Year: 1875

repeated stirring which not only prevents
the cream from rising but causes the milk in
mass to thicken up rapidly. IL is thus kept
till il is sour and till it reaches q conssten-
cy sufficient to hold the spoon, used in stir
ring, upright in the milk, but it is not ready
for churning till it will not stick to the blade
Of bone or ivory knife plunged into t. But
Notwithstanding their proverbial neatness,
manL instead Of waiting for the ivory knife
use the finger.


In Brittany, which has the reputation Of
making the best butter in France, the milk
Of the morning is put into the churn and
with il the milk and cream Of the evening
before and the mixture is allowed to stand a
few hours and then churned. Both the
Dutch method and this Brittany practice
give large yield Of finely favored butter.
1t must be evident that the high tempera-
ture, 65 degrees, which is carefully observ-
ed, has very important influence over the
economical production Of butter from the en-
tire milk as against that from cream alone.
Il is far more difficult to lower the tempera-
ture OF cream 10 summer than 1t is to raise
that Of the milk in winter, since the temper
ature of the surrounding atmosphere in sum-
mer will be nearer to that required for the
whole milk than to that of cream. So that
as practical consequence the average con-
dition of the temperature Of the air through
out the year will be better suited to making
butter from the whole milk than from
cream.


Prof johnson, who devoted good deal
Of attention to this subject, mentions the fol-
lowing advantages Of churniug the whole
milk


"The proper temperature can be readily
obtained both 10 winter and summer A
hundred gallons of entire milk will give in
summer five per cent more butter than the
cream from the same quantity of milk will
give. Butter Of the best quality can be OBJ
tanned without difficulty both in winter and
summer. No special attention to circum.
stances or change of method is at any time
required The churning both in winter and
summer is equally simple and easy. The
butter is not only of the best quality while
fresh, but is also best for long keeping,
when properly cured and salted.


Against these advantages it is stated that
except in the neighborhoOd of large towns,
the buttermik is of little value, while from
the skinned milk marketable cheese can
always be manufactured. But this ought to
be no objection where churning the whole
milk would otherwise be preferred, since it
is little more difficult to make cheese from
the sour milk or buttermilk than from the
sweet skinned milk"


Upon this point of churning the entire
milk in preference to skimming and churn-
ing the cream it strikes US that the results of
the most carefully conducted experiments
all 60 to show its economy as compared with
churning the cream alone, on farms where
there Is kept only small number of COWS,
and that those who have tried it and given
it up have failed to observe the proper tenn
perature. Let it never be forgotten that the
thermometer is to have the post of honor in
the dairy. Without it all is guesswork. A
difference of not over two degrees will affect
the yield Of butter to the extent of four to
five per cent, which, in a large dairy, or in a
small dairy, through the season, will amount
to very large item, especilly with butter at
Fifty to sixty cents pound as it is and has
been for long time in our market.


Let it never be forgotten that the quantity
Of butter obtained by churning is dependent
on the temperature of the milk or cream.


That the temperature that gives the best
results differs somewhat according to the age
Of the cream. That at any temperature,
either higher or lower than the proper and
true one, the proportion of butter obtained
is diminished.


That considerable percentage of butter,
which otherwise might be obtained, is lost
when the churniDg is not so regulated, and
that this loss may often be very large as n
difference of only two degrees Fab. may re-
suit in loss equal to four per cent, where
as where the Thermometer is not regularly
used the temperature will often vary to the
extent of several degrees. The thermometer
must, therefore, be regarded as absolutely
indispensable in the economical management
of the dairy.-Massachusetts Ploughman.