Gallipolis journal. [volume] (Gallipolis, Ohio) 1837-1919, 1869-01-07
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To Make Good Sweet Butter u
Winter. -

TO Make Good SWeegs q ubtst ~
Winter. = -
There is general complaint at
this season with regard tothe flavor
and color of butter. All this may be
obyiated with little care and atten-
ton. We make hutternow yellow as
cswslips, sweet as May flowers, and
will tell how it is done. When you
strain the milk, morning and night,
set the pan upon the stove and strain
themilk into it, allowing it to remain
there FIVE minntess--notdopg enough
to skim over. Then set thespan in a
buttery where the warmth from the
kitchen reaches. No cream must
stand on the pan over thirty-slx
hours. After each skimming, STIR
up from the bottom of the cream jar:
When you put in the first cream, add
a heaping table spoon of sugar
This prevents its turning bitter; but
if il does have a bitter, acrid tastess
before churning add one teaspoon
full of saltpeter, finely powdered, to
every two qaurts of cream. This en-
tirely absorbs all disagreeable flavor,
which utterly ruins butter A dairy
man carrying butter to Boston was
informed that his lot was not A No.
l. With Yankee curiosity he inquir
ed, sWhy notf" and was informed
that all first-rate butter brought to
that market must have both sugar
and saltpeter added to it while work
ing it ever. The one coHnteracted
all bitter flavor, the other made the
butter retain the sweetness that only
June pastures can give. He must
add tea spoonful of ssltpeter to ev-
cry two pounds of butter, and the
same quantity of sugar TO each pound.
He benefited by the information, and
his dairy ranks A No. l, and secures
the highest prices Faneuil market af-
fords.
The butter. maker at this season of
the year must use both saltpeter and
sugar, besides the requisite quantity
of salt, and the butter win be great
ly improved. If not so fortunate as
to possess COWS Of the Alderney
breed, coloring material must be ad
ded. Carrots are the best adapted
to this purpose. Crate off the bright
orange exterior of the carrot, and if
four pounds of butter are to be made,
use the rind of two carrots. Boil in
halfa pint of milk. and when the
cream is in the cfurn, turn in, strain
ing out the carrot through a gravy
strainer. This gives fine color, and
also imparts sweet flavor, not OBJ
jectionable to the most fasadious pal
ate. We al know how unpalatable
and uninviting tallowy white butter
is The butter bill decreases per
ceptibly If such squality efbut!er is
brought TO the tahlc; bat there is no
need of any such butter being made
at any season of theyear. !
1t isa great annoyance to the but
ter maker TO churn a small quantity |
in churn adapted to making ten
pounds; yet one desires, at the high
price butter now comnandsis. to make
all the butter possible. To those
we would recommend, our way of |
procedure. The night before churn-
ing. the jar containing the cream is
set into the kitchen near the stove,
where it will receive its warmth in
the morning. When ready to churn,
the scalded, csrroted milk may be
turned in, 1--WE having an Alderpey
use none, and our butter is like gold
en- guineas). Then dip in small
thermometer. Ifit marks 56 degrees,
it is ready to churn; if not, set in a
pan of hot water and stir rapidly
with a wooden cake stirrer. If it
rapidly, continue in the
water; in ten minutes il will be too
thick TO stir easily, bat perseYere, e,for
in few minutes the globnles con-
tanning the butter will break, the
buttermilk will flow, forth, and in
fifteen minutes from commencing to
stir the cream, the golden butter re-
wards your sight. Now set into a
cool room Cor ten minutes, then pour
off the hnttermilk, take out the hut
ter, and work with butter paddle and
hands. If the cream had q bitter
taste you should add the saltpeter
before churnIng. If intending to
use the butter directly, you need not
add the sugar, but if to be laid down
for future use, add a teaspoonful to
a quart; use the best of white granu-
lated sugar.
There is no need of churning one
hour or two hours; bntter will only
gather when the cream has reached /.
a certain temperature. At60 degrees
Fahrenheit the globules containing
the butter burst. Beating it increas
es its temperature, so it must not be
at 60 degrees when you commence,
for be it more or be it less, there is
no hope ofsbutter. This is well
fact. and If our dairy
women will only understand it, they
viii not need to use up so much mus
cular strength. A little experience
will soon teach them the requisite
degree of warmth by dipping a lin
ger into the cream; but until that ex-
perience is gained, do use the ther-
nometer and spare yonr arms
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