Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1872-12-07

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ExpHRIRxex IN BurrnA xAxrxo.--A
correspvndsnt, In answer 70 an inquiry,
gives his vleyS - fbll0ws:
rs b aebe6 doss 10 the washing Of but
tsf eaase - loss Of the auroma We nrc
sore no IL has nothing to do with it. It
simply washes the milk out more readily,
and eaves labor 10 working out the butter.
milk with Q ladls. II rather assists In
retaining the aroma aud the grain OF tho
butter. The fault with many brtter-mak.
ers 10, they work the butter too much, thercs
by.destroying both the grain In II and the
aroma also. For the benefit of young but.
ternakers we will give some Of our practice,
in regard to butter. making. Our milk
house stands with the door elevated about
ono foot above the surface Of the ground |,
ten by twelve feet, and nine feet high, with
two screen windows 10 the centre, on either
side extending from the door upward four
feet, and two and half feet wide. It has
glass windows, same size, hung on hinges
on the inside to shut out the freezing air 10
cold westher. But when the weather is
not severe the air has free circulation all
over the surface Of the milk, consequently
the milk remains sweet longer and the
cream rises better than In any other under
ground cellar or house we always use two
gallon tin milk pans, and do the milking 10
tin buckets. We churn In an oak churn. Of
the old dashcr kind. Never let the milk
stand over tbirty-six hours in the summer,
or forty-eighe hours In the winter. If it
should stand longer In the former case, tho
cream would get too sour, In the latter, too
an.t <>f ktrtf
case, would be spoiled before It was churfy.
ed. Wash the butter before salting, as
soon as churned salt asd Get away with.
out working, till cooled then work well,
but not too long. Set away over night, and
10 the morning work out all the milk, and
roll or pack az desired. If the above diroo-
tions are observed there will ba 20 com.
plaint for want of good butter the year
round. It will be yellow, bigh-aavored
with aroma, and wcll-grnined."
KEEPING AND PREPARING NAcKEREr
AND OTHER FISH FOR CooKN0.-Mr.
Isaac Hale, Of Neburyport, Mass, the fa-
nous mackerel dealer, furnishes the follow.
ing directions for keeping and preparing
mackerel and other fish for cooking, WHICH
we lay before the readers of khe Telegraph
with confidence OF its excellence.
To keep mackerel nice, and prevent rust.
ing, be particular TO keep under the pickle,
after taking out the head. The small head
to kit IL tile one to remove. If the pickle
made by putting salt in cold water. Be
sure that the mackerel are kept under the
pickle. The cellar, or somo place where
| you have no fire and an even temperature,
is the best place 10 keep them, also, all
kinds of picked fish.
For boiling, soak - hours; for broiling,
soak 4S hours in the latter case cream or
milk may be used for cooking them in. To
avoid the unpleasant taste which many
persons experience, of the rising up in the
throat after eating, skin he mackerel be-
fore cooking, and a white pulpy substance
will be found, which adhsres TO ths skin,
and which contains this strong taste.
Dry Goldfish should never be boiled, as the
flesh is harder the more 1t 10 boiled. Strip
up fine. then soak in cold water until quite
soft, and before bringing to the table change
the water, and put over the fire and just
bring to scald. and it is ready for use
Aftcr preparing dry fish in this way, turn
the water off, add a small piece Of butter
and milk or -four gravy, and you have al
excellent breakfast dish.
To keep dry 6sh nice, and prevent slim
ing or drying up, pack them snugly in {
box, and cover up air-tight, put into {
room that has no fire, mot in the cellar, un
less it 10 a dry one,) and they will improve
much by age. Always purchase slack salt
ed dry tish, if You want the best. Eng
iish, Portsmouth, or some other salted tsf
are much better, also cheaper, than th
heavy, thick, pickle sailed fish, as they will
swell much in soaking, while the pickl
salted dry fish will shrink. Never select
white looking dry fish for good one, bu
rather one ei a yellow cast
THE BACHELOR JCRoR.--A gentleman o
who is rather given to story telling, relate,
the following:
When was young man spent severa
years in .he South, residing for while a
Port Gibson. on the Mississippi river. 4.
great deal Of litigation was going on thei
about that time, and it was not always al
easy matter to obtain jury. One day
was summoned to act in that capacity, anC
repaired TO court to get excused. On M
name being called informed his honor tn
T Judge that l was not frceholder, ap'
therefore not qualified to serve. II an
stopping for the time being at this place.
''You board at the hotel presume l'' Z"
take my meals, but have rooms ia anotlfe
part of the town where lodge" $50 yo'
keep bachelors hall ~ YES, sir" ''ho'
long have you lived in that nanher y
About six months" II think YOU ar
qualified" gravely remarked the judge
''for have never known man to kee
bachelors hall the length Uf time you nam