The daily exchange. [volume] (Baltimore, Md.) 1858-1861, 1859-07-01
PRICE TWO CENTS


FROM FRUIT, FLOWERS AND FARMING.
we once took occasion to give opinion of the
@ @Dutter winch was largely brought to our market.
Inc article was deemed severe; but if tbey who
thlnK 80 had eaten of the butter they would have
e regarded that as the more pungent of the two
we have waited year; and are now nrenared
more iuIly to testify against that utter abomina-
tlon, slanderousy y called butter, so unrghteously
tiHchahged In our market for good money Far
se most part, the cream is totally depraved at the
tt"r' ana churning, working and packinU are onI
the successive steps of an evil education nv, which
nos 'nTvnaslons W are developed into overt wicked
vss. " determined to keep an eve upon the mat
tbe bnttr vi, Eve from life, the natural history of
what is good butter P''SS al opinion OF
Gooa butter Is made of sweet cream, with perfect
eeatnesS; Is OF nigh color, perfectly sweet FREQ
from buttermilk, and possesses fine grass Az &c
Ioterdbte butter, differs from this only in not ba
ing ,Fne Fa0or It'll devoid of ali unpleasant
taste, but has not high relish
Whatever is less than this is bad butter. the cat
alogue is long and the descending scale is marked
WIN more varieties than one may imagine
Ediety l. BUrTER-MGLK BUTTER.-This has not
been well worked, and has the taste of fresh butter
milk. 1t is not very disagreeable TO sucb as loro
fresh buttermilk; but as it is a flavor not eypected
In good butter, it is usually disagreeable.
vdrley z. STRONG BUrrER.-This is one step
farther along, and the buttcrmilk is chapring and
! beginning to assert its right to predominate over
| the outteraceous flavor; vet it may be eaten with
some pleasure if done rapidly, accompanied with
| very good bread
! Variety 3. FROwY OR FRowsY BUrrER. This is a
second degree of strength attained by the butter
mlIk 1t has become pungent, and too disagreed
bic for any but absent-minded eaters
Variety 4. RANCID BUrTER-This is the putres
cent stage. NO description will convey to those
VINO have not tasted it, idea of its unearthIy fla
| vor while those who hare, will hardly thank ms
! Tor stirring up such awful remembrances by anv
Variety 5. BITTER BUrrEn.-Bitterpess is, for tba
most part, incident to winter butter When one
mas put little cream and is long in collecting
enough for the churn, he will be very ant to have
bitter butter.
Variety 6. MUsTY BUTrRR.-In summer. especial
" IN damp, unventilated cellars cream will gather
me mod; whenever this appears, the pigs should be
set to churn it. But instead If but inst toucbad
1t is quickly churned or. if much nodded If
Is slightly skinned, if the fapor of mold.
winch has struck through the whole mass could be
removed by taking off the colored portion! The
Pecuar tast te arising from this affection o the milk
blessed De the man who needs to be told it!
Edrley Z; SouR-MMK BUrrER-This is made
from milk which has been allowed to sour. the milk
and cream being churned up together, The Aavor
is that of greasy, sour milk
variety s. VINEGAR BUTrER.-There are some
who imagine that all milk should be soured before
1t is tit to churn. When, in cool weather, it de-
lays to change, they expedite the matter bv some
aciu-uSualIy vinegar. The butter strongly re.
tains the flavor thereof
Variety 9. CHEEsY BUTTER-Cream comes nuicL-
er by being heated If sour cream BE- heated if is
very apt to separate and deposit a ,oLey this is
strained into the churn with the cream the butter
VIII nave strong cheeSy flavor.
Variety 10. GRADUATED BUrrER.-When in win
ter, sweet cream is over-heatcd preparatorv IN
churning, it produces butter full of drains. as if
there were meal in it.
Variety ll.-In this we will comprise the two
opposite klnds-too salt and msdted butter. We
have seen butter exposed for sale with such masses
OF salt in 1t that is tempted to believe that If
was put in as make weight When the salt is
coarse the operation of eating this butter affords
those wh" have good teeth, pleasing variety of
grinding.
Variety II. LARD BUrrER.-When lard is cbeap
and abundant and butter rather dear it is thought
profitable to combine the two
variety l3. MIXED BUrTER-Whan the sbrawd
housewife has several separate churnngs of butter
on hand, some of which would hardly be able to 90
alone, she puts them together, and those who buy.
ma out That Union Is streagh! Such butter is
marbled dumps Of white, OF yellow and
OF dingy butter melting into each other until the
whole is ring-streaked and speckled.
Variety II. COMPOUND BUrrEn.-By compound
butter we mean that which has received contribu-
uons from things animate and inanimate; feathers
mars, rags OF cloth, threads, specks. chips straws
Seecs; IN snort everything is at time or annth-
er to be found in it, going to produce the three
successive degrees of dirty, filthy, nasty.
Variety l5 ToUGu BUTrER-When butter ia
worked too long after the expulsion of buttermilk
1t assumes gluey, putty-like consistence, and is
lougn Wnen eaten. But, oh blessed taultl we
would go ten miles to pay our admiriug respects to
that Inuch-to-be-praised darv-maid whose zeal
leads her to work her butter too much! We doubt
however, it a pound of such butter was ever seen
in this place.
Besides all these, whose history we have correct
~ traced; besides butter tasting of turpentue from
beng made in pine churns; butter bent on travel
ilng IN hot weather. butter dotted like cloves on
oolied ham, with flies, which solomon as
sures us causeh the ointment to stink; besides but
ter IN rusty tin pans, and in dirty swaddling
clothes; besides butter made of milk drawn from
dirty COW, by dirtier hand into a vet direr nail
ana churned in a churn the dirtiest OF all: be-
sides all these subyarieties, there are several 9TH
ers with which have formed an acouantanca
but found ourselves bafled at ANALYSIS We conId
NOT even guess the cause)f their pecuarities Oh
Dr. Lleblg how We have lOnged for your skill in
analytic chemistry What consternation wouId
We speedily send among the slatternly buttar-ma-
GERS revealing the mysteries Of their dirty doings
Nlth more than mesmeric facility
And now, what on earth is the reason that gond
'utter Is so great rarity? Is it a hereditary
'urse In some families ? or is it a punishment sent
lpOn us Tor our idcsertS? A few good butter-ma-
;ers IN every neighborhood are a standing proof
nat IL Is nothing but bad housewitery; mere sheer
a[eiessness which turns the luxury of the churn
hto an utterly nauseating abOminatiOn,
Select cows for quality and not for quantity Of
mix; give them sweet and sufficient pasturare.
eep clean yourself; milk into clean pail; strain
ITO clean pans-(panS scalded, secured and
lnned, and it tin, with every particle of milk
l6bed out of the seams.) While it is vet sweet
huTh it II II delays to come add little saleratus;
ork it thoroughly, three times sailing if at tbc
'cond working; put it into a cool place, and then
hen, with conscience clean and sweet as your
utter, you have dispatched your tempting rolls to
arket, you may sit down and thank God that
on are an honest woman!