Agriculture for beginners . or globules. Since these glolniles are lighter than milk, theyrise to the surface. Skimming the milk is a mere gatheringtc^ether of these butter-fat globules. As most of the butter-fat is contained in the cream, pains should be taken to getall the cream from the nulk at skimming time. After the cream has been collected, it must be allowedto ripen or to sour in order that it may be more easilychurned- Churning is only a second step to collect in a compactshape the fat globules. It often happens that at chuming-time FARM DAIRYING 299 the cream is too warm for successf
Agriculture for beginners . or globules. Since these glolniles are lighter than milk, theyrise to the surface. Skimming the milk is a mere gatheringtc^ether of these butter-fat globules. As most of the butter-fat is contained in the cream, pains should be taken to getall the cream from the nulk at skimming time. After the cream has been collected, it must be allowedto ripen or to sour in order that it may be more easilychurned- Churning is only a second step to collect in a compactshape the fat globules. It often happens that at chuming-time FARM DAIRYING 299 the cream is too warm for successful separation of the glob-ules. Whenever this is the case the cream must be cooled. The Churn. Revolving churns without inside fixtures arebest. Hence, in buying, select a barrel or a square box (^ \ Fic. 271. A Hand Skpakator This kind of churn brings the butter by the falling of thecream from side to side as the churn is revolved. Never fillthe churn more than one-third or one-half full of small churn is always to be avoided. Churning. The proper temperature for churning rangesfrom 58° to 62° Fahrenheit. Test the cream when it is put 300 AGRICULTURE FOR BEGINNERS into the churn. If it be too cold, add warm water until theproper temperature is reached ; if too warm, add cold wateror ice until the temperature is brought down to 62°. Do notchurn too long, for this spoils butter. As soon as the granulesof butter are somewhat smaller than grains of wheat, stopthe churn. Then draw off the buttermilk and at a temper-ature as low as 50° wash the butter in the churn. This washing with cold waterso hardens the granulesthat they do not masstoo solidly and thus de-stroy the grain. Butter. The butter sochurned is now ready tobe salted. Use good finedaity salt. Coarse barrels
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectagriculture, bookyear
