Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1873-06-11
NO. 1873.
SCOTCH METHOD OF MAKING BUTTER,

The following is given by the Scottish
| 1t is the scrupulous neatness in wasbino
milk pals and pans. in the management
OF the cream, In churning and packing
putter, that secures an article that will
pass for prime yellow, which always COM
mands remunerative price. wish to
impress on those butter producers who al
ways complain of low prices the eminen,
Importance OF observing only few things
winch enable them to make an article
which may be forwarded to any OF our
fashionable hotels, where every pound will
command the highest price. 4-s@.
l.. See that every milk pail, pan. churn
and butter bowl is cleaned with boiling hot
water every time it is used
,. See that the udders of the Cow and
the hands of the mixers are as clean a.
pure water will make them, before An
atom of milk is drawn.
j. Provide neat and clean place for
the pans while the cream is rising, where
the pure breeze from the green fields may
blow into one window over the cream and
out at an opposite opening. Good butter
can never ne made in a filthy apartment
where there are offensive .effiuva arising
from anything, no matter what.
4. Cream ought to be chuned every
day; yet. if one can provide clean cor
ner in cellar or milk room, clean and
cool, and keep the pail on clean piece OF
Hagstone. he can make superior butter by
ehurning twice per week, providing the
temperature of the cream is maintained
from day to day about sixty degrees Of
Fahrenheit.
.. Always skim the milk soon after the
cream has risen. Thousands of barrels OF
cream are ruined for making yellow butter
by not skimming the milk soon after all
the cream has risen. The sooner the cream
is removed after it has risen, the better
the butter will be. Milk which should be-
skinned at evening is frequently left ill
the morning, when the cream will be in.
lured to such an extent that yellow butter
cannot he made at all neither will i,
make as many pounds rs if it had been
skinned at the proper time.
d. Let the churning be done by a per-
son whose hands and clothes are as clean
and sweet as blossom of red clover; and
let the churnimg be continued until the
butter has come. 1t is ruinous to the but
ter to put the cream in the churn, as is
sometimes done, and churn rapidly for 4
minute or two every hour of the day, then
in the evening all take hold in turn, and
keep the cream dashing and splashing un-
til midnight. If the cream is properly
managed, butter will always come bean
tifully in less than half an hour
I. The butter should be worked aud
thoroughly salted soon after it is churned
There is but little danger OF sailing too
much. One ounce per pound is not enough
Tor butter that is to be shipped any con-
siderable distance. 1t is ruinous 10 the
grain OF butter to throw it into dish pan
and kneod it with the hands. The best
instrument for working out the buttermilk
is anything that will cut deep gashes in
the butter, into which the buttermilk will
flow. The next day after churning. the
butter should he worked again and pack
ed. A great many persons continue to
work and knead their butter to its great
injury, after the buttermilk is removed,
thinking that all the "crvstal tear drops
which are not buttermlk, must be worked
out.
$. Thousands OF tubs and iirkins arrive
at the great marts containing what was
once prime yellow butter, but which was
spoiled by being packed before the tub.
had been prepared by being soaked in
brine. For the sake of saving penny
worth of salt for preparing a strong brine
in which to soak firkin two or three days.
many frugal housewife has been obliged
to accept half the price Of prime butter.
simply because the slaves were not satu-
rated with brine before the butter was
hacked