Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1918-11-22

utes and got butter which looked
! more like pound-Cake dough than
good butter. In the latter case the
/ quantity of butter left in the but
| termilk was large and in a year
/ would have bought several thermom-
l eterS. A thermometer costs only DO
/ cents and saves money and time.
/ When accuracy replaces guesswofk,
good butter and good prices Will be
/ the rule and not the exception, as is
now the case with the great bulk or
/ country butter.
ANY make of churn that does not
! contain a dasher or paddle device ON
/ the inside will give satisfaction. The
/ barrel churn and the swing churn
| are easy enough 10 handle and con-
! venient because each has hole near
/ the bottom through which buttermilk
and wash water can be drawn from
1 the Churn. DO not buy a churn be-
! cause of claims to the effect that
utes. for butter made in that time
| is sure TO be OF poor quality and
probably the milk or cream was
| churned too warm. While excellent
| butter can be made In the old-fash-
| toned daSher churn, il is unhandy.
| Very often the glazing of earthen-
ware vessels scales off and let's milk
| or cream into the porous substance,
| where ii sours and decays, giving a
bad odor and flavor to the butter.
should not be used. A shotgun can
/ is much superior to earthenware jars
or churns as milk container, be-
cause il is lighter to handle and
can be kept clean. A strainer is nee
| essary for straining the cream or
milk in the churn to remove Jumps
and again for straining the butter
milk to prevent the loss of butter. A
butter worker is a great help in
making good butter. Fiber brushes
for cleaning utensils are more sat
isfactory than cloths. do better work
and are more easily kept clean.
Milk and cream should be soured
or turned at So or 20 degrees Fab
renheit, because at that temperature
the bacteria which give butter the
right flavor grow best and tend to
prevent the growth of germs which,
if allowed to grow, give the butter
a bad flavor. In judging butter the
flavor counts almost as much as
everything else. which shows how
necessary IL is to use thermometer
and know that we have the proper
temDerature.
Many people have trouble in get
ting milk or cream to sour in the
winter The common practice in
most homes is TO set the vessel OF
milk or cream near the fireplace,
turning occasionally to keep ii from
getting too hot on the side nearest
the fire. The trouble with this sys-
tenn is that the milk or cream does
not really get warm through and
through. The cream near the center
remains cold. Only when the whole
mass of milk or cream gets warm
will it sour quickly. To warm the
cream thoroughly. set the vessel In
another one containing hot water and
stir the cream until the thermome-
ter shows that 1t is warm enough
20 degrees Fahrenheit Why is hot
water better than the hot air from
thu fire? Because water is a good
cor ,juctor of heat and will warm
milk or cream more than twenty-one
times as fast as air of the same tenn
perature. If the milk or cream is
brought to 40 degrees F. in the aft
Groom it will nearly always be ready
to churn the following morning. Usu-
ally from twelve to eighteen hours
are required for IL to begin to clap-
Der and take on glossy, velvety APP
pearance. 1t is then ready to be
churned.
The practice OF keeping milk or
cream by the fire in the living room
or bed room cannot be too strongly
condemned. In warm weather after
the milk is brought to 20 degrees f.
il may. be set on the porch or in any
warm, airy room which is not occu-
pied. In cold weather a blanket or
some papers should be wrapped
about the cream vessel to help retain
the heat. A second and even more
important reason for keeping milk
and cream out of living rooms and
the bed rooms is that milk forms an
ideal place for disease germs to
grow and IL they get into the milk
make the butter and buttermilk pos
itively dangerous. Typhoid fever,
diphtheria and many other diseases
are spread in this way.
During ripening or turning" milk
or cream should be thoroughly stir
red two or three times. to keep u
smooth and prevent the formation OF
Jumps. But, so many, will say;
''the whey will eat up the butter"
There are two causes for the whey
ing off" trouble. First, milk or
cream that gets too sour before be-
ing churned tends to whey off.
Second, the use of dirty milk yes
thoroughly cause most of this trou-
BILE. The milk need be only slightly
sour, or mildly acid when it is ready
for churning.
When milk is being churned, reg
ulate the temperature (before churn-
ing is begun) so that the butter viii
come in 80 or 40 minutes. If cream
is churned, the butter should come
in % or 80 minutes. No set tenn
perature can be used, but for winter
60 degrees F. will probably give
good results. Some practice may be
AltCESSdA AlOhCNCAs " AAho VAC OS7N
temperature. Suppose the milk OF
cream is churned at % degrees f.
today and il is necessary to churn
for two hours. OF course il was too
cold. Tomorrow churn at SO degrees
r. and the butter will probably come
i'm about AS minutes. 1t is still too
cold. The next time churn at about
% degrees +. and the butter Will
probably come in about the right
time. You should then churn at 90
degrees L. as long as the butter is
neither to soft nor TOO firm. Ii the
nIlk or cream is too cold to churn,
set il in not water until II is or the
right temperature, II IL is too warm,
set il in cold water or ice water
until il is cold enough to churn in
the right time. II you have tner-
momeIer, there is no reason for
excuse IOr pouring warm or hot wa
ter into the milk or cream to make
the butter come. You may not De
able to see that hot water hurts your
butter. but a judge of butter or the
man who buys your butter can see
it quickly. Hot water butter does
not bring the top price, for 1t is
puffy and light in weight. This is
one of the worst mistakes we make
and accounts in a large measure for
the bad butter and low price. Buy
a thermometer and quit pouring hot
water into the milk or cream.
Destroying the Horn Fly on Cattle
c. NJ. NJ, Buekhead Ca, writes:
Please give me a remedy to prevent
flies from bothering my cows on their
shoulders and back.
Judging from what you say your
cows seem to be the victims of an
attack of horn flies. This is a small
insect not unlike the common house
uy, having the same general shape
and appearance. 1t was apparently
imported into America about 1887
and since that time has spread over
the entire country. 1t causes con-
siderable irritation 10 cattle and,
therefore, tends to result in a de-
creased flow of milk and the loss
of flesh These iii as near the name