The Tiffin weekly tribune. (Tiffin, Ohio) 1859-1868, 1865-08-31
Butter Making.

husbandry in many sections " - -
North. dairying Is considered o.
m6lt bro6thbIc. But large number
arss4 knt aftoni engaging in II, an
other. have been obliged to siveit ~
bcoa,,sc iher women are unable :
perform the labor connected there
with.
This objection might be obyiste
In great measure by more genera
attention TO the manufacture of but
terhyla brader libcrality 10 procur
iuS prJpcr eodtcnichces and utensils
and better information as to the mode,
oe nraesrying its good qualities, ans
m.ry Thousands Of dollars be added
10 the aggregate annaai profits Of oul
American dairies.
There IA not, within the .wholC
range Sf egricalture, any other pro!
duct ofequal value that Is liable in so
large per, cent Of depreciation as but
ter resulting mainly, or wholly, from
laek of care and skill In manufacture,
orion want Of a proper place and
suitable utensils for its preservation.
lSnch being the case, Il becomes a
fair subject Of inquiry, and wish to
propeund, the following qpestionsi----
Where, and how long shall we keep
the milk, and shall We churn tho
wholoof H., or only the cream that Is
skimmed off2 Ing either case, shall
wc chvrn When II is sweet, or wait
till il is sour? Then, after churning,
how shall We separate the butter from
the buttcr-milk2 Shall il be washed,
or shall 9it hot2 What kind and
quantity Of salt are required for but
terri What are the most convenient,
eficctual aud best utensils Cor, each
apd every. operation2 Aud, finally,
what are the causes of 20 large mn
amount Of butter losing its sweetness,
orwhyis there 30 much that mover
had anyY
Now l will endeavor to answer
serss, ,qftbese app~tions, AM, TO give
my reasons for my way Of working
butter.
In the first place, I claim that, for
several reasons, butter should be al.
ways washed, but il should be always
done with great care, for when first
churned and fresh the globulcs are
veryStenders sndIlisblo TO bc broken,
as they almost always are when the
butter; milk is worked out without
washing. Butt must All DO got out
some way, or the butter will not keep,
nor bs sweet According to my ex-
periencc this can be done most easily
intellectually by the judicieup use of
water.
VIII not go into to the details OF
ehasaiag, bet must say that II is I'M
.psfsibls TO- produce prime butter
when 1t comes out Of the churn salvy.
1t alwaysshou,d be in globules or
particles at least as coarse ~ mus
,iard seed, aud not hardly stuck to-
gcther. Rcmoye'it directly from the
,churp into cool water. 1t will float
apart SO that the water will como in
contact with most Of the milk, and
separate il from the butter In the
operation Of taking it out Of the
churn, gather it in gently with u
wooden ladh,, pressing tho mass
slightly together, and pour off the
water. But be careful hot to work il
too much, as there Is moro butt, T in.
tjured by being worked to much and
improperly, than by not being work
ed enough. Add little salt which
will help to extract tho milk, and
: , together the grain of the butter, ther
. pour on moro water, and work IL ,
little by pressing lightly and turning
II over; at all times avoid, as far AZ
possible, all friction, for that will
make butter salvy; and when once
salyy, po,atter treatment can restorr
IL; Bptter should never bcsalldwed TO
so'Sclia Sohtact With pessoas bands
for they will make it oily aud sticky
even in cold weather, and with th'
Iutmost care, The water should nov
bqllraiped 81. aud ope ouuco Of fin
(. ASksdu sdlt sAded 40 q pdand Of bn,
ter, II intended for long keeping.
should be worked this time only jus
enough to min ths salt. Set il in
l, cool place for a short timo whore
iwilphnhaen, ana i pofdsn .ofithe al
dissolve, when it may bc worked