HUNTS CONCERNING BUTTER MAKING.

Waikato Times, Volume X, Issue 599, 23 March 1876, Page 3

HUNTS CONCERNING BUTTER MAKING.

In the manufacturing of "butter the first poiut is good cows, and then good feed, and the next the setting of the milk. Milk is almost as sensitive to atmospheric changes as mercury itself. It is a question among many as to what depth milk should be set to get the' most cream. It does not make so muoh difference as to depth as it does the protection of the milk* from acid or soaring. As soon as the acid strikes the milk the cream ceases to rise. Many have seen milk sour and whey offin twelve hourß* time, with little or no cream on it. The reason of this ia. that the acid commences to develop itself in the milk before the animal heat leaves it ; hence there is no cream. With a clear dry atmosphere the cream will rise in the milk , but in that condition of the atmosphere that readily sours the milk, the cream will not rise clean, but seems to hang in the milk, and thia even when the milk is protected from the acid by being set in water. The benefits of setting milk in cold water are, that tiie water protects the milk from the acidnntil the cream has time to rise, for cream to rise readily on milk set in cold water, the atmosphere in the room should be warmer than the water. There will as much crdam rise on milk set in cold water in one hour as there will on milk not set in water in twenty-four hours. In skimming the cream off from the milk there should always be milk enough skimmed in with the cream to give the butter, when churned, a bright clean look. Butter churned from clear cream itself will have an* oily or shiny look when come in the churn. Cream skimmed from different inilkings, if churned at the same time, in one churn, should be mixed eight to ten hours before churning ; then the cream will all come alike. White specks in cream are caused by too much acid in the cream. It is in one seuse cheese curd ; for butter packed with white specks in it will, after a time, have a cheese smell. White specks occur in butter in the spring — one kind is found with butter still sweet— specks like hard curd , strain thorn out, else your butter will have a cheeay tafcte ; the second kind is caused by acidity, whiah progresses by keeping, and in cream acts like rennet, converting cream into cir*d ; churn before acid develops and you avoid white specks ; the third cause in an advanced state ot the second ; cream should never stand in a room where the milk is set, but should be put into a cool place if yoa would avoid specks. — " W Ward's Butter Book."

Old Winston wu • aogro preaoher i a Virginia and his idtai of theology and human fiaturo wore often rerj original. A gentleman thai accosted the old dtrkio one Sunday : " Winiton, I understand jou belie™ sverj woman hat iovon dorili. H,ow can you proTe it ? " " Well, «ah did yon erer read in the bible how «6Ten debbles were cait outer Mar/ Mtgalin?" "Oh, jcs I've read that." " Did you ebber hear of 'e^ bom' caat out of ny oder woman, lab. »" " No, I never did." Well, den, the oddengot 'em yet."