RURAL. NEW-YORKER 
53 
Milk and Butter 
Conditions Which Affect Churning 
I purchased three Jersey and two Hol¬ 
stein cows within the last two weeks. 
My object is butter-making in Winter and 
selling milk to my tenants in Summer. I 
made two small lots of butter of about 
.‘11/4 lbs. apiece; it takes two hours to 
make each lot. I tried to make a larger 
quantity recently: started .‘1 P. M., 
churned until 11 P. M.. started again 9 
A. M. next morning and churned until 12 
o’clock noon. The cream tasted like but¬ 
ter, but it would not turn into butter as 
it should. I am a city man with no pre¬ 
vious experience in butter-making; start¬ 
ed with White Leghorn chickens and 
thought I would combine butter with 
eggs. I have a city trade that wants a 
first-class article.. and is satisfied to pay a 
fair price for same. I desire to make a 
sweet butter, not a rancid article. I have 
a barrel churn. I am sure there is a sat¬ 
isfactory way to make a first-class butter 
witbin a reasonable time; have Farmers’ 
Bulletin No. 541, entitled “Farm Butter¬ 
making.” Will you advise what can be 
done to make butter, and what do you 
think was the matter with my cream? 
Maryland. S. 
The factors affecting the length of 
churning may be placed uder three heads; 
A. Factors pertaining to the production 
of the milk and cream from which the 
butter is made. 
1. Breed of cow. The fat globules in 
the milk of different breeds’ are not the 
.same size. Those of the .Jersey and Guern¬ 
sey breeds are larger than those of the 
Holstein and Ayrshire breeds. Since 
cream containing large fat globules will 
churn more readily than cream containing 
small globules, cream from .Tersey and 
Guernsey milk will churn more easily, 
other conditions being the same. 
2. Stage of lactation. Toward the lat¬ 
ter part of lactation the fat globules be¬ 
come very minute, and hence cream from 
strippers’ milk churns with difficulty. 
.‘1. Season of the year. In the Winter 
it is natural for the fat in milk and cream 
to become chilled, and there is usually 
little or no rise in temi)erature during the 
< hurnlng process. Hence cream does not 
churn as easily in the Winter. 
4. Feed. A ration without any succu¬ 
lence in it, such as corn silage, beets, or 
beet pulp, is conducive to the production 
of hard butterfat globules, and hence to 
difficult churning. 
5. Size of the herd. Difficult churning 
occurs most frequently when the herd is 
small, one to five cows. In the small herd 
the factors above mentioned are apt to 
play an important part. The individual¬ 
ity of the cow is to be reckoned wifh in 
the ease of the small herd. The (•ream 
from certain individuals may always 
churn with difficulty. When cream comes 
from mixed milk of a larger herd, the 
variations due to the individuality are 
covered up. 
f). Thickness of cream. Cream which 
tests 20 per cent or less churns with 
gi-eater difficulty than a .30 to .35 per cent 
cream. One should aim to make a .30 per 
cent cream for butter-making. Without 
a separator this is, of course, impossible, 
and a man withoiit a separator is more 
liable to experience difficulty in churning 
at various times. Too thick cream is not 
desirable, as it sticks to the churn and 
churns with difficulty. 
B. Factors pertaining to the handling 
of cream. 
1. Bacterial contamination. It .some¬ 
times happens, although cases are rare, 
that cream becomes contaminated with 
certain ferments which cause it to froth 
and foam and makes churning an impos¬ 
sibility. 
2. Sourness of cream. Although sour 
cream looks thicker than sweet cream, it 
is less sticky, and the fat globules come 
together into butter more easily from sour 
cream than from sweet cream. 
.3. Churning temperature. In all prob¬ 
ability a large proportion of the cases of 
difficult churning are due to the fact that 
the butter-maker does not posse.ss and use 
a good dairy thermometer. No definite 
churning temperature can be given to 
apply to all cases. In general, on the 
farm, the churning temperature should be 
,52 to .58 degrees F. in Summer, and 58 
to 65 degrees F. in Winter. 
C. Factors pertaining to the churning 
process. 
1. Type of churn. The churn should be 
of the barrel or combined type and be so 
built as to give proper concussion. In 
case of the barrel churn the staves should 
he nearly straight or else cream will flow 
around in the churn rather rise and fall. 
2. Fullness of the churn. To .secure 
best results the churn should never be 
filled more than one-half of cream. To 
get butter to come there must be concus¬ 
sion. There is no room for it in the churn 
that is too full. Neither will the butter 
come easily in a churn that has but very 
little cream in it. due to the fact that 
cream simply coats and sticks onto the 
sides of the churn. 
3. The speed of the churn. The speed 
should be such that the ci*eam can be 
heard to rise and fall with each revolu¬ 
tion of the churn. Too slow speed means 
that the cream simply flows from one end 
of the churn to the other, while too fast 
speed means that the cream is held sta- 
churning. For example, a man with one 
cow, well advanced in lactation, in the 
Winter time, raising cream by gravity, 
feeding corn stover, Timothy hay, gluten 
and bran, and clumiing in a churn that 
is large enough to accommodate the cream 
from five cows, certainly is in a bad pre¬ 
dicament, and has reasons enough why 
his cream doesn’t “come.” The remedies 
can be read in the causes as they have 
been stated. Some have reported that 
scalding the milk before separating it 
overcomes the trouble. No experimental 
work is reported to prove or disprove the 
effect of this treatment. ir. F. j. 
Pasteurizing Milk 
Will you inform me about the new law 
in regard to pasteurized milk? Is it 
necessary Lu* a person who sells a few 
quarts of milk to neighbors to pasteurize 
it i How can I get it done, or how can 
I do it myself? e. n. 
I.ocust Valley, N. Y. 
There are no general laws requiring 
the pasteurizing of milk before it is sold, 
but certain cities in the State require that 
milk shall be pasteurized before being sold 
within their juri.sdiction. You are under 
no obligation to pasteurize milk that you 
sell your neighbors unless your own mu¬ 
nicipality requires this. You could not 
cream, simply because the butterfat parti¬ 
cles are nearer together in the 30 per cent tionary in one end of the churn. 
More often a combination of some of 
the factors above mentioned cause difficult 
well pasteurize the milk from one or two 
cows, as the expense of the apparatus re¬ 
quired would make it unprofitable. With 
a large plant for the work, the expense is 
from one-fourth to om -half cent per quart, 
and only the largest dairies or the milk 
distributing companies ordinarily equip 
themselves for the purpose. ji. u. p. 
Brass Letters for Milk and Cream Cans 
When the owner’s initials or number 
is painted on his cream cans, they have 
to be remarked frequently, as the marks 
become dim, due to washing and shipping. 
In order to avoid this I solder bra.ss let¬ 
ters to the sloping part of the can, just 
below the neck. Copper or brass letters 
can usually be purchased at the variety 
stores, but if not to be obtained they can 
be cut from a piece of she<‘t brass or cop¬ 
per with a pair of tinner’s shears and a 
narrow chisel. Letters or figures made 
of aluminum will not do, as they are very 
difficult to solder. Cans so marked can 
always be ea.sily identified and thus loss 
will be prevented. The lids should be 
stenciled or marked to correspond. 
Missouri. w.\r. r. taylok. 
“Ma,” said Bobby, “when I was at 
grandma’s she used to let me have two 
pieces of cake.” “Well, she ought not to 
have done so, Bobby,” said his mother. 
“I think two pieces of cake are too much 
for little boys. The older you grow the 
more wisdom you will gain.” Bobby 
was silent, but only for a moment. “Well, 
ma.’ he said, “grandma is a good deal 
older than you are.”—Toronto Sun. 
GALLOWffif’S 
NEW 1918 
I suarantee 
satisfaction 
or money 
back. 
Win. Galloway 
And Take Advantage of My Direet^Te-Yeu Savings 
Every month—every week I make this plea to you farmers. I tell you in ^ 
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ab(-- . 
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_ Has anti-friction 
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Tractors 
C WM. GALLOWAY, President 
WM. GALLOWAY CO. 
877 Calloway StaMon. WATERLOO, IOWA 
This Is an exact reproduction of my 
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and sell direct. 
WDf TIT for the book . 
irCff a tm Use the Coupon AfOIV 5 
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