94 



THE AORICULTURAL JOURNAL. 



whilst at the present time any average 

 loss of over 0.05 is considered bad 

 skimming. Thus 0-1 per cent, of loss in 

 a company's average turnover of 2,000 

 gallons a day means in twelve months 

 about 8,322 lbs. of butter not recovered. 

 It will thus be seen that it pays to keep a 

 sharp watch over the separators. 



Treatment of Cream. 

 After the cream comes from the 

 separator it should be cooled. The exact 

 degree of cooling depends on the ripeness 

 of the milk when skimming, the state of 

 the weather, and when it is intended to 

 be churned. When the milk has been 

 separated in good condition, 65 deg. 

 would be cool enough temperature for 

 the cream, as the cream will ripen more 

 rapidly than at a lower temperature. If 

 the milk was ripe at the time of separating, 

 the cream should be cooled to GO d^g , or 

 according to the degree of ripeness. 

 Should the weather be warm and close 

 the lower the cream will have to be re- 

 duced in temperature to retard ripening, 

 and if the day is cold the higher the 

 cream may be left in temperature to 

 hasten the ripening. When the churn- 

 ing is to be done on the day following 

 separating, the more rapid must the 

 ripening be made, and slower when the 

 cream is left till two days old. The 

 cream can be hastened in ripening by the 

 addition of a starter, such as good butter- 

 milk, or a culture prepared in skim or 

 new milk. (Cultures are dealt with else- 

 where under the head of " Pasteurising.") 

 Churning has to be done as soon as 

 practicable after separating, but not be- 

 fore a certain degree of lactic acidity has 

 been developed. 



In many factories it is practicable to 

 churn on the day following separating, 

 whilst in many others it is not convenient 

 to do so till two days afterwards. In all 

 well regulated places there is a time- 

 table arranged and followed as closely as 

 possible. 



The cream is prei)ared so as to be right 

 for churning when churning hour arrives. 

 Authorities differ widely as to how cream 

 should be treated from the time of 

 separating till the time of churning. 

 Managers have been met with who, 

 after separating, cooled the cream down 

 to 64 (leg., and gradually to oS 



deg., and churned it on the following 

 morning. By this treatment butter 

 was made that brought highest prices for 

 each consignment right through the season 

 in England. Again, another factory 

 manager cooled the cream to 67 deg. or 

 68 deg., left it at that temperature for 24 

 hours, then cooling to 54 deg., and after 

 another 24 hours, churning and making a 

 butter that brought equally high prices. 

 Both systems had been adopted as the 

 result of many ye irs' close practical study 

 of the business. The goal is secured in 

 different places by sometimes widely 

 differing routes, and it would be invidious 

 to say that either way was wrong. 



At many places sufacient refrigerating 

 power is not available to enable the 

 manager to control the temperature as he 

 would wish. It is when placed in such a 

 position that the resourceful man comes 

 out on top. A great deal can be done m 

 some places wiiliout a refrigerator. 



If plenty of cold water is at hand the 

 cans of cream may be put into the water. 

 After a time the water becomes warm 

 with the heat abstracted from the cream 

 and should then be replaced. Mistakes 

 are often made by leaving the cans m the 

 water when the atmosphere is colder. 



Placing wet bags round the cans when 

 neither cold air or water is procurable is a 

 good plan. 



At any place where much butter is 

 made the aid of a refrigerator is impera- 

 tive in the summer months. A mans 

 surroundings or environments will always 

 suggest methods of treatment for the 

 cream. 



(To be continued.) 



The western ranchmen (writes the Far7nei-s 

 Review, Chicago), have found a new outlet tor 

 otherwise worthless horse-flesh. The ranges of 

 western Montana have for a long time supported 

 large droves of wild horses of no particular 

 breeding, and worthless for commercial purposes 

 Their hides could be sold for about 2 dols., and 

 the ranchmen sometimes bought the animals 

 from the Indians at a nominal price. Recently 

 a ranchman that was feeding a large number of 

 hoa« concluded to try horse-flesh, bo he started 

 fnTuying Sl dol.75centsall that the Indians 

 would bring him. He sold the hides for 2 dols 

 TaJh and fed the horse-flesh to his swine. At 

 laTt reports he had disposed of about 500 horses 

 n this way. As the horse-flesh costs him 

 pnictically nothing, it should be a pny.ng 

 business. 



