The Manitowoc tribune. [volume] (Manitowoc, Wis.) 1866-1878, 1869-01-07

not A No. l. With Yankee curiosity
he inquired, Why not?" and was in
formed that all first-rate butter brought
to that market must have both sugar and
saltpeteE added to it while working il
over. lie one counteracted all bitter
nay6r, the other made the butter retain
the sweetness that only june pastures
can give. lie must a Id teaspoonful OF
| saltpeter to every two bounds Of butter.
and the same quantity Of sugar to each
pound. lie benefited by the inlorma-
| ton, and his dairy ranks A No |. and
secures the highest prices Faneuii market
affords
The bucter-nlarket at this season Of
| the year must use both saItpeter ana
sugar, besides the requisite quantity OF
salt, aud the butter Will be greatly IN
| proved Ii net so fortunate as to possess
cows OF the Alderney breed, caloring
| material nIust be added Carrots are the
| best adapted to this purpose Crate of
the bright orange exterior OF the carrot.
and II ftar pounds Of butter are TO be
made, use the Tnd OF tive carrots. Boil
| IN half 4 pjnt OF milk, and when the cream
Is in the cliurn. turn in, straining oQt
the carrot through agrayy strainer. This
gives line color, aud also imparts II
sweet flavor, not objectionable to the
MOST IL >tIsti0uS palate. We al know how
unpaiatable and uuinviting tailowv white
butter Is. The butter bill decreases per
ceptlbiy If such Il quality of butter is
brought. to the table but there is no
need OF any such butter being made at
any season OF the wear.
1t IS great annoyance to the butter
a.
charm adapted TO making tn pounds:
yet one desires, at the high price butter
now commands, 20 make all the butter
possible. To those we would recon. mend
our way OF procedure. The night before
churnng, the Jar containg the cream IS
set INTO the kitchen near the stove, where
Il VIII receive its warmth in the morning.
VI hen ready to churn, the scalded, car
roted mlik may be turned in. we having
an Attorney use none. and our butter is
like golden guineas. Then dip in a small
thermometer. If it make 56 degrees. it
Is ready to churn if not, set in a pan Of
hot water and stir rapidly with wooden
cake stiTrer. Ii it thjckens fapidiy, con
tinUe III the water; in ten minutes it will
be too thick to stir easily. but persevera
Tor IN few minutes the gl0buies contain
''iN SAiS b1tCS' W III DtCdh, IttG DUJtef-
milk will flow forth. and in fifteen min
utes from commencing to stir the cream.
the golden butter rewards your sight.
Now set into a cool room for ten lirates
then pour off the buttermilk. tars out
the butter, and work with butter paddle
and hands. If the cream had bitter
taste you should add the saltpeter before
churning. If intending to use the butter
directly, you need hot add the sugar. but
If TO be laid down for future use. add a
telspoonful to quart; use the best OF
white granulated sugar.
Th~re is no need OF chnrnine one hour
or two hours; butter viii only gather
when the cream has reached a certain
temperature At 60 degrees Fahrenheit !
the globules containing the butter burst.
Beating 1t increases It's temperature, SO /
1t must not be at 90 degrees when you
commence, for be ii more or be it less. /
there IS no hope Of butter. This is a
well established fact, and If our dairy /
women will only understand it, they viii /
not need to use up SO much muscular /.
strength, \ little experience viii socn /
teach them the requisite degree Of /;
warmth by dipping a finger into the /
cream; but until that experience is gain
ed, do use the thermometer and spare
your arIns.-Ss .Fta yj.lti I5eguJitotia.