Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1895-11-07

That the best quality Of butter may
be produced. every step In the process
must be conducted exactly right one
Of the most important steps Is that Of
churning, Following this. and closely
allied with It comes snlting ana work.
ing. and therefore they will be in
oludcl In this article.
Good butter can be made from sweet
cream. More than that, 1t has been
demonstrated that such butter will
keep good as long as that made from
sour cream, popular conviction to the
contrary Notwithstanding. II Is
claimed u slight degree of acid in the
cream improves the flavor OF the but
ter These questions, like many others
relating 70 butter making are s1
easily tested that huttcr mukers need
not Take tn" assertion OF any one, but
can settle II in their own dulries.
Most good butter makers prefer the
cream to become slightly acid before
churnlug. but the acid should not be
carried too far for If II rs, the Yield ot
butter Will not be as great, MS the acid
[ VIII consume, to a certain extent, the
/ oil or butter portion Of the cream
The cream should be uhurncl at
l temperature Of 5S to 60 degrees In the
summer and at 90 to g. degrees In the
/ winter. When milk is set I'm shallow
/ pans and allowed 10 stand thirty-slN to
| fnrty-pight hours nt O temprrltura NOT
/ varying but little from sixty degrees,
| the cream viii perhaps be- very near
| the proper condition and Temperatures
/ for churnlnE when removed or skim
l med HUT whom cream is raised by
the cold. dccp-sctting or Swedish meth
cd It's temperature is of course not the
! proper one for churnlng, and unless
. sweet cream butter IA preferred II
must be allowed to stand until the
proper degree of acidlty has been de-
/ Veluped.
ON removing the crcaan. or separat-
Ing 1t finally from the milk Il now re-
Ter TO cream raised by the Swedish
method 1t should be stored In tin
pals having ventilated covers ANA kept
at temperature Of SO degrees for
twenty-four hours, when In most in.
stances 1t Will thlckcn and become
slightly acid. Occasional stirring viii
be found beneficial. OF course the time
4 II VIII he necessary to let the cream
stand will vary. but the condition
above named should be reached. but
not greatly exceeded, for reasons be-
fore mentioned.
When preparing to churn temper
the cream by placing the cream pals.
one nj time, in vessels Of hot ar coij
water as higher or lower temperatur
may be sought. stir the cream Win
one hand. using any convenient article.
and with the other hold in il "A ther,
mometer till the proper temperature
has been reached, Then remove the
cream pail from the vessel OF temper.
Ing water. AS stated before the pr6per
temperature Of cream for churning is
from rs TO co degrees IN the summer
and from 60 to g. degrees In the Win.
ter.
This method OF tempering cream ts
pe'ter than 10 pour Into 1t either hot
or cold water, especially the former.
for II would melt the oily portion and
lnjure the grain of the butter.-F w
Moseley In Indiana Farmer.
Notes.
Water hyacinths have become n
pest In Florida waters. 1t is re.
ported that cattle feed on them along
the st. Johns river.
IT was our pleasure to see bunch
OF Jersey steers in the stock yards
Monday. We also saw the fight when
they We're SHOWN to the man who want.
There is no steer so attractive In ,hc
market as the shorthorn or Durham,
From the calf to the on this breed com
maads attention and money. Their i
no depression In the price OF Il bunch
q red cattle In even reasonable condi,
tion.
some or the most Interesting news
Items coming from East Texas are N,
noting OF the fall sales OF wool al IN
various towns in that portion OF thS
state. Two sales OF wool each year BY
East Texas farmers, fruits and vegeta.
hles during the summer and hogs nj al
times will make 1t the garden spot Of
Texas.
Sheep. sales In England have beer
unusually good this year. The varion,
PUBIC sales have ranged far abov,
anything for some years. This show,
that sheep raising Is not becoming ,
l forgotten Industry.