Bellevue gazette. [volume] (Bellevue City, N.T. [i.e. Neb.]) 1856-1858, 1857-01-29
aTauInV Isuucr.

\ oorret ponaent of the Germantown
Telegraph, va n late number Of that paper
makes tive following remarks on hat sud =
i5ct Purchases and consumers Vt butter
generally complain that huter does mo-
Keep wcll-thal 1t soon becomes strong
and rancid, if not wholly worthless. THIS
may arise from a variety OF causes In
the first place, butter ought never TO be
churncd in an apartment whore the tenn
peralure is above sixty degrees Fah.-
At this point is obtained the greatest
quantity, and at ffty-two degrees the best
quality. These facts are Of high practical
importance 10 those engaged in domestic
economy. Another very important matter
TO be attended to in the manipulation OF
butter, is the complete expulsion oil The
buttermilk. This should be accomplished
hv means of a wooden ladle, and not by
tho hands, for no hand IL man or woman
| should ever come in contact with butter,
especially if the wcnthcr be hot.
DIR. Anderson celebrated receipt for
the preservation Of lulicr in n perfectly
sweet and edible condition, has been long
before the public; yet as there are many.
perhaps, oy6n among the readers of tins
paper, who are unfamiliar with the pro-
cess, | now quote it as presenting the best
practical directions on the subject, ovcl
published. 1t is tins:
Best common salt, two parts saitpc'
tire, one part; sugar, n par! beat then
mp together so that they may BE- completely
blended. TO every pound, or sixtcci
ounces Of butter, add one ounce Of thC
composition, Mix il well with the mass
and close it up for use."
A friend who has long used this miXtur,
assures me that he has kept butter pre-
pared with il for years, perfectly sweet
although there is at first a disagreCabl,
taste which continues FOR n fortnight, uftc
which itdisappears, and the butter assume
n most excellent flavor, and never afte
becomes stale or rancid.
A writer in the New-England Farmer
suggests the following as n better metho
than the one proposed by DIR. Anderson
Instead Of common sugar, he recommend
loaf or crushed sugar, and would have tn
salt dissolved and evaporated, in order I
purify it, and thoroughly dried, befor
weighing it. Most of The salt sold in tn
markets Of this country, is filled with in
purities more or less n]oxious, which ar
calculated to operate "A bad effect uponth
butter. The article known in some sec
tons 10y the taking appellation Of "buttC
salt" is by no means free from this in
perfection, and should be invariably sui
jected to a rigid inspection and a thoroug
!. cleansing, before it is used. DIR. AndeI
son remarks that wooden vessels are III
nost eligible for preserving butter, whe
sailed. Coax is said to be better tina
T, any other kind of wood. Iron hoops shouI
: not be used, as the rust of them will pent
Y trate the wood, and injure the content
r 1t is difficult to season new wood, al
. therefore old vessels should be used
1 long as they will last. Unslacked lin
4 salt and water, well boiled, and hot wat,
= and common house ashes, are recommenI
5 ed for securing them. The vessels ha
4 ing been repeatedly scrubbed with son
4 or all of these, should afterwards
n thrown into some cold water, to remain t
: wanted" Oak wood, especially the rC
oak, is possessed Of q sour taste, which
retains for years, and which often civ
:. rise to u very unpleasant flavor in the bI
g ter, unless it's effects are comteracted
j, some allnlescent matter, and | thereto
- prefer Grkins of maple, which is a swC
OF and fragrant wood, aud in point Of dul
hihty but little inferior to oak