Lewisburg chronicle. [volume] (Lewisburg, Pa.) 1850-1859, 1851-05-14

Butter.


cheese and butter butter exists in the
form of very small globules, and out of
100 parts Of cows milk, 3,75 parts of but-
ter are obtained. Human milk contains
about one-sixth more butter than the
above. Butter is indebted to substance
called "butyrine" for its fine favor. Cas-
Elm, the cheesy matter of milk, if not well
removed from the butter, by working and
washing, soon putri6es, and will give the
butter bad taste. Butter does not ap-
pear to have been known to the ancients,
at least so far as history reveals knowl-
edge, but we can not believe that butter
was not known to them for all this. We
read of ga land flowing with milk and
honey" but no butter still this is not
conclusive against the reasonable conclu-
sion that the old Hebrews did know what il
was. The Oldest hint historically, il
given by Herodotus, who ascribes the use
of it to the Scythians. Hippocratus also
alludes to the Seythian butter, and recon-
mends its use externally for medicine. In
the time of Galen butter was known and
used, but to very limited extent, among
the Greeks and Romans; in the second
century Pliny ascribes the invention Of
butter to the Germans, but this only
shows that the Romans became acquainted
with it through the Germans. 1t was
much used as a pomatum both by the
Greek and Roman ladies. Pliny recon-
mends it to be mixed with honey and rub
bed over the gums of children to ease the
pain of teething, and for ulcers in the
mouth-a hint that may not be useless to
us moderns. The Romans anointed the
bodies of their children with butter to
make them pliable, and it appears that
they did not know butter as we do, in
firm cakes, but only as semi-Auid, like
thick olive oil. This is not wonderful,
owing to the general warmth of southern
Italy. Neither the Spaniards nor Portu-
gucso know much about butter, and the
inhabitants of Mexico seldom eat it. In
the city of Mexico it costs one dollar per
pound the most wealthy classes do not
use so much Of it as the poorest amongst
us in fact they do not consider it an es-
sential article of food-we do, and could
not, to use common phrase, 'live with
out it, 1t is justly believed that more
butter is consumed in the northern States
of America than in any other country
having the same amount of population in
the world. The Hollanders are distin.
guished for making good butter, so also
are the Northern Germans, Norwegians,
and Danes. The English, Irish, and
Scotch make and consume great deal Of
butter, especially the Scotch, who are, or
at least were, almost half Jewish in their
feelings towards the use of pork and lard.
The great secret of making good butter,
IS cleanliness and plenty of elbow grease.
In some parts of Ireland, but especially in
Devonshire, England, and Ayrshire, in
the butter made has had q
worldwide fame. The plan pursued
seems to b, for the dairy-mails to wash
heir understandings, and perform the
anne operations as the French and Por.
uguese who dance among the grapes at
he wine press. By having large tubs
With false bottoms, covered with clean
oarse cloth, into which the butter was
,laced and danced upon, with water to
wash it as much as is required, all the
.heesy matter is pressed through the
oarse cloth and runs off with the water Of
leansing. This is a most efficient and ef-
ectual way of making butter for packing.
a general thing, the kind very common
n our markets depends for its weight in
laving good deal of the milk left in it,
nd none of the cheesy matter pressed out
1t is profitable way Of producing it for
ale. Butter from foreign countries should
&C well tramped or beat and washed some
ray, and it should be packed in a dish
laced in the inside of a larger one, big
nough to fill around it with salt.
Rancid butter can be completely cured
its bad taste and smell, by melting ii
, clean tin dish, adding some saleratus,
nd straining it through clean cloth.
lfter this it appears of different form;
crystalizes in soft round crystals, and
as no taste like what it would have had.
made well at the first operation. All
,ncid butter for cooking should be treat
i this way; it changes the butter, takes
way the bad smell, prevents it from spoil
Nc again, however long kept, and it really
as a beautiful appearance. The butter
iould be K pit stirred afier it is all dis
,lyed for about ten minutes. One ounce
saleratus will purify four pounds of but
r. A thick sediment falls to the bo;tom,
nd very thick scum gathers on the top.
utter is one Of the finest articles ofhumau
,oJ The farmer with his snowy Vhit0