. Cyclopedia of farm animals. Domestic animals; Animal products. Ancient Arab butter-making. know when the point is reached at which further ripening must be checked. Neither the butter- maker who depends entirely on the sense of taste and smell, nor the one who depends entirely on the acid test will get the best results. Methods of learning to taste and smell, or judg- ment in their use, can not be written out. The ability must be developed through experience. The amount of acid present, however, is capable of exact determination by the test. [See page 180.] Coloring the butter.—If the butter
. Cyclopedia of farm animals. Domestic animals; Animal products. Ancient Arab butter-making. know when the point is reached at which further ripening must be checked. Neither the butter- maker who depends entirely on the sense of taste and smell, nor the one who depends entirely on the acid test will get the best results. Methods of learning to taste and smell, or judg- ment in their use, can not be written out. The ability must be developed through experience. The amount of acid present, however, is capable of exact determination by the test. [See page 180.] Coloring the butter.—If the butter is to be col- ored artificially, this should be done after the cream is placed in the churn. Only a harmless color should be used. The amount to be used will depend on the season of the year and the demand of the trade. The churn and churning. No other utensil in connec- tion with dairying has re- ceived so much attention from inventors as the churn. Most of the efforts along this line have been to get a churn that would save time. The thirty to forty minutes spent in churning has seemed a prodigious waste to the am- bitious inventor. The one- minute churn has been the goal. There have been more patents issued by the patent office on churns than on any other one device. A careful analysis of the junk in the attic or storehouse of the average dairyman will reveal one or more relics of this kind, due to the persuasive powers of an agent who had convinced him that he was foolish in spending so much time at the churn. Figs. 190-202, and 245 show a few types in the evolution of the churn. In spite of all this activity for an im- proved article, the greater number of churns in use today are either the old-fashioned dasher churn (Fig. 196) or the equally old re- volving barrel (Fig. 200, a modern hand type) or box churn (Fig. 198), or its later modification, the combined churn and worker (Figs. 202 and 245). Of- these types, the barrel churn is by far the best. Practically all fact
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Keywords: ., bookauthorbaileylh, bookcentury1900, bookdecade1920, bookyear1922
