The St. Cloud journal., 1872-06-20

:, II sxl1xo EDWARDS TODD.

h ~ DY s1nhNo EDWARDS TODD. y
In response to numerous inquiries be.
fore che FArmers's Club in regard to max
ing prime butter, Mr.. Todd, at the last
meeting, gave tho following information !:
Many producers Of butter make . grave
mistake, which deprives' them of / large
amount OF clean cash. by supposing
that the products Of their dairy will re.
turn them just as much profit when
the butter is made in such a perfunctory
manner, that it resembles . cross between
mutton-tallow and lard, rather than gilt.
edged butter. Thousands. Of tvbs and
y frkins Of butter, strong enough to peram
bulate the city, are sold at ten to fifteen
cents per pound whereas by exercising
little care and neatness, and adding the
proper quantity of salt, every pound would
have brought thirty or thirty-fve cents.
The loss has t, be sustained by the pro-
ducers: Thousands Of hard.working fe.
males who grind out their dimes by irk-
some drudgery, could save two or three
dollars for every hours service when
making butter, by simply spending q few
minutes more than they have hitherto
done in managing their milk, cream and
butter with extra care. 1t is the scrupu-
lous neataess in washing milk pals and
pans. in tho management Of the cream, in
churning and packi rg butter, that secures
IN article that will pass for pri me, gilt.
edged, which always commands remu ne.
rative price, whether it is made in Orange
county or on the prairies of Kansas. l
wish to impress on those butter producers
who always complain Of low prices, the
eminent importance Of observing ouly
few things which will enable them to
make IN article which may be forwarded
directly to any Of our fashionable hotels.
whore every pound will command the
highest price.
l. Sec that every milk-psil, pan, ohurn
and butter-bowl is cleansed with boiling
hot water As they are used.
2. SEQ that tho udders Of tho COWS and
hands Of the mixers are as clean as
pure water will make them, before an atom
milk Is drawn.
3. Provide neat AMI clean place for
tho pans while the cream is rising, where
the pure breezes from the green fields may
blow into your window over the cream and
out st IN opposite opening. Good butter
ssn never be made in . filthy apart
nent, where there is offensive efluvia
arising from anything, no matter what.
4. Cream ought TO be churned every
Day; yet, If one can provide clean COR
ner, in . cellar or milk.room clean an
cool, and keep the cream-p pail ON q clean
piece Of dat stone, he can make superior
butter BY churning twice per week, pro-
vidsd tho temperature Of the cream is main.
tainsd from day to day about sixty de-
grees, Fahrenheit.
5. Always skim the milk soon after
the cream hiss risen. Thousands of bar
'Iels Of cream are ruined for making
gilt-edged butter, by not sk,nming the
milk soon after all the cream has risen.
The sooner the cream is removed after 1t
has risen, the better the butter will be-
Milk which should DO skinned at evening,
isffequently loft till tho morning, when the
cream will be injured to such an extent
that gilt.edged butter cannot be made
from II at all, neither will it make as
many pounds, as if it had been SKINNED
at tho proper time.
6. Let the churning be done by a per-
son whose hands and clothes are az clean
and sweet IS blossom Of red clever; and
let the churning be continued until the
butter has come. 1t is ruinous to butter to
put cream in the churn, as is sometimes
done, and ohurn rapidly for minute or
two every hour in the day, then in the
. evening oil take hold in turn, and keep
tho cream dsshirg and FLASHING until
midnight. If the cream is properly man
aged, butter will always come beautiful
y, in lees than halt an hou1.
Z. The butter should be worked and
thoroughly sailed soon after it is churned.
There 10 but little danger of sailing too
much. One ounne per pound is not
enough for butter that is to be shipped
any considerable distance. It is ruin GUS
to the grain Of butter to throw it into a
dish pan and knead with the hands. The
best instrument for working out the butter
milk, is anything that will cut deep gashes
In the butter into which tho butter-milk
will aow. The next day after ohurninz.
the butter should be worked again, and
packed. Beware Of working butter too
much. great many persons continue to
work and knsad their butter to its great
injury after the buttermilk is removed.
thinking that sll tho "crystal tear.
Drops" which are net buttermi:k, must
bs worked cut.
3. Thousands Of tubs and 6rkins are re-
cslved In the New York market containing
what vss once prime, gilt.edged butter,
but which WAS spoiled by being packed
before the tubs had been properly pre-
pared BY being soaked in brine. For
the sake Of saving three cents worth Of
sslt for preparing strong brine in which
to fssk q. 6rkin two or three days, many
frugal housewife has been obliged to ac.
cspt half the price Of prime butter simply
because the stages were not saturated with
brine before tho butter was packed.
CooK1Es.-One cup OF white sugar,
aolled 6ne, and mixed with hslf Gun
Of butter; half cup of sour cream,
mixed With half teaspoonfal saleratus.
Add two eggs thoroughly beaten.
Season With caraway seeds or nutmeg.
Roll thin, sprinkle sugar on. Roll
lightly once, cut them out in a circular
shape and bake in . quick oven.
APPLE DUMPLINa.-Make a crust Of
ono quart Of -four, two tablcspoonfuls of
c1eam'of'tartar, one teaspoonful Of soda,
. tablespoonful Of butter or lard,
little salt, and milk enough to make
dough that can te rolled out. Cut