The Marietta journal. [volume] (Marietta, Ga.) 1866-1909, 1894-09-27

II Is READY 10 churn. IL ice has been
used to secure the low temperature AS
degrees) it will be better to skim off the
cream with small portion of the milk,
and not chlrn the whole milk; but if no
such low temperature has been attained
and especially if there is the milk from
only one or two COWS, it is generally
peter to churn the whole milk accord
Ing to the almost universal practice in
domestic dairying in the south.
The proper temperature of the cream
for churning is about 62 degrees in sum-
mer and IS in winter, at the commence
ment OF churning, rising during the
churning operation several degrees. Of
course good thermometer is indispen-
sable. No guess-work or trying with
the finger should be relied on for a mo-
ment. A fairly good dairy thermometer
will cost bout twenty-five to fifty cents,
which will answer also for the ordinary
purposes of such an instrument A few
experiments with the thermometer will
soon determine the best temperature for
churning, varying as limited above, ac-
cordlng to the temperature of the air.
etc. In no case should the contents of
the churn be higher than 81 or IS de-
grees when the butter has come, other
wise the granules of butter will be so
soft that they will run together into a
pasty mass and the grain will be spoiled
Now for the kind of churn: A revolv-
ing churn, either rectangular or a
barrel, is best, but any of the several
swing churns will do very well, pro-
vided it has no floats. paddles or dasher
inside. If the ordinary daSher churn be
used, carefully avoid raising the dasher
above the surface of the cream. Avoid
the use of all patent "lightuing speed"
churns, that are guaranteed to bring
the butter in ten or five minutes, or less
time. Such churns make an apparently
large yield of butter, but it is invaria bly,
of poor quality in every respect. The
cream must not be roughly or violently
beaten or torn. The churning should
occupy from thirty to sixty minutes, &C
cordlng to the conditions and tempera-
ture, and the quantity churned. In the
station dairy the Boss" barrel churn,
is used, holding twenty gallons.
Whatever churn is used it should be
scalded with boiling water, and If the
cream to be churned is already warm
enough, then rinse the churn with cold
water. If the cream is at too low a
temperature, the rinsing with cold water
may be omitted and the cream should
be carefully warmed up, not by pouring
hot water into it, but by putting the
churn and contents, or portion of the
latter, in vessel of warm water, STIR
ring the prevent the possibility of over
heating, until the temperature rises to
at least 65 degrees.
When the churning has proceeded I'M
afll the butter has appeared in distinct
granules about the size of No. bird
shot, the butter has come" A little
cold brine, added as the butter COM
mences to appear will cause it to gran
ulate more rapidly. The buttermillz
should now be drawn off through the
hole at the bottom of the churn, leaving
the butter in the churn. Then add pure
cold water about the same quantity as
there was of cream to the churn. turn
or operate the churn a few times and
let 1t run off. Repeat this two or three
times, or until the water runs off per-
fectly clear. This removes the butter
milk, which would otherwise cause tae
butter to become sour or rancid in a few
days, besides obviating the necessity
for much working for the same purpose
The granules of butter are now dipped
from the surface of the last charge of
water, by meuns of perforated dipper
or cullender, and piled on a strainer
cloth laid on any clean surface, to drain
for while. AS this stage the butter is
In little round pellets, or granules. each
separate and distinct as a grain OF
wheat. In this form it makes pretty
addition to the dining table if served in
a crystal dish or stand after pooring a
strong brine over it and permitting it
to drain,
1t should always appear in this gran.
lated condition when taken from the
churn, being proof of proper churning
The butter is now to be weighed and
placed on the butter worker, and the
best fine salt added according to the
taste of the consumer, say from one-halt
ounce to one ounce, for each pound of
butter. The object OF working the but.
ter is simply to distribute the salt uni.
formly; not to work anything out, but
to work the salt in. In the process OF
working of course most of the surplus
water escapes, the little remaining not
being injurious to the butter in any re.
spect. 1t is the butternilk, which, il
permitted to remain, causes the butter
soon to spoil.
The best butter worker is one that
permits of rolling the mass of granu-
lar butter into thin sheet, as dough is
rolled. on which portion of the
weighed salt is sprinkled, and the but
ter doubled and rolled again. Repeat
the doubling and rolling and rolling and
Sprinkling until the salt is uniformly
distributed. The lighter colored streaks
that sometimes appear in the same
churning of butter are indicative that
the butter was not we'll worked. It is
very easy to overwork butter, however.
and it is often thus injured.
Butter should never be touched with
the hands, as the warmth of the latter
tends to melt it and give it an oily con-
Sistence.
After working, the butter may be
made into one pound cakes, using a sim
pic butter mould for this purpose, and
kept in cool, airy place.
If it is wanted to keep several months
the butter may be rolled into one pound
balls and dropped into an earthen crock
or jar filled with the strongest brine,
and kept constantly immersed in the
brine, and the jar kept in cool place.
If to be sent to market care should be
taken to put the butter in nice packages
SO that it will present neat and tidy
appearance. The cakes should be
wrapped singly in prepared butter pa
per, which is better and cheaper than
cloth, and shipped in a good butter car