San Saba County news. [volume] (San Saba, Tex.) 1874-19??, 1893-11-03

Almost all the difficulties AMI risks
in making butte occur during the
interval between the milking ami
the churning. No doubt the e are
some that arise from improper feed
ing and uncleanliness in the keeping
of the cows. O.. in the process of
milking. but all these together are
not so injurious to the lutter as
eros in the management Of the
cream. \ writer in G, untry Gentle
man says. The many internal
changes that occur in cream by eN-
posure to the atmosphere and u
variations of temperature that we
know are due to the action Of nu-
merOus varieties of ungous germs
which increase TO an enormous ex-
tent in the cream in the short inter
val during which it Is kept to ripen,
or during which the milk is kept for
the cream 20 rise. are a sufficient cX-
PLANTATION o. the common defects OF
the largest proportion Of the butter
that is made The most careful but
ter maker can hardly escape some OF
AAN0N Aiii a. 90 AltlN AZ fNLUui lllt NtEtf OF
such apparatus is reduces these
risk, to minimum. OF removes them
altogether And under the most
favorable circumstances, a sudden
change of the weather may render
unavailing all the care of the most
skil.ful dairyman.
This being thus. it i onlr rca-
sonable thing that the tendency of
advanced dairying should be toward
the making Of sweet cream butter
And this change Of the PROGRAM Of
the fine butter maker j. not 50 much
the re- nit Of any spec al demand for
this name OF butter by consumers. "a,
to the fact that the batter so made
reaches them in the very best condi-
tion and it is IN. advanced dairymen
themselves who made the discovery
To reach this end has been the study
of fine butter makers for years, and
hence 50 much has been head If .
methods of ripening cream in such
manner is to avoid as much as posi-
BILE the contact Of the cream with the
air, and to keep it at as low tenn
perature as possible until the time
comes FIR the churning
1t is not that the insipid flavor Of
the fresh butter made of sweet cream
has become the fashion. for this kind
Of butter can hardly ever reach the
consumer because OF the rapid change
OF the butter after churning. but
rather that the butter so made
reaches the table just at the time
when it has attained the same de-
gree Of ripeness, and consequently
has the same delicate flavor and
aroma as when it formerly came from
the churn SOur-cream butter has
its best flavor at this time, ana every
hour after that it will deteriorate
unless ii is perfectly sealed from the
air. Then, after time. il has
gradually ripened from internal slow
changes. and acquired its best flavor.
But the demand now IS for butter in
the form of pressed cakes, all ready
Tor the table, and this form neces-
sarily exposes the butter to the air
more than if it were packed in pals
Or tubs
The experiments that have been
made recently in churning the sweet
,ream have all been satisfactory
There has been no loss of BUTTS, and
The churning has not occupied more
lime than usual The butter has
come from the churn in the right
so that it ripens in the in
erval that necessarily clap es be
ween the making Of it and the use
If it The butter is ripened instead
If the cream. This should be clearly
Understood, so that those Intelligent
who have all along
veil known the peculiar quality of
,weet-cream butter, should realize
his fact. and thus reconcile it with
heir knowledge. 1t is a question Of
er'ms more than anything else. and
nothing to alarm any one