The herald. (Smyrna, Del.) 1870-1871, 1871-02-11
2srifnItnrai.
DifiicuIties with BUFFERS

Win butGeE.
nH. 4 3 eHta. ..ffssas
There are some evils connected with
butter that it is desrous 70 reinedy. but
whiehat present seen to defy us. one
is the retention OF Gasein to y greater or
less extent; and aa this is easily infiu-
encei by ths atmosphere, acting even
IN close jar upon it to some extent. 1t
isdiHicult to preserve. always even our
best butter withouta little "oldr taste
maniiesting it'elfit is paced. The but.
term!lk ontnevcr so clean, thisis the
ease, The butter sacks lin the gobles) con-
tinihg the elements of decay:
There is a difference In the seasons Ia
the mater of keSping liter. A wet
season we have found unflvorable; the
contrary more favorablr. June, with
fair skies and a moderate growth of
grass, seems the best. Butter made then
We have known to keep n year and taste
still fresh, nothing old about it,, Then
butter made equal well, and packed in
Tho same way in this favorite month,
with plenty of grasses and showers to
Iced them,would "keep'' for few weeks
and then manifest its age, would not get
much worse for q fsw wesis mora. but
1t was not tho fresh, fine thing la we
want. 1t was, however, psssable'to him
who regularly ate OF it. :. 81
But there are other things. Batter
kept in the churn, for some length OF
time, either the cream in churing, or the
butter after it is churncd, will oe apt to
taste of the churn. Kept in the bowl af-
ter it is saltel and set away, gives il ths
taste Of the bowl or of wood. 1t should
not be left long in eitherj this should bs
made all imperative rule. Our friends
throughout the country, in making their
late fall and winter butter, get the milk
IN the room with the family: OF course
here IL a great difference OF teInperathro
varying from fifty to eighty degrees;
spoils the milk, and hence The cream
and butter are ruined. 1t matters not
how clean all is kept and how pure the
milk, high temperature will spoil it,
But it is not generally knOwn. We lave
known our best butter makers to be
surprised ut rancidity that had some-
how got into otheirlblsttar. Ia; ;e fall Jpake,
I Upon examination 1t proved 70 be the
temperature. That corrected, all was
right.
Brsides, we reed not say here that all
the odors of the room have their inllu-
ence, and are sure to be made sensible
, in the butter. Prominent among these
are the taste of smoke, tobacco, and oth1
erwisc; the onion in some instances, and
he general bad odor giving q flat, insip-
id taste at first, afterwards q more rank.
Some people keep their milk and cream
in tho kitchen, where all their work is
done. This is horrible; better kesp no
mi than have no fit place 10 Keep it,
1t is difficult TO keep milk safe iii any
house where II cook stove is used, as the
fumes will find their way into I'LL ths
looms.
A separate building is the only safe
way, or, for temperature, a room ad-
joining the stove fooin may be used (if 4
stsve itself, Il Mere heater. is not used in
the room, which would lie better(, and
the door or sCme other COMMUNICATION
being kept open as wanted. In the
evening the temperature should not be
permitted IT, drop low, but draw the
cream as quick as possible. so that all is
gotten. a thermometer of course could
not be dispensed with.
We need not mention The stables here,
and yet who is careful enough? The
odor its,lf of the plane, while tire milk
lag is done, will affect it. Too much
care cannot bo exercised here. If the
stables are well aired, AID well Uttered
with dry absorbants, as they Ought to he
. and your nIilker is safe hand, will bs
no difficulty; the keenest olfactories will
, not deiect the alkaline taint. But alas
how few are careful enough here l.
= Country Gentleman.