The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1894-12-07
THE FARMING WORLD.
Cream Must he Fresh and unisorm to se-
cure . Good Article.


Cream Mu.t he Fresh and Uaiso~m to so
cure . Good Article.
III OF good quality. butter sells more
rapidly and a, better price during the
winter than Mt any other season.
Therefore. when il can be done. il 10
quite an item To use all reasonable
care To make all that is possible and
to have il in good condition and OF
good quality. The conditions that are
to be observed in summer will not do
In winter. Al all times IL good but
ter is desired the cream must he fresh
and Uniform As ordinarily managed,
whether in winter or in summer,
cream has a way OF getting sour or be-
coming old. getting dry upon the sur
face and depositing bitter water at the
bottom of the cream jar, while il left
little too long patches OF blue mold
will appear upon the surface. all Of
which will detract from the quality OF
the butter.
In the winter. ifproper care is taken
To keep the cream uniformly very
cool, it may often be kept several days
without detriment But when this is
done every care should be taken To
stir the whole together. using long.
handed paddle or ladle. SO that the
cream can be stirred well from the
bottom. This will give a more uni
form ripening. Neither in winter nor
in summer is 1t advisable TO let the
cream become sour. Slightly acid is
the best condition. Some good but
ter makers salt their cream in order TO
hold fermentation in check until cream
enough is obtained To churn, but in
doing this care must be taken not To
use too much salt.
When cream enough has been OBJ
tanned for churning bring the cream,
| into warm room. where it will rise
rather above the churning point Let
it stand until the proper acidity or
ripeness is reached. and then it should
be churned at once, always allowing
IL 10 cool down to the proper tempera
ture for churning. which IS 90 or o. de-
grees The churn should always be
warm. as pouring the cream into a
cold churn will often lower the tenn
perature several degrees. and the but
ter will be long in coming. simply be-
cause the cream is too cold.
The only safe plan of managing the
cream in winter is by using good
thermometer. in order to be sure that
the temperature is always right by
holding the cream in a warm room. oc-
casionally stirring thoroughly from
the bottom. finer flavor is developed
in the butter than is possible when
the cold cream is simply brought into
the room and warmed up to the proper
tempera ture. while the longer time in
warming up saves time and labor in
churning.
With care in keeping the milk and
cream at an even temperature. not
keeping the cream too long or letting
IL get too sour. stirring we'll SO as to
have il ripen evenly and having the
cream at the right temperature when
churned. good butter. with good color.
can be secured instead of the soft,
white mess that is too often made and
Is not marketable at any price
The churning should be the same in
winter as in summer. Stop the churn
when the butter grains are the size OF
grains OF wheat Wash out the but
termilk with clear. cold water. add the
proper quantity OF salt and work it in
well. This can be done in the churn.
Then take out and mold the butter
into the shape desired to send to mar
ket-St- Louis Republic