The Arizona sentinel., 1910-08-11
Making Butter in HOt Weather

D been difficult, and the same holds true in most of the creameries. Heat injures the grain or body of the butter directly and the flavor indirectly.
 Butter with poor body ana poor flavor is displeasing and improbable. A good body can be secured at any time of the year if the temperature of the cream is low enough. Ice will take care of that If ice is not used, we'll or spring water will answer the purpose if cool enough.
 A few farmers have cellars so clean and cool that churning can be done successfully all summer. Those who churn on the ground floor can do vastly better work by charming early in the morn- ing. The early morning air has almost magic gifts in this re- spect.
 But how avoid bad flavor? More than 300 different kinds Of germs have been found in milk by scientists. Most of them are harmless; some are beneficial. But even the helpful germs will spoil the cream if given time enough. Ripe cream makes de- licious but when overripe has a nauseous flavor. The secret of the whole matter is to churn be- fore it becomes overripe.
 Thers are three practices that have been proved helpfal. First, churn early and often, so that fermentation will not have time to progress too far; second, hold the cream cold enough to retard souring; third, skim a rich cream with as little milk in it as possi- ble. 1t is the milk serum, not the butter fat, which is food for the germs.
 1 A dairy house is needed and a cement floor If built of hollow cement blocks, all the better A small gasoline engine will ran tbe separator and the churn and pump water. Turn the separa- tor screw so as to skim @ thick cream. Set the can of cream in @ tank of cold water in a dairy house, this water being kept fresh and cold by the engine and the overflow running out for stock use.
 Twice @ week take the cream cans out of the tank, mix the cream thoroughly and let it warm up. At night set it back in the cold water tank, and early next morning churn it. This method will work successfully. In a large dairy churning can be done every day, and ripening vats and combined churns are in order.
 If you have not got 6 good cellar nor ice nor cold water, making good butter in hot weath- CT is out of the question. Don't try. Failure is sure. Get the conveniences. The essential con- veniencs are few and simple as mentioned above. Get them and become master of the situation. Every butter maker knows the importance of using a good but ter worker. Without it the but ter habiGually contains too much water, probably too large a quantity of casein.
 The chief point of the butter workr is to get the water out and also to enable the produce to be made up into a good and consistent sample.
 Bustrouble is often caused by the fact of the butter adhering to the worker, arising from the want of cleanliness in that uten- sil.
 The chief cause of this adher- ence is that the wood is saturat- ed with the greasy material, owing either to incomplete wash ing or the water not being hot enough.
 To get rid of this grease use a certain quantity of hydrochloric acid diluted with four times it's quantity of water.
 Llhi.- nhn1,lI 1.1,r-nr tho rrorl-nr