The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1870-02-19
Coed Butter.

Line upon line and precept upon pre-
cept, is needed for many persons who
undertake to make butter. Here is
what correspondent of the WESTERN
RURAL says:
Mrs. b. never gets less than five cents
above the market price, and this is her
method:
Perfect cleanliness in every depart
ment in the first place Plenty of air
for the milk and cream, but as little as
possible for the butter is the second
condition. She washes the sour milk
off her pans with cold water, hot would
set" it, then with I've and warm water
here is a saving of soap-procceds
to wash and swccten them. Then
comes great dish pan of boiling water,
50 hot that each pan quickly dries on
finding the air. A clean towel makes
the drying sure, when they are placed
in the sun to air. but not for long to
catch the dust the wind will bring -
After few minutes they are carried.
not to the cellar, where the least damp
is sure to settle on a warm dry tin, but
to the pantry. Care in so small mat
ter Will keep tin pans bright for years
without securing, which must of course
wear off the timing When the milk
is strained it receives plenty of air and
light 1t is skinned Immediately at
the right time; that is when all the
cream is on the top, or when it is ripe.
After maturity comes decay, and if a
particle of bitter cream finds its way to
the churn, your butter is tainted Then
when the cream is in the cream-crock,
she never forgets to stir it night and
morning after skimming milk, and here
is another point Mrs b. considers of
much Importance. After skimming
enough for u churning, it is allowed to
stand some hours before churning, that
the mass may be of the same aciditv
and temperature. The churn is scaldcd
and cooled with water. The butter
when churned will not stick to it when
treated thus; for the same reason the
bowl goes through the same process
The cream is then tested; it must feel
cool (not cold) in winter but in summer
it must be decidedly cold A little
practice will enable one to be quite sure,
and the churning need not exceed ten
minutes If it be too cold, heat will be
attained by an extra amount of friction
This has the same effect as over-working
the butter 1t renders it salvev.
Some say do not wash Your butter,
it takes out all the sweetness, but if anv
one can make better butter than Mrs
b., or butter that will keep longer, |
will believe it, and she washes all the
milk out of hers, saltin" it Immediately
after. She places it in the cellar on the
bottom for one hour, when it receives
its first manipulation.
Mrs. b. makes every stroke of her
ladle tell; tie object being to press out
every particle Of water with as little
working as possible. 1t rests another
hour; is again worked then again after
a third rest, if need be. Here you see
an Improvement. The usual way is to
let the butter remain twelve hours
between each working; the butter being
ripe, decay has here fine chance to
work its will. Light and air, 50 requis-
lite to attain the product, are, when at
tanned, its enemies, so the very minute
the water is all squeezed out Of it, Mrs
b. hastcns to hide it under two inches
of the strongest brine, in crock covered
mp from the light and air, while her
little pats are wrapped up separately
in dainty hemmed cloths, placed in the
ice house; they too, being placed in a
crock and darkened But Mrs. b. has
everything handy; the coolest of pure
water, the well being in the cellar; tie
cellar is finished so as to be easily kept
clean, and that browning blessing, an
icc-housc.