HOME AND FARM MAGAZINE SECTION
3
Methods of Making
Butter of Quality
BY LTNNE P. TOWNSEND.
OUR Pilgrim forefathers were prone
to believe that troubles with the
churning were caused by witches,
tut now we know that such troubles are
caused, for the most part, by our own mis
management. It requires some skill and
a great amount of care to produce a
high-grade butter, the kind that main
tain a its fine flavor when spread on hot
griddle cakes or fresh baking powder
biscuits. It is this kind of butter that
brings the best returns and pays the
highest profit and all extra work and
care Is more than paid for.
Butter of good quality cannot be made
from cream produced or kept under un
sanitary conditions. If the natural sweet,
rich flavor of the cream is once lost it
Can never be restored and the finished
butter will be lacking in quality. And It
U an easy matter to permit deterioration.
Just a little laxity here or there and
the damage Is done. Pure, rich cream
can only be produced by well managed
healthy cows. The milkers must be
cleanly and the utensils sterilized. The
Stable must be clean and airy and the
milk room cool and sweet.
After the cream is produced it must be
carefully handled until ready for the
Churn. It is Just at this point that many
butter makers fall down. The proper
management of the cream Is so important,
and apparently so little understood that
It Is no wonder we have a final product
go lacking In uniformity and so often in
ferior In quality.
Cooling the Cream.
As soon as the separating Is done the
Cream should be cooled to a degree equal
ing that of previous skimmings which
have been set aside for churning. Under
to circumstances ought the fresh cream
be added to the old until it has been
cooled to the same temperature.
At 45 degrees there is little if any bac
terial development and if the cream can
be kept at this point, no trouble will re
sult from the development of harmful
bacteria, provided, of course, that It has
been properly handled up to this time.
Twenty-four hours before time to
churn, the cream should be allowed to
gradually warm up to about 65 to 70 de
grees at which point the "bacteria of fer
ment will multiply with great rapidity.
It is a good plan to aid the ripening
process by using a "starter" on the cream,
especially If it has remained sweet while
accumulating. The starter employed may
be either a small amount of well soured
cream, Bkim milk or buttermilk or a com
mercial culture In tablet form can be
Used. When the starter is applied the
cream must be thoroughly stirred to In
sure uniform ripening.
The proper temperature of cream at
churning .varies with circumstances, 62
degrees being nearly correct under Ideal
conditions. This being the case, the
Cream should be cooled to about 60 de
grees, prior to being placed In the churn.
This allows for a slight rise In tompera-
ture, due to handling and the increased
warmth caused by the friction of one
particle of cream on another and on the
sides and paddles of the churn during the
operation. Under these conditions well
kept cream of a good quality should
granulate Into butter in from 10 minutes
to one-half hour. The amount of cream
to be churned at one time should not ex
ceed one-half the cubical contents of the
churn.
Churn Troubles.
The principal troubles with churning
are these failure of the butter to come,
400 Acres in
Wheat
960 acres. 700 acres Rood wheat
land, balance fine pasture. 400
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Fenced and iTOSs-fenceu. Abun
dance of water. ComfortabU
buildings. Located In one of tha
best wheat belts in Eastern Ore
gon and 12 miles from good town
and railroad. Horses, machinery,
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acre. Good terms. Wrlto for our
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wheat ranches. It will pay you.
Acme Realty Company
401 Equitable Hullillnjc.
Taronin, Wash.
Oos?,d. Packets Q Ceil
NonhernGrown.Thorourhly U k b U
Tested, Relntilc, Frnta, the
"We Crow" kind, worth 11.00. Com ytu only 12c. That'i
all mulinf expense pIJ by uk
Brut. Iteit Irit Mrlr fatarllt
('fcbag Rit irlj, nn kttr.
firnl, Hrit table TirUtf.
t'Hbr, Ktlrt mrljr white
l.etlf, Tvatfvr tlwtn fee,
flaloa, Or! llflr Wit r4
'rielp, Bf it, moots br4 idmL
H4kk. Starlet Tim If, wkltttlp.
TaHaln, But aitr early-, immI .
Tttrmlp, a Uvvrll UUt variety.
Bend oi 19 mots, ttMnpfl will
with rh order we Inoludt
enpT oi ttood Poult rTt oar
(aafterly nugaciM, dtrotad to pfwcitl cropa alw a ton
at oaf ntw book, WtoMUe fanning. Writ tonight
horwood Farms Co., 8autuok Mlotw
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foaming of the cream, white flecks In the
butter, soft white butter and cream
wasted in the buttermilk. When the
cream has been properly handled other
wise, failure of the butter to come is
usually caused by too high or too low a
temperature of the cream. The remedy
for this condition is the addition of
enough cold or warm water as the case
may be to bring the churning to the prop
er temperature.
Cream from some cows seems to take
longer to churn than that from others
and it is said that cows well toward the
end of the lactation period produce a
cream, likely to take longer In churning.
However this may be, when churning has
been carried on well over half an hour
without results, something is wrong and
steps should be taken to remedy the con
dition. Foaming of cream in the churn is like
wise caused by too high or too low tem--perature,
or by too slow or too fast a
movement of the churning apparatus.
