The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1878-04-19
BUTTER! !

1t may seem odd that an editor can escape
from political questions, and come down to
every day subjects. We are interested in
"butter," and have been ever since pam
cakes were invented. In fact, we occasion
ally use the article. But we cannot under
stand why Columbia County should not
stand preeminent as butter producing
County. Our soil is of the best, our market
better than Bradford or Susquehanna, and
yet there is not only deficiency in the sup
ply but the average quality is abominable
In reply to question as to how best to
manufacture, pack and ship butter, valued
friend Hon. Shattuck of Chenango sent us
a communication from which we condense
the following:
In regard to the manufacture, would re-
commend the securing of good cows, and
feeding them plenty of good wholesome food
and providing pure water.
Cleanliness in milking is very important.
Have your milk room IN coolest part OF the
shCvse If you Use small pans !; if large pans
are used, with water around the milk it does
not make SO much difference about the loca-
tion.
q i am very much in favor of large pans, SO
the milk is mixed from the time it is strain
ed until the cream is churned. l am OF the
opinion that the cream will rise better and
be in better condition for churniDg, than
when set in small messes.
The cream should be removed from the
milk in from SO to 43 hours should never
be allowed to stand longer than 4S hours, at
any season of the year.
@ In warm weather the milk will whey and
destroy the cream and in cold weather the
cream is likely to become bitter, and conse-
.quently spoil 1t Tor making good article of
butter.
have no objection to the milk souring,
ror even becoming thick before the cream is
removed, if there is no symptoms of whey.
Churn as often as you have sufficient cream
for churning. | do not think il is best to
keep it so long if hard enough to churn.
When it is necessary to keep more than one
days cream for a churnir Z, it should be well
stirred every time you skim any new cream
into your pail, that it may be thoroughly
mixed. This regard as very important.
When you have cream enough for a cburn-
ing, in warm weather. cool your cream to SO
degrees and give your churn motion that
will fetch your butter in from forty to sixty
minutes then remove the butter from the
buttermilk, washing it in two or three waters
or until the water is clear; then salt with one
ounce OF salt to a pound of butter, and let
it stand a few hours ; then work it a little
let it stand few hours longer and work
again, adding more salt If necessary noy
your butter is ready to pack to keep, or ship
to market as you think best
In manufacturing winter butter, woulC
warm the cream to 60 or 62 degrees, aud il
sailing, would use three-fourths of an ounc,
of salt to one pound Of butter, with salt
peter one ounce to 100 pounds, and ON
pound granuated sugar to 100 pounds butter
using carrot juice enough TO give the butter
good rich color, about like June butter.
think carrots impart good flavor to tn
butter. Work the same as in Summer, tax
ing care 10 keep where it will not get to
hard, until it is ready to pack and then kee
it from freezing.
How to pack. Use such packages as th
market for which your butter is intende
like best. For Summer packages, l thin
our common frkins as good as any. Fo
Spring and Fall fifty pound tubs are good.
i' am engaged, as some of you know, !
making winter butter and sending 1t
market in one pound prints for packages
use good nice cheese hoops, holding .
pounds and costing 16 cents each. They Al
the cheapest packages i have ever seen.
. There is firm in Philadelphia, that
making patent package with ice chambe
{ for sending r.lls in hot weather. but the
are very heavy and cost high. think Il
express charges would be very high on the
and would not think ii advisable to use the
unless the butter could be sold high enOug
TO make it pay.
In regard 10 shipping, | am of the opinic
that it is best, as general thing, to sell
home but in case You send on commissiC
send to good responsible house that wi
give you quick returns, and you will be be
ter satisfied than with some slow concel
that gives you better price.
In conclusion would answer your que
fion in few words Make the best butt
you can. Pack in the best packages yt
cen get, and get the best price you ca
either by selling at home or sending 10 son
good commission house.