Blackfoot news. (Blackfoot, Idaho) 1891-1902, 1893-11-25
THE FARM AND HOME.
THE MAKING OF BUTTER FROM
SWEET CREAM,
Advanced Dairylng and Its Tendencies
nehorning with CRussie Potash
Doubling the Honey Crop = Farm
Notes and Home Hints.
sweet Cream Butter.

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Almost all the difficulties and risks
In making butter occur during the
interval between the milking and
the churning. No doubt there arc
some that arise from improper feed
ing and uneleanliness in the keeping
OF the COWS, or in the process OF
milking, but all these together are
not so injurious to the butter as
errors in the management OF the
cream. A writer in Country Gentle
man says: The many internal
changes that occur in cream by ex-
posture TO the atmosphere and TO
variations of temperature that we
know are duo to the action Of nu-
merous varieties Of fungous 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 to rise, are a sufficient ex-
PLANTATION OF the common defects OF
the largest proportion OF the butter
that is made. The most careful but
ter maker can hardly escape some Of
these difficulties without the use OF
such apparatus as reduces these
risks to a minimum. or removes them
altogether. And under the most
favorable circumstances, a sudden
change of the weather may render
unavailing all the care Of the most
skillful dairyman.
This being thus. 1t is only rea-
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 is not so much
the result of any special demand for
this name OF butter by consumers, as
to the fact that the butter so made
reaches them in the very best coudi-
tion and it is the advanced dairymen
themselves who made the discovery.
To reach this end has been the study
OF fine butter makers for years, and
hence so much has been heard Of
methods Of ripening cream in such a
manner as to avoid as much as posi-
BILE the contact Of the cream with the
air, and to keep 1t at as low a tenn
perature as possible until the time
comes for the churning.
1t is not that the insipid flavor OF
the fresh butter made OF sweet cream
has become the fashion. for thls 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 il formerly came from
the churn. Sour-cream butter has
its best flavor at this time, and every
hour after that 1t will deteriorate
unless il is perfectly sealed from the
air. Then, after a 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
for 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
cream have all been satisfactory.
There has been no loss Of butter, and
the churning has not occupied more
time than usual. The butter has
come from the churn in the right
condition. so that it ripens in the in
terval that necessarily elapses be-
tween the making Of it and the Use
OF it. The butter is ripened instead
of the cream. This should be clearly
so that those intelligent
buttermakers who have all along
well known the peculiar quality of
sweet-cream butter. should realize
this fact. and thus reconcile it with
their knowledge. II is a question OF
terms more than anything else. and
to alarm any one.