St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1870-06-10

ready to work the butter, melt a small
quantity of this mixture and work it in
carefully. \ small proportion Of tur-
merle Is sometimes mixed with annatto
and prepared in the same way. With
this method OF coloring, an inexperienced
hand is in danger of working the butter
too much, III the effort to produce the
same shade of color through the entire
mass, which is, indeed. difficult attain
ment for novice Coloring in the cream
obviatcs this difficulty entirely, the butter
being Of Il uniform color when taken
from the churn.
Sailing AND WOKKING.-Whiles salt
is not t0 bc undervalued as Il preserving
agent. it must be remembered that too
much OF ii destroys or ovcrpowers the
fine flavor and delicate aroma of the best
butter. BE careful to preserve all the
sweetness OF the fresh butter, sailing Just
enough to TO remove its insipidity. 1t
is important to use the best salt. Ash
tons Factory Filled" has great fame
and i extensively used. But any one
can test the purity of salt. and perhaps
other brands of Liverpool salt may be
found equal to A,hton's. Pure salt i
perfectly white aud'destitute OF odor
1t will dissolve in cold water without
leaving any sediment. or throwing any
scum to lhc surface. and the brine will
to aS clear is purl water, and entirely
free from any bitter taste. Prot. John.
son says in the American Agricultural
Annual, 1865, that the . 'Omondaga
Factory Filled must take rank second to
none. provided the ingenious processes of
DIR. Gu--manp which were employed IN
Syracue. a tew years since, are still in
use The buttcrmilk should be nearly
all worked out and.the butter we'll wash
ed. before sating. Washing may alb
Stract somewhat from the flavor of the
butter. but it i nevertheless, a necessity,
if the butter l. expected to keep long, as
it completely removes the cream and
casein OF the buttermilh, a part OF winch
might otherwise remain in the butter.
Butter should stand but short time
after salting, before il is worked enough
to remove nearly all the water, when it
may he resalted if necessary there
should he sufficient salt left in the but
ter at this -imr to make strong brine
of the little water that remains. 1t may
then stand until the next day, when it
should be worked and packed. On no
account should butter be allowed to stand
Ion@ before working, as it is apt to be-
come Str,&kcd. often 50 much - as to
ncce>~itatc working over. in order to re-
store 4 uniform color. Besides. if neg
IectcI TOO long at this period, tendency
to rancidltv will be rapidly developed
We realize the difficulty of giving ex-
piicit directions for the second and last
working of the butfcr-i;s final prcpara-
ton for pac!iu1 Ii not worked enough.
every one knows that the butter will
soon spoil; if worked too muclr. it is
>;o.led already: though the danger of
its bcinE ovcrworkcd is less. \ great
deal of judgment and discretion and
somewhat OF experience, are requisite in
order 10 determine when it Is worked lust
enough; the virtue OF stopping. in this,
~ in many other cases. being second
only to that OF doing There are some
suggestions, however, which may prove
v''ua'Ie' particularly 10 those having
l!!l' experience, Isl ihe butter should
n't be 100 warm W"eh worked, nor
Ino"'i 1t rG - co'u Is 10 make working
minutes in boiling water. and cool per-
IJc:ly i'll cold water; then. If the butter
Ill 'ne bowl Is warm enough to admit OF
-l,., L.. III IL i, .I 4, l.
Pu't"S tht i'dit lhrou7h the whole mass
"!'no"' d'lI'tu!ly' anu dividing 1t up
"''ilou' ei"hipi.h4' ana StlLl hari enough
10 cU' e''ti' ana >i'o",h' NOT me slightest
P'tt'cie "'''erI''5 10 me lAdlr' then 1t Is
III tne rlSi' condition 10 work. md. 1t
should oe woIN'd with careful and gen
't' ytt 'G!'l'e pressure ANA NOT ny Sc
i''7 u 'i1''tI liiil'''' u S''lFi''s- ana mash
~ .i,' t ''.' s',-'" ,,,, '=''.'-' ''l' 'ldcS OF
: ''' oo"' ~ ou'.'I Is composed OF
i, minute S'o'uicS, "h'cil are crushed 10y
,'',, '''i'>s Il''''''''''= mus F'huerihI Inc
1, '''',' ''0Nl' "neIt'7
i''u"' l''','' ..s o'''''.' soi',' '"u''ldu;'i-
- "P 10 ''e 'Ii''' u l"cN!hS' always
'o''' '0''i '''' "o"i an" never
-, S.,'>,i'7' II '''c 'G'0'' !" we i"'iIe' 81.
''' o''''T' o,'oui" i,o' oc ""rhe" until II
Is perfectly uly' w heh ready to pack,
Il Shoull nave Il SiS''t moisture about 1t;
a .or' OF ln9th@in'e remains OF the clear
orl"r winch mas oeen working OFT, and ut
tl' Ia.t' enough, 50 that when trier Is
thrust INTO II, Il drop or two OF brine will
ooze Il. out around IT, and the trIer itself be
7I'sntly "t'' is Il Dy !; I'Shf dew: Over
WorN'"5 "e9!roy9 al the neautitul con-
i:'t''c! Vi ''o pu''c' '"'he' II dry and