Edwardsville spectator. [volume] (Edwardsville, Ill.) 1819-1826, 1824-11-23

form depot fail TO throw into the churn
(hyhe bole of the ehurn staff, and
wifh0pf Stopping the churning) some
plnts OF spring water every ten minutes,
tha, is TO every fifty or .six'y pints of
milk; in winter, on the contrary, they
add warm water, but they pour it in as
soon as they begin TO churn, in order to
accelerate the slight degree of heat ne
cessary for the formation of butter; but
when they see the first butter globules
forming round the churn staff, then they
cease pouring warm water, and the tenn
perature warns them against putting any
more cool water, Thus, TO make but
ter it is required
lst. That milk must have curdled
and soured, but not fermented.
I'd. That, milk must have naturally
soured, without any help bu. a little
quantity of sour milk, and especially
without warming il.
Sd. That all milk should be put into
the churn together, and churned withou,
extracting any parts OF it.
4th. That the churning should be con-
tinnal and always uniform, avoiding to
strike the bottom Of TIE churn.
5th. That churning witnou, Interrupt
ton, communicates TO the milk slight
degree Of heat, which is necessary, and
which in winter may be accelerated, by
adding some warm water from the mo-
ment one begins to churn, and without
stopping the churning motion.
9th. AS soon as one perceives the lit
tie globales of butter forming, one must
think only to cool, with spring water, if
| insummer, for inwintcr it isno, nee essary
| 7th. Ii, when one wishes TO Churp, one
has some sweet milk not yet sour, bu,
which one wishes 10 churn, it must be
put into the churn with the curdled milk
twelve or fifteen hours, more or less,
according 10 the relative quantity, be-
fore beginning TO churn, in order that
the part of sweet milk you have added
be entirely curdled.
| This mode is, no doubt, much longer
than when the cream alone is Churned !;
for one must cburn during about two
! hours in the most favorable season, and
il is common 10 winter to take four hours
churnins to have your butter made.
Preparation for butter.-W but
ter is IT ade, il the weather is hot, i, is
well, after having gathered it in the
churn, TO let il cool about two hours ;
bur when il is very hot weather, as that
time is not sufficient 10 cool ii, it is well
TO put it in a very cool place during
some hours, till i. is very firm, in order
to extract the bu,,ermilk from il.
Il is by kneading and turning repeated
ly with a wooden box or spoon, and a
beech dish made oil one piece, that the
women about Rennis extract the butter
milk; leaving it now and then TO rest
and grow bard, and thea beginning again
tul it does not yield any bunermilk it
is only in the last exiE.ini'y, aud in the
hot days of summersshat they knead i
in cool water in order 70 extract the but
termilk oul OF it; they pu, nothing in ii,
but some salt for preserving and relish
ing it.
They never touch the butter but with
the wooden box spoon, which mus, be
limpregnsted, and also the dish, with
some light brine, to prevent the butter
from adhering.
AL the utensils employed for milk
must be carefully washed with boiling
water every time they have been made
use Of, then washed again win cool wa
Ter and exposed to the sun, that they
do not get musty smell. 1t is neces-
saiy 10 remove from the dairy all the
dlsagr or strong smells and to OBJ
serve the most scrupnious cleanliness
in il, but without humidity, which would
give mouldy taste to milk.
The churn is made OF chcsnnt wood
i is scalded every time it is emp,ied &c
churn again; it is rubbed with bunch
Of hollyonk, that scratches and cleans il
well, and then washed again with cold
water.
| The pots and churn must keep nc
smell Of the sour milk, and none OF the
utensils employed should be, Or have
been put 10 any other uses, tor fear oil
spelling the whole.
| MIRACULOUS WHEAT.
/ Wew- York, June 9, 1924.
To DAVID GELsToN, ESQ.