, 1861-12-12
IAt Sarnsf's Corner.
Butter Making.

ST. wattlss, of Delaware county, n.
T., gives in the Country Geatleman the de.
tails Of his method Of putting down butter
during the summer for winter use. Mr..
Wtttles has been eminently successful, and
sAyt thar his method is almost identical in
ovety particular with that Of the principal
daiFymen Of his vicinity.
I. The cows are milked regularly at the
sams hour morning and evening. The milk
b not allowed to stand long in the milk pals
efter milking. but is Immediately carried To
he milkEoom and strained into tin pans.
Only about three quarts are put in pan, so
that the milk may never stand more than two
inches deep, often less in very hot weather.
= 1he milkroOm is above ground and
N the summer time kept o. cool as possible
and well aired. The milk is LEFT to stand in
The pans from thirty to thirtySix hours
and then the cream Is taken oil.
3 TAe cream is put in large tin pals
with covers, and IL the weather Is warm the
cream pals are set in the cellar 10 cool the
cream
4 Tho intention Is, always To skim the
milk before il gets much sour. Cream rises
IN pans set as shove stated very quickly,
and the sooner Il Is taken off after 1t is risen
The better. both for the quality nnd quantity
Of tie butter made from Il. Cream will
all rise, ifthS milk Is very shallow in the
pans, even b the hottest weather. And If
y b taken OF soon enough, It will be saved
while II the milk stands deep in the pans,
d VII bour beldre much of the cream rises, or
u allowed 10 stand too long before skimmine,
theeream is wasted and injured in quality.
3 Our women have o way Of taking
of the cream without the use Of skinner.
1hsy use knife only. They run the knife
around the milk IN the pan to separate the
cream from the sides Of the pan. Then
they set The bottom Of the milk pan at the
edge. O ths rim of the cream pan, then
with The left hand elevate one side Of the
milk pan, 90 that the cream, with the help
Of he knife in the right hand, will run Of
hto he cream pan. Afer q little practice
Il Z done very quickly, and saves both time
and cream. -
9. Ths churning Is performed every day.
ne cream taken OF one day Is churned the
naxt morning. The common crank churu Is
used and is worked BY dog 7 over. This crank
ehurn isnsed because it is easiest attached tn
end worked BY dog power, and because il is
more convenient to wash the butter in than
he huEr1l gof dash churn. The ehurnins is
done very slowly, requiring from two to three
hourA The cream having been in the cellar
Al night is always cool enough To commence
he churning. but c the weather Is very hot,
and fha tampeFatnre of the cream is likely to
est TO highwhile chuming, cold water is put
Inlo he chuTu 70 keep it d0wn--as very good
1ullor cannot be made when the cream is
rarmsr than 65 degrees when the butter Is
Y khsi lkosa6as has cons, the but.
frrmilk u Immediately drawn OF through
hole IN he end Of the chuEu, and then about
half pail Of cold water Is thrown into the
chuu On the butter. The crank Of the
c1urn = then turned around a few times and
lho water drawn OF Afer that q whole
ral Of water or more Is thrown on the but
~ . iho 1huTn. and the crank again turned
quickly > few times, and the water again
drawn o9, bringing with Il every particle Of
lulloImilk. Tho chnndasher Is then taken
GA and he remaining water Is pressed out
81 ne butter with > ladIe.
8 he butter b then taken from the
dun ed pot IN the butter bowl and
ulII111. and lt is then salted with one
ol111 q Ashton sall TO pound Of butter.
~ ~ b veil worked through the butter
uIl1 ladle, and the butter is set in the
c1lI I'd olnnll about twenty four hours
Or he alt % dlssolsa when il is again
sarel1||T vogked, and the brine pressed out,
nd On Immediately packed ID the firkin.
3. Ihe frkins are prepared for use by
Sling hem With water. and letting them soak
aIloftcn days. They arethen scalded with
10 water md rinsed, and after that the inside
81 he fIkin . rnbbcd with lump Of salk and
itIlrlady for use, and filed With butter within
~ inch o. he ton. "A cloth Is then nut on
~ butter and covered with salt half an inch
dllp and then some brine poured on. The
lIkin 4 then covered up with q fiat stone.
Nothing more is done to them or the butter,
1loepl an occasional renewal Of the brine
u111 e dfios sway. ~ efSfi
Dalli1l maae IN this way have frequently
111n Ecpl g hons, IN the cellar, as late as
Lnrch a lha folloqing season before they
u1l1 sold, md hare stood all the tests Of
tlls and different markets and climates.
Uopack our butter for family use through
~ following winter and spring early in the
az. UhiIo 10 grass & good. u often lasts
ln1l he next Jane, nud is always preferred
lo1reIh butter made IN hay 10 the winter, or
cn by end grass together. In the spring.
.IIrI TTgr
TnloflfED Bon. .-0ae Of the best rene
-.