The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1871-09-21
A. NJ. & e. B. 9Higley

/
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
| There is not within the whole range of agri-
culture so large product liable to SO large a
per cent. of depreciation as Butter. The amount
of the butter CT crop OF the United States is estl-
mated at $65 100000 Of this it may be said one-
half might be sold for five cents more per lb.--
| At the present time scarcely one filkin in four
opens n nhis on
Guilty but from WANT OF KNOwLEDGE or WANT
| oF CARE in its manufacture. sHstt -. -.
Butter is mostly oil so well fixed that 1t is
| quite unsusceptible of chemical change, Cream
is peculiar mixture of this oil and certain wa
| 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 fair subject of enqui-
ry, what is the cause of SO large per cent of
butter loosing its sweetness SO soon?
i. Milk being of itself one of the most per-
| ishabie of animal products its decomposition
cream as to scontaminate the fluids OF the cream !;
and if so, then the butter when first made, has
| already within it putrescent material which
2: Even If the cream were entirely sweet the
milk remaining in the butter will soon decay,
and if not removed Will, of course, deteriorate
the butter. The practical questions, then, are,
WHEN TO REMOVE THE CREAM, AND HOW TO FREE
AS to the H. rst it IS desirable to allow the mix
to stand as long as possible, in order to secure
all the cream hnt 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 efusson following the thick,
ening. The cream may remain till this thick
ening process is complete without exposure to
the butter BUT NOT LONGER The cream should
being removed from the mink before churning.
The process of churning and dressing or
working the butter are as various and valuable
as there are intelligent and careful housewives:
but in every successful method there must be
MILK. TO accomplish this, some recon-
mend, two or three washings of the butter in
milk whilst others rely upon thorough @5s ea WorI
ings: But whatever method is used, the remoV-
al of the butter milk is INDISPENSABLE. 81
AS the milk is warm in the process of ehurn-
ing, the first requisite of the butter being re-
moved is to be cooled. A SMALL AMOUNT OF
possible, and then it should be placed where it
will cool rapidly. After few hours it is
ED to prepare if for market ct CARE sHouEb OF oh BE
TAKEN THAT THE SALT is FINE, PURE AND GOOD
A LITTLE MORE THAN AN, OUNCE PER POUND Is
SUFFICIENT. Five or six hours after the butter,
is to be worked again; THE MANNER OF WORK.
ING BEING TO PRESS WITH A LADLEe OR BUTTER. |
SCOOP. not cut it through nor spat it, the most
common method and the poorest Of all.
the ber be s5one aas far aae
new tub NEVER sHaIELD BE. genR Until TT q IS
BRINE. Cover the bottom of the tub with a thin |
sprinkling of salt, and pack solid; and placing |
of salt, pouring on q gill of water to form an |
air tight covering of brine. When it is to be |
sent to t9 market The brine N & Should be poured of
Butter is luxury only when it it is fine and |
will then command the highest price; In its |
perfect condition it must be a fine golden yell |
low, not white streaked marbled;i the grain |
should be firm not spongy, "soapy,'' or saIvy.'
have butter of this. description, the cows must |
run in sweet feed, the milk vessels be perfectly
clean. and the milk and cream kept in cool 4
dry cellar. The butter should be entirely free |
from butter milk, but not worked SO much as to |
injure the grain Above. all. the right kipdr of /
salt must be used. Most of the salt contains |
lime, which being an alikali, unites, with the !
butter, forming soapy substance. The Ashton l
Salt can always be relied upon, it is entirely I
free from lime, and of the finest favor.