1870. 



XEW ENGLAND FAE^IER. 



433 



rather than whole milk. The quality is of the 

 highest importance and should never be sac- 

 rificed to quantity. Poor butter does not pay. 

 The milk should be set at a temperature of 

 62 degrees and never above 75. When 

 spring-houses are not convenient, the Jen- 

 nings pan can be used, which is a pan for receiv- 

 ing the milk set in a larger pan containing 

 water. The cream should be taken from the 

 milk before old and sour. Butter which has 

 been churned quick will not keep well as there 

 is not a complete separation of the caseine 

 cells. If the butter was entirely free from 

 caseine, salt would not be required. 



The time of churning should be at least 

 from 30 to 40 minutes. The butter-makers 

 of Orange County, who make one of the best 

 articles in the world, churn from 45 to 60 

 minutes, using the common churn which is re- 

 garded as the best. The Chester County, 

 Pa., manufactories make the celebrated Phil- 

 adelphia butter which sells at $1.00 per pound. 

 In Orange County, instead of a shallow pan 

 for setting the milk, they use a deep pan, with 

 a tunnel- shaped skimmer for taking ofi the 

 cream. The point in favor of a deep pan is, that 

 the tough surface is prevented from forming on 

 the surface of the cream, there being less sur- 

 face exposed to the air. 



Butter is oftentimes spoiled by smoke. Po- 

 tatoes, herbs, roots, &c., should not be placed 

 near milk. Soft woods are bad for firkins. 

 Ash contains an acid which is deleterious in 

 its effect. White oak is good. Dampness 

 of the nature of mould should be avoided in 

 the milk room. Pans should not be placed, 

 the one above the other. 



Butter Factories. 



In butter factories a barrel and a half 

 churn is used. Into this churn 50 quarts of 

 cream are put and then diluted, with cold wa- 

 ter in summer and warm in winter. The 

 quantity used being from 16 to 30 quarts at 

 each churning. Ice should never be used un- 

 less the temperature rises above 64 degrees. 

 Eighteen ounces of salt will be sufficient for 

 22 pounds of butter unless wanted for keep- 

 ing, when a little more should be added. To 

 prepare the firkin for the reception of butter, 

 soak it in cold water, then in hot water and 

 then again in cold water. It should then be 

 filled with butter and strong brine poured on. 

 Washing the butter removes the caseine and 

 consequently secures butter that will keep. 

 Batter should be stored in a dry cellar, free 

 from other articles which might taint the but- 

 ter. • 



Bkim-Mi!k Clieese. 



There is more profit in butter and skim 

 cheese than in making whole cheese. When 

 skim-milk cheese is to be made, all of the 

 cream is not removed when wanted for churn- 

 ing. The morning's milk should set twenty- 

 four hours and the evening's twelve hours. 

 To make skim- milk cheese, raise the milk in 

 the vat to a temperature of 82 degrees.. Add 



sufficient rennet to coagulate the milk in 50 

 or 60 minutes, then cut and break the curds ; 

 after they have subsided, gradually raise the 

 temperature to 96 degrees, stirring the curds 

 meanwhile. Then withdraw the whey and re- 

 move the curds, after which manipulate as 

 with whole milk curds. It is found that twen- 

 ty-eight pounds of milk will produce one 

 pound of butter and two pounds of skim-milk 

 cheese. The average quantity of milk, how- 

 ever, required to make one pound of butter 

 is twenty pounds. If the skim-milk is to be 

 used to make cheese, it should not be allowed 

 to sour. 



Analysis. 

 Buttermilk, as examined by Berzelius, con- 

 tains cheesy matter 3.4, and whey 92. Cream 

 of average quality yields 24 per cent, butier. 

 Analysis of cream give water from 74.46 to 

 61 67, butter from 18.18 to 33 43, caseine 

 from 2.69 to 2.62, milk sugar from 4 08 to 

 1.56 and mineral matter from 59 to 72. Nine 

 pounds of milk on an average will make one 

 pound of cheese. The whole milk should be 

 churned, if at all, at a temperature of from 

 60 to 65 degrees. There is more labor in 

 churning whole milk than there is in churning 

 the cream. 



Color. 



One market requisite for butter is that it have 

 a good golden yellow color. Butter from hay 

 has a light color. Butter is largely colored 

 with annatto for market. To color butter iu 

 late fall and spring, feed upon early cut hay, 

 carrots and oat and corn meal, and no artifi- 

 cial coloring will then be needed. Carrots 

 give a rich yellow color to the butter. An- 

 natto when used is put into the cream in order 

 to color the butter. 



Little Things 

 Have much to do in dairy management. Due 

 attention must be given to pasturage, to the 

 cows, to milking, to setting the milk, to 

 churning the cream, to working the butter and 

 to packing and storing. Cream readily takes 

 up odors and consequently should never be 

 allowed to stand in the kitchen where culinary 

 operations are going on. The food upon 

 which a cow is kept influences the time of 

 churning and the quality of the butter. Milk 

 produced from food rich in nitrogen produces 

 cream which does not require so much time in 

 churning as the cream I'rom milk produced 

 from food wanting in nitrogen. When neither 

 grain nor meal is fed to cows, the cream mu.-t 

 be churned at a higher temperature than when 

 the cow is fed upon food rich in nitrogen. If 

 milk is allowed to freeze and thaw or to fall to 

 a low temperature while setting for cream, 

 butter cannot be so speedily brought. It 

 should never fall below 50 degrees. Potatoes 

 may be fed in fall and early winter, but grain 

 or meal should be added with good hay the 

 latter part of the winter. Butter is often 

 spoiled by imperfect washing, giving ic a 

 mussy look and a lardy taste. 



