The Penn's Grove record., 1891-04-10
FARM NOTES.
ALesson In Butter Making.

Affsbo on u Butter mAktHk
We make butter from cream, we
get cream from milk, and on the
vegetable and animal kingdoms are
We dependent for the crude material,
days a writer in the American Cultiva-
tor. 1t has been found that by feed
ing as we'll as breeding you can en-
rich the quality OF milk, make the
oily globules multiply without a rela-
tvs 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 hat aromatic and delicate butter
favor, always sought after by the con-
sumner. While the composition OF but
ter is sixty-eight parts palmitine and
thirty parts oleine, there romans two
parts which IL affected debases the
value of the whole. This Insignificant
proportion Of 2-100ths Of the bulk
consists OF peculiar odoriferous and
flavoring 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 il
base ingredients are used in eliminate
ing the dye from the annatto seeds.
tho hno niuau 20 tho dairv nrodtof
will be of an inferior cas
1t 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 mount OF
palmitine which they contain. in pro-
portion to the oleine. These globules
vary In size. but change shape slight
iy by heating. becoming more circu-
lar in form. We know that a rupture
Of these globules means 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 1t is spread
by the table knife Of the consumer.
The writer here presents the most
salient points of the new and intelli-
gent method of dealing with this
oleaginous commodity:
l. Cream ripening evenly In one
catch, 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 granulation Of the butter.
which the proper temperature In the
cream will assure.
4. The washing of the butter with
cold water. when it is in q graduated
state. Washing should be accom-
plished by a gentle revolution of the
dash till the water runs off clear.
s. Working salt into the butter with
g~entleness, exercising extreme caution
not to overwork. As soon 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
q ses. A correct process OF manufact-
ure will come to naught II the butter
be packed loosely, or in unclean ves-
sells. Few realize with what pertinac-
lily spores and bacteria will cling to
the smooth surface Of tubs and lara
Only prolonged heat will kill the mi
croscopic spores, which, II not elimi-
mated from the sides of the firkin. will
by their spreading into the butter
structure debase its flavor and lower
its marketable worth.