The dispatch-news. [volume] (Lexington, S.C.) 1919-2001, 1921-04-20

I. Procedure Clean Milk and Cream
Butter making begins with the pro-
duction Of the milk. Wash and dry
udder of COW before milking. Clean
dry hands and clean clothes for the
mixer are essential.
The thorough cleaning and steriliz-
ing of all dairy utensils is essential
to the production OF buttor of good
flavor. Do not use rusty pals. AL
ways rinse milk vessels with cool or
tepid water to remove all milk. Then
wash in hot water containing n small
amount of washing powder and scrub
with n brush. Scald in boiling water,
then drain by their own heat. Do not
use soap on dairy utensils.
.. Care cf Cream.
Cool milk Immediately after milk
ing. Cold water around the vessel
containing the milk is one OF the best
ways to reduce temperature. Keep
milk covered to protect from flies and
dust.
Where as many as six or more cows
are kept it generally pays to have n
separator. Where fewer COWS than
six are kept. the cream may be hand
med off, keep in a cool place and add
to it the cream from other milkings,
until enough is secured for churning
Stir cream thoroughly each time more
is added. Never mix warm and cold
cream or warm and cold milk to-
gether.
3. Ripcning or Souring OF Cream.
To ripen cream. warm to from G5
to rs degrees F. and hold at that tenn
perature until n mild-acid flavor is de-
veloped. This may be done by plac-
ing the vessel OF milk in hot water
until it reaches the desired tcmpera-
ture. \ thermometer should always
be used in order to know that proper
temperatures have been obtained. II
the whole milk is to be used..it is best
to let it clabbcr. If cream is used, do
not allow it to clabbcr or get too sour;
stir occasionally rs it ripcns. Cream
butter.
4. ChurninG Temperature.
Hold milk or cream at churnins
temperature for at least hours be-
fore churnng. This temperature
should lie such that % the churn-
ing will require from 80 to 30 min
utes, and CD the butter granules will
be firm without being hard-usually
from 50 to GO degrees in summer and
from SIS To &C degrees in winter. For
degrees.
.. Preparing the Churn.
Clean and scald the churn, then
cool thoroughly with cold water. The
butter paddles, worker. and printer
should he treated in the same way
when needed.
q. Straining and Cooling.
Pour cream through coarse strain
cr into churn. In winter it is advis-
able to add s to 10 drops of n pure
vegetable butter color for each pound
of butter you expect to get
:. Kind OF Churn.
The best churns are those that Sc
cure the most agitation OF the milk
by revolving or throwing it against
the inside of the churn. Any churn
that depends solely on the dasher
will not secure all the butter for it
does not agitatc the cream thorough
ly enough.
4. Churnlng.
When the butter granulcs are the
size of small pea, stop churning.
Keep butter in the granular stage.
8. Washing Butter
When the butter has reached the
granular stage, drain off the butter
milk through Il fine straincr to catch
particles of huttcr. Add us much WASH
water as YOU have Duttr!rni!k and OF
about the same temperature. After
adding water turn the churn :: few
times to G"t ali the milk from the
butter EranulvS. Euttcrmilk must b,
washed out, not worked out. Drain
off water and repeat above process
until water is clear. Usually two
washings are enough. The butter
should still be in granular form when
washing is completed.
10. Sailing and Working Buttcr.
Remove the butter from churn