The Superior times. [volume] (Superior, Wis.) 1870-1912, 1872-10-26
About Butter AND How TO sIakeIt.

SboH' b"atss tsfE HOW 10 Make 1t.
The London Milk journal gives several
curious processes for preserving 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, only to show our
readers what has been done in this direc-
ton, by experimentors and inventors TO q,
branch OF dairy economy quite toe much
neglected. During the past ten years
there has been great improvement made in
the manufacture of butter, and much
interest IS !elt by dairymen IN obtaining
information concerning the best practice.
3rom he setting of the milk to the sailing
and working OF the butter; and here the
matter has not untrequently rested. What
IS needed asmuch as anything connected
with butter making, is u knowledge of the
bcst plan OF butter preservation. The
toss, IRON ignorance on want of attention
on tins one point, is enormous, and it
seems aston ebIng thatpeople should take
80 much pains to manufacture a good art
Gle, and then allow il to run the chanees of
spelling by beng imperfectly packed or
put up poorly Tor market We need TO
know much ia0rc than we do about the
proper preservation of many kinds of food.
but especially OF butter, which so easily
dictionaries from luxury into a state in,
tolerable for human food We must re
gard, therefore, any attempt at the better
preservation OF this food as praiseworthy.
and we think the Milk journal is doing
important service to manufacturer and
Sorsumern opening up this most neglect
Ell branch OF the dairy. We condense the
account Of the several preserving process
SeS, giving SIMPLY the main features of
each.
Dandrant's method consists in rolling
fhe butter IN an cnyelop of thin vegetable
paper, or tissue OF some kind. The
package is then plunged into a bath of
liquid RESIN, and IT 1t IS found necessary to
form thicker crust of gum or resin, it is
subjected to a second immersion.
In Glrard,s method the butter requires
10 be washed, SO as to extract from it all
the milky particles, and when this is satIs-
tactorily done. the butter is spread out
and quantity of brandy or alcohol is
poured over It, 1t is then kneaded to-
gether- 1t Is now made up into balls and
these are wrapped in paper which has
been previously stepped in brandy. This
IS atterward folded in another paper
which Will exclude the air as much as
possible. For long sea voyages these
packages are recommended in alright
packages.
Bedln,s process is first 10 beat up the
butter between two linen cloths within
three days after il is churned, in order to
remove the whey or other matter which
might cause r2nkncSs of flavor. The but
ter Is now enyeloped in paper prepared
Tor the purpose 10y being coated with
aihumen made from the white of eggs
For every egg whose white is beaten up,
about fifteen and half grains of chloride
Q: sodium and half that quantity of salt of
inter is dissolved in this albumen, but the
inter need not be used except the butter
shows signs of rancidity. The paper,
however, Is not TO be considered ready I'M
III 1t has been, before and after It's prepar.
atlon, subjected to great heat by means
OF not smoothing iron or some other con-
tlVance. For long preservation, the rolls
are 10 De kept IN dry place, especially if
the weather is hot
Redwood's process consists chiefly ia
covering the butter with paraffne
SUGAR AND SALTPElR E--These sub
stances are regarded by many old and ex-
perienced butter makers as important aids