The Cecil Whig., 1858-02-20
larifultural.
lFlom rhe G"rina WI ? e cgrdph.)
MAKING RUTTER.

III IN NJ u u 4 EH'
S,R.-Noitus "A inquiry in your valuable
lap,r. in regard 10 ihe best mude Of Making
Butter, would beg leave TO suggest few facts
which have ,.coi,td in the course Of my ex-
gt>i.rrf. IT, the first place would state
aa,e been 4 bI,rr maker for upwaidS
ri tt1t, yurS; At times having made As
much aS eighty pounds per week (withuut
wishing to appea, hnaS;lul.) woald say
that had he nHrae of making the best but,
ter that appeared in The Philadelphia mar
ltet
In regard to the best mod and manner of
feeding cows. | will leave to that portion of
tie Community that knows more about it
than do bur 50 far as making ln'ter g cor
cerned, think can give few hints which
may be Of some value to the general reader;
and # they should in any way benefit any
one, will, feel mystif amply repaid for my
eifnts.
Why it is that so much poor butter goes
to the market a, this day, cannot tell Sure
y there are plenty Of farmers daughters who
are ar AT least ought 10 be, capable Of making
good butter: at any rac it Is not for the
want OF competent teachers.
TIE milking being the noSt important par.
Of dairy, should he personally slprrintrnd
ed hy the master Of the house. ard rfry care
fully seen 10. The COWS shonld lie MIXED
two or three times day, at the same time
cacl day. Each lnilk,r should be provided
~iih good stool and should have hs or her
own CONS to mix foi CIV that is ussd to
bsing mllkrd by any one person, will stand
much better and give the milk more freely
than if niik,d by stIaugtr. II is best if a
large numb.r Of cows be kept, TO have pen
or yard made at 4 conyeni.nt distance from
The Spnng house.
\ spring house sixteen feet square inside
made 50 as to h0!l two rows of pans. three
fonrihs Of The way around it, will confirm all
the milk from twenty cows. t.ink better
batter can be made in spring house than in
vault or cellar. The vessels in which the
milk is kept, should not hold more than five
oi SIX quarts each should mover he filled
within az least two inches Of the top, and
*hon!d be placed in water to half the depth
Of The pans. For any one to say how long
mill, must be LIFT before skin ming. is ,npo<-
side: but it can ne very easily told wien it
is ti' to skim, By simply touching the sur.
face with the tip Of the finger: but if otherwise
tie whole hand may be laid on witnout the
least particle adhcling to it. 10 make it
skim easily. The cream should he first detach-
cd with the four finger, the skinner should
then be carefully inserted under the cream
t'ii & careful not to get any more milk with
Il than possible. The cream should be de-
posted in kettles made fer the purpose. ttin
is the best and placed in the water. Il
should be carefully but thoroughly stirred
every day, and should not lie left more than
week before clIuuiing b. sure 10 strain
i before chnrni!lg az there will be some
lair, small hugs, Aics, dc, iau, In warm
weather the churn should be tii,d half full!
ctc"!d. Clean water, over night. to draw up
the seams and cracks and also 10 give il u
thorough cooling In winter this may be
dispensed with, and instead, pour boiling
water in it aud churn for Two OF three
minutes. P,ur out all the water, and then
isaIi iii the chutn. Turn slowly for ten
minutes, then steadily increasing until the
butter Comes.
Pour OF the buttcmilk Immediately, and
nour enough cold water on the butter to
cover it, then churn it for about Eve minutes.
NV reason for doing this is, the butter does
not require moie than half The working to
elcarN Of the butter milk. as when taken i'm.
ncdat,ly out of the churn. Some say that
chunnns the butte, in water Injuries it, but |
have followed 1t and have known others to
have followed il for years, and never knew it
to injure it in any way. but rather to improve
ii III quality.
Much could he written on this subject. but
have alr,ady written more than intended; and
iIit is not too great ,ncroachncn on The pa
tiepce Of the reader, would add the follow
ing recipe for Preserving Butter which have
used for several years and have always hau
excellent butter during the winter month
Take Of
Loaf or white sugar, 2a.
SILT petre, 2oz.
fine sat, l3oz
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 ueIi and do not put
itin water. Lay 4 clean cloth over 1t and cover
il with fine salt.
Butter should never be poticd twice in the
ssine l.ot, unless it bc a stone one and the
butter should not be USED for at least two
months after ro.ting.