: ABC Butter Making: A Hand-Book for the Beginner by Burch Frederick S - Butter

@FreeBooksWed 07 Jun, 2023

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MILKING 17

Washing the Udder--The Slow Milker--The Jerky Milker--Best Time to Milk--Kicking Cows--Feeding during the Milking-- Loud Talking--Milking Tubes--The Stool--The Pail.

CARE OF MILK 23

Animal Heat--Milk as an Absorbant--Stable Odors--Cooling-- Keeping in Pantry or Cellar--Deep Setting--Temperature of the Water--To Raise Cream Quickly--When to Skim.

THE MILK ROOM 27

To have well Ventilated--Controlling the Temperature--Pure Air--Management of Cream--Stirring the Cream--Proper Temperature at which to keep Cream--Ripening Cream-- Straining Cream--Cream in Winter.

BUTTER COLOR 30

Rich Orange Color--White butter--The Juice of Carrots--The Use of Annato--Commercial Colors--Beginners generally use too much.

CHURNING 32

The Patent Lightning Churn--Churning too Quickly--The amount of time to properly do the Work--Churning Cream at 60 degrees--Winter Churning--Starting the Churn at a Slow Movement--The Churn with a Dasher--Stopping at the proper time--Granular Butter--Draining off the Buttermilk--Washing in the Churn--To have the Churn sufficiently Large--Churning whole Milk--The Best Churn for the Dairy.

WORKING THE BUTTER 38

The Right Temperature--To get the Buttermilk all out--Half Worked Butter--Overworking--Use of the Lever--Working in the Salt--Rule for Salting--Butter Salting Scales.

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