Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1875-08-12
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IL Is quite surprising how much poor
butter there is made in the state of Maine
Only small portion of the whole product
Of butter is ofreally good quality. Much
Ct IL when first made will pass for fair kind
Of butter, but it quickly becomes strong.
or tastes any way but good. \ person who
purchases his butter at the grocery store
or market. in small quantities. find, him
self occasionally sreteed with 4 good art.-
Gle, bat the most OF the time it is only
changing of one odd taste for that OF
another, not better but quite different 80
that he Is continually trying to get accus-
toned to one peculiar taste only TO change
1t. at the next purchase for another equal
" as peculiar. Now. if one must eat but
ter possessed of peculiar qualities. it j.
more satisfactory TO eat the same Kind all
the time. Tor in that case one soon gets ac-
customed to it. so that il is unnoticeG.
Four-hfths of the poor butter i poor
from very slight defects in the method OF
manufacture and which defects might be
easily remedied. Every butter-maker APP
preeiates the necessity OF the utmost clean
illness in all her operations. and exercises
the most scrupulOus care in maintaining
all the utensils perfectly sweet and clean.
Most are also aware that butter or cream
i one of the articles which is easiest OF all
to ABSORB odors of any and every kind and
preserve them. Any mouldines about the
floors or shelves give,forth mouldy smells
which are taken up and held by the cream
or butter. The presence in the milk room
of foods which are odorous of the table
aud kitchen will faint the butter Any odor
which may be present in the cellar where
butter is usually kept, is liable to be i'm
parted to it. Very few cellars are perfect
ly free from all unpleasant odors. All
these and many other sources Obtaining
the taste of the butter, must be carefully
guarded against, aud, indeed very gener-
ally are.
Now we will come to speak OF things not
50 generally regarded. and ind the cream
j. not taken from the milk Is soon AS il
ought to be. Il should never be permitted
to remain upon the milk after it has curd-
led from sourness. 1t onght to be removed
before In summer, if one wishes TO
make the best of butter. the cream should
be removed after the milk has stood twen-
tyfour hours at tina furthe,t. \ nicer
qnantty of butter would be made By skim
ming after setting twelve hours. Il is de-
sIrable that no milk should be removed
with the cream The presence of curd in
The cream and it, entrance into the butt er
will impair the quality Of the butter and
prevent it, keeping well The curd VIII
change and bring changes to the butter.
II milk is permitted TO become sour and
curdled before skimming. it is impossible
to prevent some of the sour card from be-
ing removed with the cream. and il will
subsequently become incorporated with
the butter
Every time cream IS added TO the cream
pot, the whale should be well stirred so as
to uniformly mix the whole The cream
before being removed from the milk after
becomes slightly dried and skinny on ton.
aud these skins will impair the grain and
appearance of the butter. unless disposed
OF. By early skimming. before the cream
become dry and tough, and by thoroughly
stirring it in with the rest in the cream pot.
these skins will be more likely to soften and
disappear before churnins. Itisan excel
lent plan TO have a cream strainer and
strain the whole previous to churning.
This separates all skins and other sub
stances which might njure the appearance
of the butter.
The churning should be performed with
the cream at the temperature of COS and
should occupy from halt an hour to one
hour. a shorter or longer time is not
desirable. either of which tend to iniure
the quality of the butter
Now we come to the most important of
ali in regard to butter-making. and that
the separation Of the buttermak This must
all be separated if first-class article is de-
sired. More butter makers fail through a
neglect to remove all the buttermilk from
their butter than from any other cause
whatever. So long as any buttermilk re-
mains, there is that which will change and
injure the quality of the butter The but
ter must not be worked by hand to remove
the buttermilk. The warmth of the hands. |
and sometimes an odor from them, will in
jure the butter, and the grain will not be |
fully preserved. In the manufacture of the |
celebrated Philadelphia butter, marble
top table is used to work the butter upon.
A fiuted roller. one end of which is fasten-
ed to staple. SO that it can be used as a
lever to roll and press the butter, is used.
and the butter rolled into thir sheets. But
it is not expected that farmers will go to
the expense of marble-top table, and
there is no occasion for it, A wide oak or
made board smoothly planed will answer |
every purpose. Then with the lever roll
err roll the butter out thin, and use large {