The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1871-07-27
PARN AND HOUSEHOLD.

BUTTER PROM DEvoNsHrRg CREAM.
There 10 custom OF scalding cream
prevailing In Devonsbire, England,
which is worthy of wider extension.
The product aclouted cream, also
called +" Devonshire cream is exceeding
ly rich, thick and palatable, and is ac-
counted a LUXURY wherever obtainable.
The process is the following The milk
is allowed to stand in tho dairy, which
must be too cool to allow 1t to sour,
from twelve to twenty-four hours-that
is, the milk of one day is attended to on
the following morning. 1t is set in tin
pans about seven inches deep; these
have a good handle at each side as help
to careful moving. Most of the cream
will have risen at the time of the prepar-
alton, which consists in soalding simply,
care being taken not to allow the milk
to reach the boiling point. The best
way would be to set the pan in gently
boiling water. The heat must be kept
up until the milk becomes very hot, and
the cream thoroughly /" crinklod" or
| clotted the pan should then be removed
carefully to cool place, and allowed to
stand undisturbedfor twenty-four hours.
The cream may then be removed, and
either fresh or salted, it is an excellent
substitute for, many think a great i'm
provement upon, butter. Itis especially
important that there should be no smoke
in the apartment where the scalding is
done.
| This is Devonshire cream, delicious
article for home consumption, but one
for which there exists no market de-
mand in this country. The chief value
of the process, for American farmers, lies
in the fact that it is an excellent pre-
paratory step in the making of butter.
1t secures all the cream, gives it such q
consistency, that skimming is much
easier and much clesner-that is, there
is less milk taken, which enables it to
give up its butter with remarkable ease.
Indeed, it is only necessary to rub the
cream with the hand for few minutes
in smooth wooden bowl to separate
the butter entirely, ready for washing.
For each pound of butter there remains
not to exceed ID half pint of buttermilk.
This does away, almost entirely, with
the labor of the churning, and with the
handling of an immense bulk of butter
milk, and its difficult removal from the
butter by washing or otherwise. When
properly made, the quality of the butter
is excellent and there is the advantage
that the skim milk remains sweet and
fit for use, or for the manufacture oi
lean cheese"
We do not pretend that the foregoing
is complete description of this mode o.
making butter and we warn all readers
not to blame us if they fail to get goot
results from their first experiments. W.
have merely sketched out process tha'
Is in successful use in many parts o
England and Scotland, and that prom
ises advantage for us, and we must leave
! the details of manipulation to be learned
by experience. 1t is an exceedingl..
,, simple system, but it needs practice t,
teach the exact point to which the mill
should be scalded, and to settle tn
, question of temperature, frequency o
, churning, etc.
; Since the above was written, we hav
had talk with an English lady VIII
has had experience in the matter. Sh
says the two great things to be guarde,
: against are a. agitation of the mil
: in handling the pans; and (2) too rapi
. heating, for too long a time. The pa
. should be set over q slow fire, or over
. or in boiling water, and watched unit
9 the cream begins to contract so as t
6 leave the sides of the pan; then the cen
tire of the cream should be punctured b
;, a sharpened stick (wood is better tina
6 metal for this purpose J if the hol
: made become larger, showing a contraC
:, ton of the cream in the centre as we
. . as at the sides, then it is time to remoy
the pan from the fire. She also says tt
=, knack of the thing is easily learned by
9 careful person, but that it should not /
q left to ordinary hired help.-Agricult'
:, rist.
3. Color FOR BUTTER.-The use of ca
rot juice for coloring butter is famili'
to most dairy keepers, who are awal
that some organic matter besides the &C
J. oring substance is contained in thejuic
is and which does no good to the butte
IS A European chemist, one DR.. Guesn
a vile has gone to work to obtain the CO
d oring substance in a pure conditio
j. He first slices the carrots, then dri
If them, grinds them to powder and the
m digests the powder in bi-sulphide
{, carbon, liquid obtained by distillil
n sulphur in tight vessel on red-hot cha
D. COAL After standing for short til
s. the bi-sulphide is evaporated and t
" coloring matter remains in the form
ie minute crystals. The substance, whi
G. is called caratine, is perfectly tastele
l. and has been used for coloring butt
m with great satisfaction, being pronounc
IS. superior to snnato.