The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1879-03-12

hours after setting. In order to do
that the room should be kept at about
500 to Go, and not allowed to vary
much either above or below.
La hot weather keep a large piece
of ice 10 a tub in the room. Cover
il over with a thick blanket, and, II
arranged so that the water viii run
of. it will keep a long time, and seep
the room very uniform.
In cold weather some arrangements
for warming the milk loom should be
adopted.
SWIMMING.
Skim as so0n as the milk begins to
turn sour. Do not neglect this rule,
as it is impossible to make good but
ter from cream that has become old
and sour. When you pour your
cream into the cream jar, splash SIS
little as possible. Sir the cream
every time you add more to it, aud
wipe the sides of the pot. Keep the
temperature at about coo, aud the
cream pot in the coolest part of the
house. covered with a fac gauze net
ting strained on a hoop, cot with a
tight cover. II covered too tight.
fermentation is of.en too rapid.
cHURNING.
Chu:n often, as there is nothing
gained by long keeping. Bring The
temperature of The cream IN the churn
to $50, aud DOT allow il to rise above
64o. Churn early in the morning,
while it is cool. First scald the churn.
turn the paddles a few times; then
pour Of, aud pour 10 cold water, and
urn the paddles pour "a, and pour
10 YOUR cream. Ia cburning revolve
the psdd,es AZ On easy and regular
motion, but not TOO fast nor Dot too
slow.
The butter should cone in about
forty minutes, q little more of a little
less II the temperature of the cream
when pat 10 was about $50, ascertain.
ed by The thermometer.
WORKING AND Sailing.
When it has broken" and there is
a difficulty to msse the butter gather,
threw 10 some cold water and give q
few more turns.
Some, and | think u majority, OF
the best butter makers of to-day wash
their butter with cold water befors
removing from the churn. Gather
your butter with the paddle aud lifI
il out into the tray, press il gently
and incline it, ana let the hutter-milk
run of.
Work it gently with the paddle,
with a cutting, gentle pressure. but
not 10 mash il; or, better. put into the
butter worker.
Salt il about en Dance TO toe
pound, or 10 the taste of good cuslo.
mers; only with the best salt, and
free from Jumps and c~osrsenes Work
The butter only so much az to eEpel
the bupler-miik, bur not to work. it toe
dry.
This can be done By the use of 6
weak brine prepared for the purpose
Put the bowl away in o cool place
After standing twelve or twenty-foul
hours, gently press oat with a ladlt
or machine, the remaining butter
milk, and any brine that will flow
out with it, care being used not IL
work it TOO much. If this is done the
butter has lost it's grain and becomes
salyey, and its keeping qualities are
greatly injured.
PACKING.
Pack 10 vessels which viii impair
no impurities to the butter. Fill With.
10 half an inch Of the top. Place 4
thin cloth wholly over the butter
Over that pour cold brine as sIropg
as can bs made Of hot water and the
purest salt, or cover With > layer o
6De salt.
The whole process of making TIE
hutter, from drawing the milk to the
placing of the butter in packages
should be hurried, as milk. cream
and butter are going to decay every
moment when exposed TO the sir,
however pure it may be. Such but
ter is ready to keep or TO sell. II tC
be kept long before selling, surround
every package with course salt. by
placing them in boxes prepared fol
the purpose. This process keeps The
butter cool and hard, aud fee from
sudden changes of ait. When al
these things are attended to prompt
ly, and with as much uniformity a:
is under the power of msn to control
there will be 8 near approach to uni
formity in color, richness and purity
If the new beginner follows these
rules, and keeps doing 50, be will
very soon command the highest 6s
ures.
Cleanliness and common sense SIP
piled from the beginning to the end
are absolutely necessary to insure
good butter that will bring the high
est price in the market.