Nebraska advertiser., 1861-05-02
I5IJBrgIIguDuB,
Iwrir.en sor ne Nes-.,E. F.rmer ]
Butter Making.

May more {. n~IderaIiunS are involved
-. uralI.e a 90. d article aI,kr pleasing l,
the ". aud tempting to The palate. than
an ~" xP rirur'd Per,ou would supp,>.
possible
TIE bread If cows. The climate. the.
pa>ruragr aud e,d. aHd III. pr.'p r treat
inrDt Of both cows and milk are almost
equally imprranu. Speaking of cows,
tn r. are butter cows and there are mich
r"ws. aud N. ~ are eheess c,ws and there
ar. as well miIfh md rofsr co,rs. The
nllhnan wouli prefer Ih.. c"w giving
ih- or, air>t quantity whil- tn" dairy
maid w"iild ch,,n,r Ihe cow giving th,-
rsrh->l milk. aud both would he rrghi-
We would think uns almost dem ~, d
Wh" should wafer his milk for luler
making yet WHEN Ihe cuw g.vrs j. mill
mt Uat r. we do nDI think a. much ah az
il. By all IN aus take The COW giving la,
rirhrsr muk, even u the quantity i, mute
IiIIiy rs. And If you ran 9rr cnw
who gives large quantity OF rich milk do
not heslaie 10 pay 25 or 30 pr cent.
more for her. and ~ some casts Il l. good
pnllry To pay doml-. If she eats na
Hn'r aud quir'-s no more care. and vt
civ lwlc.' a. much milk Is IN, no worth
twice IA much money? | say ,hr l.
worth more than Iwic, as much b cdu>e
you ue' the cOD,ein of flrO COWS with the
care aud the feed Of one And won they
p0y! Although | might venture an
opinion on different lr, IDS. that Is not
nov my business. and | will simply say
hat the cows :ha, have be, beSr pl, a-ed
with, (and my fathers experience is
similar, have hren of my own raising OF
mixed bret ds. GOOD feed aud good car
fr,m the calf to the COW helps t. make
lie qut!rty o. the cow. More of his in
ano her article.
Cow> should never b. worried Ly boys
doLs Hard driving ni rows impar,s &
vrrIshnr>> To rhe milk whirh units IL
f hnrtrr. | would advI>, Tying tie cow
y III, Il ad, AID mIhIug as quietly, as
quickly and ds cunIl, tely as puSsItle.-
OnIIete'y, because thr 'StripTings" are
the besI part of the milk aud IN, IT rrien-
non in The uddrr Is an Injury 10 the milk
my qualuI-s Of thc row
CLEANLINESS = Indispensable. not cnly in
thoroughly scaldng all the yes. Is o the
daIry room. My prrlerrLcrs are for
slOpng four quar- pans strained two a irds
full. aud for DAIRY rn0m well IighIt d
ID vii air. d cellar Light las an nm
pur'ani Iril.srHc" Ia the rI>hg at cram.
IL WIufo llie quauIiry and qualify of the
a.. a., W..l b, improved and time saved
t. ru"rn ng ly caIdng The milk. which
may b. IA 81 -Iy done hy setting the
pan un ker,lr OF t. Hing water. While
cream I, Using milk sho ii be- left urrdis-
III he'd that 10 hr u>, i.v the family
mould be strained by il-tIf
Skim carefully a> soon a The milk
.o"rs, taking If prs,lhl no milk with Tie
rturn. In winter II will scarcely all rise
IA less tlau As hours When adding
ream IL liar OF prev.u skimmings stir II
all suge her. and s-l rhe jar where the
/ mp, falurr viii I"l Xce,d go deg. If
! ,i.uru, d WARNER lliau Ihat II - Comes >
NhIIt an uily, a, ciuruIng itself Incl e I,ts
lie warmth from ) d-g. 10 q deg. The
ci.urnug should be brisk aud yrI STEADY.
Ird should be completed IN from ) 10 40
minuJ, :, according 10 The amuuut Of cream.
When the butter is taken from The
cAurn IL should he wash. j wIlh cold water
| Ill the wafer Is clear. aud 'h-u weighed
/ ddIng an ounce of pure salt 10 III pound.
Aft-r SAILING ~ il stand ~ cool place
/ "A hours when u must be thoroughly
worked aud packed away. |! may be-
pack d away Io town. or packed away
/ ia 5 or tuhs, | pr, FIR the latter. If m
| abs. 1T them b. wuir,- yak aud the lar
| 5-r Ih- better, provided IL y are not tOu
.Jug K, pt "p II Ia filling. Sprinkle a
layer OF Sall OH the hottum. rhtn pack Iu
the butter closely. smoohlng the top and
ruv. rIng with piece Uf muslin tilI' d Ia
the tub aud previously saturated la strong
/ rIne Two or three inches of LrIne Is
an Improvement. aud well pay, those who
are wiling To take the trouble. Both
must be removed and again r, placed. as
ach successive layer Is added. After
nlllng. the ,ub -hOuld be covered closely
aud set away whore 1t may be uniformly
OOl.
Butter which comes soft will not keep
and should not Re put down. bat otherwise
li>f,,s, nf. as 1t may spoil the whole
,arkagr. Butter well made aud packed
ALT H. p year.
Equal parts of fine salt, white sugar
aud salIp-rre pulverized and well mixed,
an ounre To tn pound is an excellent
preparation for PRESERVING butter, and will
sometimes renew entirely the taste"
from rancid butter.
So, ing the white gr' ase. yclept hutter
which Is found on the tables Of some
~. stern 1ut, l.. has IemIndrd mt of The
primitive mode OF making butter ly JOLT
iur The mix 10 Iuwn In lralhern bottle
um an ANNALS back.
W BEcKwITH.