No. 6. DEPARTMENT OF AGRICULTURE. 443 



and, possibly, partly pertuiuicd by liic piopiietur or manager, there 

 should exist no occasion for pasteurizing. If the dairy be large 

 and many persons are employed, the supervising must be very strict, 

 or the result will be like that of a public creamery, where many 

 patrons contribute milk of all grades, when pasteurizing is abso- 

 lutely' necessar}' to destroy the numberless hosts of undesiraV^le 

 bacteria, and give the ones introduced by the starter an opportunity 

 to perform their function. To know when the cream is properly 

 ripened the acid test is sometimes used, but the experienced butter- 

 maker generally uses his eyes and nose to determine the proper 

 degree of ripening. The odor is a mild, aromatic acid. The cream 

 is thick, velvety, with a satin gloss on top, runs off the paddle in a 

 smooth layer instead of streaks, makes and momentarily leaves 

 little dents in the creanu if allov^ed to drip into the cream vessel 

 from the paddle. The rapidity of ripening can be controlled to a 

 certain extent by raising or lowering the temperature. 



CHURNING. 



For churning we prefer a simple revolving barrel or box with no 

 inside flxings. Stop the churn when the butter granules are the 

 size of half a grain of wheat. If you get the granules too large you 

 will have trouble to drain out the buttermilk and incorporate the 

 salt. If the temperature is low enough to make the granules 

 rather hard, the buttermilk will drain out more completely. Should 

 we have trouble to get the butter to float, a little water with a few 

 handfuls of salt will bring the butter on top. After draining off 

 the buttermilk put a weak brine into the churn, using about a cup 

 of salt to 10, quarts of water, turn the churn a few revolutions and 

 drain again, when all the buttermilk will be removed that we wish 

 to remove. Now place the butter on the worker carefully so as not 

 to destroy its granular condition. Now sift over it, at about the 

 rate of one ounce of salt to the pound of butter, the best dairy salt 

 you can procure. Work it lightly so as to mix the salt with the 

 butter, but do not work it enough to mass it completely. Now let it- 

 stand until the salt is completely dissolved, when working should 

 be completed. No rule will tell you when it is worked enough, but 

 the salt must be properly incorporated, and it must not be worked 

 into a grease. If the salt is not properly incorporated, you will find 

 streaks and mottles in it in a day or two, and if the texture is de- 

 stroyed you will at once recognize it and know it was overworked. A 

 number of these operations require not only quite a little practice, 

 but a whole lot of good judgment. Putting it in pound or half pound 

 prints, wrapped in parchment paper is generally the most desirable 

 form to market it. 



29--G— 1903 



