The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1877-08-16
How to Make summer Butter Keep.

How to Make Summer Butter Keep.
Rarely has Professor Arnold touched a
more important subject in the Tribune
than that of making butter to keep. But
ter is one of the few things which every
farm can take hand at if it will. Pack
ing butter sweet for winter is becoming
Professor Arnold will help us to receive
its ~ OIL aa-zr-s. ..--....es 81. #-
To make butter that will keep, the
cream must be fresh it may be a little
sour, but it must not be in any degree
stale. If the milk must stand in ware
room, better churn the whole milk when
it begins to sour, though it should be but
twelve hours old, rather than let it stand
for the cream to rise till its freshness is
destroyed. ~ 500 a-z
Neither should the cream after skim
ming be long kept if it must be kept
warm. If there Is not cream enough for
churning when it is in the right condi-
ton, do not keep it till it spoils. waiting
for more, but supply the deficiency with
the milk and let the churning go on be-
fore the cream loses its fresh taste.
Third, cool the cream to sixty degrees, as
near as may be, before churning. Butter
churned at a high temperature, so that it
becomes soft and white, is spoiled for
keeping. If good water is at hand, wash
the buttermilk out, but if not, press out
with ladle or lever with the least
possible friction. 1t must not, ON any
account, be made greasy If butter,
either in churning or making, is treated
with SO much violence as to break the
grain and make it greasy, it will go to
decay, like bruised fruit and broken eggs,
and for similar reasons Greasy butter is
50 miserable that there is nc use in pack
ing it away for future day. 1t will
depreciate from the start and fail con-
tinually. Salt, will not save it. Many
people have an idea that sailing high
will save butter. No mistake could be
greater. 1t is the avoidance of injury in
making which gives to butter its best
keeping quality. Butter not injured in
manufacturing is the only butter that
will keep Faulty butter will ego
marching on to destruction though
buried in the best of salt.
Some butter, though made in midsum
mer, maybe packed in wooden, METAL ic
glass or glazed ware, tight or open, and
be safely kept till fall or winter If the
package be of wood, it must have the sap
and woody taste removed by soaking first
in cold and then in boiling hot brine. If
the package is firkin or tight cask, put
a half inch or so of salt on the bottom,
and fill to within half inch of the top.
and hay piece of fine bleached muslin,
and cut to fit, and wet with brine and
nicely adjusted, on the butter. Then
fill with salt, and head. Place the pack
age IN the cellar, or wherever it is to
stand, and let the end which has no cloth
on be TUNED up, bore hole in it, and
turn on brine till it fills the hole and COW
ers the end of the package; and keep it
covered by renewing the brine if it set
ties away, and set plug loosely over the
hole to exclude the light If the pack
age is not filled at one time, cover the
butter with brine to exclude the air,
turning off the brine and replacing it
whenever an addition is made, till the
cask rs full. The same course should be
pursued when filling any other package.
In filing any tub or package with only
one end tight, leave an inch space at the
top lay@on as'cloth as before directed.
xnd tai with salt Then. turn ON water
enough to cover the butter and half Of
the salt, leaving half an inch OF salt above
the water. This will afford a better pro-
lection against heat and atmospheric in
fiuences than when the brine covers the
salt
Well-made butter thus packed and
covered to keep from the light, will keep