The great West. [volume] (St. Paul, Minn.) 1889-18??, 1890-04-11
THE FARMERS AND OTHERS.
A Few Things for Night Rsading at
Home.
A Lesson on the Properties Of Butter; and
How to Mako It-Wholesome Aphorisms
to be Tackled on the Barn Door Many
Notes Of Interest
A Less on in Butter Making.

we make OuCCer from ere am, we
get cream from milk, and on the
vegetable and animal kingdoms are
we dependent for the crude material,
says a writer in the American C~ultiva-
tor. 1t has been found that by feed
ing as we'll as breeding you a en-
rich the quality of milk, make the
oily globules multiply without a rela-
tive expansion of water bulk, and that
in a lesser way the caseine solids
could be caused to likewise increase.
Then again, experiments proved
that peculiarities of vegetable flavor,
like the odor impaired to milk from
roots, ensilage, etc., could be averted
by feeding such food to stock directly
after milking. Grasses and milk-fav-
ored heritage when turned TO milk pro-
duce that aromatic and delicate butter
flavor, always sought after by the con-
sumer. While the composition of but
ter is sixty-eight parts palmitine and
thirty parts oleine, there remains two
parts which if affected debases the
value of the whole. This insignificant
proportion of 2-1OOths of the bulk
consists of peculiar odoriferous and
f~avoring ingredients, the principal of
which has received the name of
'%'butyrine." l caution the butter
maker against using anything but the
very best commercial color, because if
base ingredients are used in eliminat-
ing the dye from the annatto seeds,
the hue given to the dairy product
will be of an inferior cast.
It must be remembered that the but
ter globules or ''oil Drops are not
quite fluid, but have a pasty consist
ency, owing to the large amount of
palmitine which they contain, in pro-
portion to the oleine. These globules
vary in size, but change shape slight
ly by heating. becoming more circu-
lar in form. We know that a rupture
OF these globules mean rancidity of
the product, and rancid butter is fitted
only for axle grease. These globules
taken in common compose the
grain" and the grain of butter
should not be broken till it is spread
by the table knife of the
The writer here presents the most
salient points of the new and intelli-
gent method of dealing with this
Oleaginous commodity:
/. Cream %ripening evenly in one
batch, not several messes in different
stages of maturity mixed together prior
to churning.
2. Churning at a uniform tempera-
ture, of which an average of co. can
be regarded as standard.
8. A firm gr%anulation of the butter,
which the proper temperature in the
cream will assur
4. The washing of the butter with
cold water, when it is in a graduated
state. Washing should be accom-
plished by a gentle revolution of the
dash till the water run off clear.
5. Working salt into the butter with
gentleness, exercising extreme caution
not to overwork. As o as the salt,
which should be of the finest and
purest grade, is Incorporated in the
butter structure, you should cease to
manipulate it with the ladle.
6. Packing product in immaculate
cases. A correct process of manufact-
ure will come to naught if the butter
be packed loosely, Or in unclean YES
sells. Few realize with what pertinac-
itv spores and bacteria will cling to
the smooth surface of tubs and Jars.
Only prolonged heat will kill the mi
croscopic spores, which, if not elimi-
mated from the sides of the frkin, will
by their spreading into the butter
structure debase its flavor and lower
its marketable worth.