The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1878-09-19
Butter.Making.

RARELY has Prof. Arnold touched a
more important subject in the New
York Tribune than that of making but
ter to keep. We ought to pay our for
cign debts in some form of carbon.
Butter is one Of the few things which
every One-hOrse farm can take hand
at, if it will. Packing butter sweet for
winter is becoming lost art among
us, but such words as the following
from Prof. Arnold will help us to re-
vive it:
Persons who wish to know how to
keep the butter made in hot weather
for winter use are advised, first, to see
that the cows are so circumstanced as
to be quiet and comfortable. Cows
which are by any means worried, or
heated by too much exposure to hot
sun, or annoyed with thirst, become
feverish, and the butter made from
their milk will not keep. Sound and
healthy milk is an indispensable condi-
ton in making butter to keep. Second,
the milk must not be kept SO warm
while standing for the cream to rise
that the cream will become stale before
it can be raised and churned. Butter
made from stale cream has its death
warrant signed and sealed, and nothing
will prevent it from going rapidly to
destruction. To make butter that will
keep, the cream must be fresh. 1t may
be little sour, but it must not be in
any degree stale. If the milk must
stand in a warm 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.
Neither should cream, after skim
ming, be long kept, if it must be kept
warm. If there is not cream enough
for q churning when it is in the right
condition, do not keep it till it spoils,
waiting for more; but supply the def
cheney with the milk and let the churn-
ing go on before the cream loses its
fresh taste. Third, cool the cream to
sixty degrees, as near as may be, be-
fore churning. Butter churned at a
high temperature, SO that it comes soft
and white, is spoiled for keeping. II
good water is at hand, wash the but
termilk out; but if not, press it out
with ladle or lever, with the least pos
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count 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, twill go to decay,
like bruised fruit and broken eggs, and
for similar reasons. Greasy butter is
SO perishable that there is no use in
packing it away for q future day. It
will depreciate from the start and fail
continually. Salt will not save il.
Many people have an idea that sailing
high will save butter. No mistake
could be greater. It is the avoidance
of injury in making which gives to but
ter 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 mid
GUNNER, may be packed in wooden,
metallic, 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 re-
moved by soaking first in cold, and then
in boiling-h0t, brine. If the package
is firkin or tight cask, put half-inch
or SO of salt on the bottom. and fill to
within q half-inch of the top, and lay a
piece of fine bleached muslin, cut to