Cheraw gazette. [volume] (Cheraw, S.C.) 1835-1838, 1837-01-10
RURAL ECONeME,
PREMIUM BUTTER.
PREMIUM bUIIEh'
Mr.. John S. Saypard, Recording Secre'
mry of P. A. Society.


Stetsoa, Sept. 81, 1886.
DEAR S1R:-The irkin containing about
s;rtv mounds of Butter, which is offered for
nremium, was made in the following man
ner. From one to two quarts OF the first
drawn milk was set in pans, by ltself;-
the last drawn from the COWS, was set IN
mans by itself, and after standing about
;birv.six hours, the cream was carefully
SKINNED and put into earthcrn pots, and
cEurned before there was any sourneSs IN
the cream. The butter was then taken
from the churn and the butter-rnllk 'oeE
and thoroughly worked out, aud then =
ounces of the best butter.salt, 4 ounces OF
the best loaf sugar. and 2 ounces OF salt
petre, after being we'll pulverized and sltted,
was thoroughly mixed or worked INTO the
hu,ter: it was then allowed 10 stand "a
hours. until the cool of the morning; 1t
Was then worked into butter. should
have said that the 6 ounccs OF salt, OF
sugar, and 9 Of salt-pctre, was put INTO IL
lbs. of the butter, and the same proper ION
in making the butter.
4 small box, containing 5! lbs. of butter
was made the same as the above ana Is
intended, if deserving, for the premium OF,
fared bv the Editor of the Mechanic and
Farmer.
We have long been in the practice OF
making but or similar TO the above, ("l'n
the exception of separating the mix ana
have had no difficulty in keeping butter
perfcctlv sweet till it was year or more
old. In making good butter, great care
should be taken to keep the milk vessels
nerfectly sweet, the butter should be churned
in the cool of the morning, and the butter
milk should be thoroughly worked out.
The process Of separating the milk is new
to us, although it may not be TO others.
AIN satisfied from what experience we
have had in the process, that much richer
and better butter can be made from the
milk last drawn from the COW, than first
the cream taken from the first drawn milk
is thin tough film, with very little oily
matter in it--and when chuned is long IN
coming, and is white and inspld.
Respectfully yours,
AMASA STETSON.
N.B.I forgot to say that in the manu-
facture of the butter, orange carro;s were
grated, and the Juice extracted, and srnln-
ed. and one pint of the juice, was put
into the cream before churnlng. ihis
giyes color and ADDS to the richness OF the
butter. wish it understood that one pint
of the juice was put to every twelve pounds
of butter. - o.
As we d em statements like the above
xerv valuable as q practical matter, and
that every thing in relation to them may
be perfectly understood, the question has
occurred to us, whether the butter, which
is named as having kept perfectly sweet
for a great length of time, was made with
the addition of the juice named in the note
accompanying the statement. We ask this
question for the purpose of getting at a
nractical answer, and Mr.. Stetson would
much oblige us, by giving information on
this point. and such reasons as may DC
present in his own mind, on the subject
Our own impression is, that where the juice
is used, a great deal more salt will be
necessary, in order TO preserve the butter
Our notions may all be wrong on TINS SUD
iect. and we should like to have them Sc
right.-Mechanic and Farmer.