The Grand Haven news. [volume] (Grand Haven, Mich.) 1858-18??, 1861-03-20
From the Prairie Farmer 9TH inst
First Premium Essay on Butter
Making.
nv MDa IvMAN WI MOTT |
BY MRS. LYMAN wILMoT. |

BY MhS. LYMAN NlLMOl.l
Seeing in the PRAIRIE FARMER call
for an essay on butter making, l thought
l would undertake what had long been
contemplating, aud what have been re-
peatedly invited to do, namely, give my
mode Of making butter, for publication.
IL is no theoretic plan which does not
admit of being reduced to practice; il is
the same with very little alteration that
| have followed for years.
First, then, the pals into which the
milk is drawn from the cows should be
kept clean and sweet; the milk should be
drawn as speedily as possible and the
work done thoroughly, as the last drawn
is the best as well as the richest
Strain into six or ten quart tin pans,
| (which are also TO be thoroughly cleans
ed and dried after being used,) ill about
two-thirds full.
The milk in summer wants cool and
tolerably airy place, and the temperature
ought not to range above sixty-four or
below tifty-eght degrees, Fah., if that
range Of temperature can be obtained.
We use large, well ventilated cellar; in
hot weather close tho doors and windows
during the day, and open at night; thus
securing as even temperature as possi-
bic.
The milk in hot weather should be
SKINNED rs soon as it becomes sour. In
cool weather it should not stand more
than thirty-six hours. If sour when
SKINNED, | take as little of the milk of
with the cream as possible. The cream
should be thoroughly stirred in the vessel
in which it is kept, at least twice day,
and always after skimming into it.
During the summer, say from the first
of June until about the first of Septem-
Der, churn every day, Sundays except
ed, as a rule.
[ have to vary, when quite n cool
change occurs and omit one day. | use
for cream a large tin pail made for the
purpose, with cover. 1t is more conve-
nient for handling than stone crock, as
well as being much better adapted 10 ap-
plying heat or cold in order to bring the
cream 10 the right temperature. bring
nv cream TO the temperature OF sixty-two
, degrees, as near as mag be, before cEurn-
ING; if the cream is right it is seldom a
l tedious Job to turn, though it may vary
according TO the kind OF churn used.
: Though / am not aware that the kind OF
churn has any influence on the quality OF
e the butter provided it is properly taken
J.: care Of
t | always take out my butter as soon
as possible after it is churned; after it IS
!. taken out | wash il with cold water TO
J. remove the buttermlk, putting on and
|. pouring off and on, usually, about three
!. times. | then salt with the best dairy
a salt | can get, putting about one ano
one-fourth ounces TO the pound, working
il ms evenly through the butter as posi-
= bic. then let it stand until sufficiently
|" hard for working out the butter milk
> which like to do, and put down the same
= dav il is churned as il is liable to become
!" too hard by standing over night SO thai
in working, the grain is injured. ain
TO be careful and not over-work my butter
re When have worked out the butter milk
L want tDO DTluO ilituC " 'hO S'''' -
u, main an the butter, as experience and oo
is seryation have satisfied me that the mos
X common error Of those who aim to max
Mt first rate article of butter is over-,oork
ing. For packing and keeping, ! us
rs stone jars, filing within about one incl
if and a half of the top; wet and lay on
of cloth but little larger than the top 9
n The iar. then take common salt enoug
ty to nearly ill the jar; wet it up in YES
he sci of some kind, and pour it on, takin
care not TO leave the corners OF the clot
go hanging on the sides of the jar, as 1t wi
draw all the brine out Of the salt. %
-" in cool, dry place, where it must !
y, y" watched and water added whenever u
~o ', salt is becoming dry, SO that when u u
W. W., butter concentrates and cIeaves from u
~, ,u' sides of the jar as it sometimes VIII, VI
''' space will be filled with brine, TO the @
cIusion of the air. We usually ke'
ion more or less May and June made butt
les, until November, and find it good, al
her can readily obtain for it the highest PR
iris being paid for fresh roll butter.
lsk Lake Co., ILL.,, Jan'y "a, 1861.
lelr