Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1890-10-16
ABOUT BUTTER MAKING.
SUGGESTIONS BY AN ENGLISH DAIRY
INSTRUCTOR.

Explanation of the Working Of the Cream
Separator-stop the Churn When the
Butter Reaches the Granular Stage.
Separated Cream Must Be Kept Cool.
Amy Barron, instructor in the West
of England Dairy institute, made in one
Of her lectures the following valuable
suggestions:
The best method Of raising butter
fat on milk was by means of a falling
temperature. The best range Of falling
temperature was about so degs. All the
time the temperature was falling the
cream would be rising. However, the
newest and most improved method of
getting the cream to rise to the top Of
the milk was the separator. 1t was
scarcely SO suitable to small dairy as
to large factory, though there was a
small machine called the baby separator.
which was recommended for a dairy
where as few as three cows were kent.
1t was most difficult On the face of it to
understand how the machine could in
about minute separate the cream from
the milk, but it was really very simple
when one thought of it. 1t was an old
law Of nature that when two bodies
were revolving round a given object the
heavier Of the two would fly to the out
side, and it was this law which drove
the cream to the mouth of the separator.
One thing about separated cream was
that If they wanted to keep it they must
keep it cool, or otherwise germs would
be developed which would cause it to de
compose. Suppose, however, they want
ed to chuin it they should keep it fol
twenty-four hours at temperature Of
81 degs. or 60 degs. If they wanted to
keep It long before churning they must
take steps to retard the ripening either
by keeping it in very low temperature
or by adding salt to it, To get the best
flavor in ripe cream she would recon-
mena them to keep the cream sweet as
long as possible, and sour it az quickly
as possible. There was no doubt that
very much better butter was made bv
churning twice a week than once. She
considered the best temperature at which
they should churn in the summer was
from "a degs. to IS degs. and in winter
from So degs. to s. degs
The best way to heat cream was to
place the vessel containing it in a bucket
Of warm water. The Victoria churn
was one of the best that could be used.
1t was of the very first importance that
the churning should be stopped as soon
as ever the butter had reached the gran
ular stage, because if churned until ii
came into Jumps good deal of butter
milk would inevitably be mixed up with
it, and the decomposition of this butter
milk would prevent the butter from
keeping. But when the butter was in
the granular stage the mere pressure of
the grain into solid mass on the worker
was sufficient to extract the moisture.
thereby drying the butter without max
ing it greasy.
A rather important consideration was
the number Of revolutions a churn should
make in a minnie, but she did not CON
slider more than forty-five advisable, be-
ginning, Of course, at very much slower
rate. During the first ten 1li5atstes they
should ventilate the churn frequently.
The object of the butter maker should
be tc get the buttermilk away from the
butter as quickly as possible. On the
squeezing out of moisture depended to
great extent the keeping Of the butter.