained fby having an occasional
fresh" cOW-a remedy IN many
cases, where cream is turbulent about
coming" Often the whole difficulty
lies iH the care Of the cream or milk.
and is not chargesble 30 either churh
or creamery. The whole process OF
butter making Is undergoing q change
which rnnt Be refariied, OF else the
maker sees his "pTime Old-fashlOned
butteFp spll 81 bhtterine Prices John
Gould ia M. y. Tribune.