The Centre reporter. [volume] (Centre Hall, Pa.) 1871-1940, 1878-02-28
FARM, GARDEN AND HOUSEHOLD.
Halter Making

tuTtrr hnAinA.
The american Fhrmcr thus sums mp
the various modes AZ making butter in
different parts of Europe Denmark
and Sweden, along with Fraucc, are tho
countries which supply England, Brazil
and the east with butter. Tho prcpara-
tion of butter in the first two countries
is altogether the oppoaite OF what hrkes
place in Ftanoe vet the products of
France appear. from market notes. Ia
realize the higher prices In Denmark
aud Sweden the butter is prepared frum
cream skinned from milk cooled in ice
the moment after the COWS are naked.
II is churned at a similar low tempeIr1.
ture, well-worked to expol the milk ,
never washed, and saltcVi at the rata oi
four 10 six per cent The French admit
this plan enables the butter 90 resist
rancidity and u bot climate, but AZ a loss
ot It's consistency. flavor aud aroma 10
rs the opinion of excellent judges, that
10y adopting the SwartE process ot but
ter making, yiE, cooling the milk 10y
means II ice or well.water, aud churn-
ing the cream before IL becomes at all
acid, also at low temperature. then
washing the butter with water. sailing
il once and for good, working il slightly
and rapidly, the most perfect buttaT ior
expectation could be obtained. In
France butter Is sent unsalted a. the
market, and hence It's aroma and flavor
can he fully tested; the Wholesale buy
eEs then salt and barrel il up immediate
ly for expectation t. Brazil, the most
important market after Eingland. In
the catsa ot the extreme east, Denmark,
however, beats France in the market /,
but France is the first in the preparation
Of fresh butter. 1t is admitted that
when "A dairy is suitably fitted up, il rs
advantageous - place the milk, immedi
ately on being drawn from the COW. IN
pans cooled by ice or well-water this
secures better throwing up of the
cream, and a more profitable ylelh Of
butter. IL is stli u curious fact that
experiments made by NJ Maisonhante,
according 10 the Swartz process, failed
10 secure aroma and flavor in the but
ter, while in perfumery manufactures Il
is 10y the agency Of cold that the volatile
and essential oils are tiEsi ia fatty sab
stances. Sweden seems To have orig
mated the plan Of using deep cans.
which ara set 10 the rim IN water made
as cold AS possible 10y the use Of ice.
For the taste Of many, tine Swedish but-
ter salted az the rate given above from
half 10 an ounce of salt per pound
would be too salty. Our best dairymen
use about one ounce to three pounds.
As a sequel u the above We clip the fol
lowing IRON the London Farmer: A
Copenhagen paper states that lmporta-
ttun of American butter into Denmark,
which commenced some months ago, has
now attained considerable proportions,
many hundred packages being frequent
IL delivered IN the same week. The
majority Of 1t appears 10 come from
Canada, via Scotland, and, rs at present
delivered, cannot for a moment compete
with the better class Of Danish buffers,
though II may do fairly well for pastry
making and for cooking purposes geuor
ally, and So prove formidable rival 20
the home made buffers of inferior quail
ity. Ii is sold retail at Sid. u lid.
per pound. The original quality Of the
butter appears to be superior 70 that of
the GalAcian butter formerly used IN
Denmark, Its general get up too.
is good, and it is well packed; but the
long journey and the tedious delay IN
Scotland have a very injurious effect
upon IT, In the colder season Of the
year il may, perhaps, arrive IN better
condition, more especially under better
arranged and accelerated service, in
which case very keen competition with
home production must ensue.
Mcdlcnl kiiats. 80