The spirit of democracy. [volume] (Woodsfield, Ohio) 1844-1994, 1845-08-16


comes too damp, at that season, to allow the cream
to form wey r&G
9. Strainiag the milk.--This should be attend
ed to without delay after milking. The new IA
shioncd TN strainer Ia tin pail with wire gauze
straner) Is far preferable I'd the old fashioned cloth
strainer. Either tin pans or stone crooks may be
used for holding the milk; know Of no preference
except the tin work is liable to rust in damp
spring house. Earthen crooks should never be
used, as the lead in glazing may act chemically
with the cream or butter, SO as to poison it.
10. Skimming the milk--In hot weather the
milk may be allowed to curdle before this opera
ton is performed, but if 1t be delayed any longer
a thin, watery fluid will form between the milk
and the cream, after which the good qualities are
inevitably destroyed 1t is necessary, in mid
summer, to skim the milk every morning and night.
| This point mus. receive the strictest attention
Neglect oft often gives streaked or mottled ap-
appearance to butter as well impairs Its flavor.
IL. Cream AS soon as Ii Is collected it should
be placed in a stone crock, which should be either
hung into well, or set up to the brim in the
spring within the milk house.
| 1t has been thought by some that the cream inn
proves, or natures, by exposure to the air after it
is collected, and that placing it in situation as
cool as a well, or spring, is unfavorable for that
change. This view may be correct late in autumn,
when It becomes sometimes necessary to mature ii
by artificial heat. but during our hot and dry sum-
mers, we believe the course recommended is to be
preferred.
r. Cunning This operation must be restor-
ed to as soon as supply of cream is obtained, and
in hot weather cannot safely be delayed beyond the
third day.
A variety of patent churns have been palmed
upon the public, none of which, we believe, is tc
be preferred to the old fashioned, upright dasher
or the barrel. We at present employ the former
and by the aid OF well adjusted spring pole, con
nected with the top of the dasher-rod, can ietcl
twelve or fifteen pounds of butter, in from tifteer
to twenty five minutes without any violent efforts
The barrel churn is not as easily cleansed.
49, JTorking 0f6mto.-This must be repeated
until every drop of the buttermilk is expelled
twice or three times will be necessary, nor must
be delayed too long, till change begins to taxi
place in the remaining buttermilk, that will i'm
pair the flavor of the butter, which no subsequen
treatment can restore
The operation must be done in bowl, by TN
aid of a wooden spatula, or paddle, and in no III
stance should the hand come in contact with th
butter, if it can be avoided, as the warmth OF tn
Individual renders the butter oily and bad-ilavored
Some persons destroy its sweetness and richnes
by washing out the butermilk by means OF col
water, practice always to be avoided.
a. Sailing The salt should be added at tn
commencement fthe first working. Much of ou
western butter is injured by the employment of th
common New York salt. The firest ground ar
ticle should be used, 1t can now be obtained
sacks, Of our merchants, at reasonable price.
l5 Preserving Butter.---That made in th
spring and summer may be laid down in stOn
crooks, and the surface covered with BRINE o
I strength sufficient to bear up an egg In winte
this will answer all the purposes of cookery, ant
even for table will be sweeter than much that finds
its way there. J. r KIRKLAND.
/ Rochport Oct. IA, 1912.