Custer chronicle. [volume] (Custer City, Black Hills, D.T. [S.D.]) 1880-1890, 1889-01-05
AGRICULTURAL MATTERS


butttT Is so Bau.
Regarding the |skimming Of the mill
and the preparation of the cream bcfor,
chuiIing, it may be stated that nearly Al
The mistakes are made before the churn
'pg begins. This subject is an impor
tant enc to those who keep only one o.
two cows, and is prompted by the fol.
lowing from q lady in Delaware:
In s%kimming the eream to put away for
the churning should any milk be taken
with II, ana if not what is done in case
there is not sufficient cream at the end of
the week 20 churn? | find that the milk
lift with the cream turns TO sour water
and | should suppose it would effect the
butter. In case the milk is too cold for
the butter to come what can be done TO
bring ii up besides keeping it for some
time where ii is warm? mean when it
won't break" from cold. What can be
done TO bring butter Immediately?
1t is almost an impossibility to skim off
the cream without taking away some of
the milk, but the difficulty is due, as a
rule, to the keeping Of the cream until
enough can be secured for a churning.
III a large numDer of cows are kept this
difficulty is avoided, rs il is an easy mat
ter to have cream of one aye and which
has ripened at the same time. When
cream is gathered and saved until more
cream can be obtained in order to secure
a sufficient quantity the difference in the
age and stage of ripening compared with
that which is gathered later is some
times great enough to cause the butter
TO be slightly bitter. The sooner the
cream is taken off the milk, and the
sooner 1t is churned after being gathered,
the better. 1t is well enough to de-
velop a slight aCidity in the cream, but
1T should not be very sour. Expert
enced dairymen recommend that the
temperature of the cream be raised 10 IS
degrees rs soon rs skinned, stirring il
down 10 g. degrees and churning at the
first stages of acidity. 1t is best to skim
of the cream as 0 as it can be done
instead of waiting for every portion of
1t to rise.
REGULATING II TEMPERATURE.
If the milk is too cold for the butter TO
come, or the temperature is too high CAS-
sometimes happens in summer, 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 obtained. The use Of a
Thermometer will greatly assist IN the
work of chuming, Some prefer TO raise
the temperature by placing the churn in
a tub OF warm water. Amy mode that
viii raise the temperature will answer.
Rectangular churns, which dash the but
ter from side 10 side, are now largely in
use, the buttermilk being drawn of as
as the butter assumes the granular
stage. After the buttemilk is off, if
preferred, a strong solution, made 10y dis
salt in water, may be poured into
the churn and the butter washed by again
revolving the churn. This carries of the
buttcrmilk and partially salts the butter.
CAUSES OF BAD BUTTER.
The improper keeping of the cream,
and allowing it to become sour while
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 diff
ferent ages can be done safely. No
amount of working the butter can COM
pensate for the injury done before churn-
and every portion of the work should
be done speedily and not be made de
pendent on something that is TO follow.