Southern standard. (McMinnville, Tenn.) 1879-current, 1890-10-04

all the cream, forgetting that as soon
as coagulation begins, the rising of
the butter globules ceases, as they
cannot force their way up through
the clots of thfckened milk. They
can barely lift themselves, and they
cannot do this when the milk is
thick or viscid (sticky), as it is in the
autumn and winter. The souring or
coagulation of the milk begins at the
bottom, and so we are worse deceiv~
ed, and give more time for greater
fermentation of the cream, high or
low. Let it be understood that by
the term low ferment mean, and so
designate, the bitter ferment. Watt
ing, then, in cool weather for coagula-
ton, the creature of warmth, 10 show
itself on the surface of the milk-pan,
is giving the low ferment ample
time to produce itself, with its subtle
results. The high or sour ferment is
not profitable, as it Injuries, if left too
long, the quality of the cream, and
also its quantity.
1t may be concluded that / am not
a friend to ferment, except in the
right place, and when under full con-
troll. Ferment running wild is an
enemy. The truth is, we cannot af-
ford to trifle with either of the factors
of decay in making butter. 1t costs
fully three cents pound to market
butter sent away from home, and
most of it is thus marketed. 1t costs
that sum to market the most Of ours,
with the closest economy in hand
ling. AS we do a regular business
weekly, we get reduced express rates,
as no packages come back, and buy
ing packages by wholesale gives a
less price; still, nearly three cents
must be deducted from every pound,
We could not afford to submit to q
further reduction on account of any
of the commercial terms which are
so often evolved from butter tubs, t.
wit-"off flavor" "bitter," "frowy'
or "rancid."
l pity, from the bottom of my
heart, all who are forced to submit tt
reduced prices for hardearned butter
1t makes the fireside cherries an(
the future almost hopeless. Wha
can be done to prevent all this? Gle
the cream from the milk within 2
hours after the milk comes from tn
COW, and into the butter tub within
48 hours, and be no longer troubled
and discouraged with spoiled butter
When made, unless you are sure yol
have good place in which to stor
and hold it, and good reasons for S
doing, sell it as soon as made. w
do, and take no further risks.
With a creamer, ice and cold waite
you come within these hours. Wit
cold water, half and half put into tn
milk, you will get your cream in 2
hours. With ice and cold water out
side or without ice and cold water out
side but inside, you can get all you
cream in u hours. With a warn
room at 7O0 or so you can get you
, cream ready for the churn within 9
!, hours. Warm the cream with warn
, water, not above 1100. Set it in
warm room and keep it warm; as 20
skim every day, churn every day
= You may put the night and morn
, ing's skimmings together, and the
one will be SO hours old if you brin
!, the churning in the morning ever
, day. We churn Sundays if the creal
, is ready. A lot of cream held owe
! Sunday and so spoiled will injure
whole tub of butter in which it
put. This practice spoils Thousand
I of tubs of butter, for the one ranci
9 churning will always hurt a who
tub, however big it may be. 1 sin
n ply state fact, and leave the col
o science part for each one to follow a
9 cording to their own dictates. Creal
kept "a hours after it is ready
+ churn will always make poor butte
and it would be best not to pack tn
10 with the other, but consume it
q home. I know of no shorter, safer
q more certain way to get less poor bu
,S ter than to skim and churn often.
" F, d. CURTIS.
n Fa her Tompkins in His Garden.