The Atlanta constitution. [volume] (Atlanta, Ga.) 1885-19??, 1900-04-30
FARM CORRESPONDENT c..
Handling Milk and Churning.

DIR. l.. l.. Clement, Ocee, Ga.-Please
give an epitome of how. the housewife
should manage the milk for churning.
Temperature kept before and at churn-
ing. Is Ii not injurious to the quality Of
milk and butter in winter to place the
churn SO close before n hot fire before
churning until you can't bear your hand
on itT Also to pour In quantities of very
hot water at same time? Does 1t not
make white. crumbly butter. seemingly
without oil globules by taste?
Answer-Suppose we commence with the
operation of milking. Indeed, we might
go back much farther and discuss the
merits of different breeds of cattle. and
particularly the feeding, but IL would
iHke this reply too long. l will say,
,.1weVcr. that SO far as the quality of
the butter is concerned much more de-
Ponds on the proper handling of the milk,
from the moment of milking until the
butter is placed on the table.
The milking should be done by the
same person. as far as possible, and al
ways at the same hour of the day. Strain
the milk as soon as drawn through two
thicknesscs of thin cotton, or one of
thin wooden cloth. 1t then should be put
into a crock, or into deep can, and set
the same into cold water (cold as posi-
ble). so as To cool IL as quickly as posi-
BILE. I'm about thirty-siX hours II will be
ready TO skim. 1t is much better to dip
Oft the cream and not churn the entire
milk. and the cream should then he still
kept IN vessels surrounded 10y cold water.
Stir the cream occa SiOnally ana when IL
begins To taste slightly acid II IL ready
to churn. If much cotton seed or cotton
seed meal has been used i'm the ration
the cream should be at about IS degrees
in winter and - degrees I'm summer be-
fore churning is begun. If no cotton seed
products are fed the cream should be
down To 62 or 6S degrees when churning
commences. \ dairy thermometer, cost
ing p cents. Is Indispensable 10 determine
the temperature. The churnirE room
should be cool. Churn Slowly 50 as to
bring the butter in about thirty or forty
minutes. Stop churning when the gran
ules of butter are about the size OF rddlSn
seed. Ii whole cream was churned IL VIII
hc necessary now To thin the buttctmllk
by adding some Thin skim milk uSlnE
part of the milk from which the cream
was attained. This enables the granuleS
Of butter more easily 10 rise 10 the sur
face. II the butter comes IN paSty
mass Il Is evidence that the cream waS
chUrned at too high Il temperature, or
the churning was too Violent. II lil1
EranuleS seem too hard and not disposed
To adhere, II is because the cream was
too cold II Is better to draw OF the
buttermilk by means OF mole near lile
bottom of the churn. Then add cold wen
or spring water 10 the Churn about -
much as the quantity OF buttermllk that
was drawn of. Stir II a lew turns anu
draw OF the water Repeat with iFeSn
water once or twice, or until II runs on
nearly clear. Then take up the butter
with a colander and place INTO a hoWl
or on a butter worker. and work niue
To remove most of the water. Then add
one ounce of pure salt TO each pound OF
butter and work lightly with a paddle, or
lover until the salt is well mixed, II me
butter appears streaked II is mainly due
10 a failure to thoroughly incorporate the
salt. and II should be worked over next
day. -, ,.,..
If the butter IS white. or not sufficiently
coIor,d as is apt To be the case in VIM
ter or when no green food Is aNdlEtplP'
You can either use the regular buiteI
color or add the diluted juice OF a 6ia'eu
carrot to the cream the night before
churnin- and stir thoroughly. one sooG
sized highly colorcd carrot Will aHoru
Juice enough 10 color ten POUNDS ol bullei;
But the regular butter color used pN az
dairymen and creamcricS is more cohNt-
niaut ana is perfectly harmless. still
better way TO color the butter - 90
have good supply OF green Iooa ever!
day. -,
ii is certainly very Injurious to the
oualitv of the butter to set the crock or
churn bv the fire and half cook H. me
cream or milk should never De any
warmer for churning than the tempera-
lure of "A room that Is Just conn lap.N
warm. Scalding wafer should h"l ~
nnur.d into the cream or milk IN order
Ia get IL up 10 the right tcmpt'dt utc-
The richer the cream IN" lower lne ttih-
per.tture at which It may be churhed.
The butter should never be IoUSileu
with the hands. .,....,,.t,.
good: barley is much better; luctihe bIl-
,.r stitl. vctcheS almost as GoVd As iu-
ceruc. one or the other of tho IortSo.lE
may be had during every month IN w
N-eirhing Of the first cutting OF Iucttn'
ON "A small measured, average Spuait
,rta yield was at the rate of 2l,Wo ppuhua
~ green lucerne per acre!