Delaware gazette. [volume] (Delaware, Ohio) 1855-1886, 1858-07-02
Buttar.MakIng

so much Information on this subject, that we
think its pertisal will benefit our readers
| have been practically acquainted with
hutter-making for more than twenty years,
and hope | shall be able to give some plain
directions for making good butter which will
DC valuable to young housewives while those
who know more about il than I do, will be
induced, by my example, TO communicate
the knowledge to the public for the benefs
OF others.
| believe it is as easy to make GOOD butter
as that Of an inferior quality. In the frst.
/ place. TO Hsake good butter, we must have
good milk. More depends on the quality of
the milk than many world suppose. Some,
cows give richer silk tkez othefs. The
cows which give paUf milk should be sold to-
the butchers, and their places supplied by
good ones. they should bave pure wafer,
aad f:ctf grasses. or fodder, in sbundance, be-
cause the milk is favored by the food. Tur-
nips or garlic irDpart their peculiar taste to,
the milk, aud so do all kinds of food on which
the COW feeds, though some taint it more than
others I'm winter if COWS are fed on poor
hay, the uaflk will be poor, and the butter
white and of inferior quality. The excel
| leRce Of IaRe better is owiaH TO the rich,
time. The farmer should see that his cows
are supplied wietF the best Of food, If he
would have good butter. Corn fodder, car
rots, pumpkins, beefs and Indian meal, OF
shorts, 9re good for fall and winter feerf6g.
II is not necessary to ssy fhat the milk
room aud dishes should be clean; for all adj
init it, But every one does not know how
important it Is 10 have pure air in the dairy.
room to see that it is far removed as pos
sible from all impure odors, or anything that
will taint the atmosphere, and thus iDjure the
butter. The milk room should be clean, cool
dry, airy, and well ventilated. Flies may
be excluded by thin gauze screen in the
windows. The temperature should range
from thirty-ive TO sixty degrees, as cream
separates best in COOL place. | find that
milk which is set to rise in hot room, will
very soon become sour, will not vie Id so much
cream, and will make soft oily butter, which
will soon become rancid. The dairy should
front the north, and be shaded by trees so as
to admit the light and aiEy but exclude the
sunshine and the heat.
am now using "Davis' PAtent Worlds
Fair Churn." | like it because it churns
easay, and Parates the butter from the milk
quicker and easier than any other churn
know of. The churn should be soaked over
night. Putin quart of boiling waeer, churn
| il one minute, then draw it OF and pour
paiiiul OF cold water into the churn 10 re-
main for five minutes, and your ehurn is ready
for use, AS soon you have doHe with it,
wash it we'll, dry t, and put il in dry place.
| Cberning should be done early in the morn
| ing, while it is cool. Rapid churning is not.
the best; but if the cream is acid and of the
right temperature, it will require less than
half an hour.
The temperature of cream to churn bestS
should be sixty two degrees. Cream must
be slightly acid before it viii make good but
ter; and in cool weather it must be put in q
warm place for that purpose. I never scald
my milk, Or cream because ii gives the but
| ter flavor which, do not like, and it is use
less labor. / use tin pans to set my milk, be-
cause they are light to hEndles and are easily
| kept sweet and clean. Milk should be skim
med before it becornes acid IN the least de-
gree. The first cream that rises is the best
both in flavor aud color. The milk should
not be set more than "a hours, and it is bet
ter if SKINNED in IL hours, as what little
might be lost in quaHtisy would be guined in
quality. Recently measured out sixteen
|
quarts of cream from it and churned il, and
charmed nine pounds of buHters OBJ
tanning nine oursces Of bueleF from gallon
of milk. Fire cream should be kept in n
stone or glass jars, or well glazed or enamel
| ed ware, as the acid corredes coHnu4os eoaEse
glazing and imparts poison to the cream.-
| Too much care cannot be taken to have our
food pure from mineral poisons. wish our
4 L.
than they do. The cream should not be-
covered except by gauze. which will not g K
clude the air. put an ounce OF flue salt in
to a three-gallon jar when | begin to Sill ;f
with cream, and stir the cream we morning
and evening.
rs soon as the butter has come hard, l
draw off the bustefmilk, and remove the but
ter into long wooden tray. Then press
out the buttermilk with hardwood clappers,
| and mix ius by weight, one and orre-eighth
| ounce of fine salt TO the pound. Placing
| the butter ia one end of the tray, which 10
slightly raised 50 as TO drain il, | leave ii for
the salt to- combine with il, until the next
nFernin9. then work it over thoroughly (but
not hong enough 10 beat il make it like
salve) and mix in two ounces of white su-
gar to ten pounds of butter. II il Is for
present use, make it into balls and stamp
il. But if intended to be kept for winter
r psf j, down solid into stone jars, spriukhng
u very little salt on the surfaces and covering
it with thick fine cloth, pot On the lid, and
place the jar in ,ol place. ID is better
to fill the jar with one chnrning; but, u not
able 10 do SO, pack in each cEurniug solid,
and you exclude the air till you get the jar
full. II it is kept long while sent to
sea. pour little melted butter over the top
| Of the Jar, beloEe you put on the cloth. l
have put down butter in tlfis way in Septen-
Der. and kept. il till the ne&t june as good
as newly -chuFned butter.
1t is very important to hare good saft Co
use, fof some salt gives the butter au un-
pleasant taste and prevents t from Keeping
WE'LL l wish it to be noticed particularly
. that do not wash my butter nor allow any
water, hot or cold, to be put in the cream to
raise or lower the temperature when chuFn.
/ Il ls very injurious to il. II washes out the
flavor and sweetness iroga il, makes Il insip-
| ids and SCOT tUrns it rancid. The water
!, which remains in il Injuries il u1ore than tbs
> bultermilk. do not beiieve Il 10 possible
! TO preserve huttcr we'll fos ggy leHgth OF
= time tlsat has been washed. Some one
should superntegd tbe dairy and see that all
j is done as il should be-
, Calls on Eogsss.
An ounce Of prevention 10 worth pound
Of cure. II is bad economy 20 use a,poor
harness. The collar, especially, should al
ways be in good condition. n should be fire.