Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1875-04-09
4" 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-salted, over.worked or over
heated; and that is received by the deal
er in nearly or quite as firm state as
when taken from the ice-house or other
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 have
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 udders 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 uear 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.
Your dairy-house should be so arranged
that the watts in which the pans of milk
are placed may have constant source
of cool water, supplied from 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
slow enough so that the butter will form
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 a 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 compact mass and set it away
until the next day when it should re-
| ceiye its final working.
| In giving this final working, taste the
butter, and, if it be not salt enough 10
be palatable, add quarter of an ounce
of salt for each pound of butter-remem
bering always that salt, or sugar, is moi
used in ilrst-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 il
extracted Work it the second time only
enough to free it thoroughly of the moist
ure that HIS been set free by the salt
| although we believe, with an old friend
in God-blDssing the woman who works
butter too much rather than she who
works it too little. Be careful always
| in working, to press Ou( the moisture, dry
ing II with the sponge rather than with {
drawing stroke, which breaks the grain
as is tco often practiced, thus making th'
butter salvy So the butter is ready fo
! packing.
Good, sound, well-seasoned, white.oal
tubs or firkins that have been so thor
ougnly soaked in strong brine that NJ
tasse of the wood will taint the butte
arc the best for shipping in. Never us'
a wooden package the second time; for
besides the difficulty in rendering then
perfectly sweet, the dingy appearance o
.he hrkin will detract from the price 0
| the butter.
: If il is to be sold in some near market
crooks make good and clean packages
From their liability TO break, but princi
! pally because butter cannot be perfect!