Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1905-08-24
Hints for Farm Butter Makers.


ing three or four drops to the pound
of butter.
No definite temperature for churn-
ing can be given but the necessity for
the constant use of a thermometer
must be emphasized.
Many conditions influence the tenn
perature of the cream for churning
such as the richness of the cream. the
quantity in the churn, the feed and the
breed of the COW, the length of time
the cows have been milking, the tenn
perature of the room and the speed OF
the churn. Aim to make conditions
favorable to low churning tempera-
ture as it insures a better butter and a
more exhaustive churning.
Start with the churn about one
third full, which means not more than
five gallons in a No. 3 churn. and reg
ulate the churning temperature so as to
have butter within twenty to thirty
minutes. That proper temperature can
only be ascertained by past experience
with similar cream.
would suggest Il range Of tempera :
lures for summer from 81 to 5S de-
grees and in winter from So to 81 de-
grees.
Cream that contains too much skim.
milk and is too old will foam. Never
add hot water to the creaml 1t must
he taken from the churn and heated by
placing the can in pan of hot water
and stirring until the desired temper
allure is reached.
Poor cream often breaks, but will not
gather. Try churning slowly. If this
does not overcome the difficulty the
only remedy is to draw off part of the
buttermilk to lessen the liquid.
Very rich cream is likely to paste or
thicken in the churn, SO that concus-
sion ceases. Add enough water at the
same temperature as the cream to d.
lutte 1t so that 1t will drop.
When the churning is about complet-
ed. add couple Of quarts OF water sew
eral degrees lower in temperature than
the cream was. In the summer 1t may
be quite cold. This floats the butter
and allows the buttermilk to run off
more freely When the butter is the
size of wheat grains it is sufficiently
gathered. Look frequently at the IN
side of the churn lid. and when but
few small specks are seen on 1t. the
churning is usually finished. Watch the
buttermilk as it runs thru the strain
er dipper and II any butter comes
with the first streams. a little more
churning Is necessary.
When the buttermillk is drawn rinse
the butter with little water and strain
thru cheese cloth into the churn as
much water as there was cream. Tenn
to, int having IT from
AZ to Sc degrees according to the con-
ditions of the butter and the tempera-
tire of the room In hot weather the
wash water may be as cold as possible.
Reyolve the churn rapidly about a
dozen times and wash but once. we
recommend washing butter twice II II
has come very soft or has an objec-
tionable flavor, or is going to be pack
ed for winter use.
Salt according to the demand OF the
market. If the butter is for immediate
use and is sailed on the worker 81
ounce per pound of butter Is usually
sufficient. If sailing in the churn use
an ounce, as not so much Is incorpor-
ated in the butter. We strongly recon-
mend sailing In the churn, as by SO
doing butter free from streaks can be
had with the least possible amount of
working. but the churn must be with
out dashers and the butter in firm
granular form The only difficulty in
this method is gauging the amount or
salt. Estimate the weight of butter
from the last churning, then weigh the
salt. Have the butter evenly spread
over the bottom Of the churn, sift on
part of the salt, tilt the churn for
ward to cause the butter to lap over,
sift on more salt, then tilt the churn
backward and put on the remainder OF
the salt. Put on the ia o"f' -H'."'--e
the churn very slowly until the but.
ter forms in several Jumps. 1t may be
taken out and Immediately worked,
but if possible it is much better to al
low it to stand either in the churn or
in a firlin. if the churn is in too warm
a place, for two or three hours, and
then give one working.
If sailing on the worker, take the
butter from the churn, weigh it, and
allow ga ounce of salt per pound of
butter. Spread the butter over the
worker, sift the salt on evenly, fold the
salt uQuST anu DSSlll WOthiIiE
For the farm dairy there is nothing
nicer than the V-shaped lever butter
worker. 1t is not expensive and is a
great saver of time and strength, be-
sides preserving the grain of the but
ter
Work by means of pressure only;
avoid sliding motion as 1T makes
greasy, salvy butter. Work sufficiently
to expel the moisture and thoroughly
distribute the salt. Any portion of the
butter not reached by the salt, will be
light in color.
If the butter is very soft or very
hard, work out slightly, allow 1t to
stand, and when at the proper firm
ness give it a second working.
The brick shaped pound print is the
most popular form in which to market
butter. Finish the butter smoothly
and press the print down into the but
ter until the mould is we'll filled. Cut
with a ladle the surplus butter from
the bottom. Wrap the print neatly In
good parchment paper, which has been
previously wet in clear, cold water. 1t
is a good plan to have the paper
STAMPED with the name of the farm or
butter-maker. 1t is often the means OF
securing a choice trade. Be sure the
print weighs full pound or slightly
over. The butter when wrapped in the
wet paper should weigh full 16A
ounces
Keep the butter in a cool clean place
and get it to the consumer as soon as
possible.
When the butter is to be kept for