The Mason County journal. [volume] (Shelton, W.T.) 1886-1927, 1895-05-24

strain the cream into the churn, 81
as to make it absolutely sure that NJ
clots of curd can get into the churn
An ordinary meal seive will do for {
strainer, but one made with bottom
of perforated tin is much better
While upon this subject, we mentier
the fact that very small white grains
are sometimes found in butter made
from separator cream. These art
just the same as the white lump!
spoken of above, but are due to The
mechanical action of the separator
which partly churned the cream while
separating it, and these little butter
particles did not take color" like the
unchurned cream. In other words
butter color is added to the cream
when put into the churn, and it colors
the butter particles as they free them
selves from the cream. Of course
the larger particles caused by being
churned in separating will be colored
only on the surface, and when cut in
two the white interior is laid bare.
NOTIFIED BUTTER.
Salt deepens the yellow color. II
the sailing is uneven the color will be
uneven. Notified butter is probable
when the butter granules are too large
or too cold when the salt is added, SO
that the salt does not "strike IN" to
every part. The preventive is plain.
sTREAKED BUTTER.
The cause is similar to the cause of
notified butter, the difference being
that the different layers of butter have
different degrees of salt. The varia-
tions in color are layers rather than
notifies. Insufficient working is the
trouble. An even incorporation of
the salt will prevent both notifies and
streaks, and the works must be suffi-
cient to secure this. 1t is impossible
to mix the salt with little or no work
ing Each butte maker must examine
his butter few hours after it has
been made and find out whether he
has worked ont all streaks.
CRUMBLY BUTTER.
Good butter will "melt in the
mouth" and yield up its pleasant
havors. If j is too hard it will not
do this. Hard butter will crumble
when spread. Crumbling butter is
not good butter. There are three sep
arate causes, any of which leads to
crumbly butter. One is that the COWS
have been MIXED too long. The but
ter fats become hard and tallowy as
the COW approaches the end of her
milking period. The best treatment
of such milk is to heat it and soften
the fats. 1t can be heated by setting
the pan on the kitchen stove and
warming until the suface "crinkles. :"
Setting the milk vessel inside of Il
larger vessel containing hot water is
better. A second cause is feeding
cOttonseed meal. This causes hard
butter and it must be churned warmer
thar when cOttonseed is fed. A third
bause is trying to finish the butter
when It is loo cold. 1t must be warm
enough to mold like wax when worked
or press ed together. A remedy for
this caus is to warm the last water in
which it is washed to 81 or thereabouts
and soften the butter granules, then
salt, and as soon as the salt has dis
solved, finish the butter quickly.
GREASY BUTTER.
This is caused by churning too
warm, or working too much. The
grain of the butter is r1lined and the
right consistency can never be re-
gained. A thermometer will tell how
to avoid the first, and common sense
will tell how to avoid the second, il
you will not use both of these, don't
try to learn how to make butter, for
no one can teach you in such II case
Tor will you learn by your own prac-
tice. You may chit it right" part Of
the time, but you will surely fail in
general.-Minneapolis Tribune.