The Florida agriculturist., 1907-10-09


ed with cold water, and then with hot
water with some soda in it, at once.
When it comes to the making Of
the butter itself, it will be we'll to
bear in mind that those who pay
long prices for butter expect to find
it the same always, and what is more,
if they doubt, they will stop buying
it, and all the excuses in the world
won't do one bit of good. Right
here is where many man falls down,
he can't seem to make the butter
even, so we will go over the points
carefully that there may be no chance
Of slipping.
The milk having been delivered at
the milk-house and set in the pans
deep or shallow, or run through the
separator-the first thing is to see
that the temperature is right and for
shalloW-pan dairy that is 90 degrees
i'll summer and 62 degrees in winter.
The nearer that OF is adhered to, the
surer will be the success, for with
perfect purity in the milk and in the
air, a steady temperature causes ex-
act results every time
If we set the milk in pals 20 inches
deep, in ice water at a temperature
of As degrees, the cream will rise in
"a hours, while in shallow pans three
or four inches deep it will require
80 hours at temperature of OF de-
grees.
The cream should be taken off
and put IN a stone crock, and gently
stirred every time more is added to
it.
There are many different makes of
hand churns, but none better than
the simple box churn without dashers.
OF a shape to assure the knocking
about and dashing together the most
effectively III the shortest time The
right temperature for churning in
winter is from 90 to 65 degrees, and
the room must always be of the
same temperature as the cream.
Don't forget this most important
rule, for if the room is too cold the
butter globules will be too hard, and
consequently will not gather to geth-
er Ii 1t is too warm, the butter will
become soft and melt, and the more
the cream is beaten, the softer it will
get. With the churn revolving at
the rate Of about IS or 80 turns to
the minute, 20 or 25 minutes is the
time OF churning; but whenever the
butter is in the form of grain the
size OF wheat, the churn should be
stopped, even if it has only taken
five minutes.
When the splashing sound is heard,
the churn should be opened, and if
the butter is seen in granules about
the size of pin heads, it should be
moved slowly back and forth, to gath
er the butter together until the frag-
ments are we'll formed and appear in
the churn like little grains looselv
gathered together. Then pour in
some clear, cold water, and move the
churn back and forth until the but
ter collects in loose mass Draw
OFT the buttermilk, and wash until
the water is perfectly clear. The but
ter may be left in the churn while the
butter-worker and ladle are made
ready, by scalding and then dipping
into cold water Now put the but
ter into cold water, and with the ladle
gently open and spread the mass :;
then evenly sprinkle through it the
best part of an ounce to the pound
OF the very best and finest salt OBJ
talnable. Weigh the salt, and don't
try to guess at it. The mass is then
gently brought together at the edges
and the rest of the salt is sprinkled
over it. Cover with a piece of clean
linen, and set away for "a hours to