OCR Text |
Show Churn ?Iore 3111k or Skiui Deeper. A correspondent 01 the M irk Line Expes fays : From observation I beiieve uj manv butter-makers do not skim as deep or churn as much milk as they ought. I hear them fay often that they don't like to get so much milk, or sour cream, in with the cream. It is a common practice for most butter-makers to have a skimmer that is perforated with holes, that the milk may pa-s through into the can from which, the milk is being taken. If any one one has a better reason for not skimming deeper. I shall he pleased to hear it. and herewith here-with give my reason why I think we ought to skim deeper and churn more milk with the cream. First, there are but lew dairy huues so far removed from the odors of the kitchen, swill pail or barrels, or some decaying vegetable matter, as to keep the cream from absorbing odors that injure the flavor of the butter : and the cream must first receive, or have these odors pass through it, before they can reach the milk, as it is most exposed. The milk must therefore be most pure, and, it churned with the crc-am, will aid in taking up the odors trim the butter. By churning only the cream, tho dash of the churn must, as we think, injure the butter globules and make the butter salvy, as the friction is more directly applied to them than would be the case if miik was mixed with the cream. There are times when the milk sours before all the cream is up ; yet the milk must be nearly, if not quite as good, from the same cow that is being fed the same feed, in a warm morning as it is in a cool moruing. But we often get twice the amount of cream in the cool days that we do in warm days, and the quality is better. Take, for instance, in-stance, the 24th of August, a hot, sultry sul-try day, the cream hardly paid for the labor. Now, take theioth of the same month, 1809, agood cool day that gave a nice yield of cream. Is it to be supposed sup-posed that there is that difference in the milk produced from the tame cows on the same days, when the cows were fed in the same pasture, that there was in the amount of butter made from their milk by skimming the eteaui only? I have thought that when the milk is brought in a heated condition, and placed in a warm room, that perhaps many of the butter globules were exploded ex-ploded by the heat, and that they mingle min-gle with the miik, like alcohol with water, but to churn all the milk would be to get more butter. |