The Lynden tribune. [volume] (Lynden, Wash.) 1908-current, 1912-11-21
Notwithstanding.
BY LAURA ROSE
Demonstration and Lecturer In Darylne
at the Ontario Agricultural Coz
lese. Guelph. Canada.


must be heated II is bad
plan to bring the cream into
a warm place to stand overnight. II
may be already quite sour. ana curing
the long. slow heating process II Is
developing more acid and deterioratlng
in quality. Nor should it stand On or
near the stove One portion OF the
cream is sure to become overheated.
the fat melts, and the curd toughens
and appears later in the butter as
white specks.
The proper method of beating cream
is TO set the can in vessel OF warm
water at temperature OF about i-o
degrees. Stir the cream constantly.
watching the thermometer, and when
it is within one or two degrees OF the
required heat lift it from the water.
The necessity for the constant use
Of q reliable thermometer must De
emphasize The finger Us a Their
mometer is not the least bit OF good
! might say here. in buying ther-
mometer have several placed in a glass
of water at about GO degrees and take
one which gives q medium reading
Suppose they read 61 degrees. 90 de-
grees, 81 degrees. would pick the
SO degrees as likely to be the most cor
rect. Cheap thermometers are often
quite inaccurate.
Temperature Must Be Studied.
No definite temperature for churning
can be given. That is ascertained only
by studying varying conditions ana
noting the temperature and time OF
previous churnings.
Aim to make conditions under your
control favorable to low churning
Temperature 1t insures better butter
and more exhaustive churning
With right conditions a temperature
which brings butter in from twenty to
thirty minutes is correct. range OF
temperatures of from 81 to So degrees
for summer and from Sc to GA degrees
for winter meets usual conditions.
The cream should always be strain
ed into the churn through a fine wire
sieve or a dlpper with a perforated tin
bottom.
When necessary add just sufficient
butter color of reliable brand to give
tie butter a clear yellow tint. From
two to four drops per pound OF butter
is sufficient. 1t is not necessary to
stir the coloring in Just rinse of the
spoon in the cream and put on the lid.
The revolutions of the churp depend
on the amount and richness OF the
cream. The poorer the cream and the
less Of it the greater the speed. Churn
Just as fast as you can so long as the
cream drops. After the butter breaks
keep up the speed and watch the sight
glass to see how the butter Is gather-
ing. If the gathering process is com
ing on quickly add a couple of quarts
of water several degrees lower than
the cream We often have the water
very cold If the churning has been too
quick. This water retards the gather
Ing. lessons the likelihood of over
churning and gives a more exhaustive
churning
When Water May Be Added.
If conditions are normal the water
may be added just before the churning
is completed. revolving the churn rath-
er rapidly after it has been added. The
water thins the buttermilk. This gives
the butter q better chance to float, and
the buttermilk runs of more freely.
When the butter is the size Of wheat
grains it is sufficiently gathered. Look
frequently at the inside Of the churn
lid When no tiny specks of butter
and only a few large ones are seen on
it the churning is usually finished.
Other signs are the butter standing
out well on top Of the, buttermilk with
foam bubbles over it and when no
particles Of butter come with the first
dra wn buttermilk. These are noticed
If the buttermilk is allowed to run
through the strainer dipper placed over
the pail for catching the butterlnilk
ANY butter which may escape with the
asst drawn buttermilk is caught in the
dipper and returned to the churn.
Make drain through the butter to
The bung hole and rinse the butter with
little of the wash water. This
makes the washing more effective as
1t carries OF a great deal of the but
termilk. An exhaustive churning should
not leave over per cent fat in the but
termilk. There are many good reasons
COR having the butter in granular form
rather than in large Jumps when finish
ID churninE.
First-There is no extra loss Of fat.
Second The buttermilk can drain
away better and may be more thor
oughly washed out. as SO much of it
Is not encased n the butter.
Third All portions of the butter are
equally chilled with the wash water.
Fourth.-The salt may be more even
" distributed.
Temper the wash water in winter,
having 1t from so to So degrees, &C.