Bradford reporter. [volume] (Towanda, Pa.) 1844-1884, 1865-05-04
BUTTER MAKING.

A correspondent of The Circular" who
had charge of the Butter Dairy of the On
eida Community, says:
With the aid of Investigations and ex-
periments. l finally developed a plan of
butter making which produced very salts
factory results, and which am satisfied is
adapted to the production of excellent but
ter at all seasons Of the year.
NECESSARY CoNDITIoNs.-Nearly all au-
thorities on Butter making agree, that ev
cry thing used in and about the dairy should
be kept clean, free from taint of every des-
cription that the milk should be kept at
a temperature ranging from 55 to so de-
grees that the milk should be frequently
examined, in order that the cream may be
removed at the proper time (if the cream
remains on the milk too long it loses its
best favor) that the time which milk
should stand before skimming depends up
many causes, such as the season, state of
the atmosphere, 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 facili-
tated
! CHuRNING AND PACKING. Have the cream
about 60 degrees when churned-better in
summer at Sc deg-as soon as the butter
comes wash it in several waters (in ice
water 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 { l OF. to the h. and work the salt
in evenly with ladle OF butter-worker.-
! Great pains must be taken to work the salt
into the butter 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 etfectually 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 much easier to make
good butter than to keep it good.
WORKING BUrTER.-I judge that more but
ter is injured in the process Of working F"
as it is termed, than by any other means.
| 1t is rightly assumed that the buttermilk
must be entirely separated from the butter;
but this may be effected in various ways.
! If performed with the ladle or roller the
grains or globules of the butter are very
likely to be seriously injured, rendering the
butter as a whole salvy or oily, and great
ly damaging the flavor. Besides this meth
Cd of freeing the butter from the butter
milk often takes away the brine as well as
milk, leaving the butter too fresh. Then
more salt is added which will remain in
the butter, partly held in solution, and
partly not, unless the already over-worked
butter is put through the rolling and ladle-
! ing process again. Hence my conclusion
/ hot tha 70 tf,a E1,+t
come hard, and with little buttermilk
| (Which can always be done if one has the
right sort of churn, and a supply of ice
and wash out the buttermik with cold wa
ter (the colder the better, and afterwards
work the butter only sufficiently to have
! the salt evenly distributed through it.
| Miscellaneous Remarks.--There may be
methods of butter-making and preserving,
superior to that indicated above and
therefore | rejoice in the present discus
: sion of the subject. have, for instance,
heard it objected, that the washing of but
ter takes away some of its sweetness and
virtue. | am not prepared to deny this as
sertion. But | am certain that very good
! butter may be made and preserved for
| long period by the plan described above
Butter, | am satisfied, is also often in
jured by remaining too long time after it
is churned, before it is packed in tub or
jar. 1t should be packed as soon as may
be after the buttermilk is separated from it
and it is properly salted Never wait to
put it through second and third working
The butter sent to market from small
dairies is not generally so good as from
large ones-partly owing perhaps to the
fact that the former cannot fill tub at one
packing, and the butter in the partly-filled
tub is not properly excluded from the air
by covering of salt or brine. This re-
mark is of course more particularly appli-
cable to butter-making during the summer
months | think the butter of small dai-
ries would in many cases be improved by
the use of smaller sized tubs or firkins
1t must not be forgotten in our philoso-
phising on this subject, that the quality of
feed has much influence upon the quality
of butter produced. The grass and other
products of the soil are more nourishing,
and better adapted to the production of
rich, sweet milk, in some portions of the
country than in others.
CLEANING RooTs BEFORE FEEDING Roots