Knoxville weekly chronicle. [volume] (Knoxville, Tenn.) 1870-1875, 1871-07-05
The Art Of Making Good Butter.


BY Mrs. GEO, WOOD, OF wILLIAMsPoRT, o
MILK.-First, you must have healthy
young COWS. They require good food and
| uniform feeding. They should be salted
! twice week, and have fresh running
water daily, Second, the COW must be
MIXED as thoroughly and as rapidly as
8 to 10 minutes, she must lie stripped, SC
that she will be- left. dry : for a pint .oi
strippings will make far more butter than
gallon of the first drawn milk. EThe
milk should be strained Immediately. NY
experience is, that large two-gallon stone
crock Is best for setting, and should re-
main standing for IS hours in moderate
temperature about Coz before skimming.
Skim off the cream and churn that With
out the milk. Skim before the milk sours,
and churn before the cream sours If pos
sible. ,... .....
CREAN.-Churn every other morning in
cool weather, but, when warm, churning
should be done every morning, and the
cream Kept i'm as cool q place as possible.
The milk should be skinned every "a or
SO hours. place the crock of milk in
water from 20 10 inches deep, when the
cream rises I'm the above-stated time (24 to
SO hours, and the milk seldom gets sour.
q, WASHING AND CLEANSING THE UTEN-
sIIS.-The only method j know of, that
will thoroughly cleanse milking-yOssels,
is, to add to 10 gallons of water half gall
lon of Clean strong wood-ashes, and let it
come to n boil; wash the stone crooks i'm
warm water, then run them round i'm the
boiling lye, 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 i'm a
dairy. After washing and rinsing the
crooks, expose them to the air and sun
how NKrtl ha renf a.
from the store. Once month will be suf-
hcient for this cleansing, with I've. All
good dairy-women know that the utensils
should be thoroughly washed in boiling
water after using.
CHURNING.-My plan is to never let the
cream stand over AS hours after it Is skim
med, and L 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, il
will get strong in half the time it would
10y 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 II pounds of butter use
pound and half of salt, well worked in,
and put in a cool place until the next
morning; then work again, working out
the brine which will accumulate, which is
almost equivalent to the amount of salt
put in. If the butter is made for packing
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,
a clean thick cloth around it
tightly, then place it in tub as tight and
close together as you can; cover with
brine, which is made as follows: TO gal
Ions of spring water, add lbs. of course
salt, OF. of saltpetre, s to 10 or. of the
best loaf-sugar, all dissolved. This should
cover 100 lbs. butter, and preserve the
same for six months or more. .
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
golden butter. This is the experience of
the past Is years of farm life.
Butter for market should be made into
rolls of convenient size-say % lbs. in a
roll, and confined in thin muslin cloth,
rinsed in saltwater, then placed in a tub,
around which should be wooden mating.
When the above process is used, you can
send butter one hundred miles in midsum-
mer, and it will keep better than if packed
III ice.-Amcr. AgricUlturist.