Evening star. [volume] (Washington, D.C.) 1854-1972, 1879-05-24
How to Make Good Butter.

The advent of grass viii put every farmers
wife In mind OF the fact that there is always
be all summed up, as We have time and again
stated, In the following precepts:
Be sure the pasture Is OF the best, and that 1T
not Change from winter feed to spTne psst1 Re
too suddenly, and, particularly, do not turn
out your COWS too early to shift for them
selves.
Let the milking be done by quiet persons,
whether male or female. at regular times morn.
Ing atd evening, knowing always that the milk
ing is conducted as Clearly as It is quietly.
KLOw that the utensils for holding the milk
are OF the best description and always scrupu
lousy clean.
See that the milk is perfectly cooled to free it
necessity In all well regulated diaries.
Be sure the room for setting milk is cool, and
so IL may be darkened at will. Thorough venti-
The temperature OF the dairy room Should
never be more than GU degrees, nor less than
40 degrees.
Skim the milk as soon as the first Indications
Ct getting thick from Topper are shown. Turn
the cream slowly Into the jar, and stir thor
oughly When more cream is added. Keep the
grees, and cover with some fabric that VIII
keep out minute insects, and at The same time
allow access OF air.
CLurn when the cream Is ripe, that is when
the cream Is sour, every other day In spring,
and every day In summer. Do not allow the
cream in the churn to rise much above 60 de-
GfceS DO not cnurn 700 IaSG. TGere Is nothing
gained by seeking to bring the butter 10 a few
minutes. From 20 TO 80 minutes Is about right.
Coed grass will make nice colnred butter. AT
such seasons, when the color OF butter is pale.
use coloriDg carefully. 1t is better that butter
be rather light than a dark yellow
When the butter comes In granu,es sto,
churning. Wash with cold water or cold brine.
Work Only enough TO bring 1t to firm uniform
mass. Do not salt heavily, from three-quarters
TO one ounce OF salt to pound OF butter is
enough.
Pack in tight clean, sweet packages; fill to
within half inch Of the top, cover with
clean cloth, and add brine to fill until sold
Keep 1t in the coolest place you have, and there
is no reason why you should not get the top
price for your butter.-[Prairie Farnssr.
THE BRoNrE FAM1LY.-Mr. Francis Gruodv Is
an EDglishman who at one time 10 his life vas
introduced by hts friend Patrick Bronte into
the domestic circle at Haworth Rectory Thus
he describes the members: "The father-Io.
right, handsome, distinctly courteous, white
haired, tall; knowing me as his sons friend. he
would treat me In the Grandlsonian fashion,
coming himself down to the little inn to invite
me, a toy, up to his house, where would be
co.dly uncomfortable until could escape with
Patrick Branwell to the moors. The dauyh-
Of figure, red OF hair, prominent of spectacas:
showing great intellectual development bu
with eyes constantly cast down, very silent
painfully retiring. Branwell was ve:y Ike
them, almost insignificantly small-one Of his
ines trials. He had mass OF red hair, which
ne wore brushed high off his forehead, to help
ms height, fancy; great, bumpy. inte!lec
tuai forehead nearly half the size or the W lole
r cial ,Gn0h,our small ferroty eyes deep sunk
anu SUN further hidden by the never removed
spectaces; prominent nose, but weak lower
IeatuIe5. he had downcast look, which never
SaIleu, save iof rapid momentary glance at
Iong in.eIvalS. small and thin of person, he
was the reverse OF attractive at first sight