The Republican journal. [volume] (Belfast, Me.) 1829-current, 1891-07-09


| Quoted exactly right. One of the most impor-
tant steps Is that of churning. Following this,
and closely allied with it, comes sailing and
| working, and therefore they will be included
| In this article.
SWEET AND SOUR CREAM.
Good butter can be made from sweet cream.
| More than that, it has been demonstrated that
such butter will keep good as long as that
made from sour cream, popular conviction to
the contrary notwithstanding. 1t is claimed a
| slight degree of acid in the cream improves the
| flavor of the butter. These questions, like
many others relating to butter making, are so
easily tested that butter makers need not take
the assertion Of any one, but can settle il in
| their own dqiries.
Most good butter makers prefer the cream to
| become slightly acid before churning hut the
acid should not be carried too far. for if it is.
| the yield of butter will not be great. as the
| acid Will consume, to a certain Xtcnt. the oil
| Or butter portion of the cream
| TEMPERATURE OF CREAM.
The cream should be churned at a tempera-
| ture of 5S deg. to 80 deg. in the summer, and at
| 90 deg. to 81 deg. in the winter. When milk is
| set in shallow pans and allowed to stand thirty
six 70 forty-eight hours at temperature not
| varying but little from 60 deg. the cream will
| perhaps he very near the proper condition and
! temperature for churning, when removed or
| SKINNED. But when cream is raised by the
| cold, deep setting or Swedish method, its tenn
| perature is, Of course, not the proper one Tor
i cburning, and unless sweet cream butter is
| preferred. it must be allowed to stand until the
| proper degree of acidity has been developed.
THE CARE OF CREAM.
ON removing the cream. or separating it IL
nalIy from the milk Il now refer TO cream rails
| n TX I'M. ho,i,,n i sn"u'n Il %
at -" XIX, nr, ~ ~ hten l. anu ktpt
hours, when in most instances if viii t6irk+n
and become slightly acid. Occasional stirring
| viii be found beneficial. OF course the time
il win be necessary to let the cream stand viii
vary nut the condition above named should
~ itnticu' t uut nol Srea''y eAceeae"' l"f fth>-
lhMffliN" lliE CREAM
When preparing to churn, temper the cream
| by placing the cream pals, one at time, in
vessels Of hot or cold water a. \ higher or low
er temperature may be sought. Stir the cream
with one hand, using any convenient article.
and with the other hold in it a thermometer
| TIL the proper temperature ha~ been reached.
meh ,thoHe !he Ct an pau rom ne vessel OF
rr te,nnnT,t,r IF ,.,,,n, ~ m lton t
| Is dtu t1 N lIpr in thr summer anI f,n,l, fo
dtu ID ~ da.t IN winter
This method of temnprin., cream, i hatt.I
than to ,,,Ir INTO il ,.ithnr hnt or ..nli vain,
especially the former for if woulI mrlt thr hin,
portion And iuiIre me ur.in If thn Lutt,r
fhfiAhlNH lliE 'it ~.
Ir.n.r. tha ,.h,,ru III. t;r+ ,oI i;,,. ,,.;+. l+
v,a,ar tb.,, I ,;,,,. III, l,ii ,,,'1 ~ ''" '''
''''''''7 -" N'''' " "''''
hiNh or 'htRN-
II iliaht> PAY niue dllltrfhte what klnd of
H. .haf, !rt t,I1 IT. III ''%'
I'LL. III j l,'r, - M .i,,, .:- .ii''.- H. H.
,ra.,, T. tt - IT ,'i"' - i''''- ~
swe,t unnd h.,i ,,n,i ,t .,,,,,.-77
smoothly finished. e,ueciaIiy ON the inside. and
80 constructed that it can be easily kept clean,
AZ - ~ '"'"S "''''' ~" II"
-" p'' N'-'
MUSr >pl bE HALF FULL.
A rhuru should never be more than half fuII
of cream 10 insure when il should not be
quite half full before starting for after atrw
revolutions thp cream .wpIl, to thn ,.<tans If
considerably Increasing it. hulk-
CuNCIJsION. not FRICTION.
A, i,,Ji,..t.,I h,, Lin,i .f .I,,,r,, t.,.. ,.,,,
mended the agent employed to produce ,rta-
fallon, or TO bring the butter, >hnuIi be con
tu>Hlon, hot friction, aS would, to certain tN-
tent he the case We're paddles pr floats driven
through the cream. Even IN the OLD fashioned
,; '4''. ,''0 '7'l. c' ~ NY ',i'S
j. les. Gkrlv 10 hp Lrnl.,n i'm rb.t tinI ~
rhiir,l than one h,,l inc, internal tlt ,,iII
or AZ n,i,ht he ain ruI, II lNitb It'll 7r.,,,
nrnn4rly hammered aud not N o>.,....t +h,
nroi,er un,,,ut IN M. ,.hnr, rhl,r,i,,, ,,,., NJ,
@lu.
NifFl' ff'(' tKEI''
IfarcvulN ING churn lie used for instance. y
barrel churn. one reyoI>in Ing endwi>r-the rev
olutions must not be too rapid. Suv from >iXt,
to siNty-tiNe ppr minute for Nerl thick cream.
less speed will answer The motion giving