The Evansville journal. [volume] (Evansville, Ind.) 1866-1870, 1869-01-06
AGRICULTURAL AND OTHER ITEMS.
TO MAKE GOOD. SWEET BUTTER IN
WINTER.


We make butter now yellow as COW
slips, sweet as May flowers, and Wi
tell how it is done. When you strai
the milk, morning and night, set b
pan upon the stove and strain b
milk into it, allowing it to remai
there five minutes-not long enougl
to skim over. Then set the pan In
buttery where the warmth from tn
kitchen reaches. No cream mus
stand on the pans over thirty-si1
hours. After each skimming, stir III
from the bottom of the cream Jar
When you put in the first cream, adj
a heaping tablespoon of salt. Thi
prevents its turning bitter; but if /
does have bitter, acrid taste, before
ehurning add one teaspoonful of salt
peter, finely powdered, to every two
serbs all disagreeable flavor, which
utterly ruins butter. A dairyman car
rylng butter to Boston, was informed
that his lot was not A No. /. With
Yankee curiosity he inquired, Why
not?" and was informed that all first
rate butter brought to that market
must have both sugar and saltpeter
added to it while working it over.
u.
the other made the butter retain the
sweetness that only June pastures can
give. He must add a teaspoonful of
saltpeter TO every two pounds of but
ter, and the same quantity of sugar to
each pound. He benefited by the in
formation, and his dairy ranks A No.
l, and secures the highest prices Fan
euil market affords.
4 L. n
the year must use both saltpeter and
sugar, beside the requisite quantity of
salt, and the butter will be greatly
improved. If not so fortunate as to
possess cows of the Attorney breed,
coloriDg material must be added. Car
rots are the best adapted for this pur-
pose. Crate off the bright orange ex-
terror Of the carrot, and if four
pounds Of butter are to be made, use
the rind Of two carrots. Boil in half
a pint Of milk, and when the cream
Is In the churn, turn in, straining out
the carrot through a gravy strainer.
This gives q fine color, and also i'm
parts a sweet flavor, not Objectionable
TO the most fastidious palate. We all
know how unpalatable and uniuviting
taliOwy white butter is. The butter
bill decreases pereeptibly if such
quality Of butter IS brought to the
table; but there is no need of any such
butter being made at any season of
the year.
Lie Is a great annoyance to the but
ter maker to churn a small quantity
In a churn adapted to making ten
pounds; yet one desires, at the high
price butter now demands, to make
all the butter possible. To those we
would recommend our way of proceed
ure. The night before churning, the
jar containing the cream is set into |
the kitchen near the stove, where it |
will receive its warmth in the morn |
ing. When ready to churn, the scald- |
ed, carroted milk may be turned in |
Eve having an Attorney. use no other, |
and our butter is like golden guineas. J |
Then dip in a small thermometer. fl
1t marks 6fty-six degrees, it is ready |
to ehurn; If not, set In a pan of hot |
water, and stir rapidly with a wooden /
cake-stlrTer. If 1t thickens rapidly, |
continue IN the water; In ten minutes
1t will be too thick to stir easily, but |
persevere, for In a few minutes the
glObules containing the butter will |
break, the buttermilk will flow |
commencing to stir the cream, the |
golden butter rewards your sight. |
Now set into a cool room for ten min
ntes, then pour off the buttermiIk,
take out the butter, and work with
butter paddle and hands. IF the
cream had bitter taste, you should
add the saltpetre before churning. IF
intending to use the butter directly.
mr. ID he h.rk - /
IS to be laid down for future use, add
teaspoOnful to a quart; use the
best OF white granulated sugar
There Is no need of churning one
hour or two hours; butter will only
gather when the cream has reached
certain temperature. At sixty degrees
Fahrenheit the gl9bules containing the
butter burst. Beating it increases its
temperature, so it must be at sixty
degrees When you commence, for be
it 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 will not need to
use up 80 much muscular strength. A
little experience will soon teach them
the requisite degree of warmth by
dipping a finger into the cream; but
until that experience is gained, do use
the thermometer and spare your arms.
TO MEASURE HAY IN THE STACK OR
NOW.
IF it be square or oblong stack,
with a pitched roof, measure the
height ia feet from the base to the
caves, add to this half the height from
the caves to the ridge, to find the
mean height, Multiply the height by
the breadth, and the product by the
length. Divide the gross product by
twenty seven, and the quotient will
be the number of cubic yards in the
stack. The estimate of the total
weight must depend upon the sop
posed weight of a cubic yard; this
will necessarily vary according to the
time allowed the stack to settle. In |
an old stack the hay is much more
compact than IN one recently built.
A pretty correct estimate will be
gained by allowing eighty-fve pounds
10 the cubic yard in the new stack.
one hundred pounds In one that has
stood a few months. and one hundred
and twelve pounds if it has stood |
more than a year. To ascertain
ire weight of nay in the stack !
multiply the number of cubic
yards by the number of pounds
allowed, and the product will
give the contents of the stack in
pounds; divide by two thousand, and
the quotient will give the number of
tons. To ascertain the weight of hay
in round stack with conical top,
we End the hight of the caves, and
add one-third Of the remainder to OBJ.
tain the mean hight of the whole.