The home journal. (Winchester, Tenn.) 1858-188?, 1872-10-10
About BnttCr, and How 10 Kccn IL.

N'''''h Nlllh 'Oll' Ilul 1--we.
several curious processes for prc9cry-
ing butter. They may not always
be of the highest practical utility,
still they afford more or less useful
hints, and we present several of these
methods, not only to show our read
ers what has been done in this d.
rection, but to call the attention Of
experimenters and inventors TO Il
branch Of dairy economy quito too
much neglected. During the past
ten years there has been great i'm
%provemcnt made in the manufacture
of butter, and much interest is felt
by dairymen in obtaining informa-
ton concerning the best practice,
from the setting If milk TO The salt
ing and working Of the butter; and
here the matter has not unfrcqucnt,
ly rested. What is needed now per.
haps MS much rs anything connected
with butter making, is u knowledge
of tho best plan for butter prcscr-
vation. The loss, from ignorance or
want OF attention ON this n point,
is enormous, ard it seems astouish-
ing that people should take so much
pains to manufacture II good article,
and then allow ito run the chances
of spelling by being imporiectIy
packed, or put up poorly for market.
We need to know much moro than
do about the proper preservation Of
many kinds of food, but especially
of butter, which 50 easily dctcricr-
ates fron n luxury into STATE intol-
cradle for human food. We must
regard, therefore. any attemptat the
better preservation Of this food Us
praiseworthy, and we think the Milk
Journal is doing important service
to manufactures and consumer in
opening up this most neglected
branch Of the dairy. We comdonso
the account Of the preserving pro-
cesses, giving simply the main f.a-
lures of each.
DANDEANr's METHOD
consists in rolling tho butter in an
envelope of thin vegetable paper, or
tissue of some kind. The package
il then plunged into II bath Of liquid
resin, aud if it is found necessary to
form II thicker crust Of gum or RESIN
it is subjected to II second inner
sion.
N GIKAuD'8 METHOD
the butter requires to DO well wash
cd, SO as to extract from it all the
milky PARTICLES, and when this il
satisfactorily done, the butter is
spread out and II quantity Of brandy
or alcohol is poured over it. 1t ~
then knoaded together or worked up
so ns to eiiectually mix the two sub
stances together. 1t is now made
up into balls, aud these are wrapped
i'll paper which has been previously
stepped in brandy or alcoholic spir-
ita. This is aftcrwari folded in an
other paper which will exclude the
air as much as possible. For long
sea voyages these packages are re
commended to be packed il air
packages.
BELIN's PROCESS
is first to beat up the butter between
two linen cloths within 3 days after
it is cburned, III order to remove thc
whey or other matter which might
cause ranknesst of flavor. The but !
ter is nov enveloped in paper pre- t
pared for the purpose by beinScopt- t
ed with albumeu made from the ,
white of eggs. Fer every egg whose |
white is beaten up, about fifteen and
= half grains Of chloride Of sodium {
and half that quantity of salt Of I
inter il dissolved in this aIbumcn, ,
but tho inter need not be used cy- ,
,ept the butter shows signs of ran .
The paper, however, 10 not ,
be considered ready until it hos !
been before and after its preparation
subjected to G great heat by means t
If II hot smoothing iron or some
,ther c%ontrivance. For long pres |
the rolls arc TO be kept in |
dry place, especially if the wealth \
r is hot. Il
REDwoop's PROCESS (
onsists chiefly in covering tho but Q
with parafine. t
BRINING BUTTER. =
Butter is sometimes eflectuallv (
reserved from the Summer to the ;,
time by mixing it with salt :,
nd by merely inclosing humps of il |
canvass wrappers and putting u
lese in jars containing IL quantity !,
+ brine. The brine does not enter ;,
nto the substance Of the butter or
ender 1T iii any way disagreenble. :,
N the preparation Of brine for but- ~
Ler we md 1t best to heat the brine "
scalding hot, Swimming it and then b.
allowing it to cool and settle nom III
ing of the clear, cold brine wwL;nr al
is then fit for use. e,
SUGAR AND SALTPETER.
These substances are regarded by I
many old aud experienced butter 1
makers as important aids in the
preservation Of butter. In n town
among the butter factories OF Orange
county, New York, the account OF
which was given in last years R'"at
Nev Yorker, we referred particularly
10 these personalities, naming me
proportion to be used as Thought
,est by Orange county dairymen'
We now present the Milk Journals