Bradford reporter. [volume] (Towanda, Pa.) 1844-1884, 1865-03-09
Anrimltnral.
BUTTER-MAKING.


4 correspondent of The Circular, who
had charge Of the Butter Dairy of the On
rida Community, says:
With the aid of Investigations and ex-
periments, finally developed plan of but
ter making which produced very satisfac-
tory results, and which | am satisfied is
adapted to the production of excellent but
ter at all seasons of the year.
NECESSARY CoSDITIoNs-Nearly all au-
thorities on Butter-making agree, that every
thing used in and about the dairy should be
kept clean, free from taint of every des-
cription that the milk should be set in a
light and airy place, and be kept at tenn
perature ranging from So to go degrees !;
that the milk should be frequently exam
med. in order that the cream may be re-
moved at the proper time (if the cream re-
mains on the milk too long it loses its best
havor): that the time which milk should
stand before skimming depends upon many
causes, such as the season, state of the at
mosphere, feed of the cows, &c; that after
the cream is removed from the milk, it may
be kept before churning a short time IN
nearly the same temperature as the milk OF
the dairy that if occasionally stirred the
churning process will be facilitated.
CHURNING AND PACKING.-Have the cream
about so degrees when churned-better in
summer at SO deg-as soon as the butter
comes wash 1t in several waters Tin ice-wa-
ter in summer), i. e. until the butter-milk is
all out and the water in which the butter
is placed is perfectly clear. Then salt it Il
on. to the h. J and work the salt in evenly
with ladle or butter-worker. Great pains
must be taken to work the salt into the but
ter evenly, otherwise it will look streaked
and its taste will vary. Then pack down
Immediately and cover with brine This
method of packing butter more effectually
excludes the atmosphere from the butter
than any other plan have seen and this
appears to me an essential point in the art
Of butter preserving | think it will be
found easier to make good butter than to
keep it good.
WORKING BuTTER-I Judge that more but
ter is injured in the process Of working as
it is termed, than by any other means. II
is rightly assumed that the buttermiIk must
lie entirely separated from the butter but
this may be effected in various ways. II
performed with the ladle or roller the grains
or globulcs of the butter are very likely tC
be seriously injured rendering the butter
as whole salvy and oily, and greatly
damaging the flavor Besides this method
of freeing the butter from the buttermilk
often takes away the brine as well as milk
leaving the butter too fresh Then more
salt is added, which will remain in the but
ter, partly held in solution, and partly not
unless the already ovcr-worlled butter is pu
through the rolling and labelling process
again Hence my conclusion that the bet
ter way is to have the bntter come hard
and with little buttcrmilk (which can al
ways be done if one has the right sor
of churn, and supply of ice,) and wasl
out the buttcrmilk with cold water (tht
colder the better and afterwards work tn,
butter only sufficiently to have the salt
evenly distributed through it,
Miscellaneous Rem0rks-There may be
methods Of butter-making and preserving
superior to that indicated as above anc
therefore | rejoice in the present discussion
Of the subject have for instance, hearC
IL objected that the washing of butte
takes away some of its sweetness and vir
tue. ! ana not prepared to deny this asser
ton. But | am certain that very good bnt
Ter may be made and preserved for a long
period by the plan described above,
Butter, am satisfied, is also ottGn In
jurcd by remaining too long time after i
is churned, before it is packed i'll tubs O
Jars 1t should be packed as soon as may
be after the buttermilk is separated from
it, and it is properly saltcd. Never wait II
put it through the second and third work
ing.
The butter sent to market from small da
ries is not generally so good as from large
ones--partly owing perhaps to the fact
ihat the former cannot fill Il tub at pack
ing, and the butter in the partly filled tul
is not properly excluded from the air by a
covering Of salt or brine. This remark i.
of course more particularly applicable t.
butter-making during the summer months
] think the butter Of small dairies would il
many cases be improved by the use OF sraai
sized tubs or iirkins
1t must not be forgotten in our philos
ophizing on this subject, that the quantity o
feed has much influence upon the quality o
butter produced Tho grass and other pro
lncts of the soil are more n0urishing, anc
better adapted to the production Of rich
sweet milk, in some portions of the countr!
Ihan in others.