The Caucasian. (Clinton, N.C.) 188?-1913, 1911-05-25

too common practice In % nj. the
cream In the churn OF ii In a stone
churn). and put Il on the store or
before the flrse. Too much cannot b.
said against such practice. for when
this IL done the cream gets too hot.
sours too fast. and the result IL but
ter that 10 both poor IN body and
favor. The cream should never be
soured In the churn.
II the cream Is TO be warmed, the
vessel in which Il Ia should be placed .
in water. the temperature OF which .
Is not more than 10 degrees higher /.
than that 10 which cream Is raised. .
Or dipper or bucket OF warm water /
may be placed In the cream and kept
moving until the desired temperature
is reached. Hot water should not be
poured directly into the cream
AS has been stated, the butter-fat
in milk or cream Is in very small
globuIes. In thick cream they are
much nearer than in thin cream. The
object In churning is to bring these
globules together with enough force
to make them stick together. This
may be done in various ways, and
must depend upon the amount OF
cream TO be churned and the con-
venience of the person who does the
work. So we find churns vary from
the small stone dasher churn to the
large combined churn and worker OF
the creamery. In fact, the writer
has seen good butter made by shak-
ing the cream in a fruit Jar or stir
+ ring it in a bowl with spoon. The
hest churn for the farmer who makes
from 8 to 5 pounds of butter at a
churning is a small five-gallon bar
rel or swing churn. Where less Is
made. he can do no better than to
use the ordinary stone churn with
wood dasher.
Care should be taken never to
fill any churn more than half full ana
better. not over one-third full. III
too full, not enough agitation can De-
given to the cream, hence the Dut-
ter globules will take longer to SUCK
to each other and the butter longer
to come. This and trying to cnurn
causes of difficult churning. Other
causes of difficult churning are try
ing TO churn cream that is too sweet
and churning at too low or too h1gh
a temperature.
The relation of temperature to but
ter-making is very important, but lit
, tie understood. 1t has already Deen
stated what an important place tenn
perature has in the proper souring OF
the cream. 1t has just as important
, in churning. No definite tempera-
, ture can be given at which cream
, should be churned, but the following
rule should always be followed
o Cburn at such a temperature that the
= butter will come i'm from 80 to Al
@ minutes. No definite rule can OF
h given, because it will vary with tne
= breed. feed, individuality of the COW
y and how long since the cow calVeo
IF the butter comes too soon, mucn o
= it will be left in the buttermllk ant
? the quality of the butter Injured. TOO
:, much cannot be said against al
- churns that are guaranteed to ge
n the butter in from three to i've min
n utes. By getting the cream to Tn
nroper temperature such churnin'
- can be done, but only with loss
4 butter and injury to the quality
The preparation of the churn TO
y the cream is important. The chur1
a should be washed first with hot waite
- to clean and fill up the pores OF tn
, wood, and then with cold water unit
!, its temperature is as low as the cream
= that is to be churned.
ar The cream should then be poure
q. into the churn and the color addeo
1t If any artificial color is to be useo
e Butter color does not affect the tast
ID Of the butter, but is added oecaus
j. fashion demands yellow butter
20 The amount of color used will Deepen
re upon the season Of the year, Tn
breed of the cow, and the demand @
ot the market. If by mistake the COLO
ut Ia forgotten until the butter comes
m then it should be mixed with the sal
,e and worked in with the salt.
,e The speed of the churn should
m such as to give the greatest agitat1o
&C tn the cream. If barrel churn
Id used. it should be stopped two @
at three times the first ten minutes an
10 the gas which has formed in tn
n cream allowed to escape.
ID The churning should continue III
Sc til the butter granules get to be tn
in size of grains of wheat. II churne
be until the butter gets into large lump
tn or one big lump, the butter came
it be properly washed. IT stopped &c
ag soon, many of the small granules WI
he left in the buttermilk. AZ s"n
in as the butter has "come" the butte
e- milk should be drawn OF. Neve
n. take the butter out of the churn unit
,st after it has been washed.