Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1876-09-28

OlCtti, NO1o h"to dId SIfC lit CIlITI y
dash a few revolutions; draw this off an
add more water, using a wooden ladle t
press the butter so as to wash out the mill
This should be quickly lone and the butte
is ready to take out upon the worker, a three
cornered table, sloping to one corner, an
furnished with a round wooden lever. on
end Of which is fixed at the lower corner S
as to admit Of being turned and moved free
ly. Work the butter by pressing it togethe
with the lever, so that the moisture is force,
to the surface and use a linen cloth, wrun,
frequently from cold water to absorb it
Use with care in handling so that the grail
Of the butter may not be broken by mashin.
OF sliding it into the worker, or by too naucl
working When the moisture is all absorbed
add to each pound of butter one ounce TO
less according to taste) of sifted dairy salt
Ashton's imported or any of the STANDARD
New York brands. Work this thorough,
into the butter, and set it away until TIN
next day. 1t should not stand more THAI
twenty-fOur hours before working; lively,
or fourteen hours is better, when it shoult
be again worked, using the cloth as before
always being careful that the hands do no
come in contact with the butter. 1t is the1
ready for packing, or may be made into
prints or rolls for market, each roll wrapped
in a damp cloth and setaway in a cool place
Use no ice about butter that is to be KEEP
long, and do not place it in wooden boxes OF
on shelves where it can absorb the woody
small W Mill opao =, oy,J 1,,4+o, ,l.o.1, 49,
very readily hence the necessity of keep
ing out of the milk-room everything that
might impart an unpleasant flavor, and OF
using the most scrupulous care that all OIL
the utensils as well as the room be kept
sweet and clean. The churn and butter
worker should be thoroughly scalded. and
then rinsed with cold water and dried after
using. Use earthen, tin, or tin-lined pack
ages for butter until it is taken to market.
Let our merchants who deal in butter, al
so take a hint from this. and keep properly
that which is delivered to them in good con-
dition.
For packing butter, there are three meth
DDS which are successfully practiced in Mon
tana. The simplest and best for home use
is to pack it solid into stone jars. These
should be new Or, at least .sWeet-a pickle
jar will not answer, and the glazing must
be good. Pack the butter Immediately after
the second working. II one churning does
not fill a jar, cover the top of the butter
with salt or brine, which may be removed
when more butter is added. When the lar
is full, lay a cloth over the top and cover
with salt.
Another plan is to use tin cans holding ten
or fifteen pounds, which are filed nearly to
the top with butter, a little brine added and
then sealed air tight with solder. Good but
ter, properly put UP in this way and kept
III a cool place, will keep sweet an indefinite
length of time, and is, in a convenient form
for transportation
A third way is to use barrels which must
be very thoroughly cleansed and soaked
with brine to take out the woody favor.
butter is made into rolls Of any de-
size, and each roll wrapped in a cloth
to keep it in place. These are packed in a
barrel, weighted down, and covered with o
BRINE made in the following proportions:
nieS 6148o'te " WatcI, dDOuC I'VE pounds
salt, ort ugh to make the brine bear. up |
IN egg a quarter of a pound of white sugar
md a tablespoonful of saltpetre. Let this
boil, and when cold,. strain it. Some use
I've Or ten gallon kegs, packing the butter
solid with sacks, which will leave a little
space between the filled sack, and the keg
which is then filed with the brine. Butter
backed in this manner in May and June.