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Wisconsin Dairymen's Association / Tenth annual report of the Wisconsin Dairymen's Association : held at Sheboygan, Wis., January 11-13, 1882. Report of the proceedings, annual address of the president, and interesting essays relating to the dairy interests

Curtis, F. C.
What I have learned in butter making,   pp. 81-88 PDF (1.7 MB)

Page 87

attained in about thirty six hours if kept at a temperature of sixty. 
two degrees, when it is ripe for churning. 
4. Churning. There has in the past few years come into use 
churns that revolve without inside machinery to agitate the cream, 
depending upon gravitation to produce the necessary agitation, 
which I consider preferable to any other device. Ordinarily, the 
cream for churning should be at sixty-two degrees,- in summer a 
little colder is no objection, and in winter it is well to be a little 
warmer. I have used the Rectangular churn about eight years and 
find the butter comes in about twenty minutes. I am aware that 
there are churns that produce butter sooner than this, but they 
have a sort of grinding motion that is likely to destroy the grain 
of the butter, and is much more labor to cleanse and keep sweet. 
The Rectangular churn produces butter soon enough, is very easily 
operated, and produces the butter in just the right manner and of 
the right consistency. When the peculiar "slap dash " of the 
buttermilk is heard, the butter has formed in granules about the 
size of wheat kernels and the milk can be drawn off, seemingly 
without mixing with the butter. Good, pure, cold water can now 
be freely used to wash out the remaining buttermilk, which can be 
perfectly done if the churning was stopped at the right time, or 
before the butter was massed in the churn. If stopped at the right 
time, the water percolates the whole mass and removes the milk 
without working, and leaves it in just the right state to receive the 
6. Salt and salting. We get advice enough on this subject by 
interested parties to make us proficient. I have used the Ashton 
salt a long time and always found it good. I have lately used the 
Onondaga F. F. salt and also find that good and less in cost. I 
have seen many others using the common barrel salt profusely to 
make the buttzr weigh, that was designed for salting stock and for 
fertilizing purposes - of course this would spoil any butter. Butter 
should be salted with good fine dairy salt, sufficient to flavor it to 
suit the taste of the consumer. I have found that salt often pro- 
duces different degrees of saltness in the butter, and this was a 
mystery to we a long time. To illustrate, we will go back to the 
granulated butter in the churn. We judge there is fifteen pounds 
of butter in the churn. We will now weigh out one pound of 
Ashton salt and pour part of it on the butter, and by a half turn of 

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