The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1870-05-13

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print, and yet We think we may add our
mite 10 the already long list. There is a
general complaint with regard 10 the
iiaNor and color OF great part of the
butter made during April. but we expe-
renee no uiiiiculty IN making Il number
one article that would prove attractive
10 most palatcs. We treat our milk in
the Devonsllire manner. Twentv-four
hours after IL Is strained into the pan. il
lspiaceL on wire toastel. over the stove.
and heated to a scaldng point. then al
lowed 10 stand iwrnt,-four hours long
or, when II is SKINNED, and we fully
realize what il is 10 say. "crcam as thick
as leather apron Indeed we never
saw leather Is thick as cream thus treat
ed: Our cew Is a three and half year
old Alderney has never had but one
call. and has been f:lrrowed the last wear
will calve again in June. She gives
but two quarts and Il pint OF milk u day
Two quarts are set "A quart night and
morning. We cluru once fortnight.
ana make three and threc-quarters to
four pounds at a churning. ot most de-
licious butter. This is making pound
of butter from seven quarts OF milk. IL
Is usually supposed that it takes twelve
quarts OF milk 10 produce pound of
butter--and this yield proves the superb
ority Of the A'derne. breed, for butter
purposes Ut least.
Oitcntines the housewife ceases 10
make butter because she collects 50 SMALL
q quantity of cream. and can not keep itI
free from 4 cheesy smell. This j. easily
avoided by putting one tea>poonftll OF
n:titpeter into the cream jar when The I
hrst cream Is skinned then when addi-
lions are made. stir up the whole mass
with the skinner or n spoon. taking
care not to let il drop and run down the
sides Of the jar. Cream treated in this |
way keeps perfectly we'll for fortnight
NJ least. and rhurns as swcetly favored
butter rs though it Were but q week old. /
We use carrots rs n coioring matter at
this season. knowing that they irnpart
bright color TO the butter. and do not
lnjure its flavor in the least For four
pounds OF butter CRATE the outside rind
of two good sized carrots: boil them i'm
half pint of milk: strain through n
cloth into the cream after il is i'm the,
churn. This brings the cream to the right
temperature for churning. gives the but
ter AN admirable color. and j. far better
than the annatto which the famous Phil
adelphia butter-makers use all the wear
round. The yolks of eggs color butter
well. but are rather costly. 1t is amusing
10 practical butter-Inakers to read what
men write concerning butter-making.
They say -"butter, which comes after
an hour or two OF rapid churnine. i, Of
better quality than when il is made in
ten minutes" With all due Difference
10 these learned Lords of creation" wei
must diiier from them. The globules Of
cream which contain the butter only
breaks at such temperatures that pro-
duced. the butter is produced. Now, i'll
that can be effected in ten minutes as
well as in two hours. why is not the
quantity and quality as good? We know
by long experience that il is. All this
season our butter has made lis appear
ince in from five TO ten minutes after it
las been put into the churn, with one
single exception; that time the cream
was too sweet. so the churn acted like nj
vhlp-churn, and the cream frothed and
boiled like mad creature. We churn-
ID an hour, then added one tablespoonful
d powdered alum TO the four quarts oil
'ream. As If by magic tie cream fell toll
It's original quantity, and in four minutes
ne welcome spash, splash. announced,
hat the butter had ''come." At SO de-
yrecs Fahrenheit, the globules contain
ing the butterInilk burst, and the buttcrI
IS found. A little higher temperatureI
will produce the same effect, but then i'll
8 too soft to manage advantageously.
The night before butter is made the
cream pot is placed upon tile reservoir
Tor hot water on the stove. In the morn
ing, if the weather is cold. the pot is
placed in pan of boiling water. The
heat OF the cream is tested by dipping
one finger into the cream; if no sensa-l
ion of chill is felt, the cream is rightly :
heated the churn is scalded; the cream
turned in while smoking hot: the scald-
ed carroty milk turned in; then in less
han ten minutes the butter is made
The crank is then revcrsed--the butter ,
milk in degree worked 1.-THE butterl
bowl scalded--the paddles also--and the
butter is taken out, worked with paddles
md hands. stamped into shells, rolls and :.
tiny pats, with the PRETTY ribbed butterl :
paddles so much used at present. and !
which produces such pretty effects that y
ali housekeepers should own them. A 4
butter dish filed with these products ~
md garnished with sprigs Of parsley. is
> "thing Of beauty" 1.-THE mistress of
The house will superiutcnd the milk and r
cream herself.a great saving will be effect "a
"a. She brings brains TO the task. and thew y
always make their mark. Skimmino