Carroll free press. [volume] (Carrollton [Ohio]) 1834-1861, 1849-06-29
agricultural.
From the German,cwu Telegraph.
Butter Making.


Butter intended for winter use, should be made
eilher 10 September or October. During these
months the weather is sufficiently cool, and the
qualify Of food in The fields and pastures more
suitable than when the season is farther adyan-
ced. Very good butter may be made m Noyem-
ber but though for family use, il may be as good
as that made during the Two preceding mon.hs,
IL is not 50 desirable lor marketing. One Of the
principal reasons why there is So much bad but
Ter ia the country, is thus ucidly explained by
wrner on this subject:
"Theprincipal cause OF failure to make good
butter that may be kept for a long time, is The
neglect TO separate the buIIer-mk entirely from
the butter. Some dairy women are afraid 10
let drop Of cold water touch The butter for fear
of washing out the goodness-as If water aud
butter could comminge. We object to touch
log the butter with the handsome particles
will thus be melted and thus inIure the whole
a little wooden paddle Is best.
"When the butter is gathered in the churn
that is, when It separates from the buller-miIk,
and forms Jumps, the buuer.mllk should all be
drawn off and cold water should be added
then the whole must be agilaled OF chumed,
on, unul the water ceases TO look white.
This serves to harden the butter, and to work
out the milk. II any liquid is finally left in the
butter, this liquid is nearly all water and you
have salt water or brine in your buttor, rather
than buter-milk, which becomes tainted in three
or four days of hot weather. Pure brine will
not taint the butter, buuermk will"
BY proper care in making and working but
ter, our farmers might render the dairy BUSH
ness exceedingly profitable Extra buIIer al
ways commands good price, Dairy women
frequently complain that the milk of cows, fed
on Iurnlps and cabbages, produces butter of a
bad favor-so bad, indeed, that the article is
unsaleable and utterly unfit for use. The dsa-
greeabe consequences emanating from the prac-
ice of feeding these vegetables TO cows, may
be wholly obvialed by feeding them to the ami
mails after milking at night, aud allowing them
u liberal supply of salt.
Van Emberg, who is good authority in such
matters, says that the milk should be kept ill
an incipient acidity is produced, or, until il has
"changed." During the summer season, accor-
ding 10 this author, this change generally takes
place about ten o'clock; in cold weather it re-
quires to be kept longer; for this purpose, say
in spring and autumn, the milk Of the first mess
may be kept ill the following morning and then
il will require the addition of warm water to
bring it to the proper temperature for churnng.
lie also recommends mixing the nights milk,
with n portion of that drawn the subsequent
morning In the GeorgicaI Essays. by Hunter,
il is asserted that good butter may be produced
from COWS fed on Iurnips, in the following man
her.
"Let the vessels which receive the milk, be
kept constantly clean, by being scaded in hot
water. When the milk is brought from the dali
ry, with every eight quarts, mix one of boiling
water, and then putil up to stand for cream"
This, il is known, will annhaIe the taste of
the turnp, and no doubt facilitate Ihe process of
chuning.
| have seen much butter, $50 callad) in the
market for which should be extremely 10th to
pay cents per pound; gray, walery, and as salt
a5 Turks Island itself, il would be Il hard bur-
gain TO accept and eat it as gift. Aud yet
those who impose upon persons by offering such
stuff, get badly neItled if any obieclonis made
10 It's quality or price. A lirhin of such "but-
ter" is about as valuable for culinary purposes
as the same quantity of soap grease. Our dali
ry women, many Of them, have much to learn
in this department, and the sooner they COM
mence the better both for themselves and Gus
toners. A Montgomery c0univ Farmer.