Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1870-07-30
HINTS ON BUTTER
MAKING.

! A-AC ON HtG AHRsIi
making.
Mrs. S. o. johnson contributes the fol
lowing, on butter making, to the Rra
NeaO Yorker:
The process for making butter. COM
mences at the milking. II the mixers
hands and the cows bag are unclean.
your butter is spoiled before the milk is
strained. Cleanliness is most truly es-
sential to success in butter making, from
its commencement until it is served on the
table. One half of the butter which is
brought to market is ruined for lack of
this great purpose. Badly wa-hed milk
pals, pans and cream jars are fatal to
good butter making. When these uten
sis are washed, it is not well to turn boil
ing water upon them at first, but scrub
the tins with soft cloth in warm suds,.
Keeping one especially for the purpose,
never using cloth that has washed any
other dishes, and then scald with Iinsing
water. q 1t is well to place large kettle
OF water on the stove, and when boiling
| dip in the pans, pals and Jars. The boil
ing, if applied at first, cooks the drops of
milk or cream, but the warns suds dis
solves them.
Ii the seams in the pans and pals are
not attended to and well scrubbed, they
will soon become foul; on that account
the seamless pans or yellow naples are
much more desirable. Chemists tell US
that one drop of water will cause the |
fermentation of the whole mass-a rather |
doubtful statement, but we should prefer 4
mil ffNsrf i =
the pans should always be aired in the
sun until about 4 o'clock in the afternoon. |
In winter they must be dried near the
stove.
The milk should be allowed 10 stand /
ten minutes after it is brought to the
dairy, so the frOth may settle; and each
pan should be filed from two to two and
one-half inches in depth. Why2 Because
the given quantity of cream in that
amount of milk rises quicker than if the
depth were from three to four inches, and
collects before 1t sours.
This has been learned by the expert
ence of years.
1t is very desirable that the milk-room
should be placed in the coolest situation
In summer. The shelves should be made |
of narrow Stats, an inch or two apart, to
admit the air. They must be, if in the
cellar, so high, that no rats, mice or cats
can approach them; and if copperas is
thrown about the flOOL and in the corners
OF the room, the two former will not {
trouble you, as it is disagreeable TO them:
besides, it purifes the air of the room,
acting as disinfectant. A good draught
through the milk-room is to be desired.
SWIMMING THE CREAM.
Thlrty-six hours in summer and forty
eight In winter is the proper time to allow
he milk to stand before Swimming. 1t
s better to take off the cream before the
milk loppers. Many good butter makers n
will dispute this rule, but repeated expert Ii
nents have proved that more butter, and a
If better quality, is obtained from cream
eparated from the milk just before the z
actic acid has developed itself, and before
he milk has become thick. Though the
ream seems thicker after fermentation |
as taken place, it does not possess so "
1uch richness. From a given quantity W
4 milk-one skinned Just after it soured |
nd the other when loppered-two pounds
lore OF butter were made from the FORM
method, giving quite a gain to the C
urse, though it may entail little more
'ouble upon the dairymaid. eternal VI
igialnce" applies to butter-making. 1t te
lso requires intelligence; some brains are or
ssential. One must exercise judgment ce
| the matter. If the day has been chilly =
lie milk can set twelve hours longer; if a
lunder shower approaches skim it at an
lrlier hour. =
TO KEEP TIE CREAM.
Stone Jars are sweeter for cream, in
II estimation, than tin ones. When the n
-st summing of cream is deposited, add l,
Re tablespoonful of salt and one heaping
of saltpeter. At every fresh wi
thinning mix the whole contents of the
r thoroughly, taking care that no parti-
es shall collect around the edges. A
can cloth should be used every morning
wipe the inside perfectly dry down to JIG
e cream.
Half of the cream is spoiled before it is
AIDE into butter by neglecting this pre-
luton. The saltpeter prevents any
ndency to mold or bitterness. We con-
lied the highest chemical authority in
e State as TO its properties, and were
sured that teaspOonfnl in six quarts
cream could not be in the least degree wi
judicious. 1t makes no difference in pa pa
e taste Of the buttermDk, which is used enc
7 many culinary purposes and drank by
veral members of the family, but it :
es improve the sweetness and purity of p
e butter. Small stone jars are prefer <
lie to large ones. They can be kept in R
e ice-house when filed, and if one
INNING filled jar, we should think it
tier TO use small one.
When the jar is cleaned, a tablespoon
of saleratus is added to the warm suds,
d sweetens it perfectly. A cheesy
Iel about milk utensils is utterly fatal to
eet butter W