Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1878-06-27

DulJSTullIk luLO u pau, 81 tn1t eAAJ pdlu
Giles of butter escape they can be skinned
off and put back again. Then prepare a
pail of water, at the right. temperature you
| wish to keep the butter, which is about 60
degrees in winter, and colder in summer,
and dash it over the butter with a dipper,
without moving either butter or churn, let
ting the water run all through the butter
and out of the churn !; then stop up the
churn, put in fresh water enough to cover
the butter, tempered as before, then give
the churn half a dozen motions, ;dashing the
whole mass together, and draw off the wa
ter. This washing is generally sufficient,
but if it does not appear to be free from but
ter milk, repeat it. 1t is now ready to be
taken out for sailing one ounce of salt per
pound should be used if it is used immedi-
ately in a city market.
AS to the salt, WI have tried various
kinds, but this year have used the "Onon-
daga, Factory Filled" and think it as good,
if not better, than any other kind we ever
used.
After a little practice. YOU, will know by
the amount of cream very nearly how much
butter there will be when ,.churned. conse-
quently you can sift the right amount of
salt tor the churping. Then prepare the
butter tray, by wetting it first with hot wa
ter, then with cold. Fake the butter from
the churn with ladies', place q thin layer Of
butter in abe bottom Of the tray, sprinkle
salt evenly over it, then a layer of butter
and a sprinkling of salt, continuing thus un-
til it is all in the tray, with a little salt on
top, and now press the, whole together with
the ladle. Wiring out a linen towel in salt
water and spread over; it. to keep the air
from it. Let it stand two or three hours, as
may be, for the salt to act upon it, then lay
it on the butter worker, press it a little, turn
it and press it again. Let it stand again a
few hours, when it pay be worked, and
Jumped or. packed, the whole being done
the same day, in cold weather. Ttse chemi-
cal action. of salt on. butter is to liberate the
b%uttermilk, which contains the %casein, and
to harden the grain; hence our object in
letting it stand awhile before completing
the process of working. Handling butter
in this way the grain will not be bruised in
the least. DO not fail to notice the care ia
ken not to injure the grain of the butter be-
fore it is sailed. After it is sailed the grain
is somewhat hardened, and will therefore
Dear %judicious working without injury.
IT butter comes soft and white, and the
butter milk will not separate from it, what
shall be done with it? a question which is
often asked. Take it out of the churn the
best way you can, salt it, using nearly as
much salt again as you would had it come
good condition: set away in a cool place
until the next morning, when it should be
over a few times, handled lightly,
md set away as before. Continue to do so
the third or fourth morning, when it
can be worked, and you will AVE very good
,utter, with fair color, ready for patching or
JUMPING. The salt must have time to sepa-
ate the butter milk from the butter it can
lot he hurried out by working. There are
butter-workers in the market, but a
good one that can be recommended is a box
like 9 cutting machine, with a fluted
ever. This lever will not slip on the but
er. Never allow the hands to come in con-
with the butter during the whole pro-
:ess, but use wooden ladies at all times.
PACKING.
The preparation of the tub in which the
'utter is TO be packed is Of more conse-
luence than the kind of wood Of which it is
made. It should be thoroughly soaked
With strong brine. TO pack butter intend
d tor keeping, sprinkle a little salt on the
'ottom of the tub, pack the butter firmly in t