The Portland daily press., 1869-03-13

Saturday Morning, March lS, 1859.


II "
from the milk Of Alderney cows. Some dairy
women think they can't make butter In the
winter that will 'look as yellow as eowslips
and tast as sweet as May-fowers,p And of
course they can't unless they know how and
are willing 10 take the pains. Most OF the
butter made In winter and brought In balls
to our market has tallowy look and sort OF
cousumptive aspect Now such butter may have
decidedly no bad flavor. and may have been
made with scrupulous neatness, and yet It
has no ssceet butter-taste. And the sight OF
it sxcites a prejudice which Is hard to con-
quer. Now the important question is, can a
remedy be found for this evil, and can butter
be made In the winter that viii look yellow
and taste sweet by those who are so unf0rtu-
nate as not to have cows OF the AlderDsy
breed?
A writer in the Springfield Republican
answers the above questions in the affirma-
tive. The directions given are full and quite
reasonable, and we will endeavor to give
them in as few words as possible so that all
buttermakers may understand them and gov
ern themselves accordingly. When you strain
the milk, night and morning; set the pan up
on the stove and strain the milk into it,alow-
lowing it to remain about five minutes, but
not long enough to skim over. Remember
that, and see to the heat of the stove, for that
in some measure must govern the length of
time. After this set the pan in the buttery
where the warmth of the kitchen reaches
No cream must stand on the pans over thirty
six hours. After each skimming stir up from
the bottom of the creamjar. When you put
in the first cream add tablespoon of salt.
This prevents its turning bitter. But ifit
should have. a bitter, acid taste, add before
churning one teaspoonful of saitpeter, finely
powdered. This entirely absorbs all disa-
greeable flavor which utterly destroys butter.
Be it known to all butter-makers that all
first-rate butter must have both sugar and
saltpeter added 70 it while working it over.
The latter ingredient counteracts all bitter
flavor, the former makes the butter retain
sweetness which June pastures alone can give.
There must be added one teaspoonful of
saltpetre to every two pounds and the same
quantity of sugar TO each pound. AT this
season OF the year the butter-maker must
use both sugar and saltpeter besides the re-
quisite amount of salt.
Now let US see about giving it the color Of
the eow-slip blossoms which Is beautiful
| light yellow. Undoubtedly carrots are the
best adapted to this purpose. 1t is true
that the rose win smell as sweet by
another name, but then it may not he equally
true that butter win taste as sweet by an
other color which somehow, produces a pre-
judice that sensibly affects the palate and
tongue. To produce the much desired color
boil the rind of carrots in milk, and wnen
the cream is in the churn, turn the decoction
in by straining through gravy strainsr. The
quantity must be regulated by the quantity Of
cream to be colored. Don't color toe highly.
This will give sweet favor as well as a fine
color, not Objectionable to the most fastidious
taste.
The night before churning, the jar Of cream
should be near the stove where it win receive
its warmth in the morning. When ready to
churn, the scaldsd carroted milk may be
turned in. When this is done dip in small
thermometer, and IF il marks 55 degrees
churn away; if not, set it in pan Of hol
water until it is warm enough. There is nc
| need OF churning an hour or two, ter butteT
| will only gather when the cream has reached
a certain temperature. At go degrees Fab
renhsit the globules containing the butter
burst. Remember that churning increases
its temperature, so it must be helow go when
you begin to churn. This is a well estab-
lished fact, and if our dairywomen win only
understand it and practice accordingly, they
would save much muscular streeth and often
times their patience. "Has the butter come p
the good wife often asks her daughter, and
ting answer comes back in the negative, ani
matters get to such pass that the father'
strong arms are called for.
Now world of trouble may be saved By
the use of the thermometer; for that will tel
whether the cream is too hot or too cold, and
| II it is either, the butter comes by hard
knocks and the loss Of ones temper, II Il
| comes at ALL Some women have learned
from experience and can tell the temperature
Of the cream by dipping the finger into II;
but until that experience Is gained, the writ
er alluded above says: "Do use the ther.
mometsr and spare your arms" II butter i
intended for immediate use, 1t may not b
necessary to add the sugar, but II Il is to b
put dewn for future use, the best granulated
sugar must be used II you wish for arstrate
article.
Every body knows that all the butfermiIk
must be worked out by the lzdle or the hand
but everybody don't do it who makes butter.
This b too often neglected, and butter sooE
becomes rancid. We believe u the above di
rections are followed that those who hav.
other breeds besides the Aldemey, can max.
butter in the winter that win thus please the
eye and commend itself TO the taste. There
can be no doubt that there would be mucl
less Of tallowy white butter In our market )
our dairy-womea win carefully read The
above rules and directions and remember ans
practice them. New The additional expenss
Is nothing. and the exercise Of . little more
care and attention win produce most grst:fy
ing results both 10 producer and consumer.
4 A0RrcoLA