The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1875-04-08
"Gilt.Edge Butter"

! A KANSAS woman writes to the agricult-
ural editor of the Chicago Tribune for in
| formation as to the making of gilt-edge
butter" and he answered as follows in
/ the columns of that paper:
"Gilt-edge butter" SO called, is simply
butter of very superior quality, made in
the most cleanly manner; that has never
| been over sailed, over-worked or over
! heated; and that is received by the deal
| er ia nearly or quite as firm state as
when taken from the ice-house or oth-r
! cool place where to have it remain intact
| it must be kept; for, however nicely or
carefully butter is made, if it be heated
to ninety degrees it thereafter never re-
gains its proper texture. ..-..
In making butter that shall be really
fine it is necessary that the cows nave
none but sweet pasture; that they have a
pure atmosphere. to lie in; that every
utensil used be kept scrupulously clean
and sweet; and that the uddtrs of the
| cows be washed before being MIXED
| Besides these no foul odors must be al
| lowed about the milk-room It's tempera-
! ture must be kept at as near sixty degrees,
or less, as possible, and to do this in the
summer ice or else perfectly cold water
must be provided. Here you have the
! groundwork. -.-.s-. -. r-e.G
| Your dairy house should be so arranged
|. that the watts in which the pans of milk
are placed may have.a constant source
of cool water, supplied from a spring or
else pumped by wind-power. Whenever
! you add cream to that previously
skinned all should be sufficiently stirred
that it may be mixed. The temperature
of the cream for churning should be
! sixty degrees and the churning should be
! lrh not hp Int for Will
in almost half an hour. When the but
ter is fully gathered draw off the butter
milk and pour on sufficient cold, pure
water to wash out such remaining butter
milk as may be easily done. Then put
| the butter into the bowl for working.
| Or, if you have enough TO pay you so to
do, buy butter worker. Add half an
! ounce OF salt to the pound of butter be-
! fore working, and as you proceed dry
what moisture will not run off readily
with clean, soft sponge. After work
/ ing slightly add half an ounce of the
/ best granulated sugar to each pound of
| butter and continue the working until
the butter is tolerably dry Then form
| it into a compact mass and set it away
until the next day, when it should re-
! ceive its final working.
| In giving this final working, taste the
I
| be palatable, add quarter of an ounce
of salt for each pound of butter-remem
herring always that salt, or sugar, is not
used in first-class butter to make it keep
but simply to render it acceptable to the
! taste-simply as you would salt beef
! steak-for the butter will keep as per-
! fectly as lard if only the buttermilk is
extracted. Work it the second time only
enough to free ii thoroughly of the moist
ure that has been set free by the salt,
| although we believe, with an old friend,
in God-blessing the woman who works
butter too much rather than she who
works ii too little Be careful always,
| in working, to press out the moisture, dry
ing il with the sponge rather than with
drawing stroke, which breaks the grain,
as is too often practiced, thus making the
| butter salvy. SO the butter is ready for
| packing.
| Good, sound, wel-seasoned, white-oak
tubs or firkins that have been so thor
oughly soaked in strong brine that no
taste of the wood viii, faint the butter
are the best for shipping in. Never use
a wooden package the second time; for,
besides the difficulty in rendering them
perfectly sweet, the dingy appearance of
the firkin will detract from the price of
the butter az
If-it is to be sold in some near market,
crooks make good and clean packages.
From their liability to break, but princi-
paily because butter cannot be perfectly
excluded from the air when in transit,
stone crooks should not be used for car
Tying long distances.
In packing butter, sprinkle little salt
on the bottom of the package, and then
place layer upon layer, pressing one firm
ly upon another and against the sides so
that all air is perfectly excluded. If you
have not enough at one packing to fill
the package, fill up with brine, to be
poured off and the whole to be wiped
dry before more is put in. So proceed
until within quarter or half an inch of
the top. Head up tight, and I'LL COM
pletely full, through the cork hole in the
head, with brine, and stop all close.
Keep the packages In caoi, dry cell
lar or, better, in an iee-house until