The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1871-10-19

Buy Butter according to quality. and earnestly
ask butter-makers to READ, UNDERSTAND AND
PUT IN PRACTICE rules laid down in the follow
ing Extract from the Report Of the Commission
of a griculture. "a.
culture so large a product liable to so large a
pei cent ofdepreciation as Butter The amount
% te ted o @ CO 60 OF this it may be said one
half might be sold for five cents more per lb.-
At the present time scarcely one 1irkin IN TOUR
opens perfectly sweet. This deterioration arls-
es not from any real chemical or practical difi-
Guilty but from VAST OF KNOWLEDGE or WANT
OF CARE in its manufacture ;Sg
Butter is mostly an oil SO well Fixed that it is
quite unsusceptibIe OF chemical change, Cream
terry fluids found in the milk Ghurning con-
sists in SO agitating the cream as to cause the
butter globuleS to adhere to each uther. Now,
as the principal part of the butter is not expos
ed to decay, it becomes a fair subject of enqui-
What is the saEss Ct sS aEgs per cent Of
:. Milk being Sfsissf one of ale most per, per-
animal pFesassts it's 81 fRe
cream as to contaminate the fluids of the cream;
and If so, then the butter, when first made has
already WITHIN y .,o STfao
2. Even if the cream were entirely sweet the
! and if not removed will, of course deteriorate
thesbHtter.z The practical questions, then. are,
THE BUTTER FROM THE BUTTER. MILK.
AS to the first it is desirable to allow the milk
TO stand as long as possible an oT9er 20 secure re
spelling the whole. The real decay of the milk
is Indieated not by its thic5ssaning as = sogrs,
Eenilig. The cream may remain till this thick
ening process is complete without exposure to
not for the same reason, be kept too long after
being removed from the milk before churning.
ThG prIEeIbS ,e bn}er 9e grons and valuable
rs there areiintelligent and careful housewives;
but in every successful method there must be
frssentfat-THE THOROUGH REMOVAL OF THE BUT
TER&MILS. 10 accomplish .thisa some recon-
mend, two or three washings of the butter in
mil whilst others rely upon thorough work
ipgsss, Bat Whatever method is @ nsed, the remov-
| al Of the butter-1nilk is INDISPENSABLE.
AS the milk is warm in the process of chuTn-
ing the first requisite of the butter on being re-
be e WerEed ge IN wit as little Stirring as
| possible and then it should be placed where It
will cool rapidly After FEW hours m It's II Is
| ED to prepare it for market CARE SHOULD BE
| TAKEN THAT THE SALT is FINE PURE AND GOOD
uFFIcfE Give or six hours after the butter
is to be worked again. TIE A3SEE 81 81 MORE WDEhe
| sCooP, not cut it through nor spat it. the most
| common method and the poorest of all.
4 tion;Ibty the best For packine for mark et
Il new tub NEVER SHOULD BE USED UNTIL 1T HAS
| BRINE.;E Cover the bottom of the tub with thin
| sprinkling of salt, and pack solid; and placing
cloth over the top, sprinkle I on tnieA tn Ell; layer
!. airE fig discovering of brine. When it is to be
sent g market ts 6r9s shoSld be poured on
:. Butter is a luxury only when it it is fine, and
XVIII then command the highest price. In its
Fperfect condition it must be tine golden yell
low, not white. streaked or marbled; the grain
should be firm, not spongy, "soapy, ;, or " "saivy,'
I have butter Of this description, the cows must
run in s1eet feed he milk vessels be perfectly
dry cellar. The butter should be entirely free
from butter mi ilks hut notYorked so much as to
| salt must be used. Most ot'the salt contains
lime, which being an alikall uniteS with the
butter forming soapy substance. The Ashton
Salt can always be relied npon, as it is entirely
4 free from lime. and of the ipcst flavor