Page 4 Advertisements Column 1

Southland Times, Issue 4185, 28 November 1881, Page 4

(Continued from page B). ' Secondly, you should be sure that the cows are perfectly " stripped, ' because if this is not done it is the meaas of sowing the germs of rancidity. Then, when the milk is drawn from the cow, it ought to be cooled down directly to about 55<!eg., so as to take what is called the animal heat from it. As to the question of shallow or deep pans for "setting " for crcatn, I am an advocate for the use of deep ones. After being filled with milk, these pans should bo placed in a vessel containing water — ordinary pump water answers well — for twolvo hours ; or, if the milk is extra warm, a 1i • tit; i-e may be nsed, and this would result in a large proportion of cream rising. In order to prevent rancidity, ir is very imporant thai the cream should be churned at once. Iv small dairies, however, this is impracticable, and in such cases every endeavor ,-houWI be made to prevent the casein from turning. And hero let me say, do not churn tooqu.i'kiy. Do uot be in too great a hurry and turn irregularly, because if you do failure will almost certainly result. Turn steadily, at about forty-five or fifty revolutions per minute. As soon as butter comes — and this you can tell by tne nois — it is time to stop the churn and deal with the bntter kermis. Strain off the buttermilk, put some cold water into the churn, and turn it again two or three times ; this will have the effe tof washing the butter. Perhaps tin b^'S! way to incorporate the smallest quantity of salt, or salt water, into ; he churn. so as to distribute the salt evenly amongst the butter. Ido not recomrm-nd too frequent washing, as this only results in the butter losing that fine natural flavor which it should possess, 'ftereach process of butter-making, the churn and other utensils should be cleansed with boiling-hot water. In buttermaking everything depends upon scrululous cleanliness, the use of plenty of hot water, or steam if it is available, followed by cold water. Some years a^o I gave a lecture on cheesrmakiiitr to a number of farmers' wives and daiiywomcn on the estates of the late Lord Fitzhardinge. At the clove of vaj remarks i invited discussion, and after a little while a lady got up and said, " Weil, doctor, what you have to tell us is all very wel l , but can you make cheese?" "Yes, I thi;:k I can," I answered ; " but at any rate I will try it I have a fair chance, and see the thine; done from beginning to end. The produce of a great many cheese dairies is spoilt by the cows being milked with dirty hands and so forth." " Very well," said she. "if you will will come I will send for you." I was then residing in the neighborhood. A date was agreed upon, and at half-past 5 on a cold morning she sent her trap, aud I drove 5 miles, to'fee the cows milked. When the rennet was about to be put in I asked her whether the temperature was rieht. So she dipped in her hands, and said, " Yes, I think that will do." On inserting the thermometer, however, i found that it was just lOdeg lower than it ought to be. At this her husbaud, a smock-frocked farmer, who was standing by, said, " Ah 1 Sally, I tell you you have spoilt reany a cheese for me by feeling the milk with your hands instead of testing it with the instrument. ' Well, at last a large cheese was made and marked, and when sold it fetched more raouey than she bud been in the habit of getting. After this nearly all the farmers in the neighborhood presented their wives with a thermometer apiece. One of the first necessities in the making of good butter is to have at command an abundance of cold water — spring water if possible, or pump water, so as to get. rid of the animal heat as soon as the milk comes from the cow. By this rueens, also, you get rid of the animal flavor. Whenever you have the means of setting milk for cream I strongly advise you to do so. If you take care to keep cream as c'osely as possible to a temperature of 55deg. to 57deg. Fab, you will not only get a "larger produce of butter, but also butter of a'grcater flavor. By using deep pans, and iv hot weather putting a lump or two of ie : in the vessel of water in which the paus arc placet! to preserve the temperature below sSdeg., I am ready to guarantee that cream will keep without turning sour for a period of at least eighteen hours. Butter .should always be made from perfectly sweet civara. In the art of butter-making chemistry is not required. It is a simple mechanical operation. Some people are of opinion that a certain degree of sounn'ss iv cream is necessary in order frj obtain good butter. My experience has. taught me diii'erently, and I believe it is ii^puttiblc to attack iv too forcible a manner the opinions of old-fashioned dairy people. I denounce the sour- cream theory as radically wrong. There i- an opinion that the longer cream continues cold the worse it becomes. There is a good deal of wrong experience, but I like to have the right Sometimes a novelty, if carefully investigated, proves to be far more useful when thoroughly worked out and practically tested than the experience of the man who has been going ou in his own way for twenty years. A great many such men maintain at the present time that the best quality of butter can only be made if cream is allowed to turn a Ktile sour. This is a great mistake. The sweeter the cream the better the butter will turn o'jt, nlLc: 1 <'i:v;imttances being equal. After alluding iv terms of p;".'s-2 to the cream separator. Dr. Yocleker proceeded to say that milk, is a mechanic- 1 cot a chemical compound of tauy matter as cream, curd, or milk and sugar. It is, he Faid, well to remember thi.=, because it is uot by chemical means that we separate ci cam fiom skim milk, but purely by mechanical means. The cream globules rise to the surface, and by proper management the cream is -passed away from the bkiiu milk, in this way we obtain the cr.am perfectly sweet, and. provide I the food given to the cows is of such a nature as to produce sweet au I not "turnipy" cream, we can ob:ain excellent butter by churning it properly. Although my profession is that of a ciieiuist, I would impress upon you that the lu->s chi'm!t;als \ ou use, or the less you attempt t> med-.110 wi;h chemical agencies iv the separation of bulier from the cream, the better will be the lcsult. If jyou pour off the buiter milk as soon as the butter comes you will have b.nter much more free from the cheesy or curdy ( nvelope which originally encased it iv the creamy globule. And you will never make first-rate butter unless you presen c a regular temperature iv churning. The tenperature should never ri:e above OOdvg ; it should be rather below than otherwi-e. lam no advocate of all these beautiful air churns, and complicated contrivances. You do not want them. In a good churn you simply rcquiie an implement which enables you to churn sufficiently without overdoing it. All churns should be so constructed as to be easily cleaned. The requisites for successful buttermaking are, a well-constructed dairy not subject to great fluctuations of temperature; a dry floor, perfect cleanliness-, appliances for introducing hot or cold water, for steam; and in the last place washing it moderately, and^salting it in the churn. If yon waut to make first-rate, firm, fresh butter, there is no secret, no great chemical skill is required; only ordinary attentiou to a few simple priuciples, and by observing them I warraut thit you obtain for your butter a bPtter price. Instead of having to sell it at 10 1 or Is per lb., 1 Lope in the future you will get from Is 6d to ?s. 1 sincerely hope that in these times of depression the English dairy farmer will derive some advantage, and stop to some extent the large supply of foreign butter, which I am sorry to say frequently drives thy English butter out of the market. Public Notices. ITY I) R A P E E S CITY DRAPERS. DEE STREET. b. eabbTiTge & co. Have just opened a splendid lot of Prints Galatea Stripes, Oatmeal Cloth;. h^utiu Stripes, and fancy costume cloth, which they are now selling at the LOWEST POSSIBLE PRICES. Al^.o, a splendid lot of samples iv racns' and boys' felt and stiaw hats; shirts and clothing at COST TRICK. Free the City Diaper's is M. Hat Seethe City Draper's 2a : 'd. Shirt. See the City Draper's, 19j. Cd. Trousei and Vest. S. KABBLDGE AND CO. (Opposite Reid & Gray's), qc, £>EE STIIEET. '