Idaho semi-weekly world. [volume] (Idaho City, Idaho Territory) 1875-1908, 1891-12-01
An Interesting A,I|
for Dairymen
cHuRSiNG SOUR csl,|
Are We Losing 100000 IKE,
Butter Per Annum y Il.
A Few Recipes,

1t will be seen In the ,..
proceedings OF the Genevs ~ 9s y
ter school that DIR. Van aisl " /
question, Why does the ~;
cream make 1t chnrn more ss.!,. -.
answered 1t, Because ths s,n
matter OF the cream il In. 1880
less tenacious" NV seall
We think the answer -.
H0arSs Ddiryman, when lo
$1,000 That the sweet and sour 49,.
OF the same temperature; I'D !. Il.
know but It is true when ~
cream ie made about eight dssss
than the sour cream. m ss,.s
power churning Of centrifussd ~
time for churning either essss IN
cream counts for but littIs u
the tests made at the West vissi't
ton from December to july pr,s =
does not report the time II q.
sweet cream at more than Il
and the shortest lilo minute IS ~.
average time AZ between svss. 81 81
was in favor of sour cream ~. 8 i.
temperature at which bwI y
churned both creams. But IL ~
OF either WAS not alarmjnv 81. r.
average yield Of cream was sbnns 4
q pound OF butter, more from "A.
bulk OF cream, when 1886 pound . :3
cream made a pound OF buttr
These facts show that. II R d.. n
a little longer to churn sweet s., .,s...
"a than 1t does to churn sour e,ss. ,
62, in churning enough cream 4 T.
300 pounds OF butter, as our la,vs 8.
ries do each day, often there 4 4 ~
is pounds of butter in each churr;.s
looks rather frightful, but Proi ~
gives the facts that lead 10 ~ esZ
sion. For, ii there is q loss q + ~
pound OF cream on each sos nnr N; I!
cream. then there is loss Of q / ,.'s.'
in 200 poands of cream. which ~.'
make 10 pounds of butter. Cant J.
/, afford to run a power churn Il mr.
! TO save that amount OF butter?
Had not some of our churners Il I.
and outside of it better be "loolss
little out" to find out what becpm,s
J their butter yield?
To get clear view of the eno,n;t,
a bad practice Apply the truth q 4
: arithmetic to large masses Of nlk
cream. We invite the mathematin j
perts to phase our figures, ii nv 4
II they wish to assault Prof. Neyu
: facts, that is another question. 4
has any facts to invalidate them. Y
patiently made them during n
months time? We do not Know \
) man. If his conclusions are even
!, true, we opine it would 20 Tar !, IA
cile both farmers and factory men d,
! making OF sweet cream butter. &
), cially go, if it be true, as the never 4
= point, that sweet-cream butter wiiIri
!, in the package in short time a. vel
y in the cream i comes from.
= Should we pay any attention to Il
> is learned, or plod on and fed cream
Z butter and farm butter to the bon
! make and scent pork?
= II the churners feel justified In ID
one-twentieth of the butter for The /
OF making it from sour cream and ]
one-twentieth of their own earninp
do it, then let them stand up lie !
and tell their patrons the dire neceN
that environ them and make them
lieve it, If they can. But we tell Il
+ that they are neither serving thensl
Y the separator men, the churn manu-
Ie urer or the farmers.
8, To justify the wording Of our head
this article we will cay that less oil
twentieth OF the butter churned in
G. country means a loss Of 6o,M
pounds. Can it be saved? II We
not believe it can be, we would not
written the above, for we do not bel
,; in tantalizing people about their ID
r, unless we think we know how the!
er save what they now lose.