Butter-Making in Hot Weather.

Te Aroha News, Volume VI, Issue 343, 16 February 1889, Page 3

Butter-Making in Hot Weather.

If the cows have received the necessary attention with regard to their food supply, the next matter of importance is to see that the milk is not only properly taken from the cow, but that it is properly treated immediately after. That is, that the milkers are clean in their habits : thab the pans are properly scalded and sunned ; for this last process i.s of gi enter importance than ordinary persons may imagine. A thorough dr> ing and heating it. a wonderful purifier. The pans and milk dittoes having loceivecl proper care and tieatmenb, the Mate of the cows' udder should m t by any means be overlo ked. If foul in any «jiv, apply *i little water to rcino\e the oiicnt>i\u matter. Of course the teat& ha\c ne\er been neglected. Disclouied finycip and hand& during the { voce&& of milking aie not to be tolciated tor a moment. Jlaung looked at these matters, we now come to the mo&t vital one of all, and that is, the care of the milk immediately after it i& drawn from the udder. An hour's delay, or even half thab time, will frequently destroy the quality of the whole week's make of butter. To . void any &uoh calamity, the milk should be tieatcd systematically and piopeily. It should be subjected to a cold water bath as soon as possible after it lutt- been caken fiom the cow. One way of doing Uu^ if- to have a large can holding >;n , liom ei^ht to ten gallons. Place this \o?tel in a l.trgc one containing the cold w.itcr fiom the well. The water on bhe out-ido should use to the same heigh b as tho milk iiwde. A stream or a frequent change of cold water would hasten the cooling process. In this way the tempeiature of the w hole bulk is reduced, and the milk left in a s^ood keeping condition. Afterwards set the milk in deep or shallow dishes, according to the particular system followed. If set deep alter the temperature of the whole had been sufficiently reduced, no fear need beentei bained of having tainted milk or that peculiar "cowy" smell. Jf set in shallow dishes, the cream will have sufficient time It use before the milk becomes thick like cuirl. Whatever system of setting is pursued, it is always well, as far as ci.cum&taucos will permit, to remove the cieam befoie the milk coagulates. After every skimming, the new cream should be thoioughly incorporated with the bulk in the Aessel, .so that a unifoim ripening may take place. The time required for ripening varies a little. If the cream is taken off the dishes when the milk ib in a &weeb condition, sufficient acidulation will develop between twelve airl twenty hours. Les<- time will be required when the milk has begun to turn. I have frequently heard it stated that fresh cream oft' the pans will not chum, or only a veiy small portion of it, and to put itinon churning day, as is frequently done, is a waste of material. Being satisfied with the results from ripened cream, I never ventured an expeiiment on pure fiebh cioam. Ib is seldom farmers churn too fiequently. On the contrary, as a rule thab is almost universal, they seb the cream awjy to wait upon further acquisitions, and, being in a warm atmosphere, the sour whey begins to injure or destroy the finer qualities ot the cream, so that when churning day finally does come, the bulk of so called cream is little less than a mass of tasteless curd. To avoid this common misiortune, churn frequently in hot weather, and as early in the morning as possible. Avoid I placing the cream in the churn at too high a temperature ; if possible keep ib below sixty. 3fi£by- eight degrees will be found a eood summer heat for churning if a fine ; qualiby butter is required. To accomplish ! this, exbremely cold spring or well water must be employed in which to immerse the [ cream vessel before the contents aro placed in the churn. When properly done, the butter is likely to come within half-an-hour or so, in fine condition, and of a high colour i and flavour. Drain eff the bubber-milk bhoroughly. Sail; and work, maintaining a uniform cool temperature as far as circumstances will permit. In this condition ! the butter should be packed or printed, pub in bhe cask or butter - box, and placed in some cool place, an ice-houso if accessible. From here hurrry it to market with all the despatch possible, with the injunction to all hands through whom it will pass to hurry it on to the final consumer, who will abundantly reward you for your extra care and favourable management. This, in fact, is the whole secret (in Ameiica) of the success of bhe butter factories, and it will be well vhen all dahymen learn to follow their example in this l'especti