The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1895-11-05
THE DAIRY.
CHURNING THREE PARTS.
Correspondence of the Progressive Farmer
PART /.

That the best QuallGy OIL DuUUOA IL"
be produced, every step in the process
must be conducted exactly right. On'
of the most important steps is that o
churning. Following this, and closel7
allied with it, comes sailing and work
ing, and therefore they will be included
in this article.
SWEET AND SOUR CREAM.
Good butter CAP be made from SWEEP
q More than that, 1T has Oeen
demonstrated that such butter VIII
keep good as long as that made from
sour cream, popular conviction to the
contrary Notwithstanding. It's claimed
a slight degree of acid in the cream I'M
proves the favor of the butter. These
questions, like many others relating TO
butter making, are so easily tested that
butter makers need not take the asser
ton of any one, but can settle 1t IN
their own diaries.
Most good utter-makers prefer the
cream to become slightly acid before
churning, but the acid should not be
carried 600 far, for if it is, the yield OF
butter will not be as great, as the acid
will consume, to a certain extent, the
oil or butter portion of the cream.
TEMPERATURE OF CREAM.
The cream should be churned at a
temperature of So to so degrees in the
summer, and at 60 to 81 degrees in the
winter. When milk is set in shallow
pans and allowed to stand thirty six to
forty eight hours at a temperature not
varying but little from 60 degrees, the
cream will perhaps be very near the
proper condition and temperature for
churning, when removed or skinned.
But when cream is raised by the cold,
deep setting or Swedish method, its
temperature is of course, notthe proper
one for churning, and unless sweet
cream butter is preferred, it must be
allowed to stand until the proper de-
gree of acidity has been developed.
TIE CARE OF CREAM.
On removing the cream, or separat-
ing it finally from the milk q now re-
fer to cream raised by the Swedish
method it should be stored in tin pals
having ventilated covers, and kept at
a temperature of 50 degrees for twenty
four hours, when in most instances it
will thicken and become slightly acid.
Occasional stirring will be found bene.
fetal. Of course the time it will be
necessary to let the cream stand will
vary, but the condition above named
should be reached, but not greatly ex.
ceeded, for eason before mentioned.
TEMPERING THE CREAM.
When preparing to churn, temper
the cream by placing the cream pals,
one at a time, in vessels of hot or cold
water as a higher or lower temperature
may be sought. Stir the cream with
one hand, using any convenient article,
and with the other hold in it a Their
mometer till the proper temperature
has been reached. Then remove the
rea pail from the vessel of tempering
water. As stated before, the proper
temperature of cream for churning II
from So to go degrees in the summer
and from 80 to 81 degrees inthe winter
This method of tempering cream Ii
better than to pour into it either hot
or cold water, especially the former
for it would melt the oily portion anC
injure the grain of the butter.
PART 3.
Prepare the churn by first scaldint
with hot water, then by rinsing will
cold watering.
KIND OF CHURN.
1t makes but little difference wha
kind of a churr is used, only that j
has no paddles, floats or shafts inside
There should be nothing inside of
churn at the time of starting but cream
1t should be made of good, sound
sweet woodward wood, of course, pre-
ferred-smoothly finished, especial,
On the inside, and so constructed tina
it can be easily kept clean. There cal
hardly be anything better than an oal
package.
MUST NOT BE HALF FULL.
A churn should never be more thar
half full of cream, to insure which i
should not be quite half full befor,
starting, for after a few revolution
the cream swelis to the extent of COZ
siderably increasing it's bulk
CONCLUSION, o FIR CTIoN.
AS Indicated by kind of chnrn bor
recommended, the agent EMPLOYED !
produce separation, or TO bring n
butter" should be conclusion, not fri
ton, as would, to a certain extent
the case were paddles or floats driv,
through the cream Even in the o.
fashioned dash clurn the agent 81