The Portland daily press., 1867-01-15
Winter Ruttcr.

ie With proper care and attention, good butter
may be made in winter, as well as in summer.
Cream at the same temperature will make
butter alike at any season of the year. iasfa
The first thing to be attended to in making
sweet butter, and that will preserve its sweet
pess, is the purity of everything used in the
manufacture. Not only the vessels used-the
pals, pans, churns, &c, but the room in which
the milk is set, and the air which circulates in
it whilst the cream is rising. should be clean
and free from every offensive odor whatever
for this will communicate its own offensive
character TO the milk and cream. .r
The temperature also of the milk whilst ris-
ing, and the cream whilst being churned, is OF
essential Importance. Cream on the milk will
be melted or injured by too high a tempera-
ture ;and ifthe temperature is too low the cream
rises slowly and becomes bitter. This will
make the butter unpalatable. The tempera-
ture of the milk room should be from so to go
deg; and during the churning process from 60
to 65 deg. will make good butter. 1t is as easy
to produce this temperature in winter as sum-
mer. thermometer will always tell the
story. The churning after it is commenced,
should proceed without interruption until the
butter is formed, and separated from the milk
as far as it can be at this stage OF the opera
ton. ts. a-rs.i..
The sailing of butter is matter essential to
its good quality. Sometimes salt of coarse,
inferior description is used; and so much is
put in tha. it remains undissolved, gritting
like sand in the teeth and provoking mcom-
Portable thirst. The salt for butter should be
of the rurest kind, finely pulverized; and if a
little powdered saltpetre is mixed with it, the
effect will be advantageous. Some have re-
commended five pounds of good salt, three
ounces of saltpetre, and one pound of nice
loaf sugar thoroughly incorporated and used
for sailing, at the rate of an ounce and halt
to the pound of buffers If the salt is of the
right kind and the butter is good in other re-
spects, these amendments will not be indispeu-
sable.
The great point in making good butter and
that which will keep, is the freeing it from all
buttermilk; and though everything else is well
done, if this point is overlooked, good butter
is impossible for any length of time. The mix
ture of milk in any degree with the butter IS
sure to produce frowiness or an unpleasant
taste to the butter; and the entire freedom
from this constitutes the grand secret ofmak-
Ing good butter.
There are many who think washing butter
with water Incompatible with retaining the
rich flavor; but if the water is pure and cold,
it is scarcely possible any thing should be
washed away-the buttermilk which DESTROYS
the flavor of all butter, excepted Besides, the
best butter in the world, and that which in
New York commands the highest price, viz:
the Dutch of Orange county, is invariably
made in this way, and when the example has
been followed by others, it has rarely failed Of
success. If any, however, doubt the propriety
of washing butter, they may use any method
they choose provided the milk is perfectly ex-
pelled If fentirely freed from the substance
that causes it to assume the rancid. frowv
taste, it may be kept without change almost as
surely as tallow and soEdity in packing
in clean sweet vessels, and a low tenn
perature will insure its keeping for sny rea-
sonable time. Let no one expect good butter,
at any season of the year so long as coarse
impure salt is used, or particle of the butter
milk is allowed TO remain in it.
There are many kinds Of churns in use, fe-
sides the old fashioned dash churn, which have
beenpatented, and which claim every excellence
desired. We have tried many kinds, and think
well of the Cylinder churn, but better of the
Atmospheric or the Diamond churn. We
purchased one of the latter description lately,
and are quite satisfied with it. Ordinarily It
will bring the butter in eight or ten minutes
A child can operate 1t. The greatest objection
to it is the price asked for it. The proprietor
would make more money by reducing it to a
more reasonable cost to the purchaser.
... TRAxI,