The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1876-05-04
FARM, GARDEN AND HOUSEHOLD,
Neatness In Making Butter.


mitted by butter makers of extensive ex-
perience that impurities and noxious
odors in the atmosphere, where cream
is rising, will injure the flavor of the
butter. Y. A. Willard writes on this
subject, that "when mixers are allowed
to come directly from the stable to the
milk room, it will be impossible to keep
the latter place sweet and clean for the
time being"
There are hundreds of butter makers,
we are aware, on whom the importance
of this single point cannot be too strong
ly urged, since they often consider many
little things of this kind in regard to
dairy management too insignificant to
merit attention. But in butter making
the observance of little things is often
the great secret of success.
There is no doubt that immense guam
titles of poor butter are made from the
milk set in improper places. The kitchen
pantry. the living room and the cellar
used to store vegetablesand other family
supplies will impart peculiar taints to
the milk and cream, in such degree as
to be destructive to flavor, even though
the butter in other respects be skillfully
handled. Dairy rooms so situated as to
catch the odor from the pig sty, the
cesspool or other decomposing filth,
cannot be used for making good butter.
There should be freedom from filth
and impurities of every description
about the milk house, and the milk
should be delivered by the mixers in an
anteroom, or some point outside the
milk room, and from thence conveyed to
the place where it is to be set for cream.
In this way the fumes and the litter from
the stable may be kept from the milk
room.
The causes of poor butter are various,
the most important of which are lack of
cleanliness, the want OF proper dairy
utensils, the need of q good dairy room
Or place for setting the milk, neglect in
manipulating the cream at the right
time, unskillful working, packing, and
storing the butter, and finally, lack OF
knowledge in part or whole of the pro
cess required for making.a prime article.
Household Hints.
To CLEAN URNs.-Beeswax inclosed
in piece of old muslin will clean the
surface of urns beautifully.
GOLD CAKE.-Three-four cupfu
of butter, one cupful of sugar, two cup
fuls of sifted flour, one-half teaspoon
full of soda, dissolved one cupful o.
milk, one teaspoonful of cream of tar
tar and one tablespoonful of essence o.
lemon.
SILVER RCAKE.-One-half cupful of but
ter, two cupfuls of sugar, the whites o
eight eggs, three-fourths of a cupful o
milk, two and one. half cupfuls of sifteC
flour, onehalf teaspoonful of soda, on,
teaspoonful of cream of tartar, one
%oh Of accapaa pf q almond
TAPIocA JELLY. Two cupfuls of tapi
oca wash it in two or three waters
soak it five or six hours simmer it il
the water it was cooked in, with littl
salt, until it becomes transparent, thel
add the juice of one lemon and loa
sugar to flavor it. Let all simmer to
gether and put it in glass dish to cool
LIHGT PoTP1E CRUsT.--One pint sou
milk or buttermilk, one teacupful sou
cream, and one teaspoonful OF soda mi
hard like bread, and let rise one hour
never roll or cut it, but nip it off i
pieces the size you wish /; boil thirt
minutes let the pot be uncovered tn
first fifteen minutes, and then cove
closely. BE sure that it does not sto
boiling from the time the crust is pu
in until it is taken up, and it will alway
be as light as q puff, if not too muc
crowded in the pot.
Defective Cheese.
D. I. B., Allegany county, n. Y.
asks the Times what makes cheese be
como brittle and strong in flavor 500
after being made, and how to avoid il
Reply.-The cause of this defect
the development of too much acid i
the curd before putting it to press. T
avoid it draw off the whey and put tn
curd to press when the acidity reache
the exactly proper point. Experience
cheese makers know when this point al
rives by the taste, smell, and handlin
of the curd, but it is impossible to de
scribe these sufficiently to make an
others recognize them. What is calle
the shot iron" test. however, will al
swer every purpose. This is as follows
Take an iron rod, such as an ordinar
stove poker, and heat it in the fire unit
it will make water simmer or "sizzle.
Then touch the curd to the hot iron;
it is not acid enough it will not sticl
if just right it will stick, and whe
drawn away it will make threads, whic
break when drawn out three OF fol
inches long; if too acid the threads ms
be drawn out foot or more before the
break. A1tef Une use OF UulS UeSl le
times one becomes able to Judge of IL
state of the curd without it.
Farm Notes.
Swine will wallow in the mud, but II
when there is clean water near by.
The Boston CultiuatOr tells of mf
who paid $40 for two bushels of hulle
oats, and raised seven bushels. T
thinks if we depend on them for our pc
ridge we shall go hungry, to say not
ing of the horses.
Raising Seeding potatoes is no mo
difficult than raising tomato plants; al
if the boys on the farm would practi
little more of this kind Of diversio
good results might follow, and it wou
certainly do them no harm.
Carelessness or neglect in selectiI
seeds occasions great losses every yea
Above all things avoid foul seed. A mi
who will recklessly seed his ground
weeds is unworthy of the honored nan
of farmer, and d man who will deli
erately and knowingly sell foul se'
ought to be liable to criminal prosec