. A. B. C. in butter making;. Butter. 83. In the gathered cream system where there is no ice or very cold water at command, or where it is desired to keep the cream for gathering only twice a week. I have a good deal of faith in the future application of this system of preserva- tion. But once and for all understand it that pasteurization is no panacea for all evils nor any excuse for lack of cleanli- ness. Indeed, it requires a high standard of cleanliness if it is not to turn out a delusion and a snare. Any clean tin can, free from rust, preferably of a similar shape of the shot-gun can, wil
. A. B. C. in butter making;. Butter. 83. In the gathered cream system where there is no ice or very cold water at command, or where it is desired to keep the cream for gathering only twice a week. I have a good deal of faith in the future application of this system of preserva- tion. But once and for all understand it that pasteurization is no panacea for all evils nor any excuse for lack of cleanli- ness. Indeed, it requires a high standard of cleanliness if it is not to turn out a delusion and a snare. Any clean tin can, free from rust, preferably of a similar shape of the shot-gun can, will do. A stirrer made of smooth, clean hardwood, but preferable—a tinned iron rod with a little dasher, and a boiler of suitable size com- pletes the outfit required. Fig. 64 shows such a boiler for three regular shot-gun cans with the stirrer to the (Fig. 64.) left Place the boiler over the lire and when the water is about 120 deg. set the can with the cream in the water and stir con- tinuously until the cream is 160 deg., remove the cream can, reduce the temperature of the water in the boiler to 165 or 170 (if warmer) by adding cold water, replace the cream can with the cover on and keep the boiler where the water will not drop below 160 degs. Another way to maintain the temperature is to have an insulated box as mentioned in the chapter about starters and to place the cream can there. Keep the tempera- ture for 20 or 30 minutes and remove the can for cooling, or, if you want to make butter soon, cool it at once to 70 or 75 deg. and add the starter. A quick intensive cooling is desirable if cooked flavor is to be avoided and for this reason we must either have some- thing like the Champion or Starr cooler, or else have a can or tub with ice water in which to plunge the cream can and cool quickly to 40 or below by stirring the cream with one hand and the water with the other. If this temperature can not be obtained it may be safer to heat to 150 only in order to avoid a "
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectbutter, bookyear1889
