Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1871-02-10
Difficulties with Butter.

There are some evils connected with
butter that II Is desirous to remedy, but
which at present seem to defy us One IL
the retention of caseine to greater or less
extent and as this is easily Influenced by
the atmosphere, acting even in close jar
upon II to some extent, 1t Is difficult to
preserve always even our " best butter
without little "old" taste manifesting
itself shortly after it is packed. The but
termilk out never 80 clean, this is the case,
the butter sacks lin the globules) contain
ing the elements of decay.
There is difference in the seasons in
the matter of keeping butter. A wet sea-
son we have found unfavorable the con-
trary more favorable. June, with fair
skies and a moderate growth of grass,
seems the best Butter made then we
have known to keep year and taste still
fresh, nothing old about it. Then, butter
made equally well, and packed in the same
way in this favorite month, with plenty of
grasses and showers to feed them, would
"keep" for few weeks, and then manifest
its age, would not get much worse for a
few weeks more, but it was not the fresh,
| fine thing that we want. 1t was how
ever, passable to him who regularly ate of
| it.
But there are other things. Butter kept
|
either the cream in churning, or the butter
after it is churned, will be apt to taste of
the churn. Kept in the bowl after it is
salted and set. away, gives it the taste of
| the bowl or of wood. II should not be
| left long in either this should be made an
| imperative rule. Our friends throughout
the country, in making their late fall and
early winter butter, get the milk in the
room where the stove can effect it. This
is sometimes in the buttery, or in the room
with the family. OF course here is great
difference of temperature, varying from
fifty to eighty degree; eighty degrees
spoils the milk, hence the cream and but
ter are ruined. 1t matters not how clean
all is kept and how pure the milk, high
temperature will spoil ii. But 1t is not
generally known. We have known our
best butter makers to be surprised at q
rancidity that had somehow got into their
butter, late fall make. Upon examination
it proved to be the temperature. That
corrected, all was right.
Besides, We need not say here that all
the odors of the room have their influence,
and are sure to be made sensible in the
butter. Prominent among these are the
taste of smoke, tobacco and otherwise the
onion in some instances, and the general
bad odor giving fiat, insipid taste at first
afterwards more rank. Some people
keep their milk and cream in the kitchen,
where all their work is done. This is hor-
rible; better keep no milk than have no
fit place to keep.it. 1t is difficult to keep
milk safe in any house where cook stove
is used, as the fumes will find their way
into all the rooms. A separate building is
the only safe way, or, for temperature, O
room. adjoining the stove room may be
used Gf stove itself, a mere heater is
not used in the room, which would be
better,) and the door or some other com
munication being kept open as wanted
In the evening the temperature should not
! be permitted to drop low, but draw the
cream as soon as possible, so that all il
gotten A thermometer of course could
not be dispensed with.
We need not mention the stables here
! and yet who is careful enough? The odol
itself of the place, while the milking il
; done, will affect it, Too much care canno
be exercised here. If the stables are wei
, aired and we'll Uttered with dry absorb
} ents, as they ought to be, and your milkel
] is safe hand there will .be no difficulty
the keenest olfactories will not detect tn,
5 alkaline taint. But alas how few ar,
careful enough Country Gentleman.