Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1919-10-03
ESSENTIALS IN CHURNING


operate or handle a churn satisfac.
torily. This is shown by the large
number of complaints received rela.
tive to difficult churning. We fire.
quently hear that the cream foams
or that the butter will not come
because it is not generally under.
stood that frequently the churn is
filled too full Oftener the cream
is not properly ripened, or possibly
through improper handling it has
become infested by some sort of 6
bacterial germ, which makes it very
difficult to churn. Then, of course
feeds affect the churning as vel
as the age and condition of the COW
All of these factors become import.
ant in the aggregate and a proper
understanding of them is necessary
if churning is to be accomplished
I easily, quickly and in manner which
will insure the preservation of the
grain of the butter. How to do this
is simply set forth in certain ex-
cerptS taken from a monograph pre-
pared and distributed by the Georgia
State College Of Agriculture for the
information of the people of the con.
stituency it represents.
About half an hour before churn-
ing, boiling water should be put into
the churn to cleanse, sWeeten and
swell the pores of the wood The
lid is then fastened down and the
churn given few turns, after which
the hot water is drawn off. Then
cold water should be put into the
churn and left there until ready for
churning. This is to cool the churn
so that the butter will not stick
to the sides. At this point the
printer, worker, and butter paddles
or ladies should be scalded with boil
ing water and then put into cold
water until needed. The cream
should be poured into the churn
through a coarse strainer. This will
remove all Jumps of curd or clabber
which, if allowed to go into the churn
will appear in the butter as white
spots, because the butter color does
not affect them. By having the milk
or cream sour at IS to 70 degrees F.,
and by stirring it while it is ripen-
ing or turning" the formation OF
balls of curd will be largely pre-
vented. The churn should never be
more than one-third full for easy
churning.
When the cream or milk has been
strained into the churn, enough but
ter color should be added to give
the butter a deep straw-yelIow color
such as it has when the cows get
plenty of green grass. o To determine
the amount of color needed, add
four Or five drops to each gallon
of cream. The next day add a few
drops more and continue in this way
until the right color is obtained. This
quantity may then be used until the
change of feed makes it necessary
to increase or reduce the amount OF
coloring matter. Butter color is OF
vegetable origin, is pure, and is not
an adulterant. To bring the best
price, butter must be uniform in
color at all seasons. Many people
insist that they don't need to use
butter color when, as a matter OF
fact, they really do need it badly
The butter is naturally yellow wher
the cows get plenty of green feed
AS the green feed disappears from
the ration the color leaves the but.
ter so gradually that it's absence
IS not noticed unless it can be com
pared with butter Of the right color
Butter color is needed when cows
get only dry feed or when silage
is fed regardless of what breed OF
cows is MIXED. Color gives your
butter that appearance which makes
everybody want it.
If an air-tight churn is used, the
gas which accumulates in the churr
must be let out three to four time.
at short n 1S
ing begins. When gas ceases to form
churning may proceed without in
terruption. After churning for fit.
teen or twenty minutes the butter
will probably begin to come in small
mealy granules, and the cream will
begin to lose it's thick, gummy con-
sistency. This point is called break
ing" because the cream begins to
clear from the glass in the lid Of
the churn. From this time on tha
churning must be done cautiously
and the lid removed after every few
revolutions, to determine whether
the butter granules are large enough
When the granuleS of butter have
grown to the size of wheat grains or
small garden peas, quit churning.
Whatever else is done, churning must
net continue until the butter gath
ers" or collects into Jumps as large
as a mans fist. By drawing off the
buttermilk and washing the butter
while it is granular, the buttermilk
is washed from the surface of the
butter particles just as if they were
SO many peas. If the butter is in
large Jumps, the buttermilk has been
inclosed in the balls of butter and
cannot be washed out
AS soon as the granules are the
right size the .buttermi1k is drawn
off into a vessel through a coarse
strainer so that all the particles
which come out will be caught in
the strainer and may be put back
into the ehurn. Pour into the churn
as much water as there was cream,