The Port Gibson herald, and correspondent., 1851-04-25
Butter.


man. Out nflmik twn other common articles
Of innd are obtained. viz: cheese and butter; but
ter exists in the snrm OF very small globues. and
out o. one hundred parts of cows milk. rs
parts of butter are obtained. Human milk con-
ians about me siaih more butter than the above
Butter is indebted 50 a substance called "buiy.
rine" ior It's fine favoI. Casein, the chees,
matter Of milk. if not well removed from the
butter. by working and washing. soon putrlfies
and will give the butter bad TASTE Butter
does not appear to have been known to the an
clients, at least so far as history reveals knowl-
edge; but We cannat b, lieve that butter was not
known TO them for all this. We read of land
flwing with milk and honey" but no butter,
still this is NOT conclusive against the reasonable
conclusion that the old Hebrews did not know
what it was. The oldest hint, historically,
about butter, is given by Herodntus, who as
cribes The use o. it 10 The Scythians Hippo
crates also allndes tn the Scythian butter and
recommends its use externally for medicine. In
the time Of Galen, butter was known and used
but to a very limited extent, among the Greeks
and Romans; in the second century Plinv as.
cribes the invention of butter tn the Germans
but this only shows that the Romans became
acquainted with IL through The Germans. Ii
was much used as pumatum both by The Greek
| aud Roman ladies'. Pliny recommends it to be
mixed With huney and rubbed over the gums of
children to ease the pain of teething, and for
nlcers on the mnuth-a hint that may not BIZ
useless Il, Us moderns The Romans annnuted
the bodies Of their children to make them pliable
and it appears they did not know bu'Ier as we
do, in firm cakes. but only as stfnI-huid. like
thick olive oil. This ia not wonderful, owing to
the general warmth Of Southern Italy. Neither
the Spahiards nor Portuguese know much about
bu.ter. and the nhahtants OF Mexico seldnm pai
it. la the citf of Mexico it costs one dollar per
| pound; the mosf wealthy classes do not use so
| much Of il as the ponrest amongst us; in fact
| they do not consider il an essential article o.
| fond; We do, and r0ni NOT, tn use common
phrase. 'Iive without it," 1t il justly believed
that more butter is consumed in The Northern
States Of America than in anv other country
having the same amount of population in the
world. Toe Hu.landers are distinguished i0r
making good butter so also are the Northern
Germans, Norweglans. and Danes. The Eng.
| liSh, Irish and Scotch make and consume a great
deal of butter. especially the Scotch, who are.
or at least were, almost hall Jewish in their feel.
| iags toward the use of pork and lard. ae s.
The great secret OF making gOod butter is
cleanliness and plenty Ot elbow grease. In
some pats of Ireland, hnt especially in Devon.
shire, England and AvrPshifp. in Scotland, the
butter made has had a worldwide fame. The
plan pursued seems TO be Tor the dairy maids u
wash their understandings, and perfoTm the
same operations a. the French aud Portuguese
who dance among the grapes al the wine press.
By having large rubs with falls bottoms. covered
with clean coarse cloth, Intn which the butter
is placed and danced upoa. with water to wash
il as much as required. all the cheesy maIieT Is
pressed through the coarse clOtn aud rms of
with the water of cleansing. This is most
efIicieEt and effictual way OF working bui.er for
packing. As general thing, the kind very
common in our market depends fdr IFS weight
in having good deal of the milk left ii it. and
none of the clePsy matter pressed ant-it is a
profitable way OF producing it for sale. Butter
:nr foreign countrys should be- well tramped Or
beat and washed some way, and it shoud be
hacked in Gisf placed in the inside nf a larger
one. big enuneIl 10 I'll around il with salt
Rancid butter cambe completely cured Of its
bad taste and smell, by melting il in clean Tin
dish, adding some saleratus, and straiUug il
through clean cloth.
AfterthiS it apr ears Of different form; il
crysializes in soft round crystals, and has nc
taste like what il would have had. it made wei
at lhe FIRST operation. All rancid butter for cook
ing should BE-. treated in this way: il changes the
butter, takes away the bad smell. prevents il
trm spoiling again, however iang kaft, and j
really has beanIIini appearanrF. The butter
>hould be Kept stirred alter it is all dissolved lol
aboni ten minutes. Tine ounce salaratus vii
purify fonr nonnds butler. A thick sediment
tails te The bottm. and very thisk scam gath
ers on the top. Bniier is nne of the finest arii
cies of human food. ~ The farmer with hIs
snowy white bread and beautiful golden bate
lor breakfast. dimes richer than the monarch t
whom these things are denied
7Hs2 3'ss s' iScienfifc Amer icdn.