The Republican journal., 1870-09-01
VOLUME II.

tf ipilti anu H''iltt, ilkcA 10 rose Stli
in the butermilk. 10 salt the COWS once 4 week
l. generally believed TO facilitate the process OF
thulnHg IN case they have not been thu sailed,
some pat little salt into the cream before churl-
S Dsll we think that II most instances where but
ter is very long coming, it is owing to the tempera-
tlirc OF the cream. II may be cold as to require
churning all day to bring the butter Il tax upon
ones patience and strength, if performed by hand,
equal to the cost Of 4 dozen thermometers
CoLoIiNG. AS Il rule it is absolutely essential
III The winter to color butter, in order to make it
narkeable. or at all attractive article of table
use nj home. There may he possible exception
To tins rule III eases where cows fed largely up
on yellow cori-mea(. pumpkins, carrots. etc. but
THIS does not lessen the importance of the rule of
,he various substances used in colorlng butter, We
think that carrots (ot the deep yellow yarety give
the most natural color and the most agreeable
flavor Annatto, however, is principally used, and
with most satisfactory results. Some OF the most
celebrated hutcrmaAers in the country color their
butter with pure annatto, giving 1t rich, deep
orange color. They do not aim to produce the
color which is natural to summer butter. but one
con >crably richer; rUlorlm@ it both in summer and
winter, If carrots used they should be grated,
+ tho Juice expressed through thin cloth, and put in
to the cream inst before churning. small quantity
ni annno, dissolved i'll warm wafer or milk. may
be used III the same way, and with similar results;
bu ; richer tint is produce, with annatto by color
ing the butter directly. To prepare the annatto for
TINS purpose, steep il in butter for some hours over
SLOW fire, then strain through q fine cloth into
iar and keep in cool place. When ready to work
thr butter. melt 4 small quantity of this mixture
and work it carefully A small proportion OF
hnar2 is sometime mixed with annato and pre-
pared IN the same way. Win TINS meihol"t color
nlG, an inexperienced hand is in danger Of working
the butter too much, in the effort 10 produce the
s;ne shade of color through the entire mass which
Is. 1ndcct! difficult attainment for novice. Color
Ih% in the cream obviateS this difficulty entirely.
the butter being OF 4 uniform color when taken
from the churn.
SAILING AND WORKING. While salt is not to be
underNalued rs preserving agent, must be re
ll, m t of
powers the fine flavor and delicate aroma OF the
beSl butter. b. careful to preserve all the sweet
ness of the fresh butter sailing Just enough to re-
move its nsipiIity. 1t is important to Use the best
salt. Ashton, Factory Filled" has great fame,
and is extensively used But any one can test the
purity OF salt. and perhaps other brands of Liver
pool salt may be found equal to Ashton's Pare
salt Is perfectly white aud destitute of otlor. II
will dissolve in cold water without leaving any
sediment. or throwing any scum to the surface. and
the brine will be rs clear rs pure water. and entire
" free from any Eter taste. Prof. johnson saws
in the American Agricultural Annual. l>6S, that
the 'onondaga Factory Filled must take rank
second to none, provided the ingenious processes
OF pr. Gu>Smann. which were employed in
syracuse. 4 few wears since, are still in use The
buttrrmilt should be nearly all worked out and the
butter well washed before sailing. Washing may
abstract somewhat from the flavor of the butter,
bat is, nevertheless. necessity, if The butter is
expected to keep long. ~ ii completely removes
the cream and casein Of the buttcrmIk, part of
which might otherwise remain in the butter.
Butter should stand but short time after salt
ing. before il is worked enough to remove nearly
aIi Tine wafer when il may be rt->altc if necessary
there should be Sufficient salt letl in the butter al
this time To make strong brine of the little water
that remains Ii may then stand until the next
d;t}, when II should be worked and packed. On
no account should butter be allowed to stand long
before working, as il is apt 10 become streaked,
often SO much 50 a, to neeesaltae working over, in
order 10 restore uniform color. Besides. if neg
Iccted too long At this period, tendency to rancid
itN Will hr rapidly dew, loped.
We realize tue dillruity of giving explicit ,rec-
lions ior the second and las, working of the butter
It's final preparation tor packing. If not worked
enough every one knows thl the butter will soon
spoil; if worked loo much il is spoiled already;
though the danger Of its being oycrworked is less
\ great deal Of Judgment and discretion and some
nat OF experience ll" requisite IN order TO deter
mine W heu it is worked uSt enough; The virtue Of
stopping. IN hi~. rs in many other eases. being
second only to chat Of doing. There some sug-
rr~(ionS, however particularly to those having
ttilr experience >t. The butter houId NOT he
too warm when worked. nor should ii he 50 cold
10 make working difficult, Immer~c the itic
for few minutes IL warm water, and cool perfect
tN IN rod water; then if ihr butter IN the bowl is
warm enough 10 admit of putting the laie through
the whole mass without difficulty. and dividing ii
UP without rrmhling. ans still hard enough to
ctil rlrtn ;nH smooth, moi the slightest particle adj
Arrng 10 the adle, then it is in The right condition
10 work. 2d. II should bt worked with careful
and senie, yet telling pressure, and not by series
"i indi>crmnate stirring, and mt,hng- and grind
composed of minute @luhueS, which are crushed
N1 this careless handling, thus rendering the butter
sea~y and Sticky whereas ii should retain its
clean, solid individuality, up to the time Of packing
Railways working clear from the bowl and never
-llckn@, in the least 10 The l;lc. ;,d. The butter
Should moi he worked untll it is perfectly drv
hrn ready 10 pack, il should have slight moist
ure about ii. Il sort Of n$cn>ible remains of the
clear hriHe which has been worked on, and al The
last enough, 50 that rs the trirr is thrust into it,
drop OF Two of BRINE will oozc out around it. and
the tlier Itself be Slightly wet, rs by Il light dew.
bNprWorkin@ DESTROYS al the beautiful consistency
of the butter: makes II dry and sticky; greasy in
summer, and tllloMy i'll winter; gives ii a dui ap-
p,arunee, and a tendency TO become rancid. Al
together, ONcfWorkci butter is very d~ugrrcabe,
f not positively bad.
PtCkING AND MARKETING. Butter should be
nuWNrd solid, leaving no nsterstices for nir. and
should completely fill the 1rkin, tub pail. is the
nelY lac, eaN ing Hat surface 1t is common to
7Hl cloth over the top and layer of salt ON the
rl"ih lA' coNGr should Then lit tightly leaving no
room tor air between it and the butter. Some but
ter also goes into market in the form of rolls some
pnoapple and other fancy forms for the table, etc
Every person should be guided by circumstances in
h. choice ol Styles lor putting M butter, always
h inc careful to give it neat and attractive appear
:ner II living Al a distance from market, and the
dealers III hi, lnarhct-lAcc buy for New York, he
should pack III lifhln, or tubs, so that the butter
can he safely Kept through the season. and the
whole lot disposed Of at once in the fall, If at Il
convenient distance from New York, fresh tubs or
pals may lie sent III at intervals ali through the
season. or the whole kept through he chooses
or II in the vicinity of any city. good chances offer
pt ~tpplN hotels, restaurants. etc. the butter should
be plu up in styles to suit the customers. Some
Who are hundreds Of miles away, make shipments
oi bulterto NcWA ork on their own account ,iustetd
ol selling to buyers 1T hOme IN Which ease, if theil
butter Is really superior, they Will not be long i'll
making reputation, ;tnd will soon be able to secure
high, price Some few have IL stamp of their
"W :nd labor ssi,luou~y to establish value for
it. Il YOU would attain to a so"'lly fame rs but