Knoxville daily chronicle. [volume] (Knoxville, Tenn.) 1870-1882, 1871-07-01
The Art of Making Good Butter.

BY MRS. GEO. MOOD, OF wILLIAMsPORT, o.
MILK.-First, you must have healthy
young COWS. They require good food and
uniform feeding. They should be salted
| twice a week, and have fresh running
water daily Second, the COW must be
MIXED as thoroughly and as rapidly as
strength will permit; then, after standing
5 to 10 minutes, she must be stripped, SO
that she will be left dry; for pint OF
strippings will make far more butter than
gallon of the first drawn milk. The
milk should be strained Immediately. My
experience is, that large two. gallon stone
crock is best for setting, and should re-
main standing for 4S hours in moderate
temperature (about 500 before skimming.
Skim off the cream and churn that wlth-
out the milk. Skim before the milk sours,
and churn before the cream sours, If pos
sibie. .Zf1fTel
CREAM.-Churn every other morning In
cool weather, but, when warm, churning
should be done every morning, ana the
cream kept in as cool a place as possible.
The milk should be skinned every "A or
SO hours. / place the crock of milk in
water from s to 10 inches deep, when the
cream rises in the above-stated time ga to
sc hoursh and the milk seldom gets sour.
WAsHINGl AND CLEANSING THE UTEN-
sILs.-The only method / know of, that
will thoroughly cleanse milking-vessels,
is, to add to 10 gallons of water half gall
lon of clean, strong wOod-ashes, and let it
come to boil: wash the stone crooks III
warm water, then run them round in the
boiling I've, and wash in warm water.
| This process will do for the buckets, ladies,
| the churn, etc., No other mode will purify
the rancidness that will accumulate in
dairy. After washing and rinsing the
crooks, expose them to the air and sun
+ how bao Hula fipcth
| from the store. n Once month will be suf-
| ficieDt for this cleansing, with I've. All
good dairy-women know that the utensils
| should be thoroughly washed in boiling
water after using. s7.ss
| CHURNING.-My plan is to never let the
cream stand over 4S hours after it is skim
med, and 1 find no difficulty in churning.
| When the churning is finished, the butter
should be drained and well worked; and
| on no account Should the butter be wash
| ed, for this reason If you wash butter it
will get strong in half the time it would
| by extracting the milk without washing;
| it must be worked out, or the butter will
soon become rancid. Every particle of
buttermilk must be worked out
| SALTING.-To IL pounds of butter use
pound and a half of salt, well worked in,
and put in cool place until the next
morning; then work again, working out
the brine when VIII accumulate, which is
almost equivalent to the amount of salt
put in. If the butter is made for packing
purposes, work in the third morning, and
make into rolls of convenient size.
| KEEPING.-The best mode / ever dis
covered is to make each roll separate,
wrapping clean thick cloth around it
tightly, then place it in a tub as tight and
close together as you can; cover with a
brine, which is made as follows: To gal
4 Ions of spring water, add S lbs. of course
salt, 9 oz of saltpetre, 8 to 10 or. of the
best loaf-sugar, all dissolved. This should
cover 100 1bs.b butter, and preserve the
same for six months or more. Iir ..liu
q CoLoRING.-I have never found it neces-
sary to use anything to color butter, but
, by observing the preceding rules, in sum-
, mer and winter, have always had good
goldenobutter. This is the experience of
, the past Is years of farm life.
!, Butter for market should be made into
rolls Of convenient size-say q lbs. in a
roll, and confined in thin muslin cloth,
rinsedsin saltwater, then placed in a tub,
around which should be WOODEN mating.
.lOWhen the above process is used, you can
send butter one hundred miles in midsum.
mer, and it will keep better than if packed
in ice.-Anser.- Agricultusist s-
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