The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1895-11-05

greatest conclusion is the correct one
it can be determined by the ear of the
operator, and varied according to the
condition of the cream.
TIME REQUIRED.
t. il now conceded by experts in
daily matters that from twenty to
forty minutes is about the time required
IN churning, to produce most satisfac-
tory results in quantity and qualNy.
WHEN TO STOP.
The operation of churning should go
no farther than to bring and leave the
butter in granular form. In most bar
rel churns that revolve endWise a small,
round pane of glass is inserted in the
cover. Before separation begins the
cream will adhere to and this
glass. When the churning is we'll ad-
vanced it will be part so as to snow
some of the glass clean, and when en-
tireIy clean, stop.
GRANULAR BUTTER-HOW HANDLED.
If instructions of the last paragraph
are followed the butter will be in gran
ules-about the size of wheat kernels.
Draw off the buttermilk, and with a
dipper pour a pail of cold water over
the butter, letting it run through it
and out of the churn. This hardens
the granules of butter and prevents
their massing together. Next, cover
the butter with cold water, and move
the churn back and forth a few times,
draw off the water, and repeat until
the water runs from the churn clear
At this stage it is recommended and
practiced by many to cover the butter
with a strong brine (Which can be kept
for this purpose and repeatedly used
by occasional scalding to keep pure),
which hardens the grains and more
perfectly liberties the buttermilk, Civ
ing the butter a brighter appearance.
PART 3.
1t is now ready for the salt. The
amount of salt required depends on the
tastes of the consumers and the de
mands of the market. The average is
one ounce of salt to a pound of butter.
In some markets only three four.hs of
that quantity is wanted. Prof. L. B.
Arnold says: There is a constant
tendency to less salt. The best judges
prefer less than one half ounce to the
pound, and people generally prefer a
butter flavor to a salt flavor"
The butter should be weighed, or by
some system correctly estimated and
the salt also weighed. The latter can
be sifted on while the butter is s ill in
the churn, by stirring or moving it
from side to side; or it al be sifted on
as it is removed to the butter bowl. Or,
spread the butter on the butter worker
and sift on the salt; then remove to
the butter tray, cover it with a cloth
wet in brine to exclude the air, let it
remain for a few hours for the salt to
dissolve, when a light working pre-
pares it for the package. The advan-
tage of this method is that the butter
milk is removed, and the salt coming
in contact with the small particles Is
thoroughly Incorporated without work
ing the butter, except to liberate the
brine, thus preserving the grain per
fectly and consequently it's keeping
qualities.
WORK BUT LITTLE.
Some good butter makers, whom /
have c~onversed with, claim to get along
we'll without working the butter, and
if they can do 80 successfully, it is GER
tainly a great point gained. This is
another matter for butter makers to
test for themselves by actual expert
ment. The reader can easily under
stand that as the buttermilk is all dis
posed of by rinsing and draining, the
+ only need for working is to liberate the
+ brine. One thing is certain: the lees
working the better, and if working car
a be entirely dispensed with, so much
the better. Overworking ruins a great
deal of butter.
HANDS OFF.
In manipulating butter, never allow
r the hands to come in contact with it
, as their warmth melts and Injuries the
, grain.
THE GRAIN-HOW IT APPEARS.
Break a piece of cold butter, and il
/ the grain is perfect, the broken parts
will resemble the broken parts of cast
iron Or steel, also the same of some
rock formations.
THE ADVANTAGES OF GRANULAR BUTTER.
The advantage of making butter il
granular form must be apparent to the
reader as the process Is set forth in this
g article. Those who have never prac
o ticed that method will do we'll to try it
q VERSUS PRIVATE DIARIES.
c,l The impression that seems RI no orr