. Breeder and sportsman. Horses. THE BREEDER A N t> SPORTSMAN [Saturday, October 27, 1906. ! THE FARM f •»**i* *t* *i* *j* **• •»* *«* *i* *i* *!• •i**!* *i* *i* *5* *»* *i* *j* *** '***?* •j********?' CHURNING. Of the numerous styles of churns upon the market, there is none better for the small dairyman than hte bar- rel churn. Before adding the cream, the churn should be scalded with hot water and then rinsed with cold water, says Jersey Bulletin. This will freshen the churn and fill up the pores of the wood with water so that the cream will churn in from thirty to forty-five minutes. Str
. Breeder and sportsman. Horses. THE BREEDER A N t> SPORTSMAN [Saturday, October 27, 1906. ! THE FARM f •»**i* *t* *i* *j* **• •»* *«* *i* *i* *!• •i**!* *i* *i* *5* *»* *i* *j* *** '***?* •j********?' CHURNING. Of the numerous styles of churns upon the market, there is none better for the small dairyman than hte bar- rel churn. Before adding the cream, the churn should be scalded with hot water and then rinsed with cold water, says Jersey Bulletin. This will freshen the churn and fill up the pores of the wood with water so that the cream will churn in from thirty to forty-five minutes. Strain the cream into the churn, as this removes the possibility of white specks in butter, which usually consist of card or dried particles of cream. The amount of color to be added is determined by the demands of the market. Color the butter to suit your customer. Butter should be churned until the granules are about half the size of a pea. "When larger than this it is dif- ficult to remove the buttermilk and distribute the salt. When smaller, some of the fine grains are liable to pass with the buttermilk. When the granules have reached the right size cold watfer should he added to the churn to cause the butter to float. Salt will answer the same purpose. The churn is now given a few revolu- tions and the buttermilk drawn off. After the buttermilk has been thor- oughly removed, cold water is added to the butter, and the churn revolved a few times. This amount of washing usually suffices. As soon as the wash water has drained away, add fine dairy salt at the rate of about one ounce per pound of butter, and re- volve the churn eight or ten times to thoroughly distribute the salt. Where only a small amount of butter is made, the butter may be worked with a ladle in the churn. For larger amounts it is desirable to have a sep- arate worker. TO CURE HOOF WOUNDS. A strict antiseptic treatment of wounds in horses' hoofs caused by nail pricks and other similar injuri
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Keywords: ., bookcentury1800, bookdecade1880, booksubjecthorses, bookyear1882
