The democrat. [volume] (Weston, W. Va.) 1868-1874, 1872-08-26
Tho Art Of Making Batter,

IN regard to making prime butter, Mr.
Todd, gave the following information:
MANY producers Of butter make a grave
mistake, which depiiveS them Of large
amount Of clear cash. by supposing that
tho products d their dairy will return rs
much profit when the butter is made in
such careless manner that It resembles n
cross between mutton tallOw and lard
rather than gilt-edecd butter Thousands
Of tubs and lirklns ri butter, strong enough
to uerambulate the city, are sold from ten
to fifteen cents per pound whereas, by
exercising little care and neatless, ami
adding tie proper quantity of salt, every
pound would have brought fdirty or
thirty five cents. Tho lass has to be suS
tanned By the producers. Thousands Of
Woodworking females, who grind ont their
din cs by irksome drudgery, could save
two or three dollars per every hours ser
vice when making butter, By simply spend
ing a few minutes more than they bayc
hitherto done in managing their milk
cream and butter with extra care. 1t is
tue scrupuloHs neStness in washing milk
pals and pans, in the management oil the
cream, in cburning and packing butter
that securs an article that will pass tor
prime gilt edged butter, which always
commands redunCrUttyc price, whether
It Is made in Orange County, or on the
prair,es Of Kansas. j wish to impress on
those butter producers who always COM
plain Of low prices, the eminent import.
ance Of observing only few things which
will enable them to make an article which
may be forwarded directly to any Of out
fashionable hotels, where every pound
will comm nd the highest price.
l. Tbat every mllkpall, pan, churn and
buttel-bOwl Is cleaned with boiling hot
water as often rs they are nsed.
Q. See that the uddes o! the cows and
hands Of the mixers are rs clean rs pure
water will make them before an atom oil
milk is drawn,
.. Provide clean place for the. pans
while the cream is rising, where the pure
breezcs from the green fields may blow
INTO the window over the cream and out
at an opposite opening. Good butter can
never be made in a filthy apartment,
where there is offensive ehluyia arising
from any thing, no matter what.
4. Cream ought to be churned every
day /; yet, II one can provide clean cor.
ncr, in d cellar or mllk.room clean and
c ,Ol, and keep the crram.pail on clean
piece Of ligstonC, he can make superior
butter By ohurning twice per week, pro-
yidcd the Temperature Of the cream i
maintained from day to day about sixty
Fahrenheit,
{. Always skim the milk soon after
the cream has risen. Thousands Of bar.
le,s Of cream arc ruined for making
gilt-rdgcd butter by not skimmlug the
milk soon alter the cream has risen Tue
sooner the cream Is removed alter 1t has
risen the better tue butter will be. Milk,
which should be SKINNED ut evening, Is
frequently left till morning, when the
cream will be injured to such MI extent
that gilt.edgCd butter, can not be mrde
from 1t at all; neither will II make as
many pounds us II 1t had been SKINNED Mt
tile proper time. i
0. Let the churning be done by per
son whose hands and clothes arc rs clean
and rs sweet as blossom OF led clover
md let the cMirning be continued until
the butter has cUlnt. 1t is rulnOus to the
butter TO put cream in the clurn, MS is
sometimes done. aud cliutn rapidly for a
minute or two every hour in the rAy, then
IN the evening all take hold in turn, and
keep the cream dasbmg aud splashlng
until midnight. Il the cream is properly
managed, butter will always come beauti.
fully in lcss than half m hour.
I, The buuer should DO worked and
thoroughly sailed soon after II Is Churned
Tucre Is but little danger Of sailing tUC
much. One ounce pcrpOnnd IS nut enough
for butter that Is to 6c shipped any con
siderable distance. 1t is ruinous 10 the
grain Of butter to throw 1t into dish.par
aud knead 1t with the hands. The beSl
instrument for working tut the butter
milk Is any thing that will cut deep gasheI
in the butter into which the butter-milk
will flow. The next dav after cliurning
the butter should be worked again, aud
packed. Beware d working butter TOT
mush. A great many persons continue "a
work and knend their butter 10 its injury
after tue butter-milk is removed. thinking
that all the "crrstAl tear drops, which
arc not buttef.milk, must be worked out.
s, houS ,nds of tubs and iirkins ar
received IN tlr New York market contain
ing what was once prime ellt.cdged butter,
hut which was spoiled by being packed be.
fore the tubs had been ptopcrly prepared
by being soaked ia brine. For the sake oil
saving three cents worth Of salt, for pre-.
pairing strong brine in which to soak o
iirkin two or three days, many a fugal
housewife has been Obliged to accept hall
the prise Of prime butter simply because
the slaves were net saturated with brine
before the butter was packed.