Morris tribune., 1895-10-09
WHAT PASTEURlZlNG DOES.
a Trial of vt at Creamery During tho
Past Summer.

WHAT PASTEURiZiNG DOES.
| a Trial of vt at Creamery During the
Past Summer.
Our fae,ory is q gathered cream fac
tory making 1870, 600 pounds to 40, 000
i pounds of butter per year, some OF it
good and some Of it not SO good at dit
ferent seasons. On my arrival home at
one time last winter found some off
cream had been received and kept sepa-
rate, the butter maker declaring that it
was not fit for hogs. By way of expert
ment,s there being nothing to lose, we
pasteurized it, taking almost half
of the night. We made it into but
ter, there being two tubs OF IT. We
put it out to two merchants at home
where we could watch the result,
and to our surprise they insisted
upon having their subsequent orders
filled with butter like those tubs. They
did not know then and do not know yet
that it was pasteurizeG or what kind of
cream we then used From this we be
gan series of experiments with all
grades of cream which resnlted in our
adopting the system March and have
since then pasteurized all OF the cream
received, with most satisfactory results.
We have not turned out an off tub of
butter, this, season. Onr product has
been exceptionally uniform this summer
and grown SO 4 III favor that since june
we are unable to meet the demand for
70 10 oh
competitors, all Of which are separator
oreameries We received 30 cents for
orr entire make nearly all through
.3uly, while most of the separator brands
made from raw cream brought from IL
to IA cents and none above is cents /
would close my factory rather than go
back to making raw cream butter from
promiscuous gathered cream. ID. T.
BENTLEY III Creamery Journal
How He Made the H'ria. Batter.
Will try to tell you how J. make but
ter In the first PLACE | have a E,l:1 at
the weigh can who understands his bnsl
ness and who is Instructed not 10 take
any milk that is lot sweet and clean 1t
any poor milk comes, It is sent back
with tag on the can informing tile l,;b
tron that he must take care Of his milk
and send only that which is good. ] aEl
Swimming now at about rs degrees, Or
as the milk comes III that temperature,
taking out as small amount OF milk rs
possible with the cream to get it i'll
out of the milk. / cool the cream down
to Sc or 81 degrees. Sometimes | use ice
in the cream, breaking ice up fine,
as large cake of ice will harden the
cream and make white specks III tie
butter / then stir the cream till tie ice
is melted, and let the cream stand until
the next morning With the room at 10
degrees. The cream will be gradually
warmed to about ga degrees Then fill
ing the churn one-thiro full, or not over
bali full at most, cool with ice broken
fine to Sc degrees Butter will come III
40 to SO minutes to the size of Il pen, In
the washing let the water III through
a pipe over the churn, aud hold my
hand under the pipe, sprinkling The WA
ter over the butter as the buttermilk
runs off until about all is out. Then
let the butter .drain and put it on the
worker, salt one ounceito the pound,
and work until the salt is evenly distrib,
uted The butter is then ready TO be
packed and put away.-C. R. Fuller in
Chicago Produce