Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1858-02-27
farmers Qrpartment.
From the Germantown Telegraph ]
MAKING BUTTER.

| Sir Noticing an inquiry iu your valuable
paper, in regard to the best mode Of Making
Butter, would beg leave to suggest few
facts which have elected in the course Of
my experience In the first place ] would
state that have been butter-maker for up
wards of thirty years; at times having made
as much as eighty pounds per week; and
without wishing to appear boastfull | would
say that had the name Of making the best
butter that appeared in the Philadelphia mar
ket.
A spring house sixteen feet square inside
made so as TO held two rows of pans three
fourths OF the way around it will contain all
the milk from twenty cows. l think better
butter can be made in a spring. g.house thar in
a vault or cellar. The vessels in which the
milk is kept, should not hold more than i've
or six quarts each should never be filled
within at least two inches of the top, and
should be placed in water to half the depth OF
the depth of the pans. For any one to say
how long milk must be left before skimming,
is impossible but it can be very easily told
when it is fit to skim, by simply touching the
surface with the tip of the finger; if nnft to
skim it it will adhere to the finger but If
otherwise the whole hand may be laid on
without the least particle adhering 20 it. To
make it skim easily the cream should be first
detached with the forefnger, the skinner
should then be carefully inherited under the
cream, being careful not TO get any more
| milk with it than possible. The cream should
be deposited ir kettles made for the purpose,
| Tin is the best) and placed in the water. 1t
should be carefully and thoroughly stirred
| every day, and should not be left more than
a week before churning. Be sure to strain it
before churning as there will be some hair,
small bugs, fies &c, in it.T In warm wealth
er the churn should be filled about one-third
OF cold, clean water, over night to draw up
the seams and cracks. and also to give it
a thorough cooling. In winter this may be
| dispensed with, and instead pour boiling
water in it and chuIn for two or three min
utes. Pour out ali the water and then pour
in tho cream, not more than enough to half
! ill the churn. Turn slowly for about ten
minutes, then steadily increasing until the
butter comes.
Pour off the buttermilk Immediately, and
| pour enough cold water on the butter TO co.
yer it, then churn it for about five minutes
My reasons for doing this the butter does
not require more than half the working to
clear it OF the butter. milk, as when taken i'm
mediately out Of the churn. Some say that
churning the butter in water Injuries, but
have followed it, and have known others TO
have followed it for years, and never known
it to injure it in any way but rather to i'm.
prove it in quality.
Much could be written on this subject, but
have already written more than intended !;
and fit is not too great encroachment on the
patience Of the reader, | would add the fol
lowing recipe for Preserving Batter, which /
have used for several years and have always
had excellent butter during the winter months.
Take of
Loaf or white sugar, 2oz.
Saltpetre, OF.
Fine Salt. l3, OF.
Mix them well together and add one ounce
OF the composition to every pound Of butter
or sixteen ounces to every sixteen pounds OF
butter. Work the butter ,reH. aud tlo not
put il in water. Lay q clean cloth over it
and cover it with fine salt.
Butter should not be potted twice in the
same pot unless it would be stone one and
the butter should not be used for at least two
months after potting. 5.
2Sd Ward Philadelphia, Jan. 2IM 1859.