Cheraw gazette. [volume] (Cheraw, S.C.) 1835-1838, 1837-05-03
BUTTER.

The following remarks upon the manu-
:acture and preservation OF Butter, were
written bv the conductor some three or
four years ago. With some slight altera-
lions. they are now submitted to the read
ers of the Cultivator, as containg the most
essential rules to be observed in the man
agement of this important household art:
Butter is one of the staple productions
of our State; and every hint that serves
to improve its quality, must be useful.-
There are various methods of making
butter, as from new milk, lobbered milk
and cream; and there is certainly great
diversity in its quality. The cause OF this
difference may partially be owing to the
season, the feed and the breed ofthe COWS,
but most is owing to management. Our
dairy women are very much like their
good husbands, apt TO be somewhat con-
ceited, too wise to leain, and generally be-
lieve their own mode the best, and never
suspecting that philosophy or science can
have any sort of connection with this
humble branch of household labor. All
seem to be agreed, however, upon the fol-
lowing points:
/. That cleanliness is the first rcqui-
site, for many and very obvious reasons.
.. That every sort Of liquid should be
separated from the bulter-because i! such
is suffered to remain, it soon becomes
rancid, and taints the mass.
3. That the salt used TO preserve it
should be pure, because bad salt will not
keep ii swect-rock salt, and that produ.
ced by solar evaporation, being deemed
best.
4. That no more salt be used than is
necessary to reuderthe butter palatable-
all excess being injurious TO the taste, and
an imposition upon the buyer.
5. That the vessel in whichit is packed
should bo incapable Of imparting to it any
bad havor-wood abounding in pyrolignic
acid, & red ca-then warebeing improper-
the rstgiving bad taste, and the latler,by
reason of the decomposition of the glazing,
which contains lead, being in measure
poisonous.
s. That when packed, the external air
should be wholly excluded from the but
ter-becausc the air soon induces rancld!-
~.
Our dairy women have added two other
rules, which they deem all important to the
preservation of good butter, but which |
am induced to think are but little known
,nl Lose p.,c.;eo1 viz
z. That no water be suffered 10 come
in contact with the butter in any stage OF
the process-because II tends to lessen the
essential volatile matter which gives the
butter its rich peculiar flavor.
8. To have the suit incorporated with
the butter in the first operation Of work.
ing, and after an interval of twenty-tour
hours, to apply again the butter ladle un-
I'll the whole of the liquid is expelled. BY
this operation the salt is dissolved and et-
tectually blended with the butter, which
IS freed more effectually from but'erml!k.
And we will add two other rules, viz
9. When the cream is employed, it
should be somewhat sour, though not
stale, as in this state the butter more read
l!y separates from the Serous or chcesy
matter.
10. That the temperature of the cream,
when submitted TO the churning process,
should not be below 50, nor above 62
degreeS-a lower temperature rendering
the separation difficult, and higher one
essentially impairing the quality Of the
butter. \ thermometer with sliding
guage, adapted to this and other household
purposes, vii! cost s. or s. so. The
temperature may be regulated without
bringing water in contact with the cream,
by setting the churn ina tub of water,
either hot or cold, as may be required to
change the temperature of the cream.
We sat down 10 write merely an intro
duction to two tables, which we are about
TO copy, and which indicate tho tcmpera-
ture at which cream may be most advan-
1ageously wrought into butter. |: may be
said that these will serve but little pur-
pose, as thermometer is seldom seen in
dairy house; yet twill show the impor-
tancc Of keeping ore.
The Highland Society Of co,land o.
tered premium on experiments on the
temperature ii which butter can bc best
procured from cream. The following "a