The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1871-09-14
A. NJ 1anpdd and E. B. Higley

~ }-AAAT1' ffA1SA I'll - - S-l~J
Buy Butter according to quality, and earnestly
PR IN PRAcTTcE rules faid down in the follow
ing Extract from the Report of the Commission
There is not within the whole range of agri-
culture SO large product liable to so large a
per cent. of ofdepreciation as Butter. The amount
of the butter crop of the United States is esti-
mated at S65 900 60O Of this it may be said one
half might be sold for five cents more per lb.-
At the present time scarcely one firkin in four
opens perfectly sweet. This deterioration aris-
IS not from any real chemical or practical diff
Guilty. but from WANT OF KNOWLEDGE or WANT
OF CARE in its manufacture - Il 80:
Butter is mostly an oil so well fixed thatit is
quite unsiisceptible of chemical change Cream
is peculiar mixture of this oil and certain wa
terry fluids found in the milk. Churning con-
sists in so agitating the cream as to cause the
butter giGbnies to s t a eaea u atneT & NOV
ed to decay, it becomes fair subject of enqui-
ry, what is the cause of SO large per cent. OF
l. Milk being of itself one of the most per-
ishable of animal products, its decomposition
cream as to contaminate the fluids of the cream
and if so, then the butter, when first made, has
already within i IL p4tresee5t @ material which
g Even if the cream were entirely sweet the
milk remaining in the butter will soon decay,
the butter. TheSpractieal questions, then. are,
WHEN TO REMOVE THE CREAM AND HOW TO FREE
THE BUTTER FROM THE BUTTEE. MILK;
to stand as.longSas possible, in order to secure
all the cream; but in doing this there Is risk Of
spelling the whole The real decay of the milk
Is indicated, not by its thickening as it sours,
but by the watery effasson following the thick
ening process is complete without exposure to
the butter BUT NOT LONGER. The cream should
not, for the same reason, be kept too long after
being removed from the mix before churning.
The process of Gchafning and dressing OF
working the butter as various and valuable
| as there are intelligent and careful housewives
/ but in successful method there must be
essential-THE THOROUGH REMOVAL OF THE BUT
TER MILK 10 accom- plish this. some recon-
cold water TIL The Wa ter brings away no butter
milk, whilst others rely upon thorough work
| ings. But whatever method is used, the remov-
| al of the butter-milk is INDISPENSABLE.
AS the milk is warm in the process of churn-
ing the first requisite of the butter on being re-
moved is to be cooled SMALL AMOUNT OF
| 8 ALT may be worked in wit as little stirring as
possible, and then it should be placed where il
4 worked adding AS MUCH SALT AS MAY BE EEED
Ed ot to pr; prepare % e for market CARE SHOULD BI
/ A LITTLE MORE THAN AN OUNCE PER POUND Is
| SUFFICIENT. Fiveor six hours after the butter
! is to be worked again THE MANNER OF WORK
| ING BEING TO PRESS WITH LADLE OR BUTTEI
| SCOOP, not cut it through nor spat it, the mos
fcommon method and the poorest of ALL.
i a For keeping for family use, stone jars are un
11ques tionably the best. For packing for market
a new tub NEVER SHOULD BE USED UNTIL IT HAi
1 BEEN THOROUGHLY SATURATED WITH A STRONG
| BRINE. Cover the bottom of the tub with q thin
sprinkling Of IS salt ia and pack solid oil and plaeinl
of salt pouring on a gill of water to form al
| air-tight covering of brine. When it is to b.
sent TO market. the brine should be poured OF
4 Butter is a luxury only when it it is fine, ant
Il win then command the highest price. In it
< perfect condition it must be "a fine golden, vel
low, not white stfeaked or Inarbled; the grail
should be firm not spongy, /" soapy,'' Or salvy.'
II It must be fine fiaVored and not too salt. r.
have butter of this description, the cows mus
run in sweet feed. the milk vessels be perfectl,
clean. and the milk and cream kept in q cool
dry cellar The butter should 5be entirely fire
from butter-milk, but not worked so much as t
injure the grain Above ALL the right kind o
salt must be used Il Most of,tAe salt contain
butter, forming soapy substance. The Ashtol
Salt can always be relied upons as 1t is entirel
free from lime, and of the finest flavor.