The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1898-11-29

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barrel churn.
THE KIND OF CREAM.
+. Ifyour mother Skins the cream from
the top Of the milk, and takes with it
some of the sour, curdled milk, little
hard, white Jumps called ''curds," will
occur in the butter and so injure it's
looks. These Jumps will also get ran
cid, and so spoil the flavor of the but
ter. The only way to prevent this is
TO strain the thick cream through a
fine strainer, so that nothing but very
smooth cream will pass into the churn.
OF course, from what has already
been said, the cream must be kept
where there are no bad odors, other
wise it will be seriously injured.
Another thing that effects the but
ter is the condition of the cream when
churned, whether it be sweet or slight
Iy sour or ''acid" as it is called.
Here We have two nice opportunities
for experimenting. In summe weather
get your mother to allow several pans
of milk TO become sour and clabbered
before skimming. Have her skim some
of the thick top milk with the cream,
as is so Of ten done where milk is skim
med by hand. Now divide the cream
into two parts. One lot churn just as
it is, but the other pour through a wire
strainer, so as to remove all Jumps.
What is the difference in the butter
from these two lots of cream9
You can carry on an interesting ex
pertinent by taking two lots Of cream,
one of which is real sweetand the other
slightly SOUR and churning them sep
arately. Which do you find churns
easiest, and which has the best havor9
THE TEMPERATURE CT CREAM.
Every person who has a dairy and
Churns should use q thermometer. Did
you know that cream will churn much
better at some temperatures than
othersl Nice thick cream will churn
best at about Sc degrees. The only
way you can find out when the cream
is at the right temperature is to use a
thermometer. You can buy floating
bulb or dairy thermometers for % cents
that will be very valuable, and any
druggist can get them for you. The
use Of the thermometer for one day
may more than pay for the cost of it.
Here is an experiment for you that
will be worth something to your
parents, perhaps, as we'll as to other
people.
Take some fairly thick cream, put it
into a deep pan or pail, ard place in a
tub or large pail of very cold water
and cool it until your thermometer
says it has a temperature Of Sc degrees.
Stir the cream in the can to make it
cool rapidly and evenly. Then take
same cream that is much thinner and
cburn it at the same temperatu'e @.
Which does it take you the longest TO
churn3 Now, supposiDg you get come
thin cream and churn it at 81 degrees.
How long does it take the Lutter to
come at this temperature3 If you study
this question carefully you will find
that in summer it will be we'll to churn
the cream at Sc degrees, bee use it will
gradually warm up some in the churn,
while in the winter it will be we'll to
have it some what war mer, or about 60
degrees. The colder you can churn
your cream and get butter the better
the butter will be, and you will not
lose so much fat in the busCermilk.
TEMPERATURE OF THE ROOM
If you place some cream at Sc de
grees in the churD, and then agitate it
in a room at 70 degrees, what will hap
p9n9 After you have churned fifteen
minutes take the temperature of your
cream You will be sure to find that
it is warmer than when ou put it in
the churn. Whst does that meanQ
D Jes it not mean that the air of the
room is warming up the churn and It's
contents9 That is Ist it. Now, if the
comes in this warmed up cream, |
will it be nice and hard to handle, or
some what soft and sticky9 Can't you
on this2 Would you advise
churning in a room warmer than the
temperature Of your cream, or in a
little colder one. if possible2
WASHING THE BUTTERMILK.
After the butter comes in the churn
to about the size of wheat grains we
stop churning and draw eff the butter
milk. That leaves the butter in the
bottom of the churD, sometimes like a
mass of golden wheat grains. Now,
each of these pieces OF butter has Just
been bathed in buttermilk, and so it
needs a bath of water to make it clean.
II you do not believe this, do what l