Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1870-06-13
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hsianl TIER MAKING.

hs'zBgTTER MAKING.
The followig are from an arti-
Gle in the ST j DIN siary, Vt. Times, writ
ten by David Goodall. After speaking of
the importance Of good cows. good feed
apd saTfsfdl Sm ap e milking bel
The next requisite is cool, sweet. clean
cellar for summer, and a clean, sweet milk
room for the rest of the season. Here the |
milk slroEld he kepta at abouts&ty degrees.
and wien colder Than fifty, the milk should
besalAsk. nsM Min keep the butter Yell
loM a4ff sNe@lab in ch,irning. Both
celler and milkroom must be light and
well ventilated, and all the titeasiis kept
sweet and clean. Strain and set the milk
Immediately after drawn from the cows.
At sixty, ii viii usually be ready to skim
in wsnty-togrx hours. Milk not scalded
set IN cool, dark place, may be weekin
rising the cream, but it had better be Civ
en- to the pigs without skimming, as butters
Il side fp0rn5t ishaisily fit Ion human beings.
No inygrIable rule can be given as 10 the
time OF Stunning, yet tits very imipor
taatAhaf the cream be taken off in all cases
before tAe milk bGomss thick, because
the microscope shows us that at the Very
time the milk begins to coagulabe, deconl-
position zandadeeay commences in the
cream, ana that an apparently great and
thick growth Of mould amt fungus rapid
ly sprAgss Qpvyand rcogers The cream and
spols TSiha but made from IL may
be, barely eatable when new, but it soon
acquires a dirty, smoky, bitter taste and is
into he ix8bfran, itshoulI be thorough
lx, cx,r, ha
sprinkled over the top with fine salt
Bring thescream to about sixty degrees
when ready to ehurn. When the butter
has come and is gathered, draw off the but
tesmilk, ahensput into the churn iee-watera
orcSld wstrssvash andworkthe buttertho-
roughly, changing the water until entirely
free. from the butterinilk then draw off
this. water and work it out of the butter,
aud take it ont OF the churn. If too much
water remains in the butter, 50 that it is !
crunlbly and spongy, work it over by hand
and spat it out. The latter being weighed
add threeIopftlis fo2one toanee. as you
pleae, to each pound of butter, of good fine
SALT. Some, add to the salt the same guam
tity of granulated white sugar and thor
oughly mix with the butter In spatting
and sailing Bthe butter, great care and
Judgment must be used, as there is dan
gerzoI heating the bllter. and injlTing the
grain and rem iefing it greasy; on the 9TH
er hand, If not sufficiently worked, the |
butter viii be yerumbly. ,.....eF 49,.
The sugar Isl no aid in preserving the
butter, bur IS used to improve the flavor,
SONS preiening and some disappearing.
While stae bufter is arm, and ses soon as
sailed, put it into the tub and pound it
down solid, audit it does not fill the tub,
cover it with a cloth and put on it q pint
OF brine. FIJI the tub within one of the
top, cut cloth one inch larger than the
butter and spead it. on topof it; then cut
another cloth one finch larger than the last
and fit it on thu top spreading evenly and
turning up each edge on the inside of the
slaves, butsit must not hang over As it
would draw the brine ont. Cut bar Of
sweet wood, Two inches by half an inch,
aad tit it on the butter; bore through the
stave into each end of the bar and put in
a wooden pine tight to keep the bar in
place, Gil the tub with fine salt, and fill
again with brine and keep it full. Some
put in. one folth inch OF fne salt ut the bot
tom Of Aetuh and c0yer with a cloth. l t
think the 10Th without the salt sufficient. / I
Butter male and packed in this way will
keep sweet and perfect wherever salt pork ]
Gamble kept. and AS long. When the but
tersis lsoid'a small saving could be made in
remoying tao salt anu part Of the brine
out IWoul advise, instead, to put the
1nakey,s rasae app reSl9epce on each tub
&astH ge - 4aa ~, md make The
buyer pYolaiYe 70 keep il all on, and the
tub full " bfiad; because, ifexposed to
warm ar thf,is bntteIr viii depreciate rap !
idly, yet Ii .ssssld not change If kept frozen.
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