The Kalida venture. [volume] (Kalida, Ohio) 1841-1865, 1852-07-23
B U TIER MAKING.
BY A FARMrR's WIPE.

i
EDs. RuRAL:--I do not attempt the
c"nsi lera,ion of this subioc, in the expec.
ta'ion Of adding any new and important
facts, but 10 contribute my "mite" to the
general stock Of knowledge already
gained, and 10 note down few plain and
simple facts fnr those WIN are, or expect
to be, dai'y-women iE small way II
seems TO be \ subject 'ha, requires "ine
upon lne," TO induce people to practice
on the principle that good butter can lie
more profitably made than poor butter.
Something more than twenty years
ago, took upon myself the responsibili-
lies of farmers wife, us too many others
have done, without an adequate know
ledge of its requirements and duties. !
Thought any one who was clcanly, could
make good butter; a process so simple,
that skill was quite unnecessary. I,herc.-
fore undertook the management, Of the
milk Of ten or twelve cows, with all the
fidenco Of ignorance. A few weeks
convinced me that more knowledge and
Judgment were necessary than | had
anticipated, to produce the rery best but.
ter.
Among my neighbors was a woman
who had been for years a dairy-wnman
in an extensive dairy in Englsnd. An
old lady. somewhat fastidious in taste,
whom we supplied with butter, observed
that she would ensure to us among her
friends, two cents a pound above the
market price. as soon as my butter should
equal Mrs P.'s the woman above alluded
toD in quality. Here VAS direct appeal
10 a motive that always responds. !
accordingly sough, Mrs. P.'s advice. -
Said she, "Lay down a few plain rules;
experience and observation will do the
rest.
"Le. all milk vessels, be perfectly
clean and free from acidty; a good
circulation Of pure air, without having the
wind blow on the milk, skim The milk
before it turns sour. never letting the
milk Micken with thu cream On; chnrning
nften enough to prevent The cream IRON
getting very sour; churn moderately
work the butter clear of but,etmdk. sail
with from one 10 One-and-a quarter ounces
'f fine, sJied salt, to one ID. Of fresh but
"s, lat the butte. stand twenty -four
hours. then mould and prepare your
butter for market, and depend on it, you
viii have first rate article"
"Do you moi have 10 wash your butter
great deal in warm weather to get Out
he bnitermilk?" | inquired. I,
"No," said she, "such practice ruins
he butter, il washes out the sweeiness;
never allow any water 10 touch my
butter; sometimes put piece of ice.
'r cold spring water in the churn, but
10 no like 10 do even that"
Bv close observation of Il csc rules,
combined with ambition to exrel, and gel
he highest prices before The first season
was over, succeeded in bringing my
butter to the required s'anda,d. still
houglt Mrs. P. rather whimsical IN he,
opposition To washing butter, and could
lot help accusing her of a little obs'inacy.
al length became convinced that sh,
vas ripb'. IiEen knew nothing Of the
chemical process by which the sweetness
was washed out of the butter, bu, such
found to be the fact. found, too. iha,
he use Of water injured The butter for
ieeping. By repeated experiments, il
vas found thu, Of two jars Of butter
rea,ed precisely alike, excepting ,ha,
ane was washed and the other unwashed.
'fter being kept through The winter, ,ht
ln"ashed would invariably prove to BE-
he best Chemical analysis has repeat
IDLY shown that the sugar which forms
in ingredient in all milk and cream, is
dissolved and los, in the water, thereby
leiraciing from tha, DELICIOUS sweetness
hat all butter should possess.-RMal
New Yorker.