MAKING BUTTER.

Otago Witness, Issue 919, 10 July 1869, Page 16

MAKING BUTTER.

For keeping milk, I would give the preference to a good spring house in summer, and a good cellar or vault in winter ; the grand object is to keep the milk as nearly as possiblb an even temperature the year round. With regard to the proper temperature of the spring house or vault, 1 ■would say that one object is to make all the cream rise in the least possible time, and to do this we must keep the milk at a regular temperature. Several experiments have been made to ascertain the proper temperature; as a rule it has been found that milk at a temperature of 50 deg. will raise all the cream in thirty-six hours ; at a temperature of 55 deg. it requires but twenty-four hours ; at a tetnterature of 68 deg. it requires but twenty hours, while at one of 77 deg. it needs but twelve hours. In another experiment the milk was kept at a temperature of from 34: deg. to 31 deg., no cream of any Account was thrown up in three weeks. Theae and other experiments all go to «how the great importance of this point ; in fact, it is the main- spring of success »n the butter dairy. That this regular temperature can be best attained by a^ well constructed vault, there can be no doubt, but during the Bumtner it can also Ml attained by a spring house, which hW its own attendant advantages, such as^emption from carrying milk up and, down stairs, &o. ; but on tho othor hand tho «pring house is generally so situated as to be liable to overflow from heavy rains. My own experiments have demonstrated that to put milk more than three inchos deep in the pans entails a loss in the ♦mount of cream ; the cream i§ 'so near of the same specifio gravity a» th,o milk, that it oannot nso through a very great depth. A^ain, in a large body of milk,,jjtroquires a longer tiuio for it to lose itsanhnal heat, which must all be destroyed - before the cream commence* to rise. The quantity of salt needed to keep the butter, will vary from one pound of salt to twentyfour of butter, to the same ftmdunfc for twenty-eight pounds. Tho object is to have tho water and buttermilk vv^ioh remain in the buttor, thoroughly saturated with salt, and of course tho more the batter is worked and froodlrom the buttermilk, tho low salt will bo wquired to aalt it ouough for preservation;- but «s onourii salt to keep it will not u»uall|r make it salt enough for the taite oh many ouitomors, we must add more ; one pound to twenty-four of butter wIU not «eneially be too much for the pubho taste.— Oor. Wwtofewter Republican*

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