Keeping cream too long before churning
also has a tendency to produce this result
and the explanation is quite simple.
The milk sugar in the product forms
into alcohol by decomposition; the alco
hol combines with the fat and the result
is a soapy condition of the cream which
on agitation foams or forms a suds. Stir
ring a teaspoonful of baking soda or sal
eratus in the cream 24 hours before
churning will prevent this occurrence and
this should always be done when there
is reason to anticipate such trouble.
Care Necessary.
White specks In the butter are caused
by keeping the cream In too warm a place
and by too rapid ripening, also by not
stirring the cream each time a new skim
ming Is added. The steps necessary to
prevent this complaint are obvious.
Soft white butter may result from a
number of causes, but as far as handling
the cream Is concerned, this condition will
result only from allowing It to freeze.
The principal cause of this trouble with
butter lies with the cows and their feed.
An excessive amount of cottonseed meal
In the ration will bring about this result.
Large amounts of raw potatoes will do
likewise. Certain cows have a tendency
to produce butter of this class, and cows
late In the lactation period occasionally
do the same, although they may not do
so ordinarily. Careful handling of the
cream and proper attention to the ration
will do much to eliminate the production
of soft white butter. The appearance of
this Inferior product can be improved by
the judicious application of coloring but
there is no way to remedy the greasy con
sistency, once such butter has been pro
duced. There is a considerable loss of butter
fat In many churnings, little of which is
actually realized. Such loss may occur
from mixing sweet cream with sour too
soon before churning, or from not keep
ing the entire churning thoroughly and
continually stirred until ripe and ready
for the churn.
When the cream is turned Into the
churn. If the bottom is watery and has
a sweet whey-like smell, that part will
foam and form an emulsion during the
churning and the fat contained therein
will not mix with the butter and thus be
lost in the buttermilk. This Is purely a
case of mismanagement of the cream and
the condition need not occur if reason
able care is exercised.
It Is a notable fact that consumers are
coming more and more to realize that
good butter can be had and they are in
sisting that they receive this brand. It
wonld seem that with the high prices peo
ple are willing to pay for a superior prod
uct, more real butter and less of the low
grade stuff would be produced.
Poland-China Prolificacy.
The Poland-China breed has been un
necessarily accused of a deficiency in
prolificacy. Upon inquiry to nearly 100
breeders of this breed, asking for the
average number of pigs farrowed per
sow, in their herd, for a term of three
years, the average was 9 pigs per sow.
One herd had an average of 9 for a
term of five years, from 40 head. An
other had an average of 10 pigs from 25
sows for a term of five years. Others
for terms of three and four years, gave
averages of 8tt to 10, with high litters
of 15 to 18 pigs. . This is a good per
formance, when it is considered that
many of the sows making the above av
erages were just gilts with their first
litters. From seven to nine pigs per lit
ter is large enough for any sow, and they
are usually strong and robust.. If the
sow farrows at season when nature will
provide some of the warmth, she can be
depended upon to rear the entire litter.
Breeders can expect a heavy loss in the
raising of pigs, as long as they insist on
caring for them with the oil stove and
lantern.
Sfbonniert rntf bie
a$ 6cfie6tcf(e iinb grofjte Smifien-iBod)cuuatt tin SBJcftcn
fir nur $1.00 pto 3ot)r.
3ringtftets bie neueftenftriegsnacfyricfjten,
in um?crfdlfd)ter XDcife
CFrfdjeint ieben ortnertag rtrit 20 eitcn, bonmter einc
8feitigc onntagSbeilage mit mir Sefeftoff. Entljolt aufjer
ben neueften unb inteteffmitcftett SBeltbcgebcnljeitcn bie toia
tigflcn Stadjridjtcn ton ber pacific Siifte, ferner rocrtoollc
Statfdjloge fiir ftarm, $auS, $of unb arten, niifelidjc SBinfe
fiir bie Qufrcm, (xmnenbe efdjidjten unb fttrje SJobcHen,
illuftrierte Slbfjanblungcn iiber ben rieg, cine illuftrierte,
tjumoriftifdje cite ufto. uftt).
djreibt urn einc $robetnrmmer ober fdjicft gleicfj ben
9l&onttcmcnt$rci bon mir $1.00 tin. Sebcr neue Scfer be
lommt aufjerbcm ben reidjljaltigen, rjubfdHIIuftrierteit garni
IienMenber pro 1915 uinfonft.
DEUTSCHE ZEITUNG
flrrfte unb Salmon Strojit, $prtluttt, Cregon.
58ctcflttcr.
Seutfdje SfitufS, ?ortIanb, Orenon.
(Srfre imb (salmon Strafje.
(?mTicnen& finben sie $1.00 fur in SurireJDonncnient mif
bit 2eutfdje Scitmig". Senbeu ie mir brn gamiiicnfnrettbcc
pro 1015 bortofrci ju.
5?rtme '
Strode unb .aummimer ,
01. g. & S?oS
MWfice
(stoat "