Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1902-10-30
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know of butter maker not far
from Waterloo who had an expert
ence he won't soon forget. says f. G.
Altrogee. prominent Iowa dairyman.
He had been churning at tempera-
ture of IS degrees, and at this temper
AZURE his butter had good body. But
on recent morning after butter had
come and he had opened the churn he
was Mortified to find mass of yellow
slop. After drawing off the butter
milk and washing twice with cold
spring water and working it very slow
II he was hardly able to get it out of
the churn. Next morning he decided
to churn cold enough. lie tried 80 de-
grees, and it was two hours before but
ter came. There were somewhat bet
ter results, but not what he thought
they ought to be. He began wonder
ing what to do next. Milk was com
ing In In fine shape the weather being
quite cool. making it necessary to heat
the milk before separating, but he de-
termined to try not heating. letting it
so through Just as 1t came in at a tenn.
perature of about 6S degrees, and used
more starter to develop enough acid.
At 4 o'clock he cooled it down to 50
degrees and butter came at 56 degrees
In fine shape
Soft Butter Contains Most Water.
In experiments at the Iowa station
the water content of butter as infiu-
enced by the size of the granules ana
the temperature Of the butter during
working was studied. In each of n
number of comparative tests cream
was ripened. cooled and divided into
two equal lots, both Of which were
churned under uniform conditions and
were otherwise treated alike, except
that one lot was washed with cold wa
ter and the other with comparatively
warm water. In three of the COMPARE
sons where the granules were of the
same size an average difference of
about IS degrees f. IN the temperature
Of the wash water made a difference
Of about 2l5 per cent In the water con-
tent Of the butter. The softer butter
resulting from the use Of the warmer
water In washing contained in every
case the most water. In one of the
tests washing coarse granular butter
with water at 45 degrees was COM
pared with washing fine granular but
ter with water at 80 degrees. The
percentage of water IN the butter made
in the two ways was respectively 1407
and 1850.
GRADUATED Butter.
The great secret in making granulat-
ed butter IL when you begin to churn
do not have the cream warmer than o.
degrees IN cold weather and GO degrees
In warm weather. II the cream is cold,
set it in pail Of hot water, but under
no circumstances pour hot water into
the cream 1t will of course take
longer to churn granulated butter.
When you have finished churning, the
butter Will look just like shot; then
Draw off your buttermilk and wash the
butter In the churn with several wa
tiers. SO as to get the buttermilk all
out IL you wish to keep the butter
granulated, after washing it put 1t into
a Jar and cover it with strong brine.
But II you want to get it ready for
market, salt and work it over and let
II set for an hour, then work ali the
brine out and pack IN a crock. Pearl
Sterling In Orange Judd FARMER.
Mary MarnhaIlsx Daughter.
DIR. J. p Welsh has at his stock
farm near Orangeville. Pa, COW that