The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1874-07-02
Making Good Butter.

The great scarcity and high price of
good butter will undoubtedly stimulate
! production. 4 good article will, without
doubt, command temunerative prices dur
ing the W ole season. The better grades
are never a drug in the market, while
| those denOmmated grease butter cause a
loss to country merchants, which they
must make up in an advanced price on
goods given in exchange; not to mention
the disgust created in those who are I'M
fortunae enough to buy it. Nevertheless
there is no reason why fully three-quar-
tiers of the grease butter that comes to the
market might not have been at least free
from rancidity. for rancidty results prin-
cipally from want of care in the churning
and packing.
One of the principal mistakes with but
ter-makers who do not have cOnveniences
for all the details of the art, is that they
continue to churn too long after the butter
is formed, persisting often until the butter
is gathered into solid compact mass. A
better way would be when the Old-fash-
Toned churn is used, as soon as the butter
is well formed, or when it does not stick
to the dash, to turn up the churn and
strain the buttermilk through an open
cloth. This cloth should have been previ-
OuSly wetted first with hot, and after in
cold, water. When sufficiently drained,
set the churn again on its bottom. take
pail of the coolest water you have and
pour into the churn slowly from as high an
elevation as possible. Then fill the churn
nearly full of water, to dilute the butter
milk as much as possible; then gather the
butter into a mass, and work and salt
at the rate of one ounce of salt TO each
pound of butter. The next day, the but
ter may have another slight working,
when it is fit for market or packing away.
OF course, if a good modern churn be
used, the washing may be accomplished
with less trouble; the buttermilk may be
drawn from the hole at the bottom of the
churn and the water also after washing.
The object of pouring the water into
the churn from good elevation is to en-
able it the more thoroughly to permeate
the butter glObules and free them from the
buttermilk.
In packing the butter. do so in such a
manner that the air can find no Judgment
between the different layers or about the
sides of the package, and keep in a cool,
sweet cellar until sold
If care be taken that the milking be
cleanly done. and that no foul odors come
in contact with the milk and cream there
after; if strict cleanliness be observed
with the various utensils employed; and
equal care be taken that the butter be not
worked to such a degree as to render it
Salvey and if those having the handling
of the article between the producer and
consumer would take good care of it, there
would not be so much complaint about the |
greasy, OdOrous, often loathsOme article |
miScalled butter that too often finds its
way to otherwise respectable tables.
While it is true that really first-class |
butter cannot be made without especial |
attention to temperature, ETC., which all |
cannot have, it is equally true that all |
may have really good butter, generally |
up to the first of July if proper care be |
taken to preserve strict leanliness in all |
the operations. WedO not advocate the ex-
cesSive washing of butter. but we should |
certainly dilute the buttermiIk, so as to |
render it innCcuOus to the butter. This is |
simply rinsing, a very different thing from
working the butter in water as is some |
times practised.-W Western Rural.