The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1846-07-03
AGRICULTURAL.
RUTrER MAKING.


and dry khe bottom covered with stone
tagging, Brick will absorb milk and
other EQuids that may fall upon them \
and viii 56on contract mildew, the smel
of which. like the odor of cheese, veg
etables, fish or fowl Of any kind, will be-
impaired to the cream or butter. Owe
this cellar should be the dairy-room
with shelves 10 set the milk upon in cool
weather the cellar should be used dur
ing the extremes of heat and cold. The
temperature of the milk apartment, III
possible, should never be above 60 deg.
nor below As. Yet kettles should n"''
stand in 0he dairy room neither shonldI
churning, cheese making. nor cleaning.
milk vessels, be done there, but in con
venien, room near by.
Crcam may be KEEP, much longer, II II
be kept in white oak vessel. with a.
tight cover, and faucet or tap near the
bottom. 70 draw of the milk when il set
ties, be(ure the customary daily stirring
The quality of the butter is much i'm
proved by this management. II the milk
be not drawn off and it be churned with
the cream, the butter will be no longer
in coming, and it will show specks OF
sour card, taste like cheese. and will
soon becoma rancid, Butter will come
quickly at all seasons of the year, If the
cream be of temperature of from 90 to
70 degrees; to this end use hot water in
winter, and ice in summer but never
add either to the cream, in or out oil the
churn.
SaH.-Pure salt crysializes into pei
feet cubes. All other forms of crySta'i-
cation found in common salt, arise from
impurities those of needle shape in
Liverpool bag, or blown salt, indicate the
presence OF lime, magnesia, &c. One
great cause Of the failure in making good
butter, may be traced 10 the use OF i'm
pure salt. Rock salt, and the large
Jumps of Turks Island, washed, dried,
and finely palverized, are preferable to
all other kinds, being highly preserva-
tive, and hardening the butter, SO that it
will be sooner ready to work over in
warm weather. The Liverpool bag or
blown sail, the Salina salt, in small bags,
from New York, and the fine part Of ev'
cry kind of imported salt, contains a
grea, portion of impurlty. Less than
one ounce OF pure salt is sufficient for a
pound of Batter; (many put in but halt
an ounce J in all cases leave out sugar
and saltpelre.
In the manufacture of cheese, pre-
ference is sometimes given to Liverpool
bag or blown salt, This contains sall OF
lime and magnesia, which attracts moist
ure from the air, and has the desirable
effect of soflening the cheese; and the
pungent bitter taste which they impart
10 it, is an improvement in the estma-
ton of some,
General Remarks The cream should
not rise more than thir,y.six hours 1t
should be sweet when taken off, and
sweet when churned; yet there is de-
gree Of maturity TO be acquired by
keeping.
The kegs for making butter should be
made Of white oak, bilging in the form
of casks, for the more perfect exclusion
of air, and convenience Of transportation.
II the butter is no, to be sent to The warm
climate. or a foreign market, lie, the bill
ging kegs have movable covers, TO ac-
commodate inspection F.; they should be
soaked in strong brine. made also Of
pure salt,sin order that justice may be
done TO the purchasers in tare, and 10
save the butter from being spoiled for
one or two inches deep all around, from
its contact with dry wood. In case the
wood is anything but white oak, there is
danger of giving an unpleasant taste to
the whole. For the convenience Of fam
lilies, the size should vary FROM 25 to so
pounds. A large keg Of butter is expos
ed 10 the air for long time while on
breach in small family, and the bottom
in consequence, becomes rancid.
The consumer will readily pay an
extra price for 100 pounds Of butter
packed in four kegs instead of one. No
sal, should be put on the sides, bottom,
or between the layers. IL the kegs are
made with covers, put cloth over The
TOP, and cover that with pure fine salt.
Keep a cloth wet with strong brine,
over the butter, while the keg is filling,
10 exclude the air. The practice Of
washing butter is not approved Of in
Europe; it destroys its fragrance and
swee,uess by dissolving the sugar of milk
which it is said, is always present in
god butter. 1t is practised in Holland,
hen the article is designed for exporla.
ION TO India; then the operation is usually
performed with cold strong limpid brine
iaade Of pure salt, and pure water; wa.
&C that has lime in il will not answer, as
lime is readily absorbed by the butter.
TO exclude the air more enectually
ing the process of putting down, let
title melted sweet butter be run into
cavity where the bottom, head and
es come together, then after each
I ~ is Completed, let the dairy woman
r,., her.fnrpr round so as to press the