The herald and mail. [volume] (Columbia, Tenn.) 1873-188?, 1875-08-13
The Secrets of PHILADELPHIA Butter.

Every one has doubtless heard of the
celebrated Philadelphia butter, the deli
cious flavor of which renders it a delicacy
which, in markets outside of its place of
manufacture, brings prices which some
times range as high as dollar pound
How it is made is told in a new and ex-
celIent little work, recently written by
Mr.. X. A. Willard, editor of the dairy
department of Moore's Rural New
Yorker, and entitled Wizards Pfac-
tical Butter Book" A notice of the
volume will be found elsewhere. On the
subject of Philadelphia butter, Be.take
from its pages the following:
The celebrated Philadelphia butter
comes mainly from Chester, Lancaster,
end Delaware counties, Pennsylvania
The spring house is about 1S feet by "a
feet, built of stone, with it's foundation
set deeply in the hillside, the floor being
about four feet below the level of the
ground at the downhill side. The floor
is of oak, laid on sand or gravel this
is flowed with spring water to the depth
of three inches, and at this height the
flowing water passes out into tank at
the lower side of the spring house. The
milk, when drawn from the COW, is
6bIdluCu 1uGO uCCp pans mllCI d4 q Sbb III
the water upon the oaken floor. Raised
platforms or walks are provided in the
room for convenient n handling the
milk. The walls of the spring house are
about tea feet high, and at the top on
each side are windows covered with
wire cloth for ventilation. The depth of
the milk in the pans is about three
inches, and the flowing water which
surrounds the pans maintains temper
AZURE of about So degrees FAN.
The milk is SKINNED after standing
"a hours, and the cream is put into deep
vessels having a capacity of about u
gallons. It is kept at temperature of
So degrees to SO degrees, until it ac-
quires slightly acid taste, when it goes
to the churn. The churn is a barrel re-
volving on journal in each head, and
driven by horse power. The churning
occupies about an hour; and after the
buttermilk is drawn off, cold water is
added, and few turns given the churn,
and the water then drawn off. This is
repeated until the water as it is drawn
is nearly free from milkiness. The but
ter is worked with butter workers, a
dampened cloth meanwhile being
pressed upon it to absorb the moisture
and free it of buttermilk. The cloth is
frequently dipped in cold water ana
wrung dry during the process of "wip-
ing the butter" It is next sailed at the
rate of an ounce of salt to three pounds
of butter, thoroughly and evenly incor-
porated by means of the butter worker
It is then removed to a table, where it
is weighed out and put into pound
prints. After this it goes into large tin
trays, and is set in the water to harden,
remaining until next morning, when it
is wrapped in damp cloths and placed
upon shelves, one above another, in the
tin-lined cedar tubs, with ice in the
compartments at the ends, and then
goes Immediately to marketr. Mating
is drawn over the tub, and it is sur
rounded again by o1lcloth so as to keep
out the hot air and dust, and the but
ter arrives in prime condition, COM
manding from seventy-fiye cents to one
dollar per pound.