The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1871-09-28
A. N. & E. B. Higley

! o.
Buy Butter according to quality, and earnestly
ask butter-makers to READ, UNDERsTAND5 AND
| PUT IN PRACTICE rules laid down in the follow
ing Extract from the Report of the Commission
| of Agriculture. ... -...,-. t5s-~s -
+ .' 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 $65 900 000 OF this it may be said one
| half might he sold for five cents more per lb:-
At the present time scarcely one frkin in four
opens perfectly sweet. This deterioration aris-
es not from any real chemical or practical diff
Guilty, but from WANT OF KNOWLEDGE or WANT
| OF CARE in its manufacture. ,.ts. -..slr
| Butter is mostly an oil SO well fixed that it is
quite unsusceptible of chemical change Cream
is a peculiar mixture of this oil and certain wa
sists in 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 a per cent. OF
. l. Milk being Of It's f7one 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 it putrescent material which
will very soon infect the whole.
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
THE BUTTER FROM THE BUTTER. MILK.
AS to the hrst it is desirable to allow the milk
to stand as long as possible, in order to secure
spelling the whole. The real decay of the milk
is indicated not by its thickening as 1t 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. Tile cream should
not, for the same reason, be Kept toolong after
being removed from the milk before churnfng.
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
sssensiae-TTG @ BE TaoRouSH REMoyAL MOI, OF THE BUT
mend, two or three washings of the butter in
cold water till the water brings away no butter
ings. But whatever method is used, the remoy-
al of the butter milk is INDIsPENsABLE. y tiFff
As the milk is warm in the process of churn-
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
worked, adding AS MUCH SALT AS MAY BE NEED
ED to prepare it for market. CARE SHOULD BE
TAKEN THAT THE SALT is FINE. PURE AND GOOD.
LITTLE MORE THAN AN OUNCE PER POUND is
is to be worked again; THE MANNER OF WORK
ING BEING TO PRESS WITH IADLE OR BUTTER
SCOOP. not cut it through nor spat it, the most
common method and the poorest of all.
Ferkeeping for family use, stone jars are pn7
BEEN THOROUGHLY SATURATED WITH, A sFRoEG
BRINE. Cover the bottom Of the tub with thin
sprinkling of salt, and pack solid; and placing
a cloth over the top, sprinkle. on. thick layer
of salt pouring on a gill of water to form an
e spEet brhe Should u Us 9 BE
and thin sprinkiing of salt laid on, >.
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 or marbled; the grain
should be firm, not spongy, soapy," OF sa1vy.''
have butter of this descfiption the cows must
run in sweet feed. the milk vessels be perfectly
clean. aud the milk and cream kept in a cool
dry cellar. The butter should be entirely tree
from butter milk, but NOT worked so much as to
jnjure the grain Above all. the right kind of
salt must be used. Most OF the salt contains
lime, which being an alikali, linites with the
butter, forming soapy substance. The Ashton
free from lime. and OF the finest favor q "