The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1889-03-09

The next point to be considered is
how to get the cream out of the milk
in the best manner. / do not believe
it makes any difference how this is
done, either in regard to quantity or
quality of the butter, SO that it is aOeH
done. Just as good butter can be
made by the old shallow pan system as
by the different ways of deep cold set
ting, or by the separator, provided you
have the conditions exactly right, a
very difficult thing, however, to accom-
plsh. For our purpose at this day we
will consider the deep cold setting is
the one to practice, chiefly because of
the less labor involved. The chief OBJ
ject in cold setting is to get the milk In
ice water at temperature of 45o as
quickly as possible after it is MIXED.
1t has been found by recent expert
ments that if the milk cools much be-
fore setting that there is considerable
loss in butter.
Just now the question of what Is
called "starter" for the cream is caus-
ing much discussion in certain quarters.
My own practice is to get the cream
sour soon as possible, and to do this |
use 'Fstarter" by putting into each
cream kettle from one to three spoon.
fuls of sour cream, reserved from the
churning just done, according to the
temperature of the weather. Cream, to
make butter to suit the average taste of
consumers in Philadelphia, should be
soured to certain extent, although |
believe just as much butter and just as
good, when the taste is once acquired,
can be made from sweet cream as from
sour. Do not let the cream get too
sour or too old, or the butter will be of
a spongy nature and soon get off flavor.
| like to bring the cream to a tempera-
ture of 62o twelve hours before churn-
ing.
The right temperature to churn l do
not feel competent to decide at this
day for common COWS. My practice
now is to churn from Go to 100, ac-
cordiLg to outside temperature, and
the butter will come in from twenty to
thirty minutes. TINS is perhaps a. too
high for common COWS. l use a re-
volvlng barrel churn, run by tread
power, and think that churn of this
pattern is the only kind that will get
about all the butter out of cream there
is in it under all conditions of thick or
thin cream. The churn should be run
about fortv-hv revolutions per minute,
and be promptly stopped when the but
ter IS in the granular form. l like it
about the size of wheat grains. lem !
perature has considerable to do with |
this as well as all the other points in
butter making. If the cream is too
cold the granules will be so small as to
make the butter difficult to handle and |
work if too warm the granules Gf |
granulated at alb will be sticky, and it
will be difficult to get the butter milk |
out by any process. When the granules |
are OF sufficient size quantity of salt
water, sufficient to give the mass a con-
siderable dilution, should be poured in |
and the churn gwen few revolutions. |
Then draw out the butter-milk and give |
the butter two washings in water at |
about 6oo. This may seem to some, |
who do not approve of washing butter,
as very likely to spoil good article,
but such is not the fact. The butter |
milk must be got rid of to make a |
first-class article, and the less manipu-
lation to accomplish the purpose the
better will be the latter. In summer | |
only work my butter once and print
Immediately. In winter it appears to
be necessary, unless the butter is kept |
in damp place, to work twice to pre-
vent the salt from working out and |
showing on the surface of the butter in
the form of small scales.
To sum the subject up, 1 would say :
First-Get good head of Guernsey
COWS.
Second-See that they are well fed |
with good food and all the pure water |
they want to drink, and are at all times
clean and comfortable.
Third-Have good mixers, and keep |
milk and cream in a room free from
outside odors of every kind.
Fourth-Churn the cream slightly
acid after having stood for twelve hours
at a temperature of 90.
Flfth-Wash out the butter milk
thoroughly with water lightly salted.
Sixth-Do not work any more than
absolutely necessary to get the salt
evenly through the butter, and market
as soon as possible in some attractive
form.
Seventh-It is easier to make 100
pounds OF good butter per week than
10 pounds, as the oftener you churn
the better will be the product, unless
you have absolute control of the tenn
perature and other surroundings.
Lastly-A man for dairyman must
be up to times, not hanging back in the
traces and saying 81 knew it all as we'll
as those other fellows who are contin-
uaily writing about it," and be willing
to learn little every day if he would
succeed, or he will find others out
stripping him in the race who were be-
hind him at the start.
EZRA MICHENER.
A reputable author says that the
-.l,,,n ~| T-L, 'TLA,ol l-,,o,,,,, |