The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1876-01-21
PRICE THREE CENTS.

il over the butter with a owner, without
moving either butter or Chufu, letting the
water run all through The butter aud out Of
the churn then stop up the churn, put in
| fresh water enough to cover the butter,
tempered as before, then give the churn
| hslf dozen motions, dashing thc whole
mass together, and draw OH he water.
This washing Is generally sufficient. hut II
II does not appear 10 be free from butter
milk, repelt il. 1t Is now ready tn be
taken ont for sailing ore ounce Of silt
per pound should be used IL IL IL intended
| tn be packed, aud one half ounce per pound
if it is to be used Immediately in city
market.
As to the sal. we have tried various
kinds but this year have used the "Onon-
daga Factory Filed" and think it is as
| good, if not better, than any other kind we
ever used.
After little practice, you will know by
the amount of cream very neatly how much
butter there will be when churned conse-
quen,ly you can sift the right amount of
salt for the churning Then prepare the
butter tray, by weitiDg it first With hot
water, then with cold. Take the butter
from the churn with ladies', place a thin
| layer of butter In Inc bottom of the tray,
sprinkle salt evenly over il, then l4yer
of butter and sprnhlng Of SALT conliuu-
ing thus until it is all IN the tray, with a
little salt on top, and now press the whole
together with the ladle. Wiring out linen
towel in salt water and spread over it, to
keep the air from it, Let it stand two or
three hours, as may be, for the salt to act
upon 1t, then lay it on the butter worker,
press it little, turn it and press il again.
Let it stand again few hours when it may
be worked, and Jumped or packed, the
whole being done the same day, in cold
weather. The chemical action OF salt on
butter is to liberaic the butermllk, which
contains the caseine, and to harden the
grain, hence our object in letting it stand
awhile before completing the process Of
working. Handling butter in this way tho
grain will not be bruised in the least Do
not fail to notice the care taRen not TO in
lure the grain Of the butter before it is salt
ed. After it ls sailed the grain is some
what hardened, and will therefore bear jul
dicious working without INJURY.
If butter comes soft and white, and the
butter-milk will not separate from it, what
shall be done with it, u question which is
often asked? Take it out of the churn the
best way you can, salt it, using nearly as
much salt again, as you would, had it come
in good condition then set it away in
cool place until the next morning, when it
should be turned over few times, handled
lightly and set away as before. Continue
to do SO until the third or fourth morning,
when it can be worked and you will have
very good butter with fair color ready for
packing or Jumping. Tho salt must have
time to separate the butter milk from the
! butter 1t cannot be hurried out by work
ing. There are various buter-woTkers in
the market, but good one that can be re-
commended. is a box shaped like a cutting
machine, with fu,ed ever This lever
will not slip on the butter. Never allow
the hands to come in contact with the but
ter during the whole process, but use
wooden ladies at all times.
D PACKING.
The preparation of the tub in which the
> butter is to be packed, is Of more conse-
u quence than the kind Of wood Of Which it is
t made 1t should be thoroughly soaked
c with a strong brine. To pack butter in
r tended for keeping, sprnkls title salt on
j the bottom of the tub, pack the butter
y firmly in about three inch layers, with q
Q little salt between each layer, until nearly
: full cover the top of the tu'ter with q
o thin 81 ,lh. on which sprn l- one teaspoon
It full Of powdered saltpetre and handful ot
o grabul t,ed sugar; then cover this, OF e-half
= inch thick, with salt and make strong
y brue, 10 which add one tea sVo' nful of
: saltpetre, and pour over IN" ioi OF The
= who'll and kerp 1t We. ''ve.'d y down
Il IN MS way. nuotr WI or u'e 10 ia I'ng
s oi'" w. r'' ,,p r,'',,'a ,.. ,.,,rI man
"A ner. 10 | ase Tie consul r. but never put
Vt through muulds exp,c' o. tX-ra price
e 5 me who m k what is ~ {" g,lt
Il edged 4" hut,er iut o. up two unce
It Jumps. others ia % e-uaartor loIud
r l,mps and still otht,-. wro mtl one
}. pound Jumps. t ur nch,siv Two nd ore
[. half inches sousr-. a | Weighed. and done
n by hand with w.ud, n acl or spat-. Tnls
+ kind If butter should hr el in,l enough
10 To or, vent liz bling insip'd to, mncl salt
l. will destroy Tie fine delicate fl v,r so
r, highly priced by those pc pie who are
.r willing Ia nav one dnllarn mound for the
II besl butter II you Noiu a'IAih 10 TINT