Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1890-12-11
Small Details in Butter-Making.

tlOn ana Cp-operhbIpn Tor inc
Farmer-Feeding Horses, etc.
Small Details in Butter-Making.
There are many little details about
the handling and care of milk of which
. correct understanding and proper
management by dairymen would 90
very far tow..rd making the business
more profitable, and also greatly
economic labor. These small items
may, in the aggre gate. about equal a
"great discovery" and may possibly,
when conjoined with the latter make
even this more valuable. Too many
fail to understand the characteristics
OF milk and its handling. TO them
milk is milk. whether warm or cold, in
good air or bad, set to cream in a pail
or fat pan. Too few understand
that tho other elements in milk aside
from fat have much to do in prevent
ing successful cream-rising. This last
lack of knowledge costs the average
butter maker, if we are to believe our
own eyes and chemists reports, not
less than twelve to twenty ounces Of
butter for each 100 pounds of milk.
The sugar, albumen, and cheese in
milk. which at the time of milking. at
ninety-six degrees of temperature, are
all in fluid state, and offer very little
resistance to the rising of the fats, but
sfterward they take on substance, be-
gin to coat the fat globues and make
them heavier, and that means less
power to rise.
Is there any method we can devise
to prevent thisP The centrifugal is its
most perfect preventive but as few
have this somewhat costly machine,
less expensive methods need to be
sought. Two methods are yet at hand.
Filling a can eight inches in diameter
and eighteen inches deep with milk
Just drawn, and setting this can, SO
filled, in water ut forty-three degrees,
and maintaining the temperature at
that point is one excellent way; but
for those who have no creamer, and
must perforce use the open pay system,
their way is to dilute this fresh drawn
milk with water at 100 degrees to the
extent OF one quart of water to four of
milk, and set away in temperature
of tifty-seven to siXty-two degrees. The
idea in both eases is to retard the for.
Vi VI lit
of the elements in milk not fat Quick
cooling to forty-three degrees, and
diluting with water. one-fourth pract-
cally have the same result.
No one should disturb pan or can
of milk when once the temperature has
begun to fall. The fats seem to follow
each other to the surface in little indie
pendent currents or lines attracting
the fats from each side of this perpen-
dicular column, though they are very
close together. Now ii we disturb the
pan or can we throw these little cur
rents of perpendicular rising cream
out of line, and they may not reach the
surface. There is economy also in
keeping cans of milk sealed bv some
method during muggv weather and
thunderstorms. Not that thunder sours
milk; but that the milk, unprotected,
s6urs much sooner during such weather
is due 10 the increased number of
germs floating in the air at such times;
Il hot, moist aTm0spn6Te being most
congenial to their multiplication, and
the milk gets its full share of the in-
crease. No gain in crcam-rising can
be expected by any chemical change to
the milk, as all such tend to increased
viscosty, which means increased
difficulty in the upward movement.
Another matter, especially ir the
winter often causes much create. ex-
penditure of labor in churning. and
that is ''slowness" of cream in coming.
This can almost always be helped by
,dding quart of water ut siXty-four
degrees, in which teaspooniul of salt
has been dissolved, to each four quarts
Of cream, when ready to start the
churn. A letter before me says: by
this plan now charm in twenty min
utes. when it took me three hours be-
fore tried the plan that you suggest
cd" The butter comes with granu-
laton that is especially fine; it all
seems to come at once, and is quickly
freed from the buttermilk, and leaves
the butter. when washed, in the fish
EGG form so much admired. imcrican
AgricaiiariSt.