Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1890-09-05
DAIRY NOTES.

Oeratur0 or MIX anu uioHO
form quality of sweet, solid outter
through the heat of summer by
deep setting milk in water sealed
cans. One other thing l wish them
10 know is that rotary chOrn, III
which the cream falls from side to
side, will give much better butter
than one in which the cream Is
stirred by dash or padle. l have
cburned hundreds of times with
the old dash churh, and know that
it is very hard work, and pity the
woman who must do heavy
churning IN one Of them, perhaps
several times a week. The revolv-
ing churns are very easy to OPP
crate. One OF them turns just as
easily with four gallons of cream IN
1t as it 1t were empty. The cream
in falling has the effect of a balance
wheel. 1t is easy to make granular
butter with these churns for one
soon learns to tell by the sound
when the butter has come. At
this stage, while the butter is in
small grains, you take ont the
plug and draw off the buttermilk.
Then rinse it in cold we'll water to
tree it of buttermilk, and cover 1t
with brine aud let it stand an hour
or more. In hot weather this
brine should be cold, bat it you
have we'll water that shows a tenn
perature of 80 or less 1t will an
swer. With the butter in the
granular stage the brine will come
in contact with every particle of 1t,
dissolve the caseine of cheesy mat
ter, and make it firm. After the
brine is drawn of, rinse the butter
in Gear cold water until 1t runs OIL
perfectly clear. Then put in the
salt and revolye the churn slowly,
taking out the plug occasionally to
draw of the water or buttermilk
which may work out. In a few
minutes you will find your butter
in a solid lump, which only needs
a little shaping to be ready for
market. The labor of making but.
ter with one of these churns is
greatly reduced, while the quality
of the butter Is very superior to
that made in the churns with dash
or paddles. presume that other
forms of revolving churns will do
as well as the rectangular, but l
have not used them. The deep
waters sealed cans are very easy to
manage, and if made of the best
tin will last for many years. l
have some now that have been in
constant use for over twelve years.
My first cans were made twenty
inches deep and eighteen inches in
diameter and held four gallons, but
! find a smaller size more con-
venient. l now have them made
thirteen inches deep and nine
inches in diameter, holding three
gallons each. A vile bail to lift
them by handle sOldered to one
side four inches from the bottom
to tilt them will make them com
plete. The lid is made ten inches
in diameter and extends down over
the sides of the can six inches
The top of the lids are cOnical, and
at the centre there is a neck three
inches lopg fitted with screw cap.
This allows the air to escape WREN
the cover settles down and when
the water rises in tho space be
tween the lid and the can.
think a cork would answer as
well as a screw cap and it could be
more easily replaced if lost. When
the water fills the space between
the lid and no atmospheric infu.
ences affect the milk. With so
much surface in contact the water
cOols it quickly and keeps it at its
own temperature. This is an ex
cellent arrangement for a spring
house where cold water can be
kept flowing through the tank. a
dairyman Of Elgin, Illinois, who
MIXED sixty cows, and sold his
milk to cOndensing factory which
did not receive milk on Sunday,
told me that by this water sealed
plan he kept Sundays milk sweet
all the week to feed calves, and
still took all his milk to the factory
for the six days that they would
receive il.
L. is necessary that the tank be
made with movable partitions so
that each can will have a space tor
itself as the water will often float
them and perhaps tip over a CAP
that is not quite full. The par.
tltiOns should be movable so as to
be quickly and easily taken out to
clean the tank for it will need a
thorough cleaning at least once a
week besides changing the water