The Laurens advertiser. (Laurens, S.C.) 1885-1973, 1910-06-22

CLEMSON EXTENSION WORK

ing produced on the farms of this
State is of very poor quality This is
not due to the lack of good materials
to work with, but is due to the methods
Dracticed. 1t must be remembered
that the first essential in making good
butter is to have good cream BY
good cream we mean cream that has
been obtained from the milk gotten
from healthy COWS and drawn i'm a
cleanly manner. The udders of the
cows must be washed and dried be-
fore each milking and the mixers
should milk with clean and dry hands,
nd in such way that as little dirt as
possible will get into the milk.
AS soon as the milk is brought into
the house strain it through not less
than three thicknesses OF cheese cloth.
This Will get out all fine dirt and hairs
Strain into pans or bowls that have
been well washed and summed and
place in the refrigerator or the cold
est spot possible. AT the end of twen-
ty-four hours all the cream will have
risen and my be taken OF in any con-
venient manner. If the milk has been
kept cool enough it will still be sweet.
but under usual conditions, where no
ice is used, it will very probably have
clabbered. If the milk has not clab-
bered, ii will be more convenient to
put the cream where it may be kept
cold and hold it until a large churn-
ing may be made. If, however, the
milk has clabbered when the cream is
taken off, it will be best to churn at
once. Cream that is very sour never
makes good quality of butter.
The quality of butter is due largely
to the following points:
/. Temperature at which the cream
is churned
,. Acidity of cream
3 How the butter is washed.
4. Working and sailing
These points will now be taken up
in their order. The churn should al
ways be scalded out with water be-
~ ~ 10 ''NN' NINNl oNStlhiIlS lIlSc
out with cold water so as to bring the
temperature of the cnurn to that of
the cream that is to be churnad. The
of thee ream should be
such that the butter will come in from
thirty-fve to forty-fve minutes If ii
comes i'm less time than thirty-five
there will be too much butter
left in the butter milk and the butter
is harder to wash clean The churn-
ing should stop when the granules of
butter are the size of grains of wheat
AT this stage all of the butter has come
and it is easy to wash for each grain
stands out so that the water can get
to it, If the churning continues un-
til the butter gathers into Jumps the
size OF hens eggs or larger, it will be
impossible to wash the butter we'll, as
only the outsides of the Jumps are ex-
posed to the water.
When the butter has come draw off
the butter milk and add enough wa
ter to float the butter. The tempera-
ture of the wash water should be
slightly below the temperature Of the
cream when it was placed in the churn
After adding the water shake the churn
so that every grain of the butter will
come in cantact with the water. 1t is
best to wash the butter twice. The pur-
pose Of the washing is to get out the
butter milk. Too much washing will
destroy the flavor.
After the second wash water has
been drawn off, take the butte ~ out OF
the churn and put on worker. While
1t is still in the granular form add one
once of the best grade of fine salt to
every pound of butter. Work salt i'm
with paddle or lever Of worker. but
never with the hands. The object of
working is to bet out the excess water
and to distribute the salt Work un-
till the butter has a waXy appearance.
Too much wrking will ruin the grain
and cause the butter to look greasy. At
this season of the year very little if
any color need be used, but if color is
to be added, it should be put into the
churn after the cream.
Prof. j. NJ Burgess,
Division of Animal Husbandry &
Dairying.