Nevada County picayune., 1889-07-03
TROUBLE IN CHURNlNG.
Why Somc Butter .Indn on small Farm
 IS of Poo. Quality.

Why Somc Butter Had" on small Farms
 Is of Poo. Quality.
 Regarding the sllimming of the milk and the preparation of the cream be- fore churning it may b. stated that nearly all the mistakes are made be- fore the churning begins. This sub- feet Is an important one to those who keep only one or two cows, and IS prompted by the following from lady in Delaware:
 In skimming the cream to put away for the churning should any milk be taken with it, and if not what IS done in case there is not sufficient cream at the end Of the week to churn. l find that the milk 1 lift with the cream turns to sour water, and 1 should sup pose it would affect the butter In case the milk is too cold for the butter to come what can be done to bring 1t up besides keeping in for some time where it is warm? l mean when 1t won't "break" from cold. What can be done to bring butter immediately i It is almost an impossibility to skim off the cream without taking away 1 some of the milk, but the difficulty ls due, as a rule, to the keeping of the cream until enough caH be secured Tor i a churning. If a large number of cows are kept this difficulty is avoid- ed, as it is an easy matter to have 1 cream of one ago, and which has ripened at the same time. When cream ] is gathered and saved until more cream l can be obtained in order to secure suf- l ficient quantity, the difference in the age and stage of ripening compared with that which Is gathered later IS 1 something great enough to cause the butter to be slightly bitter. The sooner the cream is taken off the milk, and i the sooner it is churncd after being 1 gathered the better. 1t is well enough i to develop a slight acidity in the cream, but 1t should not be very sour Experienced dairymen recommend that the temperature Of the cream be raised to 75 deg. as soon as skinned stirring 1t down to 62 1 deg, and churniug at the first stages of aeidity. It is best to skim off the cream as soon as il can be done in- stead of waiting for every portion of 1t to rise.
 If the milk is too cold for the butter to come. or the temperature Is too high Gas sometimes happens in sum- mer), it may be brought to the desired temperature by the addition of cold or warm water, as the requirements may be, until the proper temperature is ob- tained. The use of a thermometer will greatly assist in the work of churning. Some prefer to raise the temperature by placing the churn in tub of warm water. Any mode that will raise the temperature will an- sweF Rectangular chupns, which dash the butter from side to side, arc now largely in use, the buttermilk being ! drawn off as soon as the butter assumes the granular stage. After the butter milk is off, if preferred, strong solu- tion, made by dissolving salt Tn water, may be poured into the churn and the butter washed by again revolving the churn. This carries off the butter milk and partially sails the butter
 The improper keeping of the cream, and allowing it to become sour while waiting for more and the failure to keep the milk and cream in some place of even temperature, is the cause of nearly all poor butter. The quality of the cream should be uniform, and no mixing of different ages can be done safely. No amount of working the but ter can compensate for the injury done before churning, and every portion of the work should be done speedily and not be made dependent on something that is to follow. Philadelphia Rec- ord.