The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1869-10-14
TO MAKE AND PACK BUTTER FOR
= -liJG WINTER USE. l1ia HI

VIII go joyously, joyously by.
-----Seoe 49, Z Z
TO MAKE AND PACK BUTTER FOR
y z --l.JI WINTER USE. ICIa Hi
First of all, the milk must be
skinned at the right time, The best
butter makers do not wait until the
milk has clabbered, but skim it when
tits the least bit sour to the taste
which is easily ascertained.44 When
milk sours before it is skinned, the
cream appears thicker, butsit is onot.
Sannet tried the experiment with two.
equal quantities Iof milk. The one
which was skinned just before sour
ing-fhat is, in thirty -hours4nadea
thirty pounds of butter; the other al
lowed to stand sixty hours, yielded,
twenty-seven pounds. When a milk
room has an even temperature, say
sixty degrees, all the cream that is de-
sirable for butter will rise in thirty to
thirty-six hours. It should never.
stand an hour longer. The cream af-
ter this period is deprived of lis de-
licious favor and aroma SO essential
to the taste of good butter. OF one
thing | am certain, from various ex=,
periments, the sooner the cream can
be made to rise, the better is it's keep
ing qualities. All travellers inform
us that in London and Paris the but
ter far exceeds ours. One OF the chief
points with their dairy women is to
skim the milk at the right time The
most celebrated, butter in the New
York market is from Orange county,
and they adhere strictly to the thirty
six hour rule. Cream must be sour
to make butter; this is fixed fact in
our mind. In winter, when the cream
foams and bubbles in the churn, and
refuses to come to butter, it is because
1T has notIexperienced a change The.
weather has been too cold to allow Of
it, and we add tablespoonful of pow
dered alum to produce the desired re-
sults.ft The cream which boiled and
ragged like mad creature is subdued,
and in a few moments the welcome
splash announces the butter.
This summer has been too cold,
damp and monldy in its tendency
Cream is easily affected by the atfnos-
phere. Our dairy consists of one
lovely Alderney, Juno by, name.
Sweet as June milk, golden as its butt.
tercups her cream. But it must stand
a week before enough is collected to
churn. Juno supplies a family of six
with milk and cream and butter,
though she is but three years old last.
June, and is farrow this year. Some
thing must be done to keep thatcream
fresh. On due deiberation we decide
that if a table, -spo oonful Of powdered
saltpetre must be added to every four
pounds of butter put down for winter
use, why not put one tea-spoonfuIl.o Of
it into the first cream we pnt into the
pot and stir it well up with every
fresh addition? 1t is done, and the
results are most happy. We seek
medical Information. Are its effects
injurious 2 Not at all ;stflA ri,-iti large
quantities, like epson salts, it is
poisonous, but, like most poisons,
efficacious in ininitesimal doses All
corned beef, hams, etc.! are picked
with this aid. 1t cannot hurt our
butter; so we continue the process,
and our cream retains its fine aroma.
The Batternlilk is prom ouneed BY con-
noiseurs delicious. We. beg our, read
ers who are preparing butter for win
ter use to put saltpetre in othei cream
as. it collects. We make all our table
butttr from this one cow its flavor and
color is unsurpassed by Philadelphia
butter, and we add no :eoloring now,
while we know that the far famed
Continental" butter is colored with
annattay. In winter we color with or
ange carrots, grated, or with yolks of
eggs, preferring the latter. 1aaa
The churns of the present day are a
great aid in working out the butter
milk ;still, butter paddles are needed,
few women having hands or wrists
strong enough to refuse their aid.
Messthink that butter paddles might
be manufactured like large fork, or
in imitation of four fingers and.
thumb. which would greatly hasten
the flow Of the buttermilk. Cannot
some Yankee youth benefit by our
suggestion When the butter is
Waxen in texture, as all Alderney
butter is after little moulding, and
it ceases to color the water which
drips from the ice Eve never wash
butter; the sugar of milk is soluble.
and the water takes away the, sweet
ness of the butter-that is our expe-
rience,) then we work it into cakes.
which are placed in stone jar con-
tanning brine made thus:
To one gallon of water add three
quarts of fine salt, one pound of salt
PNeAS3 OhS pOdhAL VI w Il1tC lSOll
and skim well, strain through cloth
and, when cold, turn upon thelbutter.
This brine has kept butter for us the
year round. We are now using butter
for cooking purposes, made last Sep
tember, put down in a firkin, with a
tablespoonful of powdered and sifted
saltpetre, and of sugar, to every four
pounds, and it is better than much of
the butter which will be marketed
this year. 1t has no odor or, taste
which would indicate its age. It has
been kept i'll an ice-house since june.
entirely covered with brine. o,s
We consider butter made in SEN
tember and October much more de-
sirable for table use in winter than
that made i'll June. The reason is OBJ
vious it has not had to endure the
summers heat.-Hearth and Home. !