The Carbon advocate. [volume] (Lehighton, Pa.) 1872-1924, 1879-10-18
COLUMN.
poc,,ing nu,ter for winter use.

The fall growth Of grass, which nearly
everywhere in the northern states consists
chiefly of "blue grass is productive of ex-
cellent butter September-pacScd butter
equals the noted June butter and it is doubt
less to the fresh growth of grass that is start
ed by the early fall rains that the excellence
of the butter is due. September butter is the
best to pack for winter use for being packed
and kept during cool weather, it has an adj
vantage over June butter in freshness and |
age,when It is opened for consumption. 1t
goes without saying, that to have good win
ter butter, the best method packing should |
be used, and the butter should be good. The
best of packing win not make poor butter
good although it may redeem inferior but !
ter from further degradation; but bad pack
ing will ruin the best of"gilt-edgcd.' There
are bat few requirements for good packing,
but each is indispensable.
The butter must be packed while perfect
ly fresh. Immediately after the final work.
ing it should be put away in the packages
If only but five or six pounds, it is safe there;
while if kept in a lump or roll, it is exposed
on all sides to the air, begins to spoil from
Che first and communicates its taints TO the
whole contents of the package with which it
is intermingled. The salt should be pure.
Only the best of dairy salt should be used.
One ounce to the pound Of butter is the prop
er quantity. The package should be per-
fcctly clean, fresh and sweet. A new white
oak pail should be chosen, the larger the
size the better, because there is less surface
exposed to atmospheric influence in larger
packages, and fifty pound tub may be
packed safely in month, a part at time,
il rightly done. The tub should be stored
in clean, cool, airy, moist place,b but one
perfectly free from mouldiness. A good cell
lar with brick or cement floor is suitable,
but it should be free from all tants or odors.
The butter having been churned is worked
free from butter milk. and an ounce of salt
finely pulyerized, to each pound-weighed,
not guessed-is added, evenly worked in by
gashing the lump with the paddle, sprink-
ling the salt, then turning and gashing
again. The butter should never be plastorcd
or smoothed over with the ladlc but cut
and gashed and turned and cut again. 1t is
gathered in lump and putaway for twenty
four hours IN a cool place. 1t is then re-
worked in Similar manner; the milky
brine that escapes is all worked out, and q
little more salt is added, ifthough desirable
When quite free from milk it is put into the
pUckOge.
A glazed stone-ware crock of three or foul
gallons is, perhaps, the best for a small dai
ry. Next is new whte-oak fifty-pounC
pail. The package must be clean, and, if o
wood, should be scaldcd with hot brine
day before using it. When prepared fo
use it should be finally rinsed in cold brine
little dry salt sprinkled over the damp in
ner surface, and the butter packed in with
ladle, pressing firmly TO close every opel
space that would admit air. A plasterinj
motion of the ladle is to be avoided, ant
pressure only is to be used. This preserve
the grain. If the package is not filled, tn
butter is covered with clean piece of mus
lin, cut to fit all over closely, and then will
cold brine; and the tub is set away in
proper place covered with cloth.
When more butter is to be packed tn
brine is poured olI,the muslin removed, tn
lower layer of butter is sprinkled with a lit
tie fine salt, and the fresh butter is packed a
before. This is continued until the paclag
is filled to the top. Then salt is sprinklet
over the butter, clean piece of white mus
lin, well washed previously, is fitted closel,
over it, and the lid, well cleansed, is fastened
wn tightly. The tub, then put away in
fit place, may be kept for year, and if tn
butter was good when packed, it will opel
as fresh and sweet as at the first, and in
deed, with peculiar nutty flavor which
found in mature and well ripened butter
and is absent from all the fresh butter whic
have ever tasted.-[ Correspondence Ruro
Ncio YORKER.