The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1869-09-30
To Make and Pack Butter for Winter
Use.

| To Make and Pack Butter for Winter
Use.
1 From the Earth and Home.
| First of all, the milk must be skinned
| at the right time The best butter makers
| do not wait till the milk has clabbered, but
| skim it when it is the least bit sour to the
taste, which is easily ascertaired. When
milk sours before it is skinned, the cream
| appears thicker, but in reality is not
/ equal quantities of milk. The one which
was skinned just before .ouring-that Is,
| in thirty hours de thirty pounds of
/ butter the other allowing to stand sixty
/ hours, yielded twenty seven pounds. When
/ milk room has an even temperature, say
/ sixty degrees, all the cream that is desirea-
! Bile OF butter will rise in thirty to thirty six
hours. It never should stand an hour
! longer. The cream after this period is de-
| prived OF the delicious flavor and aroma so
essential to the taste of good butter. Of
one thing We are certain, from various ex-
perlments the sooner the cream can be
made to raise, the better is its keeping
quantities. All travellers inform US that
| IN London and Paris the butter 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
! New Y rk market is from Orange county,
and they adhere strictly to the 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 it has not ex-
perienced a change. The weather has been
too cold to allow of it, and we add table
/ spoonful of powdered alum to produce the
desire results. The cream which boiled
and ragged like mad creature is subdued
and in few moments the welcome splash
announces the butter.
This summer has been cold, damp and
moldy in its tendency. Cream, is easily
affected by the atmosphere Our dairy
consists of one lonely Attorney, Juno by
name. Sweet as June roses is her milk,
! golden as its butter-cup her creams. But
I 1T N asst stand week before enough is col.
| lected to churn. Juno supplies family of
| SIX with milk and cream and butter,
| though she Is but three years old last June,
/ and is farrow this year. Something must
| be done to keep that cream fresh On due
/ deiiberation, We decide that if table
spoonful of powdered saltpetre must be
added to every four pounds Of butter but
down for winter use, why not put one sea>
/ spoonful of it into the first cream we put
! in the pot, and stir it veil up with every
! fresh addition? 1t is done, and the results
are most happy. We seek medical infor~
nation. Are its effects injurious? Not at
all taken in large quantities, like epson
| salts, it is poisonous, but, like most poison>
Gus, efiicacious in iDfinitesimal doses. Al
corned beef, hams, cts, are picked with
| its aid, 1t cannot hurt our butter so we
continue the process, and our cream retains
its fine aroma. The butternik is pro
nounced by connoisSeurs delicious. We
| beg our readers WHO are preparing butter
! for waiter use to put saltpetre IN the cream
as it is collects. We make all our table
butter from this one COW its flavor and
color are surprised by Philadelphia butter,
and We add no coloring matter now, while
zee knox that the far farmed Continental
| butter is collored with annotto . winter
we color with orange carrots, graded, or
| with yolks OF eggs, prefering the latter
| The cburns OF the present day are great
| aid in working cut the butternIik still
putterpaddles are needed, few women hav-
| ldg hands or wrists strong enough to res
! fuse their aid We think that butter
| paddles might be manufactured like a large
fork, or In imitation Of four fingers and
| thumb, which would greatly hasten the
flow OF the buttermllk. Cannot some Yam
kee youth benefit by our suggestion
When the butter is waxen in texture, as
all Alderncy butter Is after little mould
ing, and it ceases to color the water which
drlps from the ice 1--WE never wash butter
the sugar of is soluble, aud the water takes
away the sweetness Of the butter--that is
our experience, then we work it into cakes,
which are placed in stone jar.containing a
brine made thus;
To one gallon Of water add three quars
of fine salt, one pound of saltpetre, one
pound of white sugar. Boil and skim well,
strain through a cloth, and when cold,
turn upon the butter.
This brine has kept butter for us the
year round. Vi c are now using butter for
cooking purposes made last September,
put down in firkiD, with a tablespoonful
of powdered and sifted satpetre, and Of
sugar, to every four pounds, and it is bet
ter than much OF the butter which will be
marketed this year. 1t has no oder or
taste which would indicate its age 1t has
been kept in an ice-house since June, en-
tirely covered with brine.
We consider butter made in September
and October much more desirable for table
use in winter than that made in June. The
reason is obvious it has not had to endure
the summers's heat.