Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1876-10-04


good, heavy tin, AS on the whole, the
most practicable of anything we have
4 ever used. Every tin utensil used fo1
milk, or cream should have the joints
filled as smoothly as possible with sol
der, SO there shall be no 5crevice il
which particles of milk will lodge
making them very difficult to cleanse
by ordinary washing. It would pay te
soak all tin pals and pans for a shor'
time in cold water tefore washing, il
one had water both plenty and con
venient, but few of us are SO blessed
Cold Or warm water only should be
used for the first washing whenever the
milk is sour enough to curdle boiling
water, Boiling water or steam will
Kill the germs of faint and putrefactlon
for the time being, but it will mot re.
move the particles Of sour milk as read
lily as moderately warm, or even cold
water. After the utensils are washed
as clean as possible, scalding in boiling
water makes purity sure, but If they
were absolutely clean, scalding would
be unnecessary. H.9 rs
Many people still use wooden milk
pals; they are light and cheap, and, if
they could be kept perfectly clean and
sweet, would not be very ectionable;
but as it is nearly impossible to keep
them sweet, we long ago discarded
them entirely, and have adopted tin
instead. Tinware usually trusts out be-
fore it wears out, but tin pail seldom
if ever rusts, and a good one will last
many years. The objection to wood is
that it shrinks and swells every time
it is dried Oh washed. Clean wood,
with the pores ali filled with clean
water, would probably absorb but little
milk during the half hour it was N use,
but if the material is dry, the milk is
absorbed into the pores, whereSit is soon
locked up by the swelling of the wood.
When the wood dries again, the water
of the milk dries out, but the con-
densed milk, in the form of fat and
curd, is held in the substance of the
wood, and, after a short exposure to
the atmosphere, becomes rancid and
putrid. Grease once inside of board
will stay there, and, like grease on
cloth, viii only go deeper and be more
difused through the material by heat
ing IN the sun. ~ di aae
We suppose all butter makers know
there is nothing better for handling
butter than wood well soaked IN water,
but perhaps all do not know exactly
why it is so. We have seen at neigh
boring butter factory, a large, nice
looking marble table used as butter
worker, and at first were a little in
cllned to harbor a slight feeling of
envy, when we thought of our plain,
wooden worker at home, but when the
operator informed us the butter would
not clean readily from the marble, and
also it seemed to abstract the color
from the butter that adhered to it, we
were more than ever satisfied that
good, clean, sweet, hard wood, well
soaked In pure water, is, on the whole,
the best material for butter paddles,
butter workers and butter molds. But
why is it that butter does not stick to
wood SIS to metal? Simply because the
pores of wood fill full of water, and
water and oily substances do not readi-
ly mix. If, wood is used dry, butter
will stick to it, because PARTICLES of but
ter enter the wood and one particle of
butter will adhere to another particle.
If we begin to work butter on a table,
or press IN a mold that is not fully sat-
urated with water, it will enter the
pores Of the wood, and we can do moth
ing with it until we scald out all the
butter that is IN the wood, and fill its
place with water.
A clean piece of wood may be pre-
pared for handling butter by simply
soaking In water, hot Or cold. Hot
water fills the pores quicker than cold,
but there ends the difference; greasy
tools must be scalded before they can
be used FOR butter. Having finished
using wooden butter utensils, they
should be scalded In boiling water to re-
move all the grease that adheres, and
then dried IN an airy place, but not in
the sun. We have a churn that we
have used every week for more than
three years, which no one but ourselves
has ever washed. It is as sweet now
as the day it was sent from the factory
its odor only reminds one of the pine
wood Of which it is made, but it has
been dried only in the shade, and of
course has not been excessively dry at
any time. Now, if we had dried it till
the pores of the wood were all exposed,
and the surface full of little checks,
which would have absorbed, portions of
the cream, and held it till it tainted, we
should have had one of the causes of
poor butter. The oft repeated injunc-
ton to keep everything about the
dairy perfectly clean, should be posted
over the door of every dairy room,
and another might be added: "Don't
dry wooden butter tools all to pieces in
the sun, and, if they do get too dry, see
that they are swelled and filled COM
pletely full of clean, cold water before
they come in contact with milk, cream
or butter"
Household Recipes
CORN STARCH CAKE.-Two cups Of
powdered sugar, one cup of butter, the
whites of six eggs, three-fourths Of a