The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1872-08-17
M'Mhe EARN
GILT EDGED BUTTER .

GILT EDGED BUTTER.
The writer of Ogden Farm Papers in the :
american Agriculturist gives the following I
as his mode of manufacturing Gilt Edge
Butter" which readily commands 70 cents
pound in New York market at whole
sale:
The milk is taken Immediately from the
stable to the milk-room mot allowed 10
stand and absorb the odor OF the staoie)'
and is strained into the cans, filling them
to within about two inches of the top AS
soon as can is filled it is set into the tank
and the cover placed upon it. 1t VIII
often happen that the last can IS not SUI
fciently filled to sink deep enough to float
eract. and there should be one or more
strings pendent from the ceiling 10 DC
made fast to its bail and keep it straight.
Az the next milking this can should not
he disturbed, but the entire mess should
he mt into fresh cans. Just before the
third milking time CATER "a hours sitting,)
the first lot of cans should be carefully lift
ed out of the tank and skinned with the
conical dipper, the cream being put into
the cream can. Just before the fourth
milking time the second lot Of cans should
be skinned in like manner If necessary
toward evening of the day before churnlng'
the cream. cans should be taken out OF the
water and placed in warmer room, SO that
the temperature of the cream will rise TO
from 600 to $50. If it is cold weather, and
it is necessary to stand the cream in a room
with fire, the cans should be set on
table. as the air toward the floor, even IN
heated room, is often to cold. we ma IL
hest to have two butter days week
Tuesday and Friday. Early in the morn
ing, the churn, which has stood uncovered
and in well-ventilated place since its last
use, is thoroughly scalded, and then rlnsed
out with lukewarm water in winter, ana
cold water fresh from the well in summer.
Cream is then poured in, and the churn
kent in motion, without interruption until
the butter comes When the butter has
all formed, it is gathered by slow, rock
ing motion of the paddles, the plug is re-
moved. and the buttermilk withdrawn
II is sometimes, but not always, necessary
to rinse down the paddles before the but
ter gathers The buttermilk having run
off as we'll as it will, the plug is returned
to its place, and two or three dipperfuls OF
water of suitable temperature, according
tn the season, are thrown in, and the PAD
dies are worked slowly back and fort for
mement. when this water is drawn OFT ant
a second supply is added i'll like manner
IF this water is quite milky third suppl.
: is added. This is the only washing tina
the butter receives. 1t tends to consolidate
Athe mass. and to remove the most OF tn
uttermilk. rs
The butter is then taken out, bout l0lbs
(. time, and placed upon the workln
s e, which, as we'll as the paddle, Ia
previously scalded, and washed wit
water. The butter is then tiattene
18th the paddle, its surface being gasf
d checked but not cut entlrel
sh) in both directions by its blul
II When it is Thoroughly cut over, tt
is laid aside, and the sponge, we
at of cold water, is firmly pate
sshole surface, and over so mud
lie as may contain butteg
sorking. tits then retHer.
+ water, and withsH with ,
turned over. nsMrung out
= ut, and againaff This process ,
edge, and tk is thoroughly
dry is Ser Tor prespiration) s
jed unnhen it is manipulated
globTThen the requisite quaint
pslondaga Diary salt being in /
u the BEST is sprinkled over it, ,
broughly incorporated with it by a
- but rapid working. The butter is
)Clen packed in the bottom of cream-can
and covered up. Another mass is taken
from the churn, similarly prepared, and
packed closely upon it. The can is then set
in place neither to cold nor too warm, and
allowed to remain until the next working,
either from morning until evening, or
from evening until morning. The butter
is then worked again, and if necessary,
though it generally is not, the sponge is
used to remove any brine that may appear.
Immediately after this working the butter
is nodded into pats, and each pat is turned
from the mold with its lower side placed ,
on the center of one of the squares of
muslin, which has been freshly wrung out
of clear cold water. Any inequality of the
edge of pat is smoothed over, two opposite
corners of the cloth are turned over the top,
and with the other two the pat is lifted in
to its place.
In winter-time this butter may be trans
ported to any distance without ice, but as
soon as the weather becomes warm the
compartments at the ends of the box should
be filled with broken ice, which will keep
it cool, with proper care, for twenty-four
hours When the butter and ice are ready
for market, the top should be fitted on to
the box and secured in its place by the !
stick which passes through the handles of
the tub, and fastened with lock if to be
transported by public conveyance. If
carried in an open wagon, the box should G
be covered with blanket to shelter it from .
the sun. ,
Concerning the quantity of salt to be G
used, it is impossible to give directions to {
suit all Taste. We use about one ounce of ;
salt to two pounds of butter. Most mark ,
cts would require one ounce Of salt to one ,
pound of butter, or even more than this.
The butter being dispatched, one of the s
most important labors of the diary remains :
to be perforned-that is the thorough scald- 5
ing, and cleansing, and summing, and air {
ing Of every utensil that has been used in I
it's manufacture. The sun and air are ,
great purifiers, and will remove any ten t
dency to faint, provided all extlaneous (
matter has first been carefully removed, {
but not otherwise. After the utensils have