The Massachusetts spy. [volume] (Worcester [Mass.]) 1831-1858, 1832-06-06
From, the Boston Ceniinel.
MAKING BUTTER

We ali love { ood Butter, but we don't al
get il. In this age Of calculation and spec
ulation, and political economy; when ever,
body wishes to make the most of every
thing, it may he well to give hint to o,ir
country brethren, for their profit and ON
pleasure. A gallon of good cream, nav
with the same quantum of labor, be con-
verted into butter which will sell for twelve
cents, or twenty-five cents pound. Ii
costs no more TO bring good pound of but
ter to market than had one These prem
ises will he admitted, presume, because
they are substantiated. every day, by prac-
tice.
Mechanical and chymcal science. thew
say, is applicable 10 every thing but theolo-
gy and politics.
Keep your COWS cool in summer, warm in
winter feed them well, and give them good.
soft, clean water. Churn the cream before
it is spoiled by age. The Dutch churn the
milk when fresh, and make more butter.
they say: the butter milk is also better for
mixing bread or buildings, or for hogs.
Now for the application of science, me-
chanical and chymcal. Milk is principally
composed of two principles: the hutterous
and the Gaseous: or the fat and the curd.
To make good butter, they must be separa-
ted. in great degree, and the butter-milk
must be wholly extracted. To effect this
more readily, and effectually, propose to
apply chymical affinities, and minute me-
chanical division. l must give nv plan
little smack of science, or it would not suit
the age, or attract the notice, and command
the attention Of the young ladies' in the
country, who all now, | understand, attend
the Lyceum lectures, on all the sciences
which is very commendable, especially those
sciences which apply to the every day bust
ness of life.
Salt, we know, has a much greater affini-
ty for gelatine or mucillage, than for fatty
substances. 1t may he even doubted, if fat
or oil, entirely Invested If some other sub
stances, as conductor, will receive salt at
all therefore the salt will adhere, and mix
with the substances which are not fatty,
If by working and infinitely dividing the
whole, it can penetrate the mass. The hut
ter-mik takes up the sat greedily, and is
to be drawn out of the butter, with other
deleterious matter, by the agency of the
salt. We must not suppose that the salt is
necessary to preserve he pure butter. l
have seen the best butter in France, put
down in hogsheads and kept a year with
out salt. But salt is quite necessary to keep
butter when imperfectly made, and contain
ing foreign ingredients,
Now to accomplish this desired separa-
ton, propose to have two wooden cyin-
ders, little canalled Or grooved, like an
apple mill, placed in tight box, or tub,
which is TO be filled with strong brine, OF
salt or salt petre, and then to pass the but
ter several times through TINS mill, always
in the brine. 1t will then be subdiyided,
into lamine as thin rs the finest paper; ex-
posing every par; to the action Of the salt,
which makes the selection, and separation
desired. The butter mar be sailed if re-
CURED, but it is not necessary 10 preserve
ii, provided it be kept from iheiair hermeti-
cally.
Butter made with care would be worth
now two shillings pound. Is it not better
to send to market box Of butter worth ten
dollars, than one which will bring but three
dollars.
mo patiently FRANKLIN, Senior.