Nevada County picayune., 1889-08-28
TROUBLE IN CAURNlN0.
Why Some Butter Wade on small Farma
 Is of Poor Quality

why sonc Butter Made on Smai' faHs
 Is of Poor Quality.
 Regarding the s1imming of the milk and the preparation of the cream be- fore churning, it may be stated that nearly all the mistakes ar2 made be- fore the churning begins. This suo- ject 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 md that the milk l 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 It up besides keeping in for some tlme where it is warm? 1 mean when It won't "brealIn from cold What can be done to bring butter immediately
 It 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 churning. If a large number of cows are kept this difficulty is avoid- ed, as it is an easy matter to have cream of one age, and which mas 1 ripened at the same time. When cream is gathered and saved until more cream can be obtained in order to secure sui ficient quantity. the difference In the age and stage of ripening compared with that which is gathered later IS something great enough to cause the butter to be slightly bitter. The sooner the cream is taken off the milk, and the sooner it is churned after being | gathered the better It is well enough to develop a slight acidity ln tho cream, but it should not be very sour Experienced dairymen recommend that the temperature Of the cream be raised to 75 deg. as soon as skimmed stirring it down to oZ deg. and churning at the first stages of aeidity It is best to skim off the cream as soon as it can be done in- stead of waiting for every portion of It 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 oi churning. Some prefer to raise the temperature by placing the churn Tn a tub of warm water. Any mode that will raise the temperature will an' swer. Rectangular churns, which dash the butter from side to side, are now largely in use, the buttermilk being drawn of 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 tc keep the milk and cream i'll some place of even temperature, is the cause oI nearly all poor butter The quality oi the cream should be uniform, and nc 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 o the work should be done speedily and not be made dependent on something that is to follow Philadelphia Rec' ord.