The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1870-05-19


Washing the Utensils The greatest care
is requisite in cleaning these vessels, OF
whatever material or form, as also all the
other utensils employed in butter-mak
ing This is n matter of much greater
Importance than many suppose, as the
smallest neglect in regard to it is sure to
tell upon the cream and butter. The
pans and pals should be be washed
thoroughly, in two waters, each time be-
ing made as clean as possible with the
water used they should then be scalded
thoroughly with boiling water. 1t is not
sufficient thet the water should be tolera-
bly, hot,-that it should steam in the
kettle, or any thing of the sort; it must
"dance as we'll as sing" The churn, but
ter bowl and ladle, or butter worker, if
one is used, should be washed and
scalded with equal care and all should be
carefully wiped and dried, unless some
arrangement is made for drying in the
sun, which will do very we'll for tin and
earthen-ware, and save the libor of wi
ping In summer it will be necessary 10
see that all utensils are cooled perfectly
before using them.
| WINTER TREATMENT. 1t will be found
that in winter milk and cream require
somewhat different management. The Ell
fort must now be made to keep the milk
acarm enough, rather than to keep it cool;
and failure in this respect will very
materially affect the butter IF the milk
is very much too cold. it will have to
stand..so long for the cream to rise that It
would become bitter often long before it
becomes sour, and the quality of bitter
NESS will be still more apparent in the
butter. To prevent this, the milk should
be kept at temperature of 60, if posi-
BILE; if not the milk may be scalded as
soon as strained and the cream will then
have fair start before the milk has
parted with this extra heat, unless the
place where it is kept is very cold. If
scalding is not found sufficient, two or
three spoonfuls Of sour milk (Which has
soured quickly and is not bitter may be
added to each pan of milk when it is set
away. This will help to sour the milk
and cause the cream to rise quicker, thus
making it less liable to become bitter
1t may also help to prevent bitterness to
salt the cows often, and see that they do
not eat decayed vegetables or any sub
stances which may impart a bad taste to
the milk.
Tic Cream should be kept at about the
same temperature go . land should be
well stirred as often as new is added 1t
should not be kept too long before churn-
ing, never more than week--four or five
days 10 better.
CHURNING.--The cream should be
churned at temperature Of go or $50
A great deal of experience NAV enable
one to guess at this temperature with
tOlerable cleaverness, but it is better to
use a thermometer and be sure This
| temperature will be increased during the
process ofchurning, to $50 or thereabout,
when the butter will come. If it should
be hard and granular, refusing to come
together well, throw in little warm
water, churning all the while, and the
butter will soon be gathered and ready
to take up.
Sweet cream should never be mixed
with sour cream Just before churning, as
sweet cream is much longer coming, and
hence Likely to lose itself in the butter
milk. TO salt the cows once a week is
generally believed to facilitate the pro
cess Of churning. In case they have not
been thus sailed, some put little salt
into the cream before churnlng but we
think IN most instances where butter is
very long coming, it is owing to the
Temperature of the cream. 1t may be so
cold as to require churning all day to
bring the butter; tax upon ones patti
ence and strength, it performed by hand,
| equal to the cost of a dozen thermometers
CoLoRING.-As rule, it is absolutely
essential in the winter, to color butter
in order to make it marketable or at all
attractive as an article of table use at
home. There may be possible exception
| to this rule, in cases where cows are fed
largely upon yellow corn-meal pumpkins,
carrots, etc, but this does not lessen the
/ Importance ofthe rule. Ofthe various sub
stances used in coloring butter, we think
carrots cot the deep yellow variety give
the most natural color and the most
agreeable flavor Annatto. however.
is principal : used, and with most salts.
factory results. Some of the most cele
brated butter-makers in the country
color their butter with pure annatto. DIV
ing it a rich, deep orange color. They
do not aim to produce The color which is
natural to summer butter, but one CON
siderably richer; coloring it both sum
/ mer and winter. If carrots are used
they should be grated, the juice express
/ ed through thin cloth, and put into the
cream just before cburning. A small
quantity of annatto, dissolved in warm
water or milk, may be used in the same
way, and with similar results: but a
richer tint is produced with annatto bv
| colorlpg the butter directly. To prepare
the annatto for this purpose, steep If IN
butter FOR some hours over slow fire,
then strain through fine cloth into a
jar and keep 1t in cool place When
ready TO work the butter melt small