Jeffersonian Republican. [volume] (Stroudsburg, Pa.) 1840-1853, 1841-07-21
Butter.

6utGGTs
The summer is the best time for the makers
or the purchasers of butter to lay in their stock
for the year. It is the best time, because 1t is
usually the cheapest, because it is the sweetest
and richest, and because, if put down swee:
and in good condition, it will remain good
through the season. 1t is useless 10 deny that
there is vast deal of wretched butter consumed
in this country, when it would be quite as easy,
and more for the profit of the makers, to pro-
duce superior article. We have good pas
lures, good cows, and there can be no good rea-
son given why good butter should not be the
result In the first place, every thing connect
ed with the making of butter should be perfect
ly sweet and clean. No smoke, dust, or disa-
greeable smells should ever exist in the milk
house or dairy Every thing of this kind has
its effect on The cream, and leaves lis taint on
the butter. The milk should be skinned, and
the cream churned, at the proper time and the
proper temperature The buttermilk should be
promptly separated; and in sailing, none but salt
of the finest, purest kind is admissible. Mex!
to leaving milk in the butter to putrefy, the use
of bad salt has the most influence in making
this article worthless. Many recommend wash
milk, and this mode is practced in some of the
best butter districts of Europe or the United
States. If the milk is thoroughly separated,
however, the particular method is of very little
consequence; and perhaps machine for work
ing the buttermilk out, such as has been figured
in the Cultivator, or some similar contrlvance,
will be found as efiectual as any thing. The
butter, if made ever so perfectly, will not keep
we'll unless it is also packed well. Total eX-
clusion from the air seems necessary, and when
this is combined with low temperature, butter
can be kept an indefinite period of time. 1t is
the adventitious circumstances only that make
poor butter, for as it is pure animal OIL if freed
from those things that have tendency to spoil
it, it would keep as long and with as little trou-
BILE as tallow or lard 1t is the difficulty of free
ing butter from the substances connected with
il, that have a constant tendency to putrefac-
ton, that renders the packing of butter of so
much consequence 20 its preservation. Stone
jars we have found superior to any thing else
for packing butter They are sweet, cool, i'm
pervious to air, and from their shape leave but
small surface TO be exposed, or covered with
brine The butter, whether packed in jars or
frkins, must be beat solid, and the vessel what
ever it may be, should be filled at once. The
difficulty attending irkins, is, that all wood con-
tains more or less acid, and this, decomposing
the salt, imparts an unpleasant taste and flavor
to the butter in the cask. This is partly rene
died bv filling the frkins with strong brine, and
allowing them to stand few days before using,
but the cause is never entirely removed Ex-
perments made in Scotland proved that the
wood of the linden or Eastwood contained the
least acid, and this is supported by the fact that
in the Tyrolese salt-works, where water is
brought to the point of saturaton by percolating
through bundles of twigs, or faggots, those of
the Eastwood are always preferred TO any other.
In this country, firkins of heart-ash are prefer
red, and perhaps are as good as any that can
be used. We have known a frkin of butter
properly headed, thrown into well where the
water was of temperature of about 500 or $50,
and when taken out, after a submersion of a
year, was as sweet as when put in.-Perhaps,
where circumstances admit butter might be ad-
vantageously kept in this way in watts filled with
running spring water of the proper temperature
Jars or firkns when filled with butter, should
have some pure strong brine poured on the top
of the butter, and KEEP. there for the purpose Of
excluding the air until the article is wanted for
use. Instead of the brine some use salt, and
others prefer linen cloth saturated in brine,
for this purpose. But whatever is used, the
top of the jar or frkin should be carefully COW
cred with board, or what is much better, a
clean fiat stone. They should stand on flat
stones, in cool place in the cellar, and may be
occasionally looked to, TO see that the surface
is properly secured, and the air excluded.--Al-
bany CuItiU0tor
Seat for preventing Sleeping IN Church.-Per-
haps the most curious thing about ST. Phillips
Chapel, Winchester, is the ancient stall seats
now affixed to the wall of the ante chapel.
These have their seats SO affixed upon hinges,