Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1906-08-23
Making Of Butter at Home
Best Form of Churn.


dairying has received as much atten-
ton from inventors as the churn
Most of the efforts along this line
have been to get a churn that would
annihilate time. The 80 to 40 minutes
spent in churning have seemed a pro-
digious waste to the hustling inventor
The one-minute churn has been the
goal In round numbers there have
been more patents issued by the patent
office on churns than any other one
thing, says e. ii. Webster in a recent
agricultural department bullitin. A
careful analysis of the junk in the
attic or storenouse of the average dair-
man will reveal one or more relice Of
this kind due to the persuasive powers
of an agent who had convinced him
that he was foolish In spending so
much time at the churn. In spite OF
all this activity for al improved article
the greater number of churns in use
to-day are either the old-fashioned
dasher churn of the equally old revolv-
ing barrel or box churn, of its later
modification, the combined churn and
worker OF these types the barrel
churn is by far the best. Practically
all factory churns In this country are
notifications of it. This form has stood
the test of time, and. until some gen.
ius gets up an entirely new method
of making butter, it will be used to the
exclusion of all the claptrap quick
churning machines ever invented.
Taking the barrel churn as the best
for the farm butter-maker, he should
know how to get the most out of it.
In this form of churn the conclusion
of tn cream necessary to do the churn-
ing is secured by the fall of the cream
as the churn is revolved. The faster
the churn is revolved, the greater num-
Der Of conclusions per minute will be
secured But if the churn is wairled SO
fast that the centrifugal force creatd
holds the cream from falling, no churn-
ing takes place. Churns are usually
i. made of wood, and their care is an inn
portant factor. When ready to clean,
the cnurn should be rinsed out with
cold water to remove all buttermilk,
salt, etc.. it should then be partially
with boiling water, the lid put on and
fastened loosely, so steam can escape,
the draining plug withdrawn, and the
churn whirled. The pressure on the in
side caused by the creation of steam
from the hot water will force water
into every nook and crevice of the
churn. After a few revolutions The
| VI otar cho,,Id 1o a rou,r off opd IN cfo ar
lot, boiling hot, added, and the whirl-
ing repeated. Empty this out and let
the churn stand so it will drain a few
and then turn the opening up and let
it dry. The heat in the wood will dry
1t out rapidly, and there will be no
chance for mold to grow. An occasion
al rinsing out with lime water will
to keep churn sweet. All other wood
en- dairy utensils should be rinsed,
scalded and dried with the same care.
The process of cnurning is the
gathering into mass of the butter-fat
in the cream. The butter fat exists in
the cream in minute globules, each in
dependent of the others, and any agi-
tation tends to bring them together
the face of the impact causing them
to adhere to each other. AS the agita.
tion is continued, these small particles
of butter grow larger by addition of
other particles, until stage is reach
ed where they become visible to the
eye, and il the churning is continued,
long enough all will be united in one
lump of butter in the churn The time
that it takes to churn depends on the
temperature of the cream at the begin.
ming. If the cream is quite warm, the
butter will come cry quickly: If 1t is
too cold, the churning may have to be
prolonged. in some instances for hours.
before the butter granules will become
large enough to free themselves from
the buttermilk
The temperature at the beginning
should be regulated accordingly. 1t is
usually considered that about 80 to IS
minutes churning should bring the
butter. With different seasons of the
year the temperature will have to be
varied somewhat, in order to have the
butter come in this length of time. 1t
; is necessary in hot weather to churn
at temperature as low as so or IS
degrees Fahrenheit, while In the win
ter months when the cows are on dry
feed and the weather is cold, it s
often necessary to raise the tempera-
ture to so or IS degrees fahrenheit.
Cases have been known where under
some peculiar feed condition the tenn
perature had to be raised to as high
as so degrees Fahernheit in order to
make the butter gather at all. Trouble
of this kind rarely ever occurs when
the cows have succulent feed in winter,
. such as silage and roots. Occasionally
some peculiar fermentation takes place
in the cream. causing difficult churn-
ing, but this a result Of carlessness
somewhere, and can be remidied by a
thorough cleaning up of the premises.
Ii is important TO know at just what
point to stop churning. For best re-
suits in freeing the granules from the
: buttermilk and Incorporating the salt