Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1869-01-15
no Make Good, sweet Rutter in winter

may be kept up to their early pro-
ductiveness.
To Make Good, Sweet Butter in winter
| There is general complaint at
this season with regard to the fla
vor and color of butter. And this
may be obyiated with little care
and attention. We make butter
now yellow as cewslips, 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 the milk
| into it, allowing it to remain there
five minutes-not long enough to
skim over. Then set the pan in a
buttery where the warmth from the
kitchen reaches. No cream must
stand on the pans over thirty six
hours. After each skimming, stir
up from the bottom of the cream
jar. When you put in the first
cream, add heaping tablespoon of
salt. This prevents its turning bit
ter; but if it does have a bitter,
acrid taste, before churning add
One teaspoonful of saltpeter, finely
powdered, to every two quarts of
cream. This entirely absorbs all
disagreeable flavor, which utterly
rains butter. A dairyman carrying
butter to Boston was informed that
his lot was not A No. l. With
Yankee curiosity he inquired, "Why
not?" and was informed that all
first-rato butter brought to that
market must have both sugar and
saltpeter added to it while working
it over. The one counteracted all
bitter fiavor, the other made the
butter retain the sweetness that
only June pastures can give. He
must add q teaspoOnful of saltpeter
TO every two pounds of butter, and
the same quantity of sugar 10 each
pound. He benefited by the infor-
NATION, and his dairy ranks A No.
II, and secures the highest prices
lFaneuil market affords.
/. The butter maker at this season
of the year must use both saltpeter
and sugar, besides the requisite
quantity of salt, and the butter will
be greatly improved. If not so
fortunate as to possess COWS of the
Attorney breed, coloring material
must be added. Carrots are the
best adapted for 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 half a pint of milk,
and when the cream is in the churn,
turn in, straining out the carrot
through a gravy strainer. This
giver a fine color, and also imparts
a sweet flavor, not Objectionable to
the most fastidious palate. We all
know how unpalatable and unin-
viling tallowy white butter is. The
butter bill decreases perceptibly 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.
/ 1t is great annoyance to the
bntter maker to churn small guam
tity in 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 procedure. The night before
churning, the jar containing the
cream is set in the kitchen near the
stove, where it will receive its
warmth in the morning. When
ready to churn, the scalded, carrot
ed milk may be turned in Eve hav-
ing an Alderney, use none, and our
butter is like golden guineas). Then
dip in q small thermometer. If it
marks fifty. six degrees, it is ready
to churn; if not, set in a pan Of hot
water, and stir rapidly with a wood
en- cake-stirrer. If it thickens rap
idly, continue in the water; in ten
minutes it 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 forth, and in fifteen min
utes from commencing to stir the
cream, the golden butter rewards
your sight. Now set in a cool room
for ten minutes, then pour off the
buttermilk, take out the butter, and
work with butter paddle and hands.
If the cream had a bitter taste, you
should add the saltpeter before
churning. If intending to use the
butter directly, you need not add
the sugar, but lift is to be laid down
for future use, add a teaspoonful to
a quart; use the best of graduated
sugar.
There is no need Of churning one
hour or two hours; butter will gather
when the cream has reached GER
tain temperature. At sixty degrees
Fahrenheit the globules containing
the butter burst Beating it in
creases the temperature, so it must
not be at sixty degrees when you
commence, for be it more, or be it
less, there is no hope of butter. This
is a we'll established fact, and if our
dairy women will only understand
it, they will not need to use up so
much muscular strength. A little
experience will soon teach them the
requisite degree of warmth by dip
ping finger into the cream but
until that experience is gained, do
use the thermometer and spare your
arms Chicago Journal.
W. G., COLLIER.