The daily dispatch. [volume] (Richmond [Va.]) 1850-1884, 1869-12-25

900, is regulated by thermometer. The
cream when SKINNED Is put into tin vessels
Ia inches deep by Is wide, and holding aboIIt
% quarts. Regularly three times day these
cream-nots are stirred round Thoroughly
with wooden paddle. We keep them nj
low temperature-no matter how low, II
above the freezing point. This is to pre-
vent mouldiness or rancidity. We do not
allow the cream to stand longer than a week
before it is churned. At churniug time,
these cream-pots are plunged into boiler
of hot water and stirred rapidly round with
wooden paddle till the temperature otthe
cream reaches $50, ascertained by Their
mometer, or it may he determined by test
ing it with the finger, Gt should feel mode
rately warm,) when they are immedlatelv
empticd into the horsepower hlirn. "heh
the churning has progressed so that the but
ter begins to break or appear in small Jumps,
a quantity of cold water i poured in, which
tends to harden it and causes a more thor
ough separation of the buttermilk. This Is
then drawn off, and more water thrown IN
TO wash any still remaining. Then the bIlt-
ter is taken from the churn. and there does
not seem TO be much buttermlk left in Win
the butter. The butter is put on the work.
ing table, and salt applied at the rate Of l or:
70 every two pounds OF butter orone pound
Of salt to 81 pounds Of butter. The. saltlng
at this rate is for immediate marketing ana
use only. This is thoroughly Incorporated
with plain paddle with two handles, about
16 pounds at time, any remaining water
or buttermlk being allowed to run off, Al
fer working. the butter is laid in the water
on clean cloth spread for the purpose, for
n couple of hours, when tits again gone over
with the paddle, and weighed and printed
into pound and half-pound Jumps, ready Tor
market.
it's Indispensable that butter should come
hard in the chIlrn. Fit does not, no SUD
seuuent manipulation can make good ar
tcle of it. This is secured in warm weather
by ice pounded fine in bag and thrown INTO
the churn exactly at the proper time. his
mixes through the freshly granulated par
tcles of butter. comractin~ and hardening
them. Butter nav he worked too much,
and enough to spoilit. The smallest amount
Of handling or working, so rs to extract the
water and b,lttermilk, is desirable when only
for immediate marketing or use. When but
| ter is to be kept for two weeks, ii should be
sailed at the rate Of one pound Of salt to -
pounds of butter, which requires working
we'll in the butter.
In regard to putting down butter for win.
| ter Use, and to have it keep sweet. 1t Is I'M
Dortant to apply the salt to the butter ut the
rate Of one ounce to every pound OF bu,ter,
| or one pound of salt to 1G pounds Of butter
After the salt has been worked in, the but
| fer should he allowed to stand a hours, and
then be worked over again. By this second
working it is not only rendered more solid
and compact, but the salt is more thoroughly
incorporated, and the butter will keepsweet
longer time.
1t is then ready to put in clean jars-I pre-
fer stone iars-and cover it with strong
brine of pure soft water. This will KEEP
butter year fresh and sweet. as we have
tried it. and know from experience. The
brine. in the case Of a jar. acts az Il heading
keeping the air out. This is equivalent &c
canning truit.-E. r. IL, Delnucare County,
Pa, in the Country Gentleman